1. MEXICO: FOOD SELECTIONS FROM ALL SIX REGIONS MENU

2. Northern Mexico Mexico’s Finest Beef – Sirloin – Broiled T-bone – Arrachera: A thick strip of meat cut from the flank of the animal. – Cocido Stew( includes vegetables) or Menudo Stew (includes cow’s feet, spearmint, etc.) – Machaca: Dried and shredded beef. Sopaipillas: Tortillas fried to go along with other dishes Pozole/Mochomos: Chile-seasoned pork served in a taco. Frijoles Charros: Beans with chile peppers, herbs, and meat. Cabrito: Goats. Capirotada: Bread Pudding. Arroz con Leche: Rice Pudding.

3. The Pacific Coast Seafood Specialties – Shrimp: Served in cocktails, smoked, or breaded and fried. – Pescado zarandeado: Grilled fish with rice and tortillas. – Tlaxtihuilli: Spicy shrimp broth. – Grilled Red Snapper served with Chile Costeno Iguana: Cooked to order. Cold Coconut Soup

4. Western Mexico Birria/Pozole/Menudo/Cocido: Meat-based soups made with lamb or goat meat. Enchiladas Tostadas Pollo de plaza, estilo Morelia: An enchilada stuffed with chopped chicken. Tamales Pescado Blanco Rebozado: Fried fish served with lime juice. Uchepos: Unfilled tamales. Fiambre: Cold meats such as pig feet, cooked tongue, and chicken. Cabuches: Blossoms of the Biznaga cactus put into a salad.

5. Central Mexico Toluca Sausages Queso de puerco: Pig’s head cheese. Carnitas: Fried bits of pork. Cocido de Puerco: Pork stew. Mushrooms: Both yellow and blue are served with pork, served as a filling for tacos, and sautéed with onions. Tlacoyos: Made with blue corn tortillas and filled with beans and potatoes. Cecina: Semidried beef. Green Mole: Squash seeds served with beef, pork, or chicken. Insects and insect eggs such as chapulines (grasshoppers) or ants’ eggs (escamoles). Mole Poblano: Blend of chocolate, spices, and turkey.

6. The Isthmus of Tehuahtepec Mole Negro Oaxaqueno: The most famous dish. Black turtle beans: These are served flavored with avocado leaves. Tlayudas: Crispy tortillas with pork lard, chile sauce, cheese, onion rings, and parsley. Oaxaca Cheese Tamales Marquesotes: Cake bread. Bananas Pejelagarto: Roasted fish that looks like a small crocodile. Black beans: Served with a licorice flavored leaf. Estofado: Stew made with many meats and condiments.

7. The Maya Area Tamales de Puchulu: Stuffed with flower petals. Tamal Juacane: Filled with dried shrimp, beans, and pumpkin seeds. Sopa de Pan: A bread soup. Cochinita Pibil: A pig that is barbequed and served with pickled red onions. Panuchos: Black bean filled tortillas. Sopa de Lima: A chicken and lime soup. Tamal de la Novia: A typical wedding dish.

8. Bibliography http://www.123rf.com/photo_12422707_an- image-of-the-mexico-flag-painted-on-a-brick- wall-in-an-urban-location.html http://www.123rf.com/photo_12422707_an- image-of-the-mexico-flag-painted-on-a-brick- wall-in-an-urban-location.html Microsoft Clip Art