A FOOD TRADITION
Northern Mexican Cuisine
A northern Mexican tradition centered on cattle, wheat flour, grilling, dried chiles, beans, and substantial ranch and borderland dishes.
Dishes linked to this cuisine
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Frijoles Charros Norteños
Pinto beans are cooked with bacon, onion, tomato, chile, and herbs into a hearty northern Mexican bean preparation.
Frijoles Maneados
Cooked pinto beans are mashed and worked together with lard, onion, and cheese into a rich northern Mexican bean dish.
Frijoles Puercos Norteños
A northern Mexican preparation of pinto beans cooked and mashed with pork and commonly enriched with cheese and aromatics.
Gallina Pinta
A hearty northern Mexican stew of beef, pinto beans, and hominy simmered with onion, garlic, and seasoning.
Gorditas de Horno Norteñas
Northern baked gorditas are small, thick corn-masa cakes enriched with lard and lightly sweetened and spiced before baking.
Gorditas de la Comarca Lagunera
Thick corn-masa cakes from the Comarca Lagunera are cooked on a griddle, split, and filled with savory regional guisados such as pork.
Machaca a la Mexicana
A northern Mexican preparation of dried shredded beef sautéed with tomato, onion, and green chile.
Machaca con Huevo
A northern Mexican skillet dish of dried shredded beef cooked with eggs, onion, tomato, and green chile.
Menudo Norteño
A northern Mexican soup of beef tripe and hominy in a red dried-chile broth with garlic, onion, and oregano.
Nopalitos con Chile Colorado
A northern Mexican vegetable dish of sliced nopal cactus paddles simmered in a red chile colorado sauce with onion and garlic.
Pan de Pulque
A lightly sweet Mexican yeast bread enriched with wheat flour, pulque, sugar, butter, and egg.
Tacos de Barbacoa Norteños
Northern Mexican tacos of slowly cooked seasoned beef with onion and garlic, served in soft tortillas.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.