Corn Allergen Guide

Spit-grilled marinated pork, served on small corn tortillas with onions, cilantro, pineapple, and salsa.

Traditional soup made with hominy corn, meat (usually pork), and garnished with lettuce, radish, onion, lime, and chili.

Corn masa filled with savory or sweet fillings (pork, chicken, cheese, rajas con queso, mole), wrapped in corn husks or banana leaves and steamed. Regional varieties include Oaxacan tamales wrapped in banana leaves, Veracruz-style with seafood, and sweet pink tamales. Traditionally enjoyed for breakfast with atole or champurrado, and essential for celebrations like Día de la Candelaria.

Grilled corn on the cob slathered with mayonnaise, rolled in cotija cheese, sprinkled with chili powder (Tajín), and finished with lime juice. Street vendors serve this iconic snack year-round, with variations including esquites (kernels served in a cup with crema). The maíz revolution in 2025 celebrates heirloom corn varieties like blue corn and cacahuazintle.

Yucatán's signature dish of pork marinated in achiote paste, bitter orange juice, and spices, wrapped in banana leaves and slow-roasted in an underground pit (pib). Served with pickled red onions (cebolla morada), habanero salsa, and warm corn tortillas. The tender, citrus-infused meat represents Mayan culinary heritage and is essential at celebrations. Found in taquerías across Mexico with November 2025 seeing fine-dining interpretations.

Jalisco's iconic slow-cooked stew traditionally made with goat or lamb, now commonly prepared with beef, simmered in a rich, spicy broth with guajillo, ancho chiles, tomatoes, and aromatic spices. Served with corn tortillas for dipping in consommé, and garnished with onions, cilantro, and lime. Birria tacos (quesabirria) with cheese became a viral sensation and remain popular in November 2025, with Tijuana-style birria gaining international recognition.