Popular dishes include tacos, enchiladas, mole sauce, atole, tamales, and pozole. Thick chili gravy is served over tamales and enchiladas. Mexican and Tex-Mex restaurants serve tacos, tortas, tamales and other similar dishes. The meat can then be used as an ingredient in tamales, tacos, tortas, and burritos. Ground fresh nixtamal is made into dough and used to make tortillas, tamales, and arepas. Regional specialties include fried fish, tamales, carne asada and baleadas. Corn is also used to make empanadas, tamales and more. It centers on preparing corn in various ways, such as tortillas, tamales, pozole, and more. "Tamale" is the anglicized version of the Spanish word "tamal" (plural&colon; tamales, from ). The rosca is served with tamales and atole. Cream tamales and cheese and anise seeds are also mixed with corn tamales. Salsa Lizano is used in many Costa Rican dishes, including "gallo pinto" and "tamales". The meal consists of tamales, roast pork leg, accompanied by "torrejas," for dessert and eggnog. Tamales, tamalis, tamalos, pasteles, are different varieties found throughout the region. It is prepared with a cornmeal crust and ingredients typically used in tamales.