Corn Allergen Guide

Spit-grilled marinated pork, served on small corn tortillas with onions, cilantro, pineapple, and salsa.

Traditional soup made with hominy corn, meat (usually pork), and garnished with lettuce, radish, onion, lime, and chili.

Corn masa packed with savory or sweet fillings (pork, chicken, cheese, rajas con queso, mole), wrapped in corn husks or banana leaves and steamed. Regional versions run the gamut: Oaxacan tamales in banana leaves, Veracruz-style with seafood, sweet pink tamales. Most people eat them for breakfast with atole or champurrado, and they're a fixture at celebrations like Día de la Candelaria.

Grilled corn on the cob slathered with mayonnaise, rolled in cotija cheese, dusted with chili powder (Tajín), and finished with lime. Street vendors sell it all year, often alongside esquites, the same kernels served loose in a cup with crema. Mexico's ongoing maíz revival has put heirloom varieties like blue corn and cacahuazintle back on the menu.

Yucatán's signature dish: pork marinated in achiote paste, bitter orange juice, and spices, wrapped in banana leaves and slow-roasted in an underground pit (pib). It comes with pickled red onions (cebolla morada), habanero salsa, and warm corn tortillas. The meat ends up tender and tangy with citrus, and the dish traces back to Mayan cooking. You'll find it in taquerías across the country, and lately on fine-dining menus too.

Jalisco's slow-cooked stew, made traditionally with goat or lamb and these days often with beef, simmered in a spicy broth of guajillo and ancho chiles, tomatoes, and spices. It's served with corn tortillas for dipping in the consommé, plus onions, cilantro, and lime. Cheese-stuffed birria tacos (quesabirria) went viral a few years back and haven't let up, and Tijuana-style birria now has a following well beyond Mexico.