Types of Mexicans

The cemita is a torta originally from Puebla, Mexico. Also known as cemita poblana, it derives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered with sesame seeds.

Chilaquiles (pronounced "chee-lah-KEE-lays") is a traditional dish found throughout Mexico. At its most basic, chilaquiles consists of fried tortilla strips simmered in red or green salsa or mole to soften the strips.

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.

For some Mexicans, the shape of the rolled tortilla is the determining factor: flautas are carefully rolled to be round (and cooked in abundant oil in order to keep that shape), while taquitos use a twice-folded tortilla rather than a rolled one, making for a somewhat flattened product that can easily be fried in much less oil.

Menudo, or pancita ([little] gut or [little] stomach, from Spanish: Panza; "Gut/Stomach") is a traditional Mexican soup, made with beef stomach in broth with a red chili pepper base. Hominy, lime, onions, and oregano are used to season the broth.

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Now, in Mexico, there is another close relative to the authentic Mexican pork carnitas called “cochinita pibil“, a dish of Mayan origin cooked with achiote paste and herbs. The traditional way of cooking this dish is by seasoning the pig and burying it in the ground.