This wiki page organizes 41 exact USDA Survey Foods records labeled “Other Mexican mixed dishes.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Other Mexican mixed dishes” survey-food category. Within Feast’s broader navigation, they appear under Mixed dishes (41 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.
The current collection includes Burrito bowl, beef or pork, with beans; Chiles rellenos, cheese-filled; Quesadilla, beef or pork; Taquito, beef or pork; Burrito bowl, beef or pork; Frito pie. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 41 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 228 kcal | 161 kcal–305 kcal | 129 kcal–328 kcal | 41 |
| Proteinper 100 g | 11.2 g | 7.4 g–14.1 g | 3.5 g–21 g | 41 |
| Carbohydrateper 100 g | 18 g | 9.7 g–29.2 g | 0.3 g–32.2 g | 41 |
| Total fatper 100 g | 10.7 g | 7.2 g–16.4 g | 3.4 g–21.6 g | 41 |
| Dietary fiberper 100 g | 2.1 g | 0.7 g–3.3 g | 0 g–5.8 g | 41 |
| Total sugarsper 100 g | 0.9 g | 0.2 g–2.4 g | 0.1 g–7.4 g | 41 |
| Sodiumper 100 g | 451 mg | 297 mg–592 mg | 276 mg–676 mg | 41 |
| Potassiumper 100 g | 186 mg | 125 mg–267 mg | 102 mg–317 mg | 41 |
| Calciumper 100 g | 92 mg | 55 mg–203 mg | 24 mg–348 mg | 41 |
| Ironper 100 g | 1.5 mg | 0.8 mg–2.2 mg | 0.5 mg–2.6 mg | 41 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 41 “Other Mexican mixed dishes” records, the middle reported calories value is 228 kcal per 100 grams. The central records run from 161 kcal to 305 kcal, while the complete observed span is 129 kcal to 328 kcal.
Burrito bowl, beef or pork, with beans is nearest the lower central boundary, and Quesadilla, beef or pork is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 41 “Other Mexican mixed dishes” records, the middle reported protein value is 11.2 g per 100 grams. The central records run from 7.4 g to 14.1 g, while the complete observed span is 3.5 g to 21 g.
Chimichanga, with beans is nearest the lower central boundary, and Quesadilla, beef or pork is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 41 “Other Mexican mixed dishes” records, the middle reported carbohydrate value is 18 g per 100 grams. The central records run from 9.7 g to 29.2 g, while the complete observed span is 0.3 g to 32.2 g.
Chiles rellenos, filled with meat and cheese is nearest the lower central boundary, and Quesadilla, with vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 41 “Other Mexican mixed dishes” records, the middle reported total fat value is 10.7 g per 100 grams. The central records run from 7.2 g to 16.4 g, while the complete observed span is 3.4 g to 21.6 g.
Tamale, no meat is nearest the lower central boundary, and Chimichanga, chicken is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 41 “Other Mexican mixed dishes” records, the middle reported dietary fiber value is 2.1 g per 100 grams. The central records run from 0.7 g to 3.3 g, while the complete observed span is 0 g to 5.8 g.
Chiles rellenos, cheese-filled is nearest the lower central boundary, and Taquito, beef or pork is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 41 “Other Mexican mixed dishes” records, the middle reported total sugars value is 0.9 g per 100 grams. The central records run from 0.2 g to 2.4 g, while the complete observed span is 0.1 g to 7.4 g.
Burrito bowl, beef or pork, with beans and rice is nearest the lower central boundary, and Fajita, beef or pork is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 41 “Other Mexican mixed dishes” records, the middle reported sodium value is 451 mg per 100 grams. The central records run from 297 mg to 592 mg, while the complete observed span is 276 mg to 676 mg.
Burrito bowl, beef or pork is nearest the lower central boundary, and Quesadilla, beef or pork, with vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 41 “Other Mexican mixed dishes” records, the middle reported potassium value is 186 mg per 100 grams. The central records run from 125 mg to 267 mg, while the complete observed span is 102 mg to 317 mg.
Burrito bowl, chicken, with rice is nearest the lower central boundary, and Burrito bowl, chicken, with beans is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 41 “Other Mexican mixed dishes” records, the middle reported calcium value is 92 mg per 100 grams. The central records run from 55 mg to 203 mg, while the complete observed span is 24 mg to 348 mg.
Fajita, chicken is nearest the lower central boundary, and Chiles rellenos, cheese-filled is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 41 “Other Mexican mixed dishes” records, the middle reported iron value is 1.5 mg per 100 grams. The central records run from 0.8 mg to 2.2 mg, while the complete observed span is 0.5 mg to 2.6 mg.
Chiles rellenos, filled with meat and cheese is nearest the lower central boundary, and Chimichanga, with beans is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 41 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.
No preparation phrase from the wiki’s controlled vocabulary appears consistently enough to summarize this topic. Use the exact record catalog instead of inferring a shared method.
Portion context
41 of 41 records (100%) include at least one named measure in the source data. Together those records provide 102 usable named measures.
Across the pooled named measures, the midpoint gram weight is 120 g. The central 10th-to-90th-percentile interval runs from 70 g to 189 g, while the complete observed span is 30–315 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Other Mexican mixed dishes” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Burrito bowl, beef or porkFDC 2708556 | 213 kcalper 100 g | 20 gper 100 g | 0 gper 100 g | 297 mgper 100 g | 225 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, beef or pork, with beansFDC 2708558 | 161 kcalper 100 g | 13.1 gper 100 g | 1.8 gper 100 g | 344 mgper 100 g | 270 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, beef or pork, with beans and riceFDC 2708559 | 171 kcalper 100 g | 12.5 gper 100 g | 1 gper 100 g | 310 mgper 100 g | 315 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, beef or pork, with riceFDC 2708557 | 181 kcalper 100 g | 11.9 gper 100 g | 0.2 gper 100 g | 276 mgper 100 g | 270 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, chickenFDC 2708560 | 161 kcalper 100 g | 21 gper 100 g | 0 gper 100 g | 301 mgper 100 g | 225 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, chicken, with beansFDC 2708562 | 135 kcalper 100 g | 13.6 gper 100 g | 1.8 gper 100 g | 345 mgper 100 g | 270 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, chicken, with beans and riceFDC 2708563 | 145 kcalper 100 g | 13 gper 100 g | 1 gper 100 g | 311 mgper 100 g | 315 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, chicken, with riceFDC 2708561 | 155 kcalper 100 g | 12.5 gper 100 g | 0.2 gper 100 g | 277 mgper 100 g | 270 gUSDA reference amount | Full profileUSDA source ↗ |
| Burrito bowl, with beansFDC 2708564 | 129 kcalper 100 g | 8 gper 100 g | 5.7 gper 100 g | 296 mgper 100 g | 225 gUSDA reference amount | Full profileUSDA source ↗ |
| Chiles rellenos, cheese-filledFDC 2710043 | 228 kcalper 100 g | 7.8 gper 100 g | 0.7 gper 100 g | 445 mgper 100 g | 143 gUSDA reference amount | Full profileUSDA source ↗ |
| Chiles rellenos, filled with meat and cheeseFDC 2710044 | 230 kcalper 100 g | 9 gper 100 g | 0.7 gper 100 g | 421 mgper 100 g | 143 gUSDA reference amount | Full profileUSDA source ↗ |
| Chimichanga, chickenFDC 2708589 | 304 kcalper 100 g | 12.5 gper 100 g | 1.8 gper 100 g | 414 mgper 100 g | 190 gUSDA reference amount | Full profileUSDA source ↗ |
| Chimichanga, with beansFDC 2708588 | 260 kcalper 100 g | 7.4 gper 100 g | 4.4 gper 100 g | 409 mgper 100 g | 190 gUSDA reference amount | Full profileUSDA source ↗ |
| Enchilada, beefFDC 2708566 | 191 kcalper 100 g | 9.8 gper 100 g | 2.3 gper 100 g | 458 mgper 100 g | 150 gUSDA reference amount | Full profileUSDA source ↗ |
| Enchilada, chickenFDC 2708568 | 178 kcalper 100 g | 10 gper 100 g | 2.3 gper 100 g | 459 mgper 100 g | 150 gUSDA reference amount | Full profileUSDA source ↗ |
| Enchilada, no meatFDC 2708569 | 165 kcalper 100 g | 6.4 gper 100 g | 3.1 gper 100 g | 474 mgper 100 g | 150 gUSDA reference amount | Full profileUSDA source ↗ |
| Enchilada, porkFDC 2708567 | 192 kcalper 100 g | 9.5 gper 100 g | 2.3 gper 100 g | 456 mgper 100 g | 150 gUSDA reference amount | Full profileUSDA source ↗ |
| Fajita, beef or porkFDC 2708605 | 231 kcalper 100 g | 12.1 gper 100 g | 1.5 gper 100 g | 459 mgper 100 g | 95 gUSDA reference amount | Full profileUSDA source ↗ |
| Fajita, chickenFDC 2708604 | 206 kcalper 100 g | 11.3 gper 100 g | 1.5 gper 100 g | 451 mgper 100 g | 95 gUSDA reference amount | Full profileUSDA source ↗ |
| Fajita, shrimpFDC 2708606 | 189 kcalper 100 g | 8.3 gper 100 g | 1.5 gper 100 g | 456 mgper 100 g | 95 gUSDA reference amount | Full profileUSDA source ↗ |
| Frito pieFDC 2708506 | 328 kcalper 100 g | 10 gper 100 g | 2.9 gper 100 g | 572 mgper 100 g | 150 gUSDA reference amount | Full profileUSDA source ↗ |
| Gordita, cheese onlyFDC 2708583 | 324 kcalper 100 g | 10.6 gper 100 g | 1.7 gper 100 g | 490 mgper 100 g | 125 gUSDA reference amount | Full profileUSDA source ↗ |
| Gordita, meat, with beansFDC 2708586 | 252 kcalper 100 g | 11.4 gper 100 g | 2 gper 100 g | 347 mgper 100 g | 175 gUSDA reference amount | Full profileUSDA source ↗ |
| Gordita, with beansFDC 2708584 | 207 kcalper 100 g | 5.8 gper 100 g | 2.9 gper 100 g | 365 mgper 100 g | 175 gUSDA reference amount | Full profileUSDA source ↗ |
| Mexican pizzaFDC 2708507 | 249 kcalper 100 g | 15.5 gper 100 g | 2.1 gper 100 g | 375 mgper 100 g | 100 gUSDA reference amount | Full profileUSDA source ↗ |
| Pupusa, cheese onlyFDC 2708608 | 256 kcalper 100 g | 11.7 gper 100 g | 2.9 gper 100 g | 400 mgper 100 g | 100 gUSDA reference amount | Full profileUSDA source ↗ |
| Pupusa, meat, with beansFDC 2708611 | 230 kcalper 100 g | 8.6 gper 100 g | 4.2 gper 100 g | 366 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Pupusa, with beansFDC 2708609 | 229 kcalper 100 g | 5.6 gper 100 g | 5.8 gper 100 g | 305 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, beef or porkFDC 2708592 | 305 kcalper 100 g | 14.1 gper 100 g | 1.9 gper 100 g | 600 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, beef or pork, with vegetablesFDC 2708595 | 279 kcalper 100 g | 11.1 gper 100 g | 2.1 gper 100 g | 592 mgper 100 g | 80 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, cheese onlyFDC 2708591 | 316 kcalper 100 g | 13.4 gper 100 g | 2 gper 100 g | 676 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, chickenFDC 2708593 | 287 kcalper 100 g | 14.4 gper 100 g | 1.9 gper 100 g | 601 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, chicken, with vegetablesFDC 2708596 | 270 kcalper 100 g | 11.3 gper 100 g | 2.1 gper 100 g | 592 mgper 100 g | 80 gUSDA reference amount | Full profileUSDA source ↗ |
| Quesadilla, with vegetablesFDC 2708594 | 253 kcalper 100 g | 8.1 gper 100 g | 2.2 gper 100 g | 524 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Tamale, beefFDC 2708571 | 174 kcalper 100 g | 7.4 gper 100 g | 2.4 gper 100 g | 473 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Tamale, chickenFDC 2708573 | 174 kcalper 100 g | 7.4 gper 100 g | 2.4 gper 100 g | 473 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Tamale, no meatFDC 2708574 | 186 kcalper 100 g | 3.5 gper 100 g | 3.2 gper 100 g | 277 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Tamale, porkFDC 2708572 | 174 kcalper 100 g | 7.4 gper 100 g | 2.4 gper 100 g | 473 mgper 100 g | 140 gUSDA reference amount | Full profileUSDA source ↗ |
| Taquito, beef or porkFDC 2708600 | 287 kcalper 100 g | 12.2 gper 100 g | 3.3 gper 100 g | 490 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Taquito, cheese onlyFDC 2708599 | 309 kcalper 100 g | 11.2 gper 100 g | 3.3 gper 100 g | 632 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
| Taquito, chickenFDC 2708601 | 269 kcalper 100 g | 12.5 gper 100 g | 3.3 gper 100 g | 491 mgper 100 g | 70 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Other Mexican mixed dishes” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 41 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.