b'soul-stirring journeysCHILAQUILES Traditional Mexican breakfast fare, chilaquiles is a heart-warming dish of crisp tortilla chips covered in a red or green salsa, anintegral part of Mexican cuisine. The dish is then crowned with cheese, meat, eggs, vegetables, or any combination of an infinite variety of toppings. In parts of Mexico they even say its the perfect food to get over a hangover.FLAVORS FOR THE SOULTACOS AL PASTORTacos el pastor reflects the influence of Lebanese food on Mexican cuisine. This dish orig-inated in the city of Puebla, but is even more popular in Mexico City, and every region has its own way of making it.By and large though, marinated pork is grilled on a spit, thinly sliced, and served on tacos with onions, cilantro, salsa, andsurprisingly, pineapple chunks.POZOLEA hearty soup, pozole or posole, is a slow-cooked coarsely ground corn broth combined with pork or chicken and chiles, and topped with assorted condiments. It is most well known in Jalisco andGuerrero states, though served all over Mexico. In the beach townof Acapulco, pozole is a Thursday afternoon specialty.ENCHILADAS ANDENMOLADAS Enchiladas are tortillas rolled with meat, and topped with a sauce and grated cheese. The dish is rarely baked like it is in North America, and there is no uniform recipe across Mexico.A simlar dish is enmoladas, which are enchiladas covered in classic mole sauce. 26 \x1a BE ENCHANTED'