Declassified archive · open source material
// MEXICAN RATIONS
10 recipes released to the public. The rest of the archive is not on the internet.
Pan de Muerto (Bread of the Dead)
Pan de muerto is the round, butter-and-egg enriched sweet bread baked across central Mexico for Día de Muertos…
Pescado Zarandeado (Nayarit Fire-Grilled Butterflied Fish)
A whole fish opened flat through the back, painted with a guajillo-chipotle adobo cut hard with lime, and grilled…
Lamb Barbacoa, Hidalgo Style (Barbacoa de Borrego Estilo Hidalgo)
Barbacoa de borrego is the weekend meat of the central Mexican highlands: lamb wrapped in fire-roasted maguey…
Shrimp Aguachile (Aguachile de Camarón)
Aguachile is Sinaloa's raw shrimp dish and the Pacific coast's blunt answer to ceviche: butterflied raw shrimp…
Green Chilaquiles (Chilaquiles Verdes)
Chilaquiles verdes are the everyday Mexico City breakfast: day-old corn tortillas cut into wedges, fried to a…
Carnitas Michoacanas (Michoacán-Style Confit Pork)
Carnitas are Michoacán's great contribution to the Mexican table: mixed cuts of pork, and traditionally a little…
Red Pozole, Jalisco Style (Pozole Rojo Estilo Jalisco)
A pre-Hispanic maize and pork soup that Jalisco turned into the country's celebration dish: big cacahuazintle…
Oaxacan Black Mole Tamales (Tamales Oaxaqueños de Mole Negro)
The fiesta tamal of Oaxaca: a thin sheet of masa beaten with lard until a pinch of it floats in water, spread on a…
Cochinita Pibil (Yucatecan Achiote Pork in Banana Leaf)
Cochinita pibil is the dish that proves the Yucatán is its own culinary country: pork marinated in recado rojo…
Mole Poblano with Turkey (Mole Poblano de Guajolote)
Mole poblano is Puebla's great festival sauce: mulato, ancho and pasilla chillies with nuts, seeds, dried fruit…