Mexican Lunch
Comida is the day’s anchor — three or four courses around two in the afternoon. A consommé to start, a guisado, rice, beans, something pickled. Mexican lunch is not a hurry.
Featured mexican lunch recipes
- Pozole rojo, dried-chile broth — Iris · Jalisco, Mexico · Hominy, pork shoulder, guajillo and ancho. Garnishes are not optional.
- Tinga de pollo — Iris · Puebla, Mexico · Chipotle, tomato, onion, shredded chicken. The taco filling that travels.
- Sopa de tortilla — Iris · Mexico City · Tomato-pasilla broth, fried tortilla strips, crema, queso fresco.
- Cochinita pibil, weeknight version — Don Mauricio Ku · Mérida, Yucatán · Don Mauricio: the long version takes a Sunday. This is the weekday compromise — and it is honest about being one.
- Mole amarillo, weekday — Doña Yolanda Vásquez · Oaxaca, Mexico · Doña Yolanda: of the seven moles, the one you can finish before dinner.
- Tlayuda with asiento — Doña Yolanda Vásquez · Oaxaca, Mexico · Doña Yolanda: the Oaxacan crispy tortilla that other countries call a pizza.
- Enfrijoladas, black-bean sauce — Iris · Veracruz, Mexico · Tortillas dipped in pureed black beans, queso fresco, raw onion.
- Caldo de res, weekend pot — Iris · Sonora, Mexico · Beef shank, corn on the cob, chayote, the kind of broth that fixes a cold.
Cook Mexican — other meals
Mexican across the edition
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