Travelers in search of sunshine and gustatory delights have long found Mexico to be one of the world’s top vacation spots. We’ve compiled a list of the top 10 foods in the nation, so if you’re fortunate enough to be planning a vacation there, you may enjoy the finest flavours the country has to offer.
Our travel hub is stocked with additional culinary vacation ideas, top 10 lists, and useful travel information. See also our list of the best 10 places to visit in 2020.
Take a peek at our Mexican dishes if you’re looking for some culinary inspo.
Don’t give up on trying in Mexico…
This classic American morning meal consists of freshly fried corn tortillas sliced into quarters and topped with either green or red salsa (the red is slightly spicier). Traditional toppings include scrambled or fried eggs, pulled chicken, cheese, and cream. Frijoles, or black beans, are a common accompaniment to chilaquiles (refried beans).
Chilaquiles smothered in mulato chilli sauce are a must-try.
Anthropologists believe this pre-Hispanic soup was previously consumed as part of religious rituals. Pozole used to be a specialty dish, but now it can be found in a wide variety of restaurants, including vegetarian ones. The meal is usually made by stewing hominy corn with a variety of herbs and spices for a long period of time, sometimes all night. Add garnishes such as lettuce, radish, onion, lime, and chilli when it’s time to serve.
3. Pastor tacos
These tacos, which date back to the 1920s and 1930s and the entry of Lebanese and Syrian immigrants to Mexico, are a well-known and beloved kind of taco. Tacos al pastor, or “in the manner of the shepherd,” are made by slicing pork loin into thin strips and serving them on a corn tortilla with other toppings like onions, coriander leaves, and pineapple.
Tacos dorados de barbacoa are the king of tacos, and our next-level minced beef tacos are as delectable. For vegetarians and vegans, we also offer tacos of beer-battered fish.
When tortillas get stale, what should you do with them? Fry them up, of course! Tostadas, from the Spanish word “tostado,” refer to maize tortillas that have been fried in hot oil until they are crisp and golden. These may be eaten on its own or stacked high with a variety of toppings. Frijoles (refried beans), cheese, grilled pork, seafood, and ceviche are common toppings.
You can’t go wrong with the avocado salsa on our vegetarian black bean tostadas or the crab and avocado tostadas.
5. Chiles en nogada
One of the most patriotic meals in Mexico is chiles en nogada, which has the three colours of the Mexican flag. The flag’s green is symbolised by the picadillo (a blend of chopped meat, fruits, and spices), the white by the walnut-based cream sauce, and the red by the pomegranate seeds. It is said that Don Agustn de Iturbide, the Mexican liberator and later emperor, was the first person to ever eat this cuisine, which had its origins in the city of Puebla.
Nearly every city corner in Mexico will have a vendor selling elote, or corn on the cob. Boiling the corn and then serving it on a stick (like ice cream) or in cups with the kernels removed is a common way to enjoy this treat. Plenty of other seasonings and condiments, including salt, chilli powder, lime, butter, cheese, mayonnaise, and sour cream, are then thrown in for good measure.
If you’re looking for a great complement to your BBQ, try our grilled corn with chilli mayonnaise, coriander, and feta, or our sweetcorn with smoked paprika & lime butter.
As far back as Mayan times, maize tortillas wrapped around tiny fish were a popular dish in the Valley of Mexico, which is where the dish we now know as enchiladas originated. Meat, cheese, shellfish, beans, veggies, or all of the above are typical modern fillings for maize and flour tortillas. Tortillas packed with eggs and cheese and smothered in a spicy sauce make for the quintessential Mexican breakfast.
Our turkey enchiladas are a great option if you want to try your hand at creating homemade enchiladas. Try our vegetarian enchiladas if you’re looking for a meat-free alternative.
Mole (pronounced’mol-eh,’) is a thick sauce often used in Mexican cookery. Three states lay claim to its origin. Although there are many different kinds of mole, they all have a few key characteristics: they take a long time to cook, need a lot of ingredients (usually about 20), and call for regular stirring. The most popular kind of mole is mole poblano, a rusty crimson sauce commonly served over turkey or chicken.
For a nutritious low-calorie lunch that counts as 3 of your 5 a day, try our black eyed bean mole & salsa or our dark, sweet, and spicy chicken mole with coriander rice.
Although guacamole is a staple in each trip to Mexico, few outside of the country realise that it has been used as a traditional condiment since the Aztec era. Typically served as an appetiser or side dish, guacamole is made by mashing together avocados, onions, tomatoes, lemon juice, chilli peppers, and sometimes a clove or two of garlic.
The Aztecs, Mayans, and Incas created tamales because their warriors required a portable, healthy meal before heading into combat. Wrapped in banana leaves or corn husks, steaming corn dough pockets may be served with a sweet or savoury filling. Meats, cheeses, fruits, veggies, chilies, and even mole have all found their way inside. Don’t forget to remove the packaging before digging in.
Try this cornbread tamale pie for a tasty variation on traditional tamales. It requires some work, but the finished product may be frozen for later use in making a fast and satisfying meal.
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