Mexican food, explained.

Lebanese shawarma met Mexico City and the trompo was born: marinated pork stacked on a spit, shaved onto small tortillas with pineapple, onion and cilantro.

A sauce of dried chiles, nuts, seeds, spices and a little chocolate, cooked for hours and served over turkey or chicken at celebrations.

Large corn kernels simmered with pork in a guajillo broth, finished at the table with radish, lettuce, lime and oregano.

Goat or beef braised in chiles and spices until it falls apart. Served in a bowl, in tacos or quesabirria, always with consomé for dipping.

Corn masa filled with pork in red salsa, chicken in green, rajas with cheese or something sweet, then steamed in husks or banana leaf.

Day-old tortillas fried and simmered in red or green salsa, topped with crema, queso fresco, onion and often an egg. The classic morning-after breakfast.

Pork marinated in achiote and sour orange, wrapped in banana leaf and slow-roasted. Served with pickled red onion and habanero.

A large, toasted tortilla spread with asiento, beans and quesillo, folded over tasajo, cecina or chorizo. Street food from Oaxaca.

Corn off the cob in a cup, or on the cob, dressed with mayonnaise, cotija, chile powder and lime.

Tortillas dipped in sauce, filled and rolled. Verdes, rojas, suizas, de mole: each family has its favorite.

Lamb or beef cooked slowly until tender, traditionally a weekend breakfast served by the kilo with tortillas, salsa and consomé.

Crisp tortillas topped with ceviche, tinga or shrimp. Fresh, sharp with lime and perfect with cold drinks.