Mole can refer to a number of different sauces but mole poblano is the most famous. It’s a thick, dark sauce made from three different types of peppers, cinnamon, almonds and drinking chocolate, among nearly 20 other ingredients, and normally served over meat.
Unlike the hard shell tacos we get here which are hard to eat, Mexicans traditionally eat soft tacos, made from small corn tortillas and an unlimited number of fillings but not normally lettuce, plain tomatoes or cheese – that’s how you know you’re eating inauthentic They are a very popular street food. Grab as many limes as you like and squeeze them all over your taco – it’s what the locals do.
Tostados are crispy and golden tortillas that have either been fried or allowed to dry out in a warm oven, topped like an open sandwich with all sorts of concoctions. If you’re feeling adventurous, you could try them topped with pata de puerco (pork feet) which is a traditional topping.
Beans are a staple in the Mexican diet and one of the most iconic ways to eat them is frijoles, what we recognise as refried beans. They can be made from pinto, peruano or black beans and can be served as a main meal as well as a topping or accompaniment.
A popular street food, corn on the cob is boiled and then smothered in condiments of your choosing – salt, chilli powder, butter, cheese, lemon juice, mayonnaise and sour cream – and then stuck on a stick to make for easy eating on the go.
Guacamole is a chunky, avocado based dip made with salt, tomatoes, lime juice, coriander and garlic. You’ll add it to your tacos and tostados.
Tamales are made from a dough called masa, which is steamed or boiled in a banana leaf. They are filled with meat, cheese, vegetables and chillies. They are a meal which can be traced back to the Aztec, Mayans and Incas. Remember – you don’t eat the banana leaf!
Only available on the coast, ceviche is raw white fish ‘cooked’ in citrus juices and chillies. It’s made from the freshest catch of the day and melts in your mouth.
Pico de Gallo
Pico de Gallo is the most common salsa you’ll find in Mexico. It’s drier than you’re used to salsas being at home, and is primarily made from chopped tomatoes, onion, chillies, coriander and a little lemon and lime juice.
Fried pork rinds or chicharron is offered as a filling or topping for your tostados and tacos. You can also eat them as a snack – as you would pork scratching in the UK.
Chilaquiles is a popular breakfast dish made from friend corn tortillas, cut into quarters, topped with green or red salsa, scrambled or fried eggs, cheese and cream. You can also add pulled chicken and frijoles.
Taquitos are thin, rolled up tortillas filled with beef or chicken and then crisp-fried. They are usually served on a bed of chopped lettuce or cabbage, and topped with crumbled cheese and sour cream.
Churros and chocolate
The ultimate Mexican desert. Churros are long thin doughnuts covered in sugar and dipped into thick molten chocolate.
Inspired? Let us take you there…
Speak to a specialist about taking your family to Mexico or see all our family holidays to Mexico here.
Please phone us on 01962 302062 for more information.