a ▁and ▁p uch ero . ▁Accept ing ▁corn ▁as ▁a ▁st ap le , ▁the ▁Spanish ▁created ▁today ' s ▁en ch il adas , ▁qu es ad illas ▁and ▁g ord itas . ▁They ▁also ▁adopted ▁pre - H is pan ic ▁tam ales , ▁but ▁these ▁were ▁significantly ▁alter ed ▁with ▁the ▁addition ▁of ▁large ▁quantities ▁of ▁l ard . ▁T onal á ▁is ▁said ▁to ▁be ▁the ▁origin ▁of ▁poz ole , ▁and ▁it ▁is ▁claimed ▁that ▁the ▁local ▁T onal te cas ▁originally ▁prepared ▁it ▁with ▁human ▁flesh ▁as ▁religious ▁r ite . ▁ ▁Classic ▁d ishes ▁for ▁the ▁area ▁include ▁local ▁versions ▁of ▁poz ole , ▁sop itos , ▁men udo , ▁gu ac am ole , ▁cu ach ala , ▁bir ria , ▁pol lo ▁a ▁la ▁val enci ana ▁and ▁tort as ▁ah og adas . ▁Bir ria ▁is ▁a ▁meat ▁ste w ▁made ▁with ▁ro asted ▁ch ili ▁pe ppers , ▁sp ices ▁and ▁with ▁either ▁go at , ▁m utton ▁or ▁be ef . ▁T ort as ▁ah og adas ▁are ▁p ork ▁sand wich es ▁on ▁French ▁roll s ▁which ▁are ▁covered ▁in ▁a ▁tom ato ▁and ▁ch ili ▁pe pper ▁sau ce . ▁ ▁Common ▁street ▁food s ▁include ▁sop es , ▁t ac os , ▁en ch il adas ▁tap it íos . ▁T ap al pa ▁is ▁known ▁for ▁its ▁Bor re go ▁al ▁past or ▁( gr illed ▁m utton ); ▁C oc ul ▁and ▁Ciudad ▁Gu zm