Kosher, understood in Spanish.

Flour tortillas · tortillas de harina

Flour tortillas are made from wheat flour and contain gluten; they are the default for tacos, quesadillas, burritos, and fajitas across northern Mexico, and traditional recipes also include pork lard. Many travelers wrongly assume all Mexican tortillas are corn-based and unknowingly consume gluten and pork fat without any menu warning.

Corn tortillas dominate in central and southern Mexico; wheat flour tortillas are the default in Sonora, Chihuahua, Nuevo León, Sinaloa, and Baja California. Traditional recipes use pork lard (manteca); modern or restaurant versions often substitute vegetable shortening or butter. Some recipes also use butter and warm milk, adding dairy. Some establishments press both corn and wheat tortillas on the same surface. Always ask for '100% masa/maiz' and confirm the fat source.

Refried beans and pot beans · frijoles refritos / frijoles de la olla

Traditional refried beans and whole pot beans in Mexican restaurants are cooked with pork lard (manteca de cerdo) as the primary fat, and regional variants like frijoles puercos also add chorizo, bacon, and chicharrón. The dish looks and tastes entirely plant-based, and lard is virtually never disclosed on menus.

Lard is the traditional and predominant cooking fat for both frijoles refritos and frijoles de la olla across all Mexican regions, confirmed by Larousse Cocina (the authoritative Mexican culinary reference). Northern Mexico uses lard especially heavily. Vegetable oil is a modern substitution more common in commercial preparations but is not the default in traditional fondas or home kitchens. Requesting pot beans instead of refried beans does not guarantee a pork-free dish. Ask: '¿Los frijoles se hacen con manteca de cerdo o con aceite vegetal?'

Tamales · tamales / masa para tamales

Traditional tamale masa (corn dough) is made with pork lard beaten directly into the dough itself, not just into the filling, so tamales contain pork even when the visible filling appears meat-free. Sweet regional varieties such as tamales canarios are made with butter and condensed milk, and tamales de harina from Michoacán are wheat-flour tamales that look identical to corn tamales.

Lard in the masa is structural and non-removable in traditional savory preparations. Sweet varieties (tamales canarios, tamales de elote) use butter and condensed milk instead of lard and are dairy-intensive. Wheat-flour tamales (tamales de harina, Michoacán origin) are sold alongside corn tamales with no visual distinction. In coastal Oaxaca and the Isthmus of Tehuantepec, tamales de camarón seco contain dried shrimp in the filling, visually indistinguishable from plain corn tamales. Ask: '¿La masa lleva manteca de cerdo?'