Mexican food, explained plainly.

Chilaquiles are fried tortilla pieces simmered in salsa until they soften. Here is what to expect, and why they are not nachos.

Same dough, different shapes. A gordita is stuffed, a sope has a pinched rim, a huarache is long and flat. Here is how to tell them apart.

A tamal is fat-whipped masa steamed in a corn husk. Here is what is inside, why the husk is not eaten, and why they are made in batches.

Lengua is tender and mild, cabeza is rich and soft, tripa is crisp and chewy. Here is what each one actually tastes like before you order.

Barbacoa is meat steam-roasted in an earth oven, wrapped in maguey leaves. Here is what it is, and how it differs from birria.

Carnitas are pork confit — simmered slowly in lard until tender, then crisped. Here is what that gives you and how it differs from al pastor.

Carne asada is a method, not a cut — grilled, sliced beef, usually skirt or flank. Here is what that means when you order it.