Ceviche, followed by chilaquiles.
Fried ice cream, by a mile.
So…Hungry…
I wish I knew how to make fried ice cream.
And I’d love to make ceviche, but I a) live in St. Louis and therefore am a little suspicious of the freshness of the seafood and b) don’t trust myself to make it very well. I love the taste, but I’m not skilled at creating that type of fresh, sharp but subtle flavor that ceviche has. God, I would kill for some ceviche right now. Does anybody here make their own ceviche?
Ceviche is dead simple to make.
Check out this recipe that has coconut milk in it, I had to physically walk away from the dish to another part of the yard to stop from lifting it to my lips and eating it all at the party
Ono Ceviche With Aji Amarillo, Coconut, Ginger, Green Garlic, Jalapeño and Cilantro
As for authentic, good al pastor is hard to beat as is carnitas done right and huachinango a la Veracruzana (whole fish fried and served covered in chile sauce, olives, capers, and cilantro)
Chiles en nogada and cochinita pibil are probably my two favorite Mexican dishes. Also, birria (goat).