A journey through dishes, regional recipes, seasonal specials and original creations that have passed through the Cutzamala Mex Food kitchen since 2014.
Four signature dishes selected from the Gastronomic Archive.
Pork with Pineapple and Sweet Potato is an exclusive recipe created by Cutzamala Mex Food, born from our passion for developing original dishes inspired by Mexican flavours. We set out to balance the natural sweetness of...
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Cuitlacoche is one of the most unique ingredients in Mexican gastronomy. Considered a delicacy since pre-Hispanic times, this fungus grows naturally on corn ears and develops deep, earthy and complex flavours.
Across ...
Mexican cuisine has continuously evolved by embracing ingredients, techniques and influences from different cultures. Culinary creativity allows traditional recipes to find new forms of expression while preserving their ...
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Enchiladas are one of the most iconic dishes in Mexican cuisine. They consist of corn tortillas filled with different ingredients and covered in a sauce that varies according to region and family tradition. There are doz...
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Aguachile was born on Mexico's Pacific coast, particularly in the state of Sinaloa. Traditionally made with fresh seafood, it is dressed with a bold combination of chilies and citrus, designed to highlight freshness and ...
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Aporreado is a traditional dish from the popular cuisine of Mexico’s Tierra Caliente region, particularly associated with Guerrero and Michoacán. It is a simple, hearty recipe made with dried or cured beef, eggs and a to...
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Barbacoa is one of Mexico's oldest cooking traditions. While every region has its own interpretation, northern Mexico is especially known for its beef-based versions, reflecting the strong ranching heritage of states suc...
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Birriamen, also known as birria ramen, is a contemporary dish that combines Mexican birria with Japanese ramen noodles. Instead of a typical ramen broth, the noodles are served in the rich consommé from birria, together ...
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Carne Apache is a traditional dish strongly associated with Michoacán, Mexico, often described as Mexico's version of steak tartare. Fresh beef is cured in lime juice, allowing the acidity to transform its texture withou...
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Carne asada tacos are one of the great classics of Northern Mexican cuisine, particularly in regions such as Sonora, Chihuahua and Baja California.
Their origins are closely linked to the cattle-ranching traditions of...
Carne en la olla is a classic example of Mexican home cooking. Rather than belonging to a single region, countless variations can be found throughout the country, each shaped by local ingredients and family traditions. T...
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Carne en su Jugo ("Meat in Its Own Juices") is one of the most iconic dishes from the state of Jalisco and one of the culinary symbols of Guadalajara.
Its origins date back to the mid-20th century, when local cooks be...
Cecina is one of the most iconic foods from Yecapixtla, a town famous throughout Mexico for its cattle-raising tradition and artisanal cured meats. For generations, local producers have prepared thin cuts of beef that ar...
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Sweet enchiladas are a traditional specialty from the state of Colima, in western Mexico. Unlike other enchiladas, their distinctive character comes from the balance between sweet, spicy and aromatic flavors: corn tortil...
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Mexican cuisine is celebrated for its ability to balance seemingly opposite flavors. Sweetness, acidity, spice, smokiness, and toasted notes often come together in perfect harmony, creating some of the country's most mem...
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Mochomos are a traditional northern Mexican dish made with dried or shredded beef that is fried until golden and lightly crispy. Regional versions can be found in states such as Sonora, Sinaloa and Chihuahua, where the m...
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Pacholas are a traditional dish from west-central Mexico, with regional variations found in states such as Guanajuato, Jalisco and Michoacán. Traditionally, ground meat is worked together with dried chiles and spices on ...
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Pastramex is an exclusive recipe created by Cutzamala Mex Food, born from our passion for reimagining classic dishes through the flavours of Mexico. Inspired by the traditional pastrami-making process, we developed our o...
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At Cutzamala in Madrid, our quesabirria begins with beef birria that is slowly cooked for hours, following the tradition of Mexico's great slow-cooked stews.
Traditional birria is slowly cooked for hours with chillies...
Green chorizo is a specialty from the State of Mexico, particularly associated with Toluca. Unlike traditional red chorizo, it incorporates green chilies, aromatic herbs and other ingredients that give it its distinctive...
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The Mexican taco has always been open to evolution: a tortilla capable of bringing together very different techniques, ingredients and flavors. This recipe embraces that freedom, combining beef and chorizo with two flavo...
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Tamales are one of the oldest dishes in the Americas. Made from corn masa and traditionally steamed in leaves, they have been part of Mexican culinary culture since pre-Hispanic times and remain a staple of celebrations,...
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Aguachile is one of the most iconic dishes from northwestern Mexico. Its combination of chilies, citrus, and freshness has made it a constantly evolving recipe, capable of embracing new ingredients while preserving its v...
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Atápakua, also spelled atápacua, is a traditional dish of the Purépecha cuisine of Michoacán. Traditionally, it consists of a thick sauce made with corn masa, chiles, tomato and herbs such as cilantro or mint, in which d...
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Pork with Pineapple and Sweet Potato is an exclusive recipe created by Cutzamala Mex Food, born from our passion for developing original dishes inspired by Mexican flavours. We set out to balance the natural sweetness of...
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Molcajete-style sauces have been part of everyday Mexican cooking for centuries. Traditionally prepared by grinding roasted tomatoes, chillies, onions and spices in a volcanic stone mortar, they are known for their deep ...
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Green salsa is one of the most iconic preparations in Mexican cuisine. Made with tomatillos and fresh chilies, it delivers a balance of brightness, freshness, and depth that has made it the foundation of countless tradit...
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Mexican cuisine has always embraced influences from around the world. Over the centuries, ingredients and techniques from Asia, Europe, and the Americas have naturally blended into regional recipes, enriching one of the ...
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Chilaquiles are one of Mexico's most traditional breakfast and lunchtime dishes. Their origins can be traced back to colonial times, although their roots lie in the pre-Hispanic practice of using leftover corn tortillas ...
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Chileajo is a traditional dish from southern Mexico, particularly associated with regions of Oaxaca and neighboring areas, where dried chilies form the foundation of many family recipes. Every town and household has its ...
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Chiles en nogada are one of the most iconic dishes in Mexican cuisine and one of the finest expressions of Puebla’s culinary tradition. Their combination of poblano pepper, picadillo filling, walnut sauce and pomegranate...
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Chorizo has been part of Mexican cuisine for centuries, developing numerous regional variations from the charcuterie traditions brought from Spain. In Mexico, chiles and other local ingredients transformed those preparat...
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Green chorizo is a little-known Mexican specialty that originated in central Mexico, particularly around Toluca. Unlike traditional red chorizo, green chorizo gets its distinctive color and flavor from fresh ingredients ...
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Corundas are one of the most iconic foods of traditional cuisine from Michoacán. Unlike many other Mexican tamales, they are known for their distinctive triangular shape and are usually prepared without filling, as they ...
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Pork ribs are part of many Mexican culinary traditions, where slow-cooked meats and sauces made from dried chillies have created some of the country's most beloved dishes.
Chipotle, one of the most iconic ingredients ...
Mexican cuisine has continuously evolved by embracing ingredients, techniques and influences from different cultures. Culinary creativity allows traditional recipes to find new forms of expression while preserving their ...
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Enchiladas Agustinas are part of Mexico's convent cuisine tradition, where nuns and cooks created some of the country's most sophisticated and flavorful recipes. These dishes were known for combining sweet and savory ing...
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Fideos secos are one of the hidden gems of Mexican home cooking. Although noodles arrived in Mexico through Mediterranean and Arab influences brought by Spain, Mexican cooks transformed them into a unique dish of their o...
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Ayocote beans are one of Mexico's oldest bean varieties, prized for their large size and creamy texture. They are especially valued in the state of Morelos, where ayocotes con mole is a traditional preparation that bring...
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Frijoles con Veneno (“Beans with Venom”) are a traditional northern Mexican dish particularly associated with Nuevo León, although different regional versions exist. They consist of refried beans enriched with the so-cal...
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Chickpea stews are part of both Spanish and Mexican home cooking. In many Mexican households, chickpeas are simmered with tomatoes, vegetables and fresh chilies to create comforting dishes full of flavour and character.
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Gorditas are one of Mexico's most popular street foods. Made from nixtamalized corn dough, they can be found throughout the country with countless fillings that vary from region to region and from one cook to another. Fr...
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Manchamanteles is a traditional Mexican mole distinguished by its combination of dried chiles, spices and fruit, creating a characteristic balance of sweet, spicy and savory flavors. Different regional and family version...
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Pig's trotters have long been part of traditional cooking in many countries, including Mexico, where generations of cooks made use of every part of the animal in stews, preserves and slow-cooked dishes.
Their rich gel...
Moles are among the greatest culinary expressions of Mexican cuisine. While the most famous versions come from Puebla and Oaxaca, countless regional variations exist, each using different chillies, seeds, spices and loca...
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Quesadillas are one of the great classics of Mexican cuisine. While traditionally made with tortillas and cheese, they have evolved over time to include regional ingredients and creative combinations that reflect the div...
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Sopes are one of Mexico's most traditional street foods. Made from a thick corn masa base with raised edges, they are designed to hold a variety of toppings, sauces, and ingredients. Their origins date back to pre-Hispan...
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Tacos Árabes originated in Puebla in the early 20th century with the arrival of immigrants from the Middle East. Inspired by dishes such as shawarma, lamb was adapted to local ingredients and tastes through the use of po...
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The tecolota is a Mexico City street food specialty closely associated with tortas de chilaquiles. Particularly popular for breakfast, it combines bread, refried beans and chilaquiles coated in red or green salsa, often ...
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Tlatonil is a traditional Mexican stew whose origins date back to pre-Hispanic times. Its name comes from the Nahuatl language and refers to slow-cooked dishes where chilies, spices and other ingredients are transformed ...
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The Torta Ahogada is one of the most iconic dishes of Guadalajara and a true symbol of the cuisine of Jalisco.
Its origins date back to the early twentieth century. According to local tradition, a street vendor filled...
The Augusto Sandwich is a personal tribute to one of my favourite meals growing up in Cuernavaca. There was a small sandwich stand that served simple yet unforgettable tortas. It was always packed at lunchtime and often ...
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Tacos al pastor are one of the most iconic dishes in Mexican cuisine. Their origins can be traced back to Lebanese immigrants who arrived in Mexico during the late nineteenth and early twentieth centuries, bringing with ...
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Cochinita pibil is one of the great dishes of Yucatecan cuisine: pork marinated with achiote and citrus and slowly cooked until tender and deeply flavorful. In this Cutzamala creation, it moves away from its traditional ...
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Chalupas from Guerrero are a traditional speciality from the Mexican state of Guerrero, on the Pacific coast. Unlike other chalupas found across Mexico, this version features small fried corn tortillas topped with differ...
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Enchiladas are among the oldest and most iconic dishes in Mexican cuisine. Their origins date back to pre-Hispanic times, when corn tortillas were a staple food and were commonly eaten with sauces made from chillies and ...
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Enchiladas are one of the most iconic dishes in Mexican cuisine. They consist of corn tortillas filled with different ingredients and covered in a sauce that varies according to region and family tradition. There are doz...
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Enchiladas Suizas are one of the most beloved classics of modern Mexican cuisine. Their origins are commonly linked to Mexico City, where a richer and creamier version of traditional enchiladas emerged during the 20th ce...
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Quelites have been part of Mexican food culture since pre-Hispanic times. The name comes from the Nahuatl word quilitl, referring to tender edible herbs and plants traditionally gathered from the milpa and other agricult...
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Pink Mole (Mole Rosa) is a distinctive Mexican mole from Taxco, Guerrero, known for its striking pink color and complex combination of ingredients. Depending on the recipe, it may include beetroot, chiles, seeds, nuts an...
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Rice with chicken, tomato and fresh chorizo belongs to the kind of Latin American home cooking where rice is not just a side dish, but the heart of the meal. It is a generous, comforting family recipe in which chicken, f...
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For many Mexican families, Christmas dinner is much more than a meal. It is a celebration of family traditions, treasured recipes, and flavors that return year after year. Every household has its own festive dishes, pass...
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The best recipes are often born at home. Far from cookbooks and professional kitchens, many families create their own dishes that are passed down through generations and become part of their identity.
In Mexico, it is...
Roast chicken is one of the world's most universal dishes, found across countless culinary traditions and reinterpreted in every country through local ingredients and techniques. Its versatility allows it to be paired wi...
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Sopa Azteca, also known as Tortilla Soup, is one of Mexico's most iconic dishes. Although its exact origins remain uncertain, it is traditionally associated with central Mexico, particularly Mexico City. The soup is buil...
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Bacalao a la Vizcaína has Spanish roots, but in Mexico it developed into a distinctive version that became a classic of Christmas and New Year's celebrations. Unlike the Spanish preparation with Vizcaína sauce, the Mexic...
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Although carpaccio originated in Italy, Mexican cuisine has always embraced outside influences and reinterpreted them through its own ingredients and flavors. Fresh fish, citrus, and chilies are central elements in many ...
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Ceviche is one of the great dishes of the Latin American Pacific coast, where fresh fish is transformed through the acidity of citrus fruits. Along the Mexican coastline, many regional versions emerged, ranging from simp...
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Chintextle is a traditional Oaxacan preparation made with dried chilies, garlic and other ingredients that vary by region and family. Rich and deeply flavored, it is commonly used as a sauce, condiment or accompaniment. ...
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Salsa macha is one of Mexico's most iconic condiments, particularly associated with the states of Veracruz and Oaxaca. Unlike many other Mexican sauces, it is prepared by slowly frying dried chillies in oil together with...
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Pan de Cazón is one of the signature dishes of Campeche and a true icon of the cuisine of the Yucatán Peninsula. Despite its name, it contains no bread. The dish is built with layers of corn tortillas, shredded dogfish a...
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Tostadas are one of the most popular ways to enjoy seafood along the Mexican coastline. Built on a crispy corn tortilla, they combine fresh ingredients, sauces and vegetables that create contrasting textures and flavours...
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Aguachile originated on Mexico's Pacific coast, particularly in the state of Sinaloa. Traditionally prepared with fresh seafood, lime, fresh chilies and vegetables, it is celebrated for its balance of acidity, heat and f...
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Mexican shrimp cocktail is one of the signature dishes of the country's coastal cuisine. Served in seafood restaurants throughout Mexico, it is known for its fresh sauce made with tomatoes, citrus, chilies and savory sea...
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The Soft-Shell Crab Taco was an exclusive recipe created by Cutzamala Mex Food. We introduced it to our menu on 13 December 2021, becoming the first restaurant in Spain to serve a taco made with soft-shell crab. It was a...
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This taco is an exclusive recipe created by Cutzamala Mex Food. It was first introduced on 13 December 2021, when we became the first restaurant in Spain to serve a soft-shell crab taco. It was a pioneering creation and ...
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Cuitlacoche is one of the most unique ingredients in Mexican gastronomy. Considered a delicacy since pre-Hispanic times, this fungus grows naturally on corn ears and develops deep, earthy and complex flavours.
Across ...
Juandieguitos are an original creation from Cutzamala, born from our passion for experimenting with unexpected ingredients and flavour combinations. We love exploring the balance between sweet, savoury and spicy elements...
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Kimchi is one of Korea's most iconic foods and one of the world's best-known fermented dishes. Made with vegetables, garlic, ginger and chili, its natural lactic fermentation creates remarkable depth, acidity and umami. ...
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Lentils have long been part of everyday Mexican home cooking, usually prepared as a simple stew with vegetables and, sometimes, meat. In this version, Cutzamala takes inspiration from the iconic al pastor marinade to cre...
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Kimchi is one of Korea's most iconic foods, with a history spanning more than a thousand years. Traditionally made through the fermentation of vegetables, it has become a symbol of Korean cuisine thanks to its remarkable...
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Quesadillas are one of Mexico's most iconic street foods and an everyday favourite across the country. Traditionally made with corn tortillas or fresh corn dough filled with cheese, they are often prepared with a variety...
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Tamales are among the oldest and most diverse preparations in Mexican cuisine, closely connected to corn and the ancient process of nixtamalization. Cuitlacoche, a fungus that grows naturally on ears of corn and is prize...
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Tamales are one of the most iconic expressions of Mexican cuisine. Made from nixtamalized corn masa and traditionally steamed in leaves, they have been part of Mexico's culinary heritage for centuries. Every region has d...
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Mexican tortas are an essential part of the country's popular food culture, particularly in Mexico City, where sandwich shops, markets and traditional eateries have developed countless combinations of bread, stews, chili...
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Pickled jalapeños are one of the most traditional preserves in Mexican cuisine. Found in homes, markets and taquerías across the country, they accompany countless dishes, bringing freshness, acidity and balanced heat. Th...
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Chipotle is one of the defining ingredients of Mexican cuisine. It is made by slowly smoking fully ripened jalapeño peppers, a traditional process that concentrates their flavour while developing their distinctive smoky ...
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The Fig and Morita Chilli Sauce is an original Cutzamala creation, developed in the search for the perfect balance between the natural sweetness of ripe fruit and the depth of traditional Mexican dried chillies. Inspired...
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The Pistachio and Serrano Chilli Sauce is an original Cutzamala creation, developed to explore new combinations between roasted nuts and traditional Mexican ingredients. The idea was to create a sauce with richness, fres...
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Sikil Pak, also written sikil p'aak, is a traditional preparation from Mexico's Yucatán Peninsula with roots in Maya cuisine. It is made from toasted ground pumpkin seeds combined with tomato, creating a thick dip with a...
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Bisquets are a beloved staple of Mexican bakeries and cafés. Inspired by Anglo-American biscuits, they arrived in Mexico over a century ago and gradually evolved into a uniquely Mexican recipe: lightly flaky, soft inside...
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Capirotada is one of Mexico’s most traditional desserts. Its origins date back to the colonial era, and for centuries it has been closely associated with Lent and Easter celebrations. Although every region and family has...
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Carlota de Limón is one of Mexico's most beloved homemade desserts. It has long been a staple of family gatherings and celebrations thanks to its simplicity and refreshing citrus flavour. Made without baking, it layers b...
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Black beans can also have a place in baking. Their naturally creamy texture allows them to be incorporated into chocolate cakes, adding moisture and creating an especially soft texture without overpowering the cocoa.
Th...
Flan arrived in Mexico during the colonial period and gradually became one of the country's most beloved desserts. Found in homes, family celebrations and traditional eateries, it is appreciated for its silky texture and...
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Nena Cookies are one of the most iconic desserts from Guadalajara, Jalisco. They became famous through Pastelería Marisa, where generations of locals grew up enjoying these sweet treats filled with dulce de leche.
The...
The combination of chocolate and chili has deep roots in Mexican history. Long before the arrival of Europeans, Mesoamerican cultures were already blending cacao with different chilies to create complex, aromatic and fla...
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