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List of Mexican Regional Dishes Featuring Dried Chile

Mexican chile is the foundation of Mexican gastronomy, an integral part of its culture and tradition. Check out a list of some very emblematic dishes.

Presenting a comprehensive list of all Mexican dishes that use dried chile would be extensive, as almost all dishes are prepared with this spice, whether for adding color, flavor, or spiciness. We will mention the most traditional and typical ones:

Aguascalientes

Caldo de Res, made with beef, vegetables, corn, yucca, and seasoned with aromatic herbs and topped with red chile.

Baja California

Tacos de Pescado, typically breaded and accompanied with cabbage, spicy sauce, and cream.

Baja California Sur

Machaca con Huevo, dried and shredded beef mixed with eggs, and sometimes with dried chiles, served with hot tortillas.

Campeche

Pámpano al Tikin Xic, grilled fish marinated in a paste of achiote, bitter orange, and spices, which may include dried chiles.

Chiapas

Tamales de Chipilín, made with corn masa and chipilín leaves, filled with chicken and wrapped in banana leaves.

Chihuahua

Chiles en Nogada, poblano peppers filled with minced pork and beef, covered with a rich walnut sauce and garnished with pomegranate.

Mexico City

Tacos al Pastor, pork marinated in achiote and spices, cooked on a spit, and served with pineapple; spicy sauce is a must.

Coahuila

Asado de Puerco, pork cooked slowly with chiles, garlic, and spices, served with hot tortillas.

Colima

Pozole, made with cooked pozole corn (previously nixtamalized), pork or chicken, and seasoned to taste with dried chiles. This traditional dish is prepared throughout the country, with different regional variations such as green pozole, red pozole from Jalisco, pozole with pancita in the northern regions, etc. It is accompanied by a sauce made with chiles, onions, radishes, lettuce or cabbage, oregano, lime, and tostadas.

Durango

Caldo Durangueño, made with beef or pork in a tomato sauce with chiles and potatoes.

Guanajuato

Enchiladas Mineras, tortillas filled with shredded meat, topped with guajillo chile sauce, and garnished with cheese, onions, and cream.

Guerrero

Pozole Verde, prepared with corn and pork, with a green sauce made from tomatoes, chiles, cilantro, and pumpkin seeds.

Hidalgo

Barbacoa, made with lamb cooked in a pit in the ground and served with tortillas and spicy sauces to taste.

Jalisco

Birria de Res o Borrego, marinated beef or lamb with a blend of spices and chiles, cooked slowly and served with tortillas and consommé. Another traditional dish from this state is Tortas Ahogadas, made with a chile or barbacoa-based sauce.

State of Mexico

Tlacoyos, made with nixtamalized corn masa and filled with beans, requesón cheese, or fava beans, served with cactus paddles and spicy sauce.

Michoacán

Carnitas, made with pork cooked in its own fat until golden and tender, served in tacos with cilantro, onions, and spicy sauce.

Morelos

Cecina, beef marinated and sun-dried, served in tacos or as a stew, accompanied by spicy sauce.

Nayarit

Pescado Zarandeado, a whole fish marinated in a mixture of chiles and spices and grilled over hot coals.

Nuevo León

Cabrito, roasted young goat, usually served with tortillas, beans, and spicy sauce.

Oaxaca

Tlayudas, large, thin tortillas made from nixtamalized corn masa, topped with beans, cheese, meat, avocado, and spicy sauce.

Puebla

Chiles en Nogada, an emblematic Mexican dish made with poblano peppers filled with minced meat, covered with a white walnut sauce and other seeds, and garnished with pomegranate.

Querétaro

Enchiladas Queretanas, folded tortillas filled with chicken or cheese, bathed in guajillo sauce and adorned with cream and cheese.

Quintana Roo

Ceviche de Pescado, fresh fish marinated in lime juice, mixed with tomato, onion, cilantro, and chiles.

San Luis Potosí

Zancarrón, a stew made with beef, garbanzo beans, and dried chiles.

Sinaloa

Aguachile, a shrimp ceviche marinated in a mixture of chiles and lime, with cucumber and onion.

Sonora

Carne Asada, grilled beef served with tortillas, guacamole, and spicy sauce.

Tabasco

Pejelagarto, a typical fish of the region, prepared in various ways, such as mojo de ajo or fillets, served with a sauce made from chiles.

Tamaulipas

Carne Asada a la Tampiqueña, with or without roasted poblano chile strips, served with a guacamole of choice with chile.

Tlaxcala

Chiles Toreados, made with roasted serrano chiles marinated with lime and salt; some are roasted on a griddle or in oil and others are served with soy sauce.

Veracruz

Huachinango a la Veracruzana, made with red snapper fish prepared in a sauce of tomatoes, olives, capers, and chiles.

Yucatán

Cochinita Pibil, made with pork marinated in achiote, wrapped in banana leaves, and cooked in a pit; this representative dish must be served with a habanero chile sauce with bitter orange and pickled onion.

Zacatecas

Asado de Boda, a stew made with pork, dried fruits, and spices, typical of weddings and celebrations.

Let us continue preserving our culinary traditions. We invite you to visit our store, where you will find this spice in individual packaging, ready to enhance the flavor of your dishes.

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