Quesadilla

In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed (to soften it enough to be) folded in half and filled with oaxaca cheese, then cooked until the cheese has melted. Often the quesadilas are served with green or red sauce and chopped onion and acified cream on top, to add taste to cheese. While oaxacan or string cheese is the most common filling, other ingredients are also used instead of cheese in traditional Mexican quesadillas, including cooked vegetables, such as potatoes with chorizo, pumpkin flowers, mushrooms, huitlacoche, and different types of cooked meat such as chicharron, tinga made of chicken or beef, or cooked pork. In most places quesadillas are also topped with other ingredients, additional to the fillings they already have: sour cream, avocado or guacamole, chopped onion and parsley are the most common. Salsas may also be added as a topping.

Ceviche

Ceviche (also spelt cebiche or seviche) is a seafood dish popular in the coastal regions of the Americas, especially Central and South America.  The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added.

Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. As the dish is not cooked with heat, it must be prepared fresh to avoid potentially detrimental effects on the health of the consumer.