The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

Mexico's most spectacular dish. Poblanos stuffed with a picadillo of pork, fruit, and spices. Walnut cream sauce, pomegranate, and parsley. The colors of the flag.

Corn tortillas dipped in chile colorado sauce, filled with shredded chicken, topped with crema and queso fresco. Three chiles minimum.

A Mexican celebration soup: pork, hominy, and a deep red chile broth. Topped at the table with shredded cabbage, radish, lime, and oregano.

Made in a stone mortar as God intended. The order of addition matters. Lime goes in last.

Green version with tomatillos, pepitas, and chicken. Brighter, more acidic, completely different soul. Serve both at your next gathering.

Tomatillos, green chiles, and spinach replace the tomato base. Topped with avocado and cotija. The verde version has its own identity.

Fire-roasted tomatillo salsa folded into guacamole. Two sauces become one. Smoky, bright, and spicier.

Tomatillo-serrano salsa verde instead of chile colorado. Chicken filling unchanged. Top with crema, queso, and pickled jalapeño.