Food Glossary for Puerto Vallarta

Here are some of the dishes you're likely to find on area menus or in the reviews below. Buen provecho!

arrachera: skirt steak.

carne asada: thin cut of flank or tenderloin, grilled or broiled and usually served with grilled onions, beans, rice, and guacamole.

carnitas: bites of steamed or fried pork served with tortillas and a variety of condiments.

chilaquiles: pieces of corn tortillas fried and served with red or green sauce; good ones are crispy, not soggy, and topped with chopped onions and queso cotija, a crumbly white cheese.

chile en nogada: a green poblano chili stuffed with a semisweet meat mixture and topped with walnut sauce and pomegranate seeds. As Mexico’s national dish—the green chili, white sauce, and red seeds reflect the nation’s flag—it is often served in September in honor of Independence Day.

chile relleno: batter-fried green chili (usually mild) stuffed with cheese, seafood, or a sweet meat mixture; served in a mild red sauce. Some health-conscious restaurants make them without batter.

menudo: tripe stew.

pozole: a rich pork- or chicken-based soup studded with hominy (corn kernels) and served alongside a plate of condiments including raw onions, chilies, radishes, cilantro, oregano, sliced cabbage, and tostadas.

tostada: a crispy fried tortilla topped with beans and/or meat, cheese, and finely chopped lettuce or cabbage. May also describe the corn tortilla, which is served with foods like ceviche and pozole.

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