Chilaquiles : This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream.
Pozole: Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.
Mole : There are myriad types of mole but all contain around 20 or so ingredients, including one or more varieties of chilli peppers, and all require constant stirring over a long period of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.
Tamales: here are tamales that taste like pineapples, green salsa with chicken, chorizo (sausage), and some that are sweet and pink, like desserts. When you buy a tamale off of the street, you might also want to try washing it down with “atole,” a thick hot chocolate-flavored drink made from watery cornstarch, the by-product of tamale-making.
Torta Cubana : Torta Cubana is the supreme “everything sandwich” in my opinion – just add every kind of meat and cheese along with some crunchy thick pickles, and viola! Very very good, but only for people with a big appetite!