The classic components of Mexican food are: soups, rice/noodle dishes, grilled or roasted meat, tortillas, beans, and sweets. Each of these chapters will include examples of these, using ingredients and techniques popular in the region, plus individual dishes from the chefs featured. Introduction: Mexico City: Martha Ortiz, Monica Patino, Alicia Gironella Dangelis, Enrique Olvera-Pujol, Mexican Street Food, Veracruz: Flor Partricia Perez, Dona Juanita, Puebla: Alonso Fernandez, Puebla Streetfood, Michoacon: Victor Hugo Martinez, Ruben Cruz, Morelia Streetfood, Oaxaca: Alejandro Ruiz Olmedo, Miguel Jimenez Danzantes, Abigail Mendoza, Yucatan: Martiniano ek Ayin, Marcelino Ceviche, Mexican Glossary. List of Restaurants.