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Antojitos: pudin azteca(Little caprice) (Aztecan pudding).

Antojitos is the name given by the Spaniards who accompanied Hernan Cortes to the food made of tortilla (dough made of corn), which they discovered in Mexico. They are served in the traditional Mexican celebrations.

10 tortillas 100g150g of peppers.¼kg of cheese.¼ of bitter creamChiliSalt.
Clean the peppers, fill them and roast them.
Budín de Huitlacoche

Common dish in the Mexican table

18 tortillas3tomatoes½ onion3Garlic clovesCheeseOil
Heat the oil in a frying pan and fry the tortillas slightly. Rinse them on a napkinBlend the tomatoes, onion and garlic Fry this mixture in hot oil for about 20 minutes. Add the huitlacoche chopped, Mexican tealeaves and salt.Cook it on a mild fire for about 10 minutes until it seasons In another pot put a layer of tortillas another of Huitlacoche and cheese and that subsequently .end with a cheese layer put the cap to the pot and put it on a low fire until the cheese melt.Serve accompanied with beans.
Calamares Rellenos en su Tinta(Stuffed squid in their tint)

It’s a typical dish in the region of Vera Cruz.

1kg of squid, their tint and a little bit more tint of octopus, the juice of 4 lemons.. Stuff:4 spoonful of olive oil1 medium onion chopped in small pieces2 garlic cloves chopped in small pieces.3 red tomatoes peeled, seeded and chopped2 laurel leaves2 wild marjoram leaves1 sweet marjoram leaf 15 chopped olives200g of dressed crab thoroughly cleaned300g of shrimps peeled and chopped3 cups of fish broth (see note on fish broth in the sea bass recipe) to which you will add 2 leaves of laurel, a leaf of marjoram, and another of sweet marjoram, salt and pepper as desired, ¼ cup of vinegar, ¼ cup of olive oil.It makes 6 servings.
Clean the squid thoroughly with water and lemon. Remove the tentacle, head, etc. Clean the inside thoroughly and remove the spine that is in it. Stuff them while raw. Cook them in the fish broth adding the tint dissolved in vinegar and olive oil.Stuff:Sauté the onion in the olive oil. Add the red tomatoes, the spice herbs, salt and pepper and let them mix. Add the chopped olives, the crab and the chopped shrimps. Let them cook for about five minutes until they flavor and the sauce is thick. Remove the herbs and serve it in a dish garnished with a leaf of parsley and accompanied by white rice.