The most delicious food in Puebla
The most delicious food in Guanajuato
The most delicious food in Morelos
Northern Mexico
Central Mexico
Southern Mexico
Gastronomy and typical cuisine in Querétaro
The most delicious food in Puebla
Gastronomía de Yucatán
Northern Mexico
Central Mexico
Southern Mexico
P
PACHOLAS
Flattened meatball
Are a sort of flattened meatball, usually made with beef, or a mix of beef and pork with spices, onion, garlic, parsley and salt, and served with lettuce and tomato or with guacamole. It is originated of the state of Jalisco.
PAMBAZO
Sandwich made of a particular type of bread
It is a kind of sandwich made of a particular type of bread stuffed with potatoes and chorizo and then drenched in a a thick red sauce made with various types of dried chilies. They are traditional from Puebla and Veracruz.
PAN DE MUERTO
Plays a central role in the country's Day of the Dead celebration
The 'bread of the dead' plays a central role in the country's Day of the Dead celebration. As for the shape, there are pieces forming a cross and symbolize the bones of the dead. On top of the bun is a small ball or nub, which some say is a teardrop, representing the tears shed for the dead or a heart. It is a bread of wheat flour, milk, yeast, egg, sugar, salt, butter and anise and orange.
PANUCHO
Small “puffed” corn tortillas filled with a bean-based stew
It consists of a small “puffed” corn tortillas filled with a bean-based stew. It is fried in lard and shredded chicken or pork is placed on top with red onion in vinegar and a sauce that is usually habanero chile, since it is a typical dish from Yucatan.
PAPADZULES
Egg-filled tortillas drenched in a sauce
They are egg-filled tortillas drenched in a sauce made with pumpkin seeds, epazote and habanero chili. It is a typical dish from Yucatan.
PESCADO A LA TALLA
Fish cooked on charcoal
It is a fish cooked on charcoal or on the coals that opens like a butterfly and is smeared with red sauce made with guajillo chili and other seasonings. It is a typical dish from Barra Vieja in Acapulco.
PESCADO TIKIN XIC
Fish marinated with achiote paste
It is a fish marinated with achiote paste and spices for several hours and grilled. It is usually grouper, pámpano or red snapper. It is a typical dish from the Yucatan peninsula.
PICADILLO
Ground beef or pork
It is a dish of ground beef or pork that is prepared with onion, garlic, tomato, parsley, raisins, almonds and olives, although there are variants. It is used to make tacos, empanadas, quesadillas, tamales, chiles, and cheeses.
PICO DE GALLO
Sauce made with very finely chopped tomato, onion and chili.
It is a sauce made with very finely chopped tomato, onion and chili. It is used to accompany molletes and many other typical dishes such as eggs, quesadillas and tortas.
PILONCILLO
Prepared from the undistilled juice of sugar cane
It is prepared from the undistilled juice of sugar cane. It is a natural, chemical-free sweetener that is used to make Christmas punch and some desserts.
PINOLE
Toasted cornmeal
It is toasted cornmeal that is sweetened with piloncillo and mixed with cinnamon. It can be used to prepare drinks or cookies.
PIPIÁN
Sauce made from pumpkin seeds
It is a sauce made from roasted and ground pumpkin seeds. It is used to accompany various meats, usually chicken.
POC CHUC
Dish of meat
It is a dish of meat, commonly pork, that is prepared in citrus marinade in sour orange, pepper and garlic and cooked over a grill. It is a typical dish from Yucatan served with radishes, avocado, purple onion and beans.
POX O POCH
Spirit distilled from a mix of corn, wheat, and sugar cane
It is a spirit distilled from a mix of corn, wheat, and/or sugar cane , and was originally produced by Chiapas’ indigenous Tzotzil Mayans, who would traditionally drink it during religious ceremonias. They thought that it was their connection with the spiritual world and that the drink eliminated demons.
POZOL
Thick slightly acidic beverage
POZOLE
A cross between a soup and a stew
It is basically a cross between a soup and a stew. It is a pre-Hispanic dish and one of the oldest in Mexico because the experts have found it was part of the natives since the 14th century. It is made with pork, hominy, and red chiles. The ingredients vary depending on the area, in Guerrero is more typical the green pozole, while in Jalisco, Guanajuato, Nayarit, Sinaloa and Sonora, red is more popular. It is accompanied with radishes, avocados, cilantro, onions, lemon, lettuce and toast
PUCHERO
Broth with vegetables
It is a beef broth with vegetables such as carrots, potatoes, pumpkins, chayote and cabbage. The basic puchero usually uses beef bones (with a bit of meat still attached) mixed with some pork bones.
PULQUE
Alcoholic beverage
This drink dates from pre-Hispanic times and is an alcoholic beverage produced from the fermentation of the fresh sap known as aguamiel (mead) extracted from several species of Agave plant. Various fruits can be added to sweeten its flavor such as guava, pine nut, walnut, orange, melon and lemon, to name a few. It is very typical of Tlaxcala.
Glossary of Mexican Food Terms
A
B
C
D
E
F
G
H
I
J
M
N
P
Q
R
S
T
U
V
X
Z
THREE CUISINES YOU SHOULD CONSIDER EXPLORING
Oaxaca Food
Puebla Food
Yucatan Food
English 
Español de México 
