Corn, or ____________, in Spanish, has been an essential part of the Mexican diet since well-before the Spanish arrived to the Americas.

________ is used to make tortillas, taco shells, and doughs, like masa, used in Mexican cooking.

Tortillas are used to make __________. These are meat, cheese, or vegetables, wrapped in tortillas, with sauce and cheese on top.

________is a popular sauce for enchiladas or meat dishes that is made of chili peppers, tomatoes, spices, and chocolate. It has an unusual, but delicious, spicy-sweet taste.

_______ is a roasted meat dish in which the steak is rubbed with seasonings prior to roasting.

This historic dish is one of the most popular Mexican dishes, with origins dating back to the 1920s and 30s and the arrival of Lebanese and Syrian immigrants to Mexico. To create ____________ (meaning ‘in the style of the shepherd’), thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander leaves and pineapple.

_______is a stuffed pepper dish. It consists of roasted fresh poblano peppers and they are stuffed with melted cheese or meat and is covered in an egg batter or corn dough or masa, then fried.

Boasting the 3 colors of the Mexican flag, _________is one of Mexico’s most patriotic dishes. Poblano chillies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green on the flag, the walnut-based cream sauce is the white and pomegranate seeds are the red.

The Mexican name for corn on the cob, it´s sold on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob. Salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are then added in abundance.

__________ are made of a starchy dough called masa, which is steamed or boiled, then wrapped in leaf paper or corn husks. The wrapping is not eaten. They can be filled with meat, cheese, vegetables, peppers, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

________is a hearty soup. According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once it's ready to serve, lettuce, radish, onion, lime and chili are sprinkled on top.

________ is a moist, dense cake that includes three different types of milks.

Also a popular dessert in Spain, ________ is a custard dessert with a layer of soft caramel on top eaten frequently in Mexico.