Mexico has long been amongst the world’s most fashionable holiday destinations, attracting sun seekers as well as food lovers in the same way. If you’re lucky enough to be preparing for a trip, make sure that you sample the best tastes and flavours which the country has to offer.
This country is home to a number of the most well-known and beloved dishes in the world. Mexican cuisine differs by region owing to local climate, geography as well as ethnic differences among the indigenous inhabitants.
This is a popular traditional breakfast dish which features lightly fried corn tortillas that are cut into quarters and then covered with green or red salsa (the red is somewhat spicier). Scrambled or fried eggs as well as pulled chicken are frequently added on top. This is together with cheese and cream. Chilaquiles are frequently served with a healthy dose of frijoles (refried beans).
Originating from Oaxaca, an enmolada is a rolled corn tortilla which is often packed with shredded chicken and cotija cheese. The enmolada is then bathed in black mole and peppered with sesame seeds in addition to crumbled cheese. Think of it like a more complex cousin of the enchilada.
In accordance with the anthropologists, this pre-Hispanic soup was once utilised as part of ritual sacrifices. Nowadays chicken, pork as well as vegetarian pozole versions are easily available in more daily surroundings. Made from hominy corn with a lot of herbs and spices, the dish is usually stewed for hours and often overnight. As soon as it’s ready to serve, lettuce, radish, onion, lime as well as chilli are sprinkled on top.
Tacos Al Pastor
This historic plate is one of the most common varieties of tacos, with origins that date back to the 1920s and 30s as well as the arrival of Lebanese and Syrian immigrants to Mexico. To create tacos al pastor (which means ‘in the style of the shepherd’), thin strips of pork are sliced off a spit and put on a corn tortilla. It is served with onions, coriander leaves and pineapple.
Chiles En Nogada
While chiles en nogada is usually made in September, to celebrate Mexican Independence Day, some US restaurants – such as Chiguacle Sabor Ancestral de Mexico in Los Angeles and La Encantada in Chicago – offer it year-round. The dish consists of poblanos which are stuffed with picadillo. This is a mixture of pork, chopped fruit and spices. The mixture is then smothered in a walnut cream sauce and sprinkled with pomegranate seeds.
You’ll find someone selling elote, which is the Mexican name for corn on the cob, on almost every city street corner in Mexico. The corn is customarily boiled and served either on a stick (to be eaten almost like an ice cream, perfect for when you play Dubai Bingo games) or in cups with the kernels having been sliced off the cob. Salt, chilli powder, lime, butter, cheese, mayonnaise as well as sour cream are then added in abundance to provide a superb dish.