Mexican Food Quiz

Marinated pork shaved off a vertical spit, often with a bit of pineapple.

The vertical-spit technique was brought to Mexico by Lebanese immigrants in the early 1900s.

Pork slow-braised in its own fat until fall-apart tender.

Carnitas are traditionally cooked in a large copper pot over an open flame.

A folded tortilla griddled until the cheese inside melts completely.

Regional Mexican quesadillas vary widely, with some versions made without cheese at all.

Corn dough filled and steamed inside a corn husk or banana leaf.

Tamales date back thousands of years to pre-Columbian Mesoamerican cooking.

Grilled corn on the cob slathered with crema, cheese, and chili powder.

Elote is traditionally served on the cob, while a cup version is called esquites.

Fried tortilla chips simmered in salsa until softened, often served for breakfast.

It's a popular way to use up day-old, slightly stale tortillas.

Rolled tortillas filled and bathed in a chili sauce, then baked.

The word 'enchilada' simply means 'seasoned with chili.'

A deep, complex sauce of chilies, spices, and chocolate served over chicken.

Some traditional mole recipes call for over twenty distinct ingredients.

A hominy and pork soup, garnished generously with lettuce and radish.

Pozole has pre-Hispanic roots and was historically tied to ceremonial occasions.

A rich, chili-spiced stew traditionally made with goat or beef.

Birria gained huge international popularity through birria tacos dipped in their own consommé.

Achiote-marinated pork wrapped in banana leaves and slow-roasted.

It was traditionally cooked in a pit oven called a 'pib,' which gives the dish its name.

Thin-cut grilled beef, a staple at any northern Mexican cookout.

Carne asada is closely tied to northern Mexican grilling traditions involving large family gatherings.

A stuffed poblano draped in a creamy walnut sauce and pomegranate seeds.

Its green, white, and red coloring is often linked to Mexican independence celebrations.

Mashed avocado mixed with lime, onion, and chili, served as a dip.

Its name comes from the Nahuatl word 'ahuacamolli,' meaning avocado sauce.

Raw fish cured in citrus juice with onion, chili, and cilantro.

The citric acid in the marinade chemically 'cooks' the texture of the fish without heat.

Fried eggs served over tortillas, smothered in a chili-tomato sauce.

Its name translates to 'rancher's eggs,' reflecting its origin as a hearty farm breakfast.

A silky baked custard topped with a layer of soft caramel.

Flan was introduced to Mexico through Spanish colonization, then adapted regionally over centuries.

Ridged fried dough sticks rolled in cinnamon sugar.

The ridged shape comes from piping the dough through a star-shaped tip before frying.

A sweet, milky rice drink flavored with cinnamon.

Horchata recipes vary widely across Latin America, with some versions made from melon seeds instead of rice.

A tart, ruby-red iced tea steeped from dried hibiscus flowers.

Hibiscus, called 'jamaica' in Mexican Spanish, is unrelated to the country of Jamaica.