3 dishes people actually cook in Mexico: what they are, how long they take, and what you need to buy.
What can you cook from Mexico? 3 traditional Mexico dishes, from Esquites (25 min, the quickest) to Pozole verde (135 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Mexico on the map. Drag to spin the planet.
Shredded chicken stewed with slivered onion in a tomato sauce smoked by chipotles in adobo.
Corn kernels simmered with epazote and served in a cup, finished at the last moment with lime, mayonnaise, cheese and chilli.
Hominy and pork in a broth thickened and coloured green by tomatillos, fresh chillies and toasted pumpkin seeds.
Copper documents three dishes from Mexico: Tinga de pollo, Esquites and Pozole verde. White onion and dried oregano each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 5 are shared by more than one dish. White onion and dried oregano the hardest to find: of the 586 dishes in Copper's atlas, 4 use white onion and 13 use dried oregano. Every ingredient list on this page is complete, with quantities, and free to read.
Esquites is the quickest at 25 minutes. Pozole verde is the longest at 135 minutes, most of it unattended. The median is 45 minutes — a weeknight, not a project.
Tinga de pollo and Esquites are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Mexico is part of Central American.
Countries close to Mexico on the globe — and close on the plate.
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