page_title: Traditional food
section_title: Mexico
hierarchical_section_title: Traditional food / By country / Mexico
caption_attribution_description: English: Chiapas style tamale called "bola" sold by a street vendor in Coyoacan Mexico City
context_page_description: Traditional foods are foods and dishes that are passed through generations or which have been consumed for many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.
  Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin, Protected geographical indication and Traditional specialities guaranteed. These standards serve to promote and protect names of quality agricultural products and foodstuffs.
context_section_description: Atole 
  Capirotada – usually eaten during the Lenten period (comida de cuaresma). It is one of the dishes served on Good Friday.
  Chiles 
  Enchilada 
  Iguana meat
  Legumes, beans and refried beans
  Maize 
  Tortilla 
  Mole sauce 
  Pork 
  Chorizo 
  Rice – traditionally pan fried to a golden color before cooking 
  Rice and beans 
  Sope 
  Tamale
caption: A tamale
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