Tinga is a Mexican dish traditionally made with shredded meat, typically chicken, beef, or pork, cooked in a sauce made primarily of tomatoes, onions, and chipotle peppers. The dish originates from the Puebla region of Mexico, known for its rich culinary history. While the exact origin date of Tinga is not precisely documented, its development is linked to the fusion of indigenous and Spanish culinary practices during the colonial period.

The key components of Tinga include tomatoes, which were native to the Americas and widely used by indigenous peoples; onions, which were introduced by the Spanish; and chipotle peppers, a type of smoked jalapeño that imparts a distinct smoky-spicy flavor to the dish. These ingredients are sautéed together to form a sauce in which the meat is simmered. The use of chipotle peppers is particularly characteristic of Mexican cuisine, reflecting the tradition of using smoked chili peppers.

Tinga is typically served on tostadas, a type of flat, crispy tortilla, but it can also be used as a filling for tacos, burritos, or quesadillas. It is often garnished with avocado, lettuce, crema (a type of Mexican sour cream), and cheese. Tinga is known for its versatility and is commonly prepared in homes throughout Mexico. It is also popular in Mexican-American communities.

The dish's popularity has spread as a result of increased interest in Mexican cuisine globally. It appears in various adaptations and creative interpretations, maintaining the essential smoky and spicy qualities that define it. Tinga remains an example of the blend of indigenous Mexican and Spanish influences that characterize much of Mexico's culinary traditions.