Filets served with nopales (cactus) with a pasilla negro sauce.
A thick pork chili with beans, pork, tomatoes, chicken broth, garlic, onion and spices.
A North American native green also referred to as purslane. It is gathered wild in Mexico and used raw in salads and cooked in stews.
This recipe for chile verde uses fresh or canned chiles and tomatillos. Optional garnishes include cilantro and cracklings.
Recipe uses beef chuck, tomatillos, tomato paste, nopalitos (cactus paddles) and serrano chiles.