"A conquest always begins by the stomach"
Mexico is a country that has one of the most well-known gastronomy in the world. It possesses traditional recipes which maintains important cooking techniques of the Aztecs. Mexican food reflects an entire culture; it is a crucial element of national identity thanks to its history, creativity, diversity, and transcendence.
The following list shows a little of what can be found in this beautiful country:
Definitely, the most popular food in Mexico. Usually served in corn tortillas; there isn’t one style. Some can be with meat (sirloin, sausage, carnitas, etc.) or seafood (squid, shrimp, octopus, etc.) seasoned with oriander, onion, cheese, and accompanied by different sauces. The most common are tacos "al pastor" with marinated meat and pineapple.
Pozole is a type of soup made from corn kernels, meat, herbs, and spices. It is usually served with lettuce, radishes, onion, lemon and chili. Also, this traditional dish can be accompanied by toasts or any other specialties pertaining to Mexican cuisine.
Made from totopos (pieces of roasted corn tortilla) dipped in green or red sauce. Chilaquiles are one of the favorite dishes within a traditional Mexican breakfast. They can be accompanied with chicken, sausage, eggs, cheese, cream, onions, etc.
Mole is one of the most representative foods of Mexican gastronomy. It is such an important dish that it is safe to say that each family has their own recipe. This delicacy is characterized by its many ingredients, including chocolate, almonds, and a wide variety of chili like pasilla, chipotle, etc. The states with the best-known, and tasting, Moles are Puebla and Oaxaca.
Elote, basically, a piece of cooked corn prepared with mayonnaise, cheese, and chili. A simple but delicious dish.
These are only the highlights of Mexican cuisine. In order to adequately experience all the tastes, smells, and textures that are typical of the country’s food, it is vital for you to visit the North American nation and be ready to give your taste buds a treat.
Latin American Post | Diana Mariela Sánchez Velasco
Copy edited by Susana Cicchetto