Are You An Expert Of Mexican Cuisine?

Question 1

What Is Nixtamalization And Why Is It Essential For Masa?

Question 1

Which Pepper Is A Jalapeño That Has Been Smoked And Dried?

Question 1

From Which State Did Cochinita Pibil Traditionally Emerge?

Question 1

Which Sauce Defines Chiles En Nogada?

Question 1

What Bread Is Dipped In Guajillo Sauce For A Pambazo?

Question 1

Which Dish Features Hominy As Its Central Ingredient?

Question 1

Where Did Birria Become Famous Before Spreading Nationwide?

Question 1

Which Herb Is Commonly Used To Season Beans And Quesadillas For A Distinct Aroma?

Question 1

Identify The Stringy, Pull-Apart Cheese Often Used In Quesadillas.

Question 1

Which Dried Chile Is A Poblano In Its Dehydrated Form?

Question 1

What Gives Cochinita Pibil Its Characteristic Red-Orange Color?

Question 1

Which Taco Style Was Influenced By Middle Eastern Shawarma?

Question 1

What’s The Primary Sour Element In Classic Guacamole?

Question 1

Which Oaxacan Specialty Is A Giant, Crisped Tortilla With Toppings?

Question 1

Which Drink Is Fermented Pineapple Rinds Lightly Sweetened And Spiced?

Question 1

Which Meat-Cooking Method Traditionally Uses Maguey Leaves And An Earth Oven?

Question 1

What Is Huitlacoche?

Question 1

Which Chile Is The Dried Form Of The Mirasol Pepper?

Question 1

Where Does Mole Poblano Come From?

Question 1

Which Soup Is Traditionally Made With Beef Tripe?

Question 1

Which Salsa Is Built Primarily On Tomatillos?

Question 1

Which Cut Is Most Associated With Arrachera Tacos?

Question 1

What Is The Crunchy Corn Snack Sold As “Elote En Vaso”?

Question 1

Which Sauce Is Made Largely From Pumpkin Seeds?

Question 1

What Bread Defines A Cemita From Puebla?

Question 1

Which Seafood Dish Uses Raw Shrimp Quickly “Cooked” In Lime And Chiltepin?

Question 1

What Distillation Comes From Blue Weber Agave?

Question 1

Which Beverage Is A Thickened Corn Masa Drink, Often Chocolate-Flavored?

Question 1

Which Herb With Heart-Shaped Leaves Perfumes Oaxacan And Veracruzano Dishes?

Question 1

Which Candy-Like Caramel Is Traditionally Made From Goat’s Milk?

Question 1

Identify The Oval, Masa-Based Snack Often Stuffed With Beans Or Requesón.

Question 1

Which Chili Is Tiny, Wild, And Packs Intense Heat?

Question 1

What Is The Primary Ingredient In Pozole Verde’s Sauce?

Question 1

Which Taco Filling Is Associated With Michoacán And Confited In Lard?

Question 1

Which Fresh Cheese Crumbles Easily And Doesn’t Melt Smoothly?

Question 1

Which City Is Famous For The Torta Ahogada?

Question 1

Which Leafy Plant Is Commonly Eaten As Nopales?

Question 1

Which Fruit Provides The Petals For “Agua De Jamaica”?

Question 1

Which Sauce Is Oil-Based With Toasted Dried Chiles And Nuts Or Seeds?

Question 1

In Chiles Rellenos, Which Pepper Is Most Commonly Used?

Question 1

Which Street Food Is A Fried, Rolled Tortilla Filled With Shredded Chicken Or Potato?

Question 1

Which Region Is Synonymous With Mole Negro?

Question 1

Which Preparation Features Tortilla Strips Simmered In Salsa Until Tender?

Question 1

What Is The Main Thickener In Enfrijoladas?

Question 1

Which Pepper Is The Dried Form Of Chilaca?

Question 1

Which Dessert Is A Sponge Cake Soaked In Three Milks?

Question 1

Which Cut Is Traditionally Used For Suadero Tacos?

Question 1

Which Dish Combines Bolillo Bread With Refried Beans And Melted Cheese?

Question 1

Which Beverage Is Fermented From Maguey Sap Rather Than Distilled?

Question 1

Which Yucatecan Dish Features Hard-Boiled Eggs In A Pumpkin Seed Sauce?

Question 1

Which Salsa Is Uncooked And Chunky With Tomato, Onion, Cilantro, And Chile?

Question 1

Which Northern Dish Is Dried, Shredded Beef Rehydrated And Sautéed?

Question 1

Which Chocolate Beverage Originated In Oaxaca And Uses A Molinillo For Froth?

Question 1

Which Snack Is A Thick, Patted Masa Disc With Pinched Edges And Toppings?

Question 1

Which Ingredient Gives Salsa Borracha Its Name?

Question 1

Which Seafood Preparation From Veracruz Features Tomato, Olives, And Capers?

Question 1

Which Pepper Is Smaller, Smokier Cousin Of Chipotle Often Used In Salsas?

Question 1

Which Dish Features Tortillas Dipped In Mole, Folded, And Topped With Cheese?

Question 1

Which Drink Is A Rice-Based Agua Fresca Often Perfumed With Cinnamon?

Question 1

Which Pepper Is Commonly Used For Rajas Con Crema?

Question 1

Which Dish Is A Masa Pocket Split And Stuffed After Cooking?

Question 1

Which Technique Produces Carnitas’ Tender-Crispy Texture?

Question 1

Which Pepper Gives Xnipec Salsa Its Signature Fiery Bite In Yucatán?

Question 1

Which Tamal Wrapping Is Characteristic Of The Yucatán Peninsula?

Question 1

Which Oaxaca Street Snack Is A Corn Dumpling Simmered In Tomato-Chile Sauce?

Question 1

Which Meat Typically Stars In Coctel De Camarón?

Question 1

Which Seed Is Central To Sikil Pak Dip?

Question 1

Which Bread Roll Is Crusty And Essential For Torta Ahogada?

Question 1

Which Dish Is Crab Or Fish “Cooked” In Citrus With Tomato And Herbs In Veracruz Style?

Question 1

Which Dessert Is A Caramel-Crowned Baked Custard?

Question 1

Which Taco Filling Is Beef Tongue, Traditionally Braised Until Tender?

Question 1

Which Crumbly, Salty Cheese From Michoacán Is Often Grated Like A Mexican Parmesan?

Question 1

Which Sauce Mixes Toasted Sesame, Peanuts, And Chiles Into A Rusty-Red Blend?

Question 1

Which Antojo Features A Long, Sandal-Shaped Masa Base?

Question 1

Which Pepper Is A Dried, Smoked Jalapeño That’s Tan And Wrinkly?

Question 1

Which Northern Specialty Is A Skillet Mix Of Meat, Peppers, Onions, And Cheese Served With Tortillas?

Question 1

Which Aromatic Leaves Are Toasted To Perfume Oaxacan Black Beans And Some Moles?

Question 1

Which Melting Cheese From Chihuahua, Also Called Queso Menonita, Is Ideal For Fundido?

Question 1

Which Sauce Uses Roasted Tomatoes And Chiles Simmered Briefly?

Question 1

Which Taco Is Named For Its Stewing Liquid Served Alongside For Dipping?

Question 1

Which Ingredient Traditionally Colors Relleno Negro From Yucatán?

Question 1

Which Masa Snack Is Pressed Very Thin, Fried Crisp, And Topped Like A Mini Pizza?

Question 1

Which Pepper Is The Dried Form Of A Fully Ripe Poblano With Darker, Deeper Flavor?

Question 1

Which Seasonal Bread Is Associated With Day Of The Dead Altars?

Question 1

Which Preparation Involves Tortillas Dipped In Tomato Sauce, Not Mole Or Beans?

Question 1

Which Dish Uses Squash Blossoms As A Delicate Filling?

Question 1

Which Beverage Is Made By Fermenting Corn Dough With Cacao In Southern Mexico?

Question 1

Which Spice-Leaf Herb Lends Citrus-Anise Notes In Cemitas And Puebla Dishes?

Question 1

Which Fried Treat Is A Thin, Crisp Disk Often Dusted With Sugar Or Served In Syrup?

Question 1

Which Pork-And-Potato Filling Commonly Goes Inside Pambazos?

1

Boiling corn with sugar to soften kernels for grinding

2

Fermenting corn in whey to create sour flavors for tortillas

3

Roasting corn over mesquite to add smokiness and color

4

Treating corn with alkaline lime to remove hulls and improve nutrition

Nixtamalization unlocks niacin, removes hulls, and creates pliable, aromatic masa ideal for tortillas and tamales.

1

Pasilla

2

Chipotle

3

Guajillo

4

Ancho

Chipotle is the smoked, dried jalapeño, concentrating heat and adding deep, woodsy, smoky complexity to dishes.

1

Yucatán

2

Chihuahua

3

Jalisco

4

Puebla

Cochinita pibil is a hallmark of Yucatán, marinated in achiote and sour orange, slow-cooked until tender.

1

Walnut cream sauce with pomegranate seeds

2

Pumpkin seed pipián sauce

3

Tomato-chile guajillo sauce

4

Green tomatillo-cilantro sauce

Chiles en nogada are stuffed poblanos topped with walnut cream and pomegranate, symbolizing Mexico’s tricolor flag.

1

Bolillo

2

Birote salado

3

Pambazo roll

4

Cemita sesame bun

Pambazo bread is dipped in guajillo sauce, griddled, then stuffed, giving its signature color, crust, and flavor.

1

Caldo de pollo

2

Menudo

3

Birria

4

Pozole

Pozole centers on nixtamalized hominy simmered with pork or chicken and chiles, garnished generously at the table.

1

Jalisco

2

Baja California Sur

3

Oaxaca

4

Tabasco

Birria originated in Jalisco, later spreading widely as beef or goat stewed with chiles, spices, and aromatics.

1

Oregano

2

Thyme

3

Cilantro

4

Epazote

Epazote contributes a pungent, resinous aroma, traditional in black beans, quesadillas, and some moles and soups.

1

Queso fresco

2

Cotija

3

Queso Oaxaca

4

Panela

Queso Oaxaca, or quesillo, is a semi-soft string cheese from Oaxaca that melts beautifully in quesadillas.

1

Mulato

2

Ancho

3

Guajillo

4

Pasilla

Ancho chiles are dried poblanos, broad and wrinkled with mild heat and raisin-like sweetness and depth.

1

Achiote (annatto) paste

2

Guajillo powder

3

Tomato purée

4

Turmeric

Achiote paste from annatto seeds colors and flavors cochinita pibil, balanced with sour Seville orange and spices.

1

Tacos de canasta

2

Tacos de suadero

3

Tacos al pastor

4

Tacos dorados

Lebanese immigrants inspired al pastor: marinated pork on a vertical spit with pineapple, onion, and cilantro.

1

Verde salsa

2

Tamarind

3

Lime juice

4

Vinegar

Fresh lime juice brightens avocado, balances richness, and reduces browning while complementing onion, chile, and cilantro.

1

Gordita

2

Sope

3

Tlayuda

4

Tlacoyo

A tlayuda is a large, partially crisp tortilla topped with asiento, beans, cheese, cabbage, and meats.

1

Pozol

2

Tepache

3

Pulque

4

Horchata

Tepache gently ferments pineapple peel with piloncillo and spices, yielding a lightly fizzy, refreshing beverage.

1

Carnitas

2

Barbacoa

3

Asado al carbón

4

Plancha

Barbacoa slow-cooks meat in a pit with hot stones and maguey leaves, producing succulent, perfumed results.

1

A dried seaweed used in soups

2

Smoked goat cheese from Hidalgo

3

A tiny wild chili from Sonora

4

Corn smut fungus considered a delicacy

Huitlacoche is a corn fungus prized for earthy, truffle-like flavor, commonly sautéed for quesadillas and soups.

1

Ancho

2

Cascabel

3

Guajillo

4

Mulato

Guajillo, dried mirasol, offers medium heat with berry and tea notes for adobos and red salsas.

1

Colima

2

Puebla

3

Campeche

4

Veracruz

Mole poblano hails from Puebla, blending chiles, spices, nuts, seeds, and chocolate into a celebratory sauce.

1

Caldo tlalpeño

2

Fideo

3

Menudo

4

Sopa de lima

Menudo is a hearty tripe soup simmered with chiles and sometimes hominy, popular as a weekend restorative.

1

Pico de gallo

2

Salsa verde

3

Salsa macha

4

Salsa roja

Salsa verde uses tangy tomatillos blended with chiles, onion, and cilantro for bright, zesty acidity.

1

Chuck roast

2

Tenderloin

3

Skirt steak

4

Ribeye

Arrachera tacos use marinated skirt steak, prized for beefy flavor and tenderness when sliced against the grain.

1

Dorilocos

2

Totopos

3

Esquites

4

Chicharrón preparado

Esquites are sautéed corn kernels with butter, epazote, lime, chile, mayonnaise, and cheese served in cups.

1

Pipián

2

Verde crudo

3

Adobo rojo

4

Mole negro

Pipián features toasted pumpkin seeds blended with chiles and herbs, yielding a silky, nutty sauce.

1

Bolillo

2

Sesame-seeded cemita roll

3

Telera

4

Birote salado

The cemita uses a sesame-studded roll with milanesa, quesillo, avocado, chipotle, and fragrant papalo leaves.

1

Vuelve a la vida

2

Ceviche veracruzano

3

Coctel de camarón

4

Aguachile

Aguachile from Sinaloa bathes raw shrimp in lime, chiltepin, and cucumber for fierce heat and crunch.

1

Mezcal

2

Bacanora

3

Tequila

4

Sotol

Tequila must be made primarily from blue Weber agave within denomination regions centered around Jalisco.

1

Tejate

2

Atole

3

Champurrado

4

Pozol

Champurrado is chocolate atole: masa-thickened and cinnamon-scented, whisked frothy with a molinillo for cozy breakfasts.

1

Culantro

2

Laurel

3

Papalo

4

Hoja santa

Hoja santa lends anise-like, peppery notes to tamales, moles, and seafood, often wrapping fillings for steaming.

1

Dulce de leche

2

Leche quemada

3

Cajeta

4

Jamoncillo

Cajeta simmers goat’s milk with sugar until caramelized, developing deep, complex flavors and silky texture.

1

Sope

2

Huarache

3

Tlacoyo

4

Gordita

Tlacoyos are oval hand-formed masa pockets griddled and topped or stuffed, classic in central Mexican street food.

1

Habanero

2

Manzano

3

Chiltepin

4

Piquín

Chiltepin is a wild pepper with searing heat, crushed over aguachile, beans, or eggs for fiery punctuation.

1

Tomatillos and green chiles

2

Green tomatoes only

3

Spinach and parsley purée

4

Avocado and cilantro only

Pozole verde uses tomatillos, green chiles, and herbs to create a bright, herbal broth around hominy.

1

Lengua

2

Suadero

3

Barbacoa

4

Carnitas

Carnitas are pork pieces slowly confited in lard until tender inside and crispy outside for tacos.

1

Queso Oaxaca

2

Chihuahua cheese

3

Asadero

4

Queso fresco

Queso fresco is soft and crumbly, warming without melting smooth, perfect for topping antojitos and beans.

1

Monterrey

2

Guadalajara

3

Puebla

4

Mérida

Guadalajara’s torta ahogada uses birote bread, pork, and a spicy árbol sauce with tangy tomato mixture.

1

Prickly pear cactus pads

2

Squash vines

3

Banana leaves

4

Maguey hearts

Nopales are young prickly pear pads, de-spined and cooked, offering tart, green flavors and pleasantly crisp texture.

1

Red amaranth

2

Roselle leaves

3

Hibiscus calyces

4

Jamaican rose petals

Agua de jamaica steeps dried hibiscus calyces, producing a tart, crimson, refreshing drink enjoyed over ice.

1

Salsa taquera

2

Salsa macha

3

Salsa borracha

4

Salsa ranchera

Salsa macha fries dried chiles, garlic, and seeds or nuts in oil, yielding smoky heat and crunchy bits.

1

Poblano

2

Jalapeño

3

Serrano

4

Habanero

Chiles rellenos typically feature roasted, peeled poblano peppers stuffed with cheese or picadillo and fried.

1

Flautas

2

Tlayudas

3

Quesadillas fritas

4

Tacos al vapor

Flautas are tightly rolled tortillas fried crisp, commonly filled with chicken or potato and garnished generously.

1

Baja California

2

Nuevo León

3

Tamaulipas

4

Oaxaca

Oaxaca’s mole negro is an ultra-complex sauce with multiple chilies, spices, plantains, and chocolate.

1

Chilaquiles

2

Enmoladas

3

Enfrijoladas

4

Entomatadas

Chilaquiles soften fried tortilla chips in salsa, finished with crema, cheese, onion, and eggs or chicken.

1

Peanut paste

2

Cornstarch

3

Bean purée

4

Bread crumbs

Enfrijoladas coat tortillas with seasoned bean purée, folded and topped with cheese, onions, and crema.

1

Morita

2

Ancho

3

Mulato

4

Pasilla

Pasilla is dried chilaca, long and dark with mild raisiny flavors used in moles and rich sauces.

1

Flan napolitano

2

Capirotada

3

Carlota de limón

4

Tres leches cake

Tres leches cake soaks airy sponge in evaporated, condensed, and whole milk for a lush dessert.

1

Goat leg meat

2

Shredded chicken breast

3

Pork shoulder chunks

4

Beef from the between brisket and belly

Suadero comes from a thin beef cut between brisket and belly, cooked confit-style until silky.

1

Molletes

2

Cemita

3

Pambazo

4

Cochinita torta

Molletes are open-faced bolillos spread with refried beans and melted cheese, topped with pico de gallo.

1

Tequila

2

Mezcal

3

Pulque

4

Bacanora

Pulque is a lightly alcoholic, probiotic-rich fermented agave sap, opaque, slightly sour, and consumed fresh.

1

Relleno negro

2

Queso relleno

3

Papadzules

4

Huevos motuleños

Papadzules dunk tortillas in pumpkin seed sauce, filled with chopped eggs, finished with roasted tomato-chile topping.

1

Salsa roja asada

2

Salsa verde hervida

3

Salsa ranchera

4

Pico de gallo

Pico de gallo is a fresh, chunky salsa delivering crisp texture and bright, balanced freshness.

1

Salpicón

2

Machaca

3

Barbacoa de res

4

Tinga

Machaca began in northern Mexico: sun-dried beef shredded, then rehydrated and scrambled with eggs or vegetables.

1

Mexican hot chocolate

2

Tejate

3

Champurrado

4

Pozol

Oaxacan-style hot chocolate tablets are whisked vigorously with a molinillo to create distinctive froth.

1

Tlacoyo

2

Gordita

3

Sope

4

Huarache

Sopes have a thick masa base with a raised rim to hold beans, salsa, cheese, and meats.

1

Pulque or beer

2

Vinegar

3

Tequila

4

Rum

Salsa borracha traditionally includes pulque or beer, lending malty, fermented notes to roasted chile flavors.

1

Huachinango al mojo de ajo

2

Pulpo enamorado

3

Camarones a la diabla

4

Pescado a la veracruzana

Pescado a la veracruzana stews fish with tomato, olives, capers, and herbs, reflecting Mediterranean influence.

1

Morita

2

Cascabel

3

Costeño rojo

4

Puya

Morita is a smaller, very smoky dried jalapeño variant, adding fruity heat and depth to sauces.

1

Enmoladas

2

Chilaquiles

3

Entomatadas

4

Enchiladas suizas

Enmoladas are tortillas bathed in mole, folded, and sprinkled with cheese, sometimes filled with chicken.

1

Agua de limón

2

Horchata

3

Agua de tamarindo

4

Agua de piña

Mexican horchata blends rice with water, sugar, and cinnamon for a creamy, aromatic refresher.

1

Jalapeño

2

Serrano

3

Habanero

4

Poblano

Rajas con crema features roasted poblano strips sautéed with onion and cream, sometimes corn.

1

Quesadilla

2

Tlacoyo

3

Gordita

4

Pellizcada

Gorditas puff on the griddle, then are slit and stuffed with stews, cheeses, or chicharrón prensado.

1

High-heat grilling from raw

2

Pressure cooking in broth only

3

Slow confit in lard then crisping

4

Deep-frying solely at high temperature

Carnitas cook slowly in lard until tender, then edges are crisped for ideal texture contrast.

1

Güero

2

Piquín

3

Serrano

4

Habanero

Xnipec traditionally uses habanero with tomato, onion, citrus, and cilantro for intense heat and brightness.

1

Avocado leaves

2

Banana leaves

3

Maguey paper

4

Corn husks

Yucatecan tamales are wrapped in banana leaves, producing moist, fragrant steaming and supple texture.

1

Gorditas

2

Chochoyo (or chochoyones)

3

Tlacoyos

4

Sopes

Chochoyones are small masa dumplings indented and simmered in saucy broths, a rustic Oaxacan comfort food.

1

Crab

2

Octopus

3

Fish

4

Shrimp

Coctel de camarón features poached shrimp in a tangy tomato-clam mixture with lime, cilantro, and avocado.

1

Peanuts

2

Pumpkin seeds

3

Sesame seeds

4

Sunflower seeds

Sikil pak blends toasted pumpkin seeds with tomato, habanero, and cilantro, served with tostadas or veggies.

1

Cemita

2

Telera

3

Bolillo

4

Birote salado

Torta ahogada requires sturdy, crusty birote salado to withstand immersion in spicy árbol and tomato sauces.

1

Coctel campechano

2

Caldillo de perro

3

Aguachile verde

4

Ceviche veracruzano

Ceviche veracruzano marinates seafood in lime with tomato, onion, cilantro, and sometimes olives for brightness.

1

Arroz con leche

2

Flan

3

Buñuelos

4

Jericalla

Flan is a silky egg custard baked with caramelized sugar, yielding a creamy, elegant dessert.

1

Cachete

2

Lengua

3

Tripas

4

Cabeza

Lengua tacos use braised beef tongue, often seared, topped simply with onion, cilantro, and salsa.

1

Panela

2

Requesón

3

Queso fresco

4

Cotija

Cotija, aged and salty, crumbles finely and is grated over beans, corn, salads, and soups.

1

Mole rojo

2

Pipián blanco

3

Salsa taquera

4

Adobo rojo

Mole rojo often includes toasted seeds and peanuts with dried chiles, producing a deep, brick-red, complex sauce.

1

Pellizcada

2

Sope

3

Huarache

4

Tlacoyo

Huarache is an oblong masa base topped with beans, salsa, cheese, and meats, resembling a sandal shape.

1

Guajillo

2

Puya

3

Chipotle meco

4

Pasilla

Chipotle meco is a tan, long-smoked jalapeño with pronounced smokiness, favored in adobos and marinades.

1

Alambre

2

Arrachera asada

3

Carne a la tampiqueña

4

Al pastor

Alambre combines grilled meats, peppers, onions, and cheese, typically served on flour tortillas in northern taquerías.

1

Hoja santa leaves

2

Mint leaves

3

Avocado leaves

4

Bay leaves

Dried avocado leaves are lightly toasted to release anise-like aromas that perfume beans and certain moles.

1

Cotija

2

Chihuahua cheese

3

Panela

4

Queso fresco

Chihuahua cheese melts smoothly with mild, buttery flavor, perfect for fundido, quesadillas, and baked casseroles.

1

Salsa ranchera

2

Salsa borracha

3

Salsa macha

4

Salsa cruda

Salsa ranchera cooks roasted tomatoes and chiles into a rustic, spoonable sauce ideal for huevos rancheros.

1

Birria con consomé

2

Taco placero

3

Taco de canasta

4

Taco gobernador

Birria is accompanied by rich consomé for dipping or sipping, intensifying the stew’s spices and savoriness.

1

Black beans only

2

Squid ink

3

Burnt chile and spice paste

4

Dark soy sauce

Relleno negro uses recado negro made from charred chiles and spices, giving the turkey stew its inky color.

1

Sope

2

Tostada

3

Tlacoyo

4

Gordita

Tostadas are crisp tortillas topped with beans, meats, lettuce, crema, cheese, and salsa for crunch.

1

Puya

2

Pasilla

3

Ancho

4

Mulato

Mulato, from very ripe poblanos, brings chocolatey, molasses notes and pairs with ancho in complex moles.

1

Cocol

2

Pan de muerto

3

Concha

4

Rosca de reyes

Pan de muerto is orange-blossom scented bread decorated with bone-shaped dough pieces for Day of the Dead.

1

Enmoladas

2

Chilaquiles rojos

3

Enfrijoladas

4

Entomatadas

Entomatadas dip tortillas in tomato-based sauce, folded, then garnished with cheese, crema, and onion.

1

Quesadillas de flor de calabaza

2

Tacos de cochinita

3

Tlacoyos de haba

4

Sopes de rajas

Squash blossom quesadillas feature tender flowers with cheese and epazote, celebrating seasonal produce and subtle flavors.

1

Atole

2

Tejate

3

Pozol

4

Champurrado

Pozol is a Tabasco and Chiapas drink of fermented nixtamal dough with water, sometimes flavored with cacao.

1

Papalo

2

Culantro

3

Marjoram

4

Coriander

Papalo is pungent with citrusy, anisic tones, a hallmark in cemitas and some Puebla-area salads.

1

Churro

2

Oreja

3

Chocobanano

4

Buñuelo

Buñuelos are thin, crisp fritters served dusted with sugar or bathed in piloncillo syrup during festivities.

1

Chorizo con papa

2

Milanesa de res

3

Tinga de pollo

4

Carnitas deshebradas

Pambazos are typically stuffed with chorizo and potato before the guajillo-dipped bread is griddled and garnished.

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Tacos, tamales, and tantalizing spices—Mexican cuisine is bursting with bold flavors and rich traditions. Think you know your enchiladas from your empanadas? Take this quiz to test your knowledge and see if you're truly an expert in Mexican food!

About us

At Paddling, we offer an engaging and interactive way to challenge your knowledge across pop culture, entertainment, history, sports, and more. Our trivia quizzes are crafted to entertain and educate, providing a fun learning experience that's accessible from anywhere. With a diverse selection of topics, you're bound to discover something that sparks your interest.