The humble, basic quesadilla is a corn or wheat tortilla, folded and stuffed with cheese, that is grilled or grilled until the dairy is melted.
Totopos
The pre-Hispanic-style tortilla chips are corn roasts roasted indirectly in the comales fire, so the commercial recipes that fry them break their pre-Columbian spirit.
Burritos
There is no consensus on the origin of the noun "burrito" as the name of this Mexican dish. One version indicates that Juan Méndez, a street vendor from the time of the Mexican Revolution, sold them on the back of a donkey, where the friendly name would come from.
Tacos
Mexicans eat tacos at any time (well at least I do) and everywhere and the first businesses that were installed in the cities and towns of North America with a minimal Mexican presence were tacos.
Pozole
The pozole is the Mexican national broth and each family cook has its secret with which it intends to distinguish it from any other in the neighborhood.
Enchiladas
Mexicano
The enchilada is the basic marriage between the corn tortilla, the chili and the cheese and from there, anything is welcome to the union as a filling or garnish
