Meximelt
Soft taco with seasoned beef, pico de gallo, and three-cheese blend.
Mexico
Mexican Pizza
Two fried flour tortillas with beans and beef between, topped with pizza sauce, cheese, tomatoes. Cult following.
Memela
Thick oval corn masa base; topped with beans, salsa, cheese. Similar to sope but different shape/region.
Machete
Very long quesadilla; named for its machete-like shape, made with fresh masa.
Los Angeles Burrito
LA style; often smaller than Mission style, variety of regional Mexican fillings.
Lonche
In much of Mexico the word is torta; in the north it is lonche, and the word is the point. Borrowed from English 'lunch', it names a regional sandwich tradition with its own bread and its own rules.
Lobster Taco
A whole Pacific spiny lobster split and fried in pork lard, served with a basket of warm flour tortillas the diner wraps themselves; Puerto Nuevo signature.
Korean Taco
Korean barbecue meat in a Mexican tortilla: sweet charred bulgogi or galbi metered by a soft tortilla and sharpened by kimchi and gochujang. Born on the Kogi truck in LA in 2008.
Korean-Mexican Taco
Korean barbecue meat on a small soft Mexican tortilla, dressed with kimchi, a gochujang salsa, and toasted sesame: the Los Angeles cross-cuisine build the Kogi BBQ truck pioneered in November 2008.
Kimchi Quesadilla
The kimchi quesadilla cooks the ferment down in butter before it meets the cheese, so the fold crisps instead of weeping. A Kogi BBQ creation from Los Angeles, 2008, the plainest of its quesadillas.
Impossible/Beyond Taco
The Impossible or Beyond taco keeps the entire taco frame and swaps in a lab-built plant ground, asking the tortilla and dressing to treat it exactly like the beef it imitates.
Huarache
The huarache is a long, flat oval of corn masa named for a sandal, dressed across its whole surface so the base is half the eating rather than a wrapper for the topping.
Huarache con Suadero
The huarache con suadero sets confited rose-colored beef on a sandal-shaped masa oval, a form Carmen Gómez Medina invented at a Mexico City canal stall in the early 1930s.
Huarache con Bistec
The huarache con bistec is the steak build of the sandal-shaped masa platform: thin beef seared fast and chopped small, pinned to a long bean-smeared oval of corn.
Hot Dog Tijuanense
Tijuana's late-night cart dog: a bacon-wrapped frank seared on the comal, piled with grilled onions and chiles, striped with mayo, mustard, and ketchup. The build California calls the danger dog.
Hot Dog Mexicano
The everyday Mexican street dog: a griddled, often bacon-wrapped frank turned into the base of a built condiment pile, dressed from squeeze bottles and bins. Jocho in the center, dogo in the north.
Hot Dog Jumbo
The Mexican jumbo street dog: an oversized, often bacon-wrapped frank in a roll scaled to match, loaded the full length with beans, onion, tomato, jalapeño, and a stripe of mayo, mustard, and ketchup.
Hot Dog Hawaiano
The hot dog hawaiano: a bacon-wrapped griddled frank in a soft bun with griddled pineapple set against the salt, plus onion, tomato, jalapeño and striped sauces, in the northern street-dog style.
Hot Dog Estilo Sonora
The Sonoran hot dog spirals a frank in bacon, griddles it in its own fat, drops it into a fat split-top bolillo, and loads it with warm pinto beans, tomato, onion, and a roasted güero chile.
Hot Dog de Carreta
The hot dog de carreta is defined by its cart: a pushcart flat-top where a bacon-wrapped frank, the onions, and the bun all cook in the same fat and the dog is built to order in one pass.
Hot Dog con Queso
The Mexican hot dog whose binder is melted cheese, not bacon: a griddled frank flooded with molten white cheese or a loose cheddar-style sauce that welds the onion, tomato, and jalapeno into the bun.