Chiles rellenos are lightly breaded chiles, usually chile poblano, filled with cheese, shredded chicken or ground beef. Chiles rellenos are usually served with beans and tortillas with a bowl of salsa on the side. Click here for a larger image of chiles rellenos.
Milanesa is a thin fillet of meat battered in flour and fried. Usually the meat is chicken, beef or pork. Milanesa de cerdo or breaded pork milanesa is my favorite and the hardest to find, naturally. Milanesa is served with salsa and tortillas. Click here for a larger image of milanesa.
Sopes are palm sized thick corn tortillas topped with beans, meat, vegetables, cheese and salsa. They are served at all times of the day and are also used as appetizers. Click here for a larger image.
A tamale is a seasoned filling that is wrapped in cornmeal dough steamed in a corn husk or a banana leaf. The corn husk or banana leaf can serve as a plate; they are not intended to be eaten. Usually tamales in a banana leaf are in a sauce of some kind whereas tamales in a corn husk are without a sauce.
I keep tamales in my freezer to serve as a meal or a snack.
Tamales de chipil are filled with chipil which is similar to spinach. Click here for a larger image.
Tamales de chileajo are made with pork, chiles, garlic, tomatoes and more. Click here for a larger image.
Tlayuda is a large dried tortilla topped with beans, some cabbage, a few slices of radish, cheese and sometimes with a meat such as chorizo; served with salsa. Sometimes referred to as Mexican pizza. At some restaurants a tlayuda is folded over and served like a large taco. A tlayuda is a meal to get if you are really hungry; a meal like this will cost around 50 pesos or U.S. $2.50 (May 2018). Click here for a larger image.
Filete de Pescado a la Diabla is a fish fillet covered in a SPICY tomato sauce. Click here for a larger image of filete de pescado a la diabla.
Filete a la Veracruzuna is a fish fillet covered in a cooked tomatoes, olives, bell pepper and capers. Click here for a larger image of Filete a la Veracruzuna.
Pescado empanizado is a fillet of fish battered in flour and fried. Pescado empanizado is served with salsa and tortillas. Tartar sauce is rare find in Mexico so do not expect it. Click here for a larger image of pescado empanizado.
Tamales de tichinda are filled with mussels. They are seasonal so grab them when you see them. I found these in Puerto Escondido Oaxaca in February. Click here for a larger image.
Aguas de (frutas) is water with fruit, sugar and ice added. These drinks are very popular in Mexico. There are many varieties of aguas to try, everything from tamarind, cucumber (its actually good), to the ever present jamaica. Every restaurant will have one or two flavors for you to choose from. If you are thirsty or with a group, you can order a pitcher of an agua de (fruta), which is something I frequently do, a pitcher or jarra de agua de (fruta) will cost you around 40 pesos or U.S. $2 (May 2018).
Aguas de (frutas) are frequently sold on street corners for 10 pesos or U.S. .50 cents.
Photos taken by Marc Wilkinson. I, the copyright holder, hereby publish these photos under the following license: Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0).