Mexican cuisine is meat-centered. Meats in most cases are boiled even before they are roasted, producing lovely stocks for all those delicious Mexican soups .
Pork is the king of the meat pantheon, with fowl in second place.
Pork and turkey are cheap and easy to raise, and so have entrenched themselves into cuisine at all class levels. As in most cultures, no part of a pig is wasted. In the cattle country of the north, beef is popular. In the central and southern regions, the land cannot support herds of big cattle, so goat and sheep are farmed. The coasts are obviously fish heavy.