Mexican Food Guide
Trying your destination’s traditional cuisine must be listed first in your travel to-do list. However, depending on the dishes, you might find that some recipes can be too heavy or spicy compared to what you’re accustomed. So today, in order to spare you what Mexicans call “the vengeance of Moctezuma”, meaning when foreigners get indigestion after eating too heavily, DINKtravelers offers you this guide to mouthwatering Mexican food that guarantees to be traveler friendly and spice controlled.
Cemitas from Puebla
First, try cemitas! Their name refers to the type of bread that is used in their preparation and they look similar to a hamburger. Among the main fillings you can choose between chicken breast, pork loin, sausage, ham or our favorite: milanesa –breaded and flattened chicken breast or beef cutlet. Then, typical toppings include avocado, Oaxaca cheese –a fresh cheese with a subtle creamy taste– and, only if you like, chipotle or jalapeño chili. The harmonious combination of these ingredients will make you fall in love with the Mexican philosophy of “the more ingredients, the better”. Once your cemita is served, grab it with your hands, open your mouth widely…and we mean widely…and take a bite!
Eating Mole in Mexico
If you like spicy chocolatey flavors try mole (the word mole means mix). It’s a sauce that is traditionally made with more than 200 ingredients! As you can easily imagine, its taste is rich and profound, and despite counting chili among its ingredients, some versions are not spicy. For example, black mole is quite sweet, red mole is hotter, and green mole is heavier but not spicy. Pour it on Mexican rice –tomato-based rice with mixed vegetables– or serve it on chicken pieces or pork. Also, enjoy it with corn tortillas. In Mexico, usually, tortillas are served free of charge.
Pre Hispanic Dishes: Pozole
If you prefer a comforting soup/stew, choose pozole. In Mexico, there are lots of hearty soups like avocado soup –served cold and quite creamy– and tortilla soup –tomato-based soup with fried and crunchy pork skin called chicharron, fresh cream and avocado. Similarly, pozole is quite satisfying so if you order it consider it as your main dish. Pozole is made with shredded pork meat or chicken (there are also vegetarian versions), and corn kernels. On the other hand, the broth can be green or red, depending on the variety of chili used to prepare it, or even white if it doesn’t have any chili. The fun part is when the dish is served and you top it with chopped lettuce and onion, sliced radish, cubed avocado and ground oregano. Our suggestion is to also add a touch of lime to your pozole –it’s called limón (lemon) in Mexico– and to start eating before it gets cold!
The best advice we can give you when it comes to Mexican food is: enjoy it with your all senses!