Mexican menu glossary

Al pastor

Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo.

Also written as: pastor, adobada

Carne asada

Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout.

Also written as: asada, asado

Carnitas

Pork slowly cooked until tender, traditionally in its own fat, with some pieces allowed to brown or crisp. Carnitas are strongly associated with Michoacán. Dedicated carnitas shops may offer different cuts and textures rather than simply "pork." Maciza generally refers to leaner meat, cueritos to skin and buche to stomach. Carnitas may also be sold by weight for groups and takeout.

Barbacoa

A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking.

Birria

A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside.

Also written as: quesabirria, quesabirrias, birrieria

Cochinita pibil

A Yucatecan preparation of pork seasoned with achiote and citrus, traditionally cooked slowly using the pib, an underground oven. Restaurant versions are commonly wrapped in banana leaves and roasted until the pork can be shredded. Pickled red onion is a classic accompaniment, as is habanero salsa for anyone who wants considerably more heat.

Also written as: cochinita, pibil, pollo pibil

Lengua

Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor.

Cabeza, tripa, buche & suadero

Several of the less familiar fillings you may see at a taquería. Cabeza refers to meat from the beef head; cachete, or cheek, may be identified separately. Tripa is intestine, commonly cooked until tender and then griddled or fried, sometimes quite crisp. Buche is pork stomach and is frequently prepared alongside carnitas. Suadero is a tender beef cut particularly associated with Mexico City tacos, where it is slowly cooked and finished on the griddle. The exact cuts and preparations vary considerably from one taquería to another.

Also written as: cabeza, tripa, tripas, buche, suadero, cachete

Chorizo

Mexican chorizo is generally a fresh, seasoned sausage rather than the firm cured sausage associated with Spain. Pork is common, along with dried chiles, vinegar and spices. The casing is often removed before cooking so the sausage can crumble into eggs, potatoes, tacos or melted cheese. Longaniza is a related sausage with regional variations of its own, while green chorizo is particularly associated with Toluca and the State of Mexico.

Also written as: choriqueso, longaniza

Tinga

Shredded meat simmered in a tomato, onion and chipotle-based sauce. Chicken tinga is particularly common, although beef and pork versions exist. Associated with Puebla, tinga frequently appears on tostadas, tacos and sopes.

Baja fish tacos

The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos.

Also written as: baja, fish taco, fish tacos, pescado, ensenada

Street tacos

"Street taco" is a broad U.S. menu term usually describing a small, relatively simple taco inspired by tacos sold from stands and taquerías in Mexico. A common version uses one or two small corn tortillas topped with meat, onion and cilantro, with salsa and lime added by the diner. But taco styles vary tremendously across Mexico, so tortilla count and toppings are not a definition of authenticity. At U.S. taquerías, tacos labeled this way are usually priced individually and intended to be ordered several at a time.

Also written as: street taco, tacos de calle, taquero, taqueria

Tortillas: corn vs. flour

Corn tortillas begin with nixtamalized corn masa that is pressed and cooked on a hot surface. They have ancient roots in Mesoamerica and remain fundamental to cooking throughout much of Mexico. Flour tortillas have a long history in northern Mexico, especially Sonora and Chihuahua, and became equally important to border and Mexican-American cuisines. Hecho a mano means "made by hand" and usually indicates tortillas formed or pressed at the restaurant.

Also written as: tortilla, tortillas, tortilleria, hand made tortillas, handmade tortillas, hecho a mano

Masa

The dough at the heart of tortillas, tamales, sopes, gorditas, tlacoyos and countless other foods. Traditional corn masa is produced through nixtamalization, in which dried corn is cooked and soaked in an alkaline solution before being washed and ground. Restaurants may make masa from dried corn themselves or use prepared masa or masa harina. Restaurants advertising heirloom or native corn may identify the particular varieties or producers they use.

Also written as: nixtamal, nixtamalized, heirloom corn

Tamales

Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations.

Also written as: tamal, tamale

Sopes

Thick rounds of masa cooked on a griddle, with the edges pinched upward to form a shallow rim. Common toppings include beans, meat, lettuce or cabbage, crema, cheese and salsa. Names and preparations vary regionally, and related dishes may appear as picaditas or under other local names.

Also written as: sope, picadita, picaditas

Gorditas

Thick masa cakes that are cooked, split and filled, somewhat like a pocket. Fillings might include chicharrón in salsa, beans and cheese, picadillo or other guisados. Depending on the region and restaurant, gorditas may be griddled or fried and can differ considerably in thickness and texture. The item sold as a "gordita" by U.S. fast-food chains is a separate Mexican-American interpretation.

Also written as: gordita

Huaraches & tlacoyos

Huaraches are elongated masa bases whose sandal-like shape gives them their name. They are griddled and commonly topped with beans, meat, salsa, cheese, nopales or other ingredients. Tlacoyos are thick oval masa cakes with pre-Hispanic roots, traditionally stuffed before cooking with ingredients such as beans, fava beans or requesón and then topped after they come off the griddle. Both are particularly associated with the street and market food traditions of central Mexico.

Also written as: huarache, huaraches, tlacoyo, tlacoyos

Tostadas

Corn tortillas cooked or fried until crisp and used as a flat base for toppings. Beans, shredded meat, tinga, ceviche, seafood, lettuce, crema, cheese and salsa are all common possibilities. Unlike a folded taco, a tostada stays open-faced. Eat it with your hands and accept the crumbs.

Also written as: tostada

Flautas & taquitos

Filled tortillas rolled tightly and fried until crisp, usually served with some combination of salsa, crema, cheese, lettuce or cabbage. The names flauta, taquito and taco dorado overlap considerably. In some restaurants, flautas are longer; some regions or restaurants distinguish them by tortilla type. Others use the terms almost interchangeably. The menu in front of you gets the final say.

Also written as: flauta, flautas, taquito, taquitos, tacos dorados

Enchiladas

Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy.

Also written as: enchilada, suizas, enmoladas, entomatadas, enfrijoladas

Chilaquiles

Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation.

Quesadillas

A tortilla folded around a filling and cooked on a griddle or comal. Cheese is standard in many regions, but Mexico City famously complicates the definition: there, a quesadilla may need cheese specifically requested. Fillings can include squash blossom, huitlacoche, mushrooms, meat and many other ingredients. Flour-tortilla quesadillas are particularly common in northern Mexico and the United States. A mulita, associated with northern Baja and Southern California taquerías, sandwiches meat and melted cheese between tortillas.

Also written as: quesadilla, sincronizada, sincronizadas, mulita, mulitas

Burritos

A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork.

Also written as: burrito, mission burrito, california burrito, wet burrito

Chimichanga

A fried burrito associated particularly with Arizona and the Mexican-American cooking of the Southwest. It is typically crisp outside and may be topped or served with cheese, guacamole, sour cream or salsa. Several Arizona restaurants have claimed a role in its invention, so the precise origin story is best treated as disputed.

Also written as: chimichangas, chimi

Nachos

Tortilla chips topped with cheese and usually chiles, with modern versions ranging from a very simple snack to a fully loaded plate covered with beans, meat, crema, guacamole and other toppings. Nachos are generally credited to Ignacio "Nacho" Anaya, who created the dish in Piedras Negras, Coahuila, near the Texas border, in the 1940s. The heavily loaded version became a fixture of Tex-Mex and Mexican-American restaurants.

Also written as: nacho

Mole

Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely.

Also written as: moles, mole negro, mole poblano, mole rojo, mole verde, enmoladas

Chile relleno

A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag.

Also written as: chiles rellenos, relleno, rellenos, chile en nogada, chiles en nogada

Fajitas

Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese.

Also written as: fajita, alambre, alambres

Pozole

A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations, holidays and weekend meals.

Also written as: posole

Menudo

A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties.

Also written as: pancita

Caldos & sopas

Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico.

Also written as: caldo, caldos, caldo de res, caldo de pollo, sopa, sopa de tortilla, sopa azteca, sopa de fideo, caldo de camaron, caldo de camarón, siete mares, 7 mares

Guisados

The word guisado covers a broad family of home-style braises, stews and cooked fillings. A taquería specializing in tacos de guisado may have a row of pots containing dishes such as chicharrón in salsa verde, picadillo, rajas con crema, bistec a la mexicana or chicken in mole. Pick a pot; it gets spooned into a tortilla. They are particularly associated with everyday lunch cooking in central Mexico.

Also written as: guisado, guiso, guisos

Carne en su jugo

A specialty strongly associated with Guadalajara and Jalisco. Thin pieces of beef cook in a savory broth or "their own juices," commonly with bacon and beans. Onion, cilantro and lime are typical garnishes. The result falls somewhere between a beef dish and a soup, which is precisely the point.

Huevos rancheros & breakfasts

Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico.

Also written as: huevos rancheros, huevos, rancheros, huevos a la mexicana, huevos divorciados, machaca con huevo, machaca

Ceviche & aguachile

Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood.

Also written as: ceviche, cebiche, aguachile, coctel de camaron, coctel de camarón, campechana, vuelve a la vida

Pescado zarandeado

Whole or butterflied fish seasoned and grilled, traditionally over wood or charcoal using a grilling basket. The dish is particularly associated with Nayarit and Sinaloa. Seasonings vary, with restaurant versions using chile sauces, adobos, citrus, mayonnaise-based mixtures or combinations of them. Pescado a la talla, associated with Guerrero and especially the Acapulco area, is a related grilled-fish preparation typically coated with a red chile adobo.

Also written as: zarandeado, a la talla, pescado a la talla

A la diabla, al mojo de ajo & other seafood styles

Several phrases recur throughout the seafood section of Mexican menus. A la diabla means "devil-style" and usually signals a spicy red chile sauce. Al mojo de ajo emphasizes garlic, commonly cooked with butter or oil. Al ajillo also centers on garlic, often paired with dried chile. A la veracruzana refers to the Veracruz style of preparing fish in a tomato-based sauce influenced by Spanish Mediterranean cooking, commonly including olives and capers. Exact recipes and heat levels vary by restaurant.

Also written as: diabla, a la diabla, al mojo de ajo, mojo de ajo, mojo, al ajillo, a la veracruzana, veracruzana

Milanesa

A thin piece of beef, chicken or another meat breaded and fried until crisp. Milanesa reflects the European breaded-cutlet tradition that spread widely through Latin America. In Mexico it is everyday comfort food, appearing on plates with rice, beans and salad as well as inside tortas.

Also written as: milanesas

Torta

A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled.

Also written as: tortas, torta ahogada, tortas ahogadas, cemita, cemitas, pambazo

Molcajete

A molcajete is the traditional volcanic-stone mortar used to grind chiles, spices, salsa and guacamole. On restaurant menus, the same word can refer to a dramatic mixed dish served sizzling in a heated molcajete. Depending on the restaurant, it may contain steak, chicken, shrimp, chorizo, cactus, cheese and salsa. One word, two things. Context will make it obvious.

Also written as: molcajetes

Arroz, frijoles & sides

The supporting cast of a Mexican restaurant plate deserves its own vocabulary. Arroz rojo is rice cooked with tomato and seasonings. Frijoles refritos are cooked beans mashed and fried or reheated with fat. Despite the English translation "refried," the Spanish refritos does not mean they must literally be fried twice. Frijoles de la olla are whole beans served in their cooking broth. Frijoles charros are pinto beans cooked with ingredients that can include bacon, chorizo, tomato and chiles. Rajas are strips of roasted chile, commonly poblano. Nopales are cactus paddles. Elote means corn on the cob and on restaurant menus often refers to Mexican-style dressed corn. Esquites are corn kernels served in a cup with various seasonings and toppings.

Also written as: arroz, frijoles, frijoles charros, charro beans, frijoles refritos, refried beans, frijoles de la olla, rajas, nopales, nopalitos, esquites, elote, elotes

Salsa verde & roja

Salsa verde is a broad category of green salsa, commonly built around tomatillos and green chiles. Salsa roja simply means red salsa and covers countless recipes using tomatoes, dried chiles, fresh chiles or combinations of them. Salsa taquera is the kind of salsa made specifically for tacos and varies from shop to shop. Salsa macha, associated especially with Veracruz, is an oil-based salsa made with dried chiles and often nuts or seeds. Color is not a dependable heat scale. Taste first.

Also written as: salsa, salsas, salsa verde, salsa roja, salsa cruda, salsa bar, salsa taquera, salsa macha

Pico de gallo

A fresh, uncooked mixture typically made with chopped tomato, white onion, cilantro, fresh chile and lime. It is also commonly called salsa mexicana, with the green, white and red ingredients recalling the colors of Mexico's flag. "Pico de gallo" literally means "rooster's beak." There are several stories about why, and none has managed to end the argument.

Also written as: pico, gallo, salsa mexicana, salsa fresca

Guacamole

A preparation built around mashed or crushed avocado. Common restaurant versions add some combination of onion, cilantro, chile, lime and salt. Tomato appears in some versions and inspires surprisingly strong opinions. Guacamole may be chunky or smooth, prepared tableside or made ahead, and recipes vary enormously by region and kitchen.

Also written as: guac

Chiles: poblano, jalapeño, serrano & habanero

Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate.

Also written as: jalapeno, jalapenos, serrano, serranos, habanero, habaneros, poblano, poblanos, chile toreado, chiles toreados, toreados

Dried chiles: ancho, guajillo, árbol & chipotle

Dried chiles provide much of the flavor behind Mexican adobos, moles, marinades and red sauces. Ancho is a dried ripe poblano, usually mild with dark fruit-like flavors. Guajillo is bright, fruity and moderately hot. Pasilla is dark and earthy. Chile de árbol is small, thin and considerably hotter. Chipotle is a smoked and dried ripe jalapeño, commonly sold dried or canned in adobo. Adobo is not one specific sauce. The word is used for seasoned marinades and sauces whose ingredients vary by cuisine and recipe.

Also written as: ancho, guajillo, arbol, de arbol, chipotle, pasilla, morita, adobo

Crema, queso fresco & cotija

Crema is a cultured cream, generally thinner and less sharply sour than American sour cream. Queso fresco is a mild fresh cheese that crumbles easily. Cotija is firmer, aged and salty and is commonly grated or crumbled over finished dishes. Quesillo, often called Oaxaca cheese, is a stretchy string cheese prized for melting. Asadero and Chihuahua cheese are other melting cheeses particularly associated with northern Mexican cooking.

Also written as: crema, queso fresco, cotija, quesillo, oaxaca cheese, queso oaxaca, panela, asadero, chihuahua cheese, requeson

Queso fundido & chile con queso

Queso fundido is melted cheese served hot, often in a small skillet and sometimes mixed with chorizo, rajas, mushrooms or other ingredients. Tortillas are commonly used to scoop it up. Chile con queso, usually shortened to simply queso in Tex-Mex restaurants, is a pourable cheese-and-chile dip eaten with tortilla chips. They occupy similar territory on a menu but are distinct dishes with different traditions.

Also written as: queso fundido, fundido, chile con queso, queso dip, queso flameado, choriqueso

Cilantro, epazote & hoja santa

A few herbs and seasonings worth recognizing. Cilantro needs little introduction, but appears everywhere from taco toppings to salsa. Epazote is a strongly aromatic herb traditionally used with beans, quesadillas and other dishes. Hoja santa is a large aromatic leaf used for wrapping foods and flavoring sauces, particularly in southern Mexico. Pápalo is an assertive fresh herb particularly associated with central Mexican foods such as Puebla's cemitas. Achiote, or annatto, produces the red-orange color and distinctive flavor of recados used in Yucatecan cooking, including cochinita pibil.

Also written as: epazote, hoja santa, papalo, pápalo, achiote, annatto, recado

Aguas frescas & horchata

Aguas frescas are chilled drinks made by blending or infusing water with fruit, grains, flowers or seeds and sweetening to taste. Common flavors include jamaica, made from hibiscus; tamarindo, made from tamarind; and seasonal fruits such as melon, pineapple and cucumber with lime. Horchata is commonly rice-based in Mexican restaurants and flavored with cinnamon, although horchata recipes vary across Mexico and the Spanish-speaking world.

Also written as: agua fresca, aguas frescas, agua, horchata, jamaica, tamarindo, agua de jamaica, agua de tamarindo

Michelada

A beer drink whose exact recipe can change dramatically depending on where you order it. Lime, salt and chile are common. Some versions add Worcestershire-style seasoning, Maggi, hot sauce, Clamato or other savory ingredients, often in a chile-rimmed glass. A chelada usually refers to the simpler beer, lime and salt combination, although terminology varies.

Also written as: micheladas, chelada, cheladas

Margarita & paloma

The margarita combines tequila with lime and orange liqueur, with countless frozen, flavored and restaurant variations. The paloma pairs tequila with grapefruit, commonly grapefruit soda, plus lime and salt. A cantarito expands the tequila-and-citrus idea with several citrus juices and is traditionally served in a clay cup. Tequila is an agave spirit produced under its own denomination of origin primarily from blue Weber agave. Mezcal is a broader family of Mexican agave spirits made from numerous agave varieties and in several regions. Oaxaca is particularly famous for mezcal. Smoke is common in many mezcals, but "mezcal means smoky tequila" is not a definition.

Also written as: margarita, margaritas, paloma, palomas, cantarito, cantaritos, mezcal, tequila

Flan

A baked custard topped with caramel that becomes a sauce when the dessert is turned out of its mold. Mexican restaurant versions commonly use eggs and milk products that may include evaporated or condensed milk. Recipes vary in richness and texture. Queso napolitano or flan napolitano is a particularly rich version that may include cream cheese.

Churros

Lengths of ridged dough fried until crisp and coated with sugar, often cinnamon sugar. Mexican versions may be plain, filled with cajeta or other fillings, or served with chocolate or another dipping sauce. Churros have Iberian roots but a very long history of adaptation throughout Latin America.

Also written as: churro

Tres leches

A sponge cake soaked with a mixture traditionally described as "three milks," commonly evaporated milk, sweetened condensed milk and cream or another milk product. The cake absorbs an impressive amount of liquid while retaining enough structure to remain a cake, although only barely in the best versions. It is usually finished with whipped cream or meringue.

Also written as: pastel de tres leches

Sopapillas & buñuelos

Sopapillas are pieces of fried dough that puff as they cook. They are particularly associated with New Mexican and Southwestern cooking and are commonly served with honey. Buñuelos are fried pastries found throughout Latin America in many forms. Mexican buñuelos are often thin and crisp, dusted with sugar or served with piloncillo syrup, especially around Christmas and New Year. Fried ice cream, despite its frequent appearance on Mexican-American restaurant menus, belongs primarily to the restaurant traditions that developed in the United States rather than to a single traditional Mexican dessert lineage.

Also written as: sopapilla, sopapillas, sopaipilla, bunuelo, bunuelos, buñuelo, buñuelos, fried ice cream