Plated Dishes

A roasted poblano stuffed with cheese, coated in egg batter and fried. Poblanos are mild, so it is far less spicy than it sounds.

A chimichanga is a burrito that has been deep-fried. It comes from Tucson, not Mexico, and at least four restaurants claim it. Here is what to expect.

Chili con carne is a Texan dish, not a Mexican one, sold in San Antonio's plazas from the 1860s. Here is the history and the bean question.

Fajitas are grilled skirt steak with peppers and onions, assembled into tortillas at the table. Here is where the dish and the name came from.

Both are rolled and fried tacos. Flautas are longer and often flour; taquitos are short, corn and Mexican-American. Here is the difference.

Fried eggs on lightly fried corn tortillas, covered in warm salsa, with beans alongside. Here is the dish and how it differs from chilaquiles.

Menudo is tripe and hominy in a red chilli broth, cooked for hours and eaten at weekends. Here is what to expect and what the hangover claim is worth.

Pozole is a slow-cooked stew of hominy and meat, dressed at the table. Here is what hominy actually is and how rojo, verde and blanco differ.

Mole is a category of complex chilli sauces, not a single recipe. Here is what separates poblano from negro, and whether it really tastes of chocolate.

Enchiladas are corn tortillas rolled around a filling and covered in chilli sauce. The sauce is what names them. Here is how to read the menu.