Birria is a savory stew made of roast chiles, spices and traditionally goat meat, though you will usually be given other meat options like mutton or beef depending on the restaurant. For birria, the restaurants in the Nueve Esquinas area (a few blocks south of Templo San Francisco) are popular and reliably good.
Tortas ahogadas (literally “drowned sandwiches”) are elongated sandwiches on birote bread, akin to submarines or po’ boys, smothered in a savory chile and tomato sauce. Numerous restaurants in the Centro Histórico specialize in these.
Pozole is a hearty soup of pork and hominy topped with fresh cabbage, radish, onion and cilantro. There are some very good pozole stands in the food court of the Mercado Libertad.
Mollete. Popular for breakfast among locals, this is a French-style roll split and covered with refried beans, then topped with ham or chorizo and cheese and toasted.
Tamales consist of pockets of masa (a starchy dough of corn flour) filled with mole (a sauce or gravy made from any of an infinite combination of chili peppers, spices, and chocolate) and the choice of chicken or pork. Most people make tamales for holidays such as Christmas, the Día de los Muertos (Day of the Dead), Independence Day, or New Year’s Day.
Enchiladas are a corn or flour tortilla rolled around and filled with meat, cheese, vegetables and/or potatoes and covered with spicy chile sauce, dressed variously in sour cream and/or cheese.