The best resorts of Mexico

What is the local cuisine and national dishes that you should try first of all while in Mexico?

10 popular Mexican dishes to try

Traveling in Mexico? Be sure to find and try the traditional dishes, enjoy the authentic taste of the fine cuisine of this country!

Mexico has long been one of the most popular holiday destinations in the world. This country attracts both lovers of sunbathing and lovers of tasty food. If you have the chance to visit Mexico, make sure you try the best tastes and experience the best flavors that Mexico has to offer. I hope my review will help you with this.

This is a popular traditional breakfast, which consists of lightly toasted corn tortilla – tortilla, cut into 4 pieces, poured with green or red salsa sauce (red is a little sharper). On top, as a rule, add an omelet or a fried egg and chicken, as well as cheese and cream. Chilaquilis is often served with a large portion of friholes (refried beans).

According to anthropological research, this pre-Columbian soup was once used as part of ritual sacrifice. Today chicken, pork and vegetarian glue are available in a more casual environment. This dish, made from hominy with a lot of herbs and spices, is stewed for several hours, often all night. Before serving, it is decorated with lettuce, radish, onions, lime and chili.

Taco al pastor

This is a historic dish, one of the most popular types of tacos, the creation of which dates back to the 1920s and 30s, during the arrival of Lebanese and Syrian immigrants to Mexico. How tacos al pastor is cooked (which means "in the style of a shepherd")? Thin slices of pork are cooked on a spit, then spread on corn tortilla, and then lay onions, coriander leaves and pineapple.

What to do with stale tortillas? Of course, fry! "Tostada" literally means "fried". This is a simple but very tasty dish of corn tortilla, fried in boiling oil, until golden crisp. They are served separately or with various side dishes. Frycholes (refried beans), cheese, meat, seafood and ceviche (an appetizer of raw fish marinated in lemon) are popular side dishes.

Chile en Nogada

Chile en Nogada is one of the most popular patriotic dishes of Mexico, as it combines the three colors of the Mexican flag. Chili poblano, stuffed with picadillo (a mixture of ground beef, fruit and spices) is the green color of the flag, the walnut-based sauce is white and the pomegranate seeds are red. The dish first appeared in Puebla, according to its history, the dish was first served to Don Agustín de Iturbide, the liberator and subsequent emperor of Mexico.

In Mexico, elote sellers, the Mexican name for boiled corn on the cob, are found on almost every corner. As a rule, boiled corn is served either on a stick (to eat it like ice cream) or in cups, where only grains without a cob. Then salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are added in large quantities.

Enchiladas appeared during the time of the Mayan tribe, when people in the valley of Mexico City ate tortilla chips, which was wrapped in fish. Nowadays, meat, cheese, seafood, beans, vegetables, or all at once are added to corn tortillas and flour tortillas. Stuffed tortillas with chili sauce – the perfect Mexican breakfast.

The best resorts of Mexico

Three states claim to be the birthplace of the mole – thick sauce popular in Mexican cuisine. There are a great many kinds of mole, but they all contain about 20 ingredients, including one or several types of chili peppers, and all these mole must be constantly stirred for a long time. Most likely the most famous mole is a mole bleached, reddish-red sauce that is usually served with turkey or chicken.

Guacomole is without doubt one of the most popular Mexican dishes, but few know that this traditional sauce appeared in the time of the Aztecs. It is made from mashed avocado, onion, tomato, lemon juice and chili pepper (and sometimes a clove or two garlic is added). Usually, guacomole is eaten with tortillas or used as a side dish.

For the first time tamales appeared among the Aztec, Mayan and Incan tribes who needed nutritious food, which could be eaten on the go and taken with them to the battle. The corn dough pocket is stuffed with something sweet or spicy, wrapped in a banana leaf or wrapped in a cob of corn and heated.

Toppings can be different: from meat and cheeses to fruits, vegetables, chili and moles. Do not forget to throw away the wrapper before eating!

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