Top 10 foods to try in Mexico
Summer is just round the corner, and it’s high time you considered your holiday destination or worked out a detailed traveling plan to make the most of this short opportunity to see the world with your own eyes and feel it with the other 4 senses.
Mexico being one of the most popular holiday destinations with idle vacation-makers and ambitious tourists from all over the world, we want to give you a list of the things you just have to sense with your own taste buds. So, here it is:
Top 10 Dishes to Try in Mexico
A typical Mexican breakfast often includes chilaquiles - a dish made of fried tortillas. Lightly fried and cut in quarters, the corn flatbreads are topped with shredded chicken, scrambled eggs, melted cheese and sour cream and served with mild green or spicier red salsa. If you order chilaquiles, prepare yourself for consuming a healthy serving of frijoles (refried beans) they are often served with.
Historians hypothesize that pozole soup was used in the ritual sacrifices. Nowadays, the hearty chicken or pork soup and a lighter vegetarian version have a more down-to-earth use, but the process of cooking is as time-consuming as it was – the soup is stewed for several hours, sometimes left to simmer overnight. The main ingredients of pozole are hominy corn, flavorful herbs and intricate spices; the soup is served sprinkled with lettuce, radish, onions, lime and chili.
Another historic dish - tacos al pastor - dates back to the 20s or 30s of the 20th century; it was brought to Mexico by immigrants from Syria and Lebanon. Tacos al pastor, which means ‘taco cooked shepherd-style,” are made of pork sliced in strips off a spit. The pork is placed on a tortilla and topped with sliced onions, fresh cilantro and diced pineapple.
Tostadas are a delicious way of eating stale tortillas. Corn flatbreads are fried in oil until golden brown and crunchy. You can enjoy tostadas on their own or supplement them with frijoles, shredded meat, cheese, seafood, fish marinated in citrus juice, or other toppings.
Patriotic chiles en nogada comprise all the three colors of the Mexican flag: green poblano chilies stuffed with picadillo, white walnut-based cream sauce, and red pomegranate seeds.
Elote is a Mexican street food one can find literally everywhere. It is corn on the cob boiled and served with a buttery rub, cheese mayo, sour cream, etc. You can eat it like an ice cream on a stick or from a cup if the kernels have been cut off from the cob.
Enchiladas are an ancient dish that dates back to the time of the Mayas, when people ate corn tortillas with small fish wrapped inside. Nowadays the filling includes loose meat, cheese, seafood, beans, veggies, or various combinations of them; stuffed tortillas are topped with sauce.
Mole is a popular savory sauce cooked in a billion variations. The aspects uniting them are the huge number of ingredients (about 20) and non-stop stirring. The poster child of Mexican cuisine is, of course, guacamole. The sauce is made of mashed avocado, onions, tomatoes, lemon juice, sometimes garlic, and chilies; it dates back to the times of the Aztecs. Guacamole is eaten on its own with tortilla chips or served as a side dish.
Tamales are corn dough pockets filled with anything your taste buds fancy from meats to fruit, wrapped in banana leaves and steamed. They were favored by the Aztecs and the Maya because they were perfect for eating on the go. Don’t forget to toss the leafy wrapping before you sink your teeth into the yummy treat! If you are a fan of Mexican cuisine, but going to Mexico on vacation is out of question for the time being, don’t feel sad. Cook one of the Mexican recipes you can find inside of this article and feel the heat of the sun in every mouthful of delicious spicy dishes.