TACOS

Al Pastor:
Think of this as the Mexican cousin of shawarma—spicy pork that got invited to a pineapple party and decided to stay forever.

Cochinita:
Slow-cooked pork so tender it feels like a hug from your abuela, but with a citrusy kick to wake you up.

Carnitas:
Shredded pork that’s crispy, juicy, and probably better at multitasking than you are.

Barbacoa:
Beef so slow-cooked, it’s practically retired—but still spicy enough to throw a fiesta on your taste buds.

Birria:
The taco equivalent of dipping cookies in milk, except it’s juicy beef in a spicy consommé. Way messier, infinitely tastier.

Dishes

Pozole:
A soup so hearty, it’s basically a hug in a bowl—complete with hominy kernels that look like they’re bobbing in for a group photo.

Chilaquiles:
Tortilla chips that partied too hard in salsa, got a makeover with cheese and toppings, and are now the ultimate brunch diva.

Mole:
The sauce that’s so extra it combines chocolate, chili, and 20 other ingredients—because why not be delicious and mysterious?

Sopa de Lima:
A tangy, citrusy chicken soup that whispers, “You’re on vacation in the Yucatán, and life is good.”

Drinks

Michelada:
A traditional Mexican drink made with beer, lime juice, and a mix of savory spices and sauces, served over ice with a salted rim.—Freek’s favorite for good reason!

Horchata:
The sweet, creamy, cinnamony rice drink that tastes like dessert but insists it’s perfectly acceptable to sip all day.

Jamaica:
A tangy and slightly sweet hibiscus tea, perfect for cooling down and offering a burst of fruity flavor.

Paloma:
Tequila and grapefruit soda got together to make the most refreshing drink ever. It’s basically a vacation in a glass, with a salt rim for flair.