Mexican Food, 5 minutes intro to 20 dishes you must try in Mexico.
Mexican food is known all over the world for its amazing composition of local and ethnic cuisine. Mexico’s food delivers a delicious and vibrant cuisine. Mexico’s numerous states detail a mouth-watering a-la-carte that redefines true taste to the heart. But the root of the country’s food and culinary habits depends considerably on its ethnic diversity and climate patterns.
Colorful dishes with great visual appeal
The large variety of ingredients in Mexican cuisine makes colorful dishes that are appealing not only to the eyes but also to the palate. The flavors of Mexican cuisine are exceptional in the world, as a result of the fusion of Spanish and Hispanic culture, which has added spicy seasoning to traditional dishes.
Mexican food is one of the most popular dishes in the world. Everywhere you go, you’re bound to find Mexican food as the gastronomic demand for this cuisine grows. Mexican food is renowned for its flavors, it’s exciting flavors and its appealing, spicy taste.
Enchilada is a Mexican starter, loved by locals and visitors alike for its flavor, relative simplicity, rich taste and warmth. There are several different recipes for Enchiladas known to man, including a number of meats, vegetables and sauces. There are also exclusively vegetarian Enchiladas, those with cheese, and so on.
The most popular-Enchilada Suisas-features half-fried corn tortillas filled with chicken and poured over with cream, salsa, cheese, and sliced onion; just to make sure you don’t starve while you’re still in bed.
Enchiladas is said to be a Mayan invention, dating back to the period when people would rely mainly on corn tortillas with a small fish inside. Nowadays, the stuffing has become more abundant and includes cheese, vegetables, fish, beans, meat, or everything that is packed together. A close ally of Enchilada-chili sauce; together they make an ideal combination of breakfast. Enchiladas may go separately, as a strong aperitif, or complement a larger meal.
The distinctive, acquired taste of mole is a classic of Mexican cuisine. However, considering that there are seven different types of mole, it is assured that there will be a taste that suits everybody. The most identifiable flavor, however, is undeniably the brown chili-chocolate mole, which comes with flavored rice and chicken capped with sesame seeds. Another excellent mole choice is the yellow variety, which does not contain any chocolate but has all the spices.
Taco is a famous traditional tortilla made from corn or wheat. They come in small sizes, soft to flatten and packed with the filling of one’s choice- vegetables, beef, seafood, chicken, and cheese; the range of combinations can differ considerably. If you think you know a Mexican taco, be sure to try a Mexican street vendor first. Rolled up or folded, it is typically eaten with hands, accompanied by a side garnish, which may be guacamole, salsa, avocado or onions and lettuce, cilantro, plus a few lime wedges to intensify the effect. Fish tacos are also available, easy on the stomach, and great on the palate. They may not look amazing, but they do taste fantastic. Besides, it’s not going to set you back more than just a few pesos. Real value for your money!
Tamales is a boiled masa, a dough – that is spread on the corn husk with a filling. The filling may be cheeses, chili peppers, meats, onions, fruit or a mixture of these ingredients. Masa is a starchy dough, based largely on corn. The dough is rolled inside the leaf and steamed. You throw out the leaf and chomp on the stuffed dough for a tasty traditional meal. It is one of the oldest foods in the world going back to the Aztec empire. It has amazing “longevity” and was perfect for carrying for long trips and wars.
According to anthropologists, this pre-Hispanic soup was often used as part of a ceremonial sacrifice. These days, pork, chicken, and vegetarian pozole varieties are widely available in a more daily setting. Made from hominy corn that has plenty of herbs and spices, the dish is usually cooked for hours, sometimes overnight. When ready to serve, onion, lime, lettuce, radish, and chili are sprinkled on top.
If you’ve never had carnitas before, you’re missing out. The carnitas is identical to the pulled pork. The pork shoulder roast is cooked low and slow in lard or oil, rendering the meat very moist and tasty. However, unlike pulled pork, the meat is cooked by turning the heat up and making the outside of the pork slightly crisp. Carnitas are served with corn tortillas and garnished with avocado, tomatoes, salsa and other condiments. Carnitas can also be used in burritos or tamales.
This is another amazing Local dish you’d see in every Mexican restaurant menu. A torta is similar to a burrito or taco, but it’s really a Mexican sandwich that’s served in a bun. Torta is served in a soft bun, topped with butter, and is super tasty.
Tortas tend to have a lot of different things in them, so you’re sure to find the right one for you. They can be crammed with guacamole, refried beans, pepper, chicken, beef, steak or cheese. It’s all up to you when it comes to tortas. You can get almost every kind of Mexican food you can think of in the tortas.
The Tlacoyo is an oval-shaped fried pocket taco. The tortilla is thicker than the typical corn tortilla so that it can be sliced open in the middle and stuffed with cheese, ground beans, pork, meat, or other ingredients. Usually, you can order with whatever filling you want.
The Tlacoyo can be topped with Rojo or Verde sauce, cotija cheese, queso fresco, shredded lettuce, and onions. They’re the ultimate street food. You may order them from the stand and eat them while walking. Served sweet and hot, they’re very tasty.
Mexico City’s twist on the standard torta is the pambazo – and bread is what makes a big difference here. Pre-soaked in guajillo chili sauce before being dried, adds a vibrant kick to every bite. But the filling is just as fantastic – potatoes, chorizo, and queso fresco, cream come together to make a robust sandwich that keeps you moving as you explore the region.
Also known as lava pots. Molcajates are served in a typical mortar and pestle cup, which is bubbling hot to the touch. The dish itself is a hot boiling stew of meat or fish, shrimps, and vegetables. It’s not precisely what you’d want to do when you’re relaxing on a hot patio, but it’s pretty delicious to find a restaurant that the AC is blowing.
The word Chapulins is derived from the Nahuatl language. Chapulins are grasshoppers and are widely eaten in parts of Mexico. In recent years, chapulins have been recognized as one of the most sustainable food sources in the world, although they have been a staple in southern Mexico for centuries. They are often dried and toasted and seasoned with lime juice, garlic and sometimes chili, making it a protein-rich, low-fat, earthy, savory, and crunchy snack, but unlike bowl of dried shrimp. They can be consumed on their own, such as at sporting events, but chapulins are also sprinkled inside tostadas, tacos, and pizza.
Arroz Con Leche is a rice pudding, which translates into English as “rice with milk” directly. In fact, this dish is far more than rice and milk, it is a mixture involving the two ingredients as its main ingredients, and it is a traditional dish that is no longer exclusive to Mexico increasingly popular around the world. Arroz con Leche is an incredibly easy dessert to make and can be made at home with little effort and a shortlist of ingredients, the main ingredients being rice, sugar, milk, and cinnamon, but this basic recipe is one of the finest.
What are you going to do with stale tortillas? fry it, of course! Tostadas is a simple yet delicious dish of corn tortillas fried in cooking oil until they are crunchy and golden. They are either served on their own or stacked high with any amount of garnishes. Popular toppings include ceviche, beans, cheese, seafood and cooked meat.
Chalupas, which are identical to tostadas, are like expansive tacos. The base is a deep-fried corn tortilla that is slightly bent on the edges to keep in the ingredients. Tortillas are usually topped with ground beef (or shredded chicken or pork) and cheese, lettuce and tomato. Some people want to slather the refried beans on their chalupas before they add the beef. Others want to be filled with sour cream and guacamole. Whatever you like, these crispy delicacies make for a wonderful dinner.
After dinner, you may want an enjoyable dessert, and that’s where the flan comes in. The flan was invented in Mexico because she had an abundance of eggs and was first served as a tasty dish with meat or fish. But now the flan has been moved to the dessert menu and is insanely delicious.
This recipe is a sweet dessert made with eggs, milk, sugar and vanilla. It can also be coated with honey or topped with caramel. It’s a very stylish and delicious dish in some Mexican restaurants. Flan can be a really enjoyable dessert, too, because sometimes it tends to jiggle.
Despite Guacamole’s undisputed success, very few know that Mexico’s culinary delight is centuries old and was invented by the Aztecs. Over time, Guacamole has become a popular aperitif not only in Mexico, but also in neighboring countries. Traditional side dish with tortillas, this dip sauce consists of mashed avocados, green tomatoes, onions, chili peppers, lemon juice and often a few cloves of garlic making it the perfect fit for beef, fish or any other food, mostly due to the neutral taste of the avocado.
Elote’s (Mexican Street Corn)
You’re going to find this corn on the cob at a lot of street stands in Mexico City. Yes, you can find plain ears of corn, roasted and hot, served all over the place, but the real treat is a version that is served with mayonnaise drenched on it and then brushed with cotija cheese and chili powder. This is heavenly. All the corn is to be consumed this way.
Chiles en Nogada
Patriotic and tasty sums up chiles en nogada. Featuring the red, white and green colors of the Mexican flag, this meal is predictably notorious around the time of Mexican Independence Day. Similar to the Rellenos cheese-filled chiles, chiles en nogada are filled with picadillo (seasoned ground meat) before being topped with their distinctive, creamy walnut sauce and pomegranate seeds. Believed to have originated from Puebla, history tells us that the dish was first served by Don Agustin de Iturbide, liberator and later Emperor of Mexico.
Chili Relleno is a roasted chili pepper stuffed with cheese, dipped in an egg batter, fried until golden, and then sometimes topped with red or green sauce. Sometimes the Chile Relleno have meat inside as well. In some Mexican homes, it is popular to eat them at Christmas, along with tamales and other seasonal favorites. But no matter what time of year, you should try this Mexican masterpiece before you lose your chance.
Burrito, known as taco de harina in northern Mexico, is said to be a northern version of the popular taco de canasta. Translated as a “little donkey,” it is comparatively less common in other parts of Mexico. The finest are reputedly served in the town of Villa Ahumada.
Burritos are gently roasted or steamed. Original burritos are small and thin and contain just a handful of ingredients: meat or fish, potatoes, rice, beans, asadero cheese, chili rajas or chili relleno. On top of that might be a barbecue, mole, sliced hot dogs cooked in tomato and chili sauce, refried beans and cheese, deshebrada (shredded slow-cooked flank steak). The latter can appear in two forms: chile colorado (mild to moderately hot) and salsa verde (very hot).
Unlike the rest of North America, where they put everything inside, they put the toppings (salsa, lettuce, cheese, onions) on the side of the dish in this version of Mexican food.
One thing you may have seen on the menu of a Mexican food restaurant is Jarritos. In reality, Jarritos is a well-known brand of soda in Mexico. They seem to be a little less sweet than the sodas we’re used to drinking, but they come in several unique fruity flavors.
In Mexico, Jarrito means “little jug” and refers to drinking water or other drinks in clay pottery pots. This drink is served in glass bottles in most traditional Mexican restaurants. You will get them in flavors like Limon, Pina, Tutti Frutti, Sangria and many more.
Beef Barbacoa, now that is delicious Mexican food
Beef Barbacoa is a slow-cooked beef shoulder cooked with chipotle peppers and cumin, often in a pit on the stone. It is tender, juicy and well-seasoned, and lends itself well to minced meat dishes, such as sandwiches and tacos.
You’ll find it on many menus that you’ve come across, in some form, around Mexico, but it’s most common in and around Mexico City, near where it started.
Trying camote is something that no tourist in Mexico City can skip. Listen to the vendor cart’s signature whistle, and the camotes will be just around the corner. This sweet potato dish is served hot with condensed milk and strawberry jam. It’s one of Mexico’s oldest and loveliest traditions of street food that you should taste once.
Fruit and Chili Powder
It’s a simple food alternative to Mexican food, but it still deserves a spot on the list. Throughout Mexico, you’ll meet street vendors selling fruit in sticks or in cups. The fruit normally comes with a little dab of chili powder on the end. The fruit is incredibly delicious and the spice adds a delightful kick.
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