Mediterranean and Mexican cuisine are the results of the exchange of goods between several traditional knowledge and culture of preparation and enjoyment of food on two distant continents, the European one with the Mediterranean as the setting and the South American one, created and developed throughout history. Both are well-known and recognized in the world, especially the Mexican one, which was declared a UNESCO intangible world heritage in 2010, while Mediterranean cuisine was placed on the Representative List of Intangible Cultural Heritage in December 2013. The goal of this final paper is to compare these two cuisines through two well-known dishes with similar characteristics and to come to a conclusion to what extent their nutritional values ​​match. One of the important features of this work is a brief historical review of the origin of both cuisines, with regard to their extraordinary ability to fuse foods originating from different continents. Processed dishes, lasagna and enchiladas verdes are practically on the menus of almost all restaurants in the Mediterranean and Mexico, and beyond. This paper explains what the real characteristics of Mexican cuisine are, since in Europe the "Tex-Mex" way of cooking is better known, which is a globalized variant of Mexican cuisine that originated in the states of the USA bordering Mexico. In the conclusion of the paper, the results obtained from the analysis of the ingredients of both processed dishes are presented, where you can see their nutritional characteristics as well as their ratios, which enables their comparison and the final conclusion about their similarity.