Food
Mexico is a true culinary wonderland with a lot of variety from coast to coast. Its cuisine is not only full of familiar flavors,
but also offers new culinary horizons. If you are a traveling gourmet in search of complex new flavors and surprising textures,
combinations and fusions, you have come to the right place. Thousands of years of culinary tradition have shaped the flavors
of this country, and a whole generation of Mexican über-chefs (Patricia Quintana and Ricardo Sandoval are two notables) are
shaping the world’s perception of Mexican food through their innovative cuisine.
Many traditional ingredients date back to pre-Columbian times, including corn, chile and beans. The consumption of insects and worms (grasshoppers, escamoles, etc.) also dates back to this era. If you are adventurous, be sure to try some of these delicacies.
Most American travelers to Mexico have a passing familiarity with Mexican dishes. While you are here, we recommend you venture beyond burritos, enchiladas, and fajitas. The culinary options and regional cuisines are almost endless.
You might want to sample simple cuisine at its best at one of the mouth-watering food stands to be found everywhere in Mexico. While considered somewhat of a health hazard by many, these humble stands can be just as hygienic as restaurants. However, proceed with caution, especially if you have a sensitive stomach. Try tacos, quesadillas, or gorditas. Don’t miss freshly-cut tropical fruit, cucumber and jícama with a lot of lime and chile powder on top, served in a plastic cup. Elote (corn on the cob) with some mayonnaise or butter and chile powder is also a must. For the budget-conscious traveler, the best bet is to eat at a fonda (a small restaurant), where you can enjoy a reasonably priced lunchtime meal known as comida corrida or menú del día.
Cancún and Cozumel (Yucatán Peninsula)
Thanks to its Caribbean location, cuisine on the Yucatán peninsula (which includes the states of Quintana Roo, Yucatán, and
Campeche) is heavily influenced by fresh seafood. You can sample it in its simplest form – grilled with garlic and lime on
an isolated beach – or in a five-star restaurant in Cancún. Tropical fruits are a highlight here, so don’t miss fruit-based
deserts and licuados (smoothies).
Cochinita pibil: A regional specialty, cochinita pibil is marinated suckling pigseasoned with axiote paste that is wrapped in banana leaves and steamed overnight
Tik-n-xic: A Yucatecan specialty named for locally caught fish (could be mahi-mahi or grouper) prepared in a spicy barbecue-style sauce
Papadzules: Egg-stuffed tacos with pumpkin seed sauce
-- By Dagmar Jenner
On the coast, be sure to try freshly caught Pacific seafood, and in Guadalajara, you can’t miss the tortas ahogadas and birria.
The state capital is home to many international restaurants, but some of the old-time regional dishes are perennial favorites.
Birria: A tasty spicy stew based on red peppers made with a variety of meats, usually goat or lamb, and served with lime, cilantro, onions, and corn tortillas.Guadalajara is renowned for its birria restaurants (called birrierías).
Tortas ahogadas: This “drowned sandwich” is a crusty French roll filled with pork and covered in a spicy chile sauce. It’s spicy, delicious and messy; so don’t eat this on a first date.
Carne en su jugo: Beef stew with bacon bits and beans
-- By Dagmar Jenner
Almost every ingredient – save for the very fresh fish and seafood – has to be trucked in to this relatively remote spot at
the southern tip of the Baja California peninsula, so the prices are fairly high. However, many inexpensive taco restaurants
and taco stands can be found in downtown San José del Cabo.
Ceviche de almeja: Ceviche (raw seafood marinated with lime) with clams
Fish tacos: A Los Cabos classic – eat them on the beach
Fresh fish: Sample local wahoo, bonito or amber jack– try it grilled with lime
Empanadas dulces: These sweet empanadas (basically, filled pastries) are baked instead of fried and filled with sweet fruit and covered in powdered sugar
Nopales: A nutritious vegetable from the fat fleshy stem of a cactus is cooked and often served as a salad (ensalada de nopalitos) or as taco filling. Not to worry: the stems have been carefully removed.
-- By Dagmar Jenner
The country’s capital has long been home to the crème de la crème of culinary temples, including venerable restaurants such
as Le Cirque. However, you don’t have to spend a fortune to sample true Mexico City-style foods. Don’t miss eating at a traditional
taquería. One of our favorites is El Lago de los Cisnes en Prado Norte. Open until very late, El Lago de los Cisnes prepares
some of the best tacos al pastor (marinated pork, similar to Greek gyros) in town. Order cebollitas cambray, which are grilled
Mexican green onions that have been marinated. Ask for pineapple (piña) on your tacos al pastor – it’s a tasty combination.
For the Mexican version of a soft drink, you will love aguas frescas (refreshing drinks made with water and fruit), especially
tamarind and jamaica (hibiscus flower).
Tortas: A delicious fast-food staple, tortas are the Mexican version of a sandwich, and are widely found at food stands. They can be filled with a wide variety of ingredients; try torta de milanesa (breaded steak). Guajolota is a Mexico City staple – a torta filled with tamales.
Huitlacoche: An acquired taste, this mushroom grows on corn and is known as the Mexican truffle. It is considered a delicacy and often served in tacos and quesadillas.
Chilaquiles: Similar to enchiladas, this dish consists of corn tortilla pieces that are fried until crisp and covered with sauce (usually green), meat (mostly chicken), cheese, and Mexican cream. Great as a breakfast item, they might be good for a hangover – or it’s just a tasty way to start your day.
Sopes: Thick fried corn masa (dough), topped with beans, Mexican cream, meat, and salsa.
Chiles en nogada: Typical of the neighboring state of Puebla, this complicated dish is one of the finest creations of Mexican cuisine. It consists of poblano chiles filled with meat, spices, and dried fruit and covered with a cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag (green, white, red).
Mole poblano: The best-known mole – a sauce based mostly on chocolate, spices, and chiles that covers chicken or turkey – is from Puebla, and mole in many different variations is available throughout the country.
-- By Dagmar Jenner
Acapulco and Ixtapa (state of Guerrero)
Ricardo Sandoval’s culinary temple, Madeiras, is an institution here. Sandoval has teamed up with the legendary Plácido Domingo
to create a truly unique combination of Latin American recipes, Asian ingredients, and European cooking styles. Acapulco is
also home to a large variety of restaurants where you can eat at reasonable prices. Look for simple beach restaurants (with
no English menus), and small fondas (or fonditas), where the owner will usually be your server.
Huachinango a la parrilla: Red snapper is one of the best fish species to try on the Mexican Pacific coast. If you are lucky, your dinner will come straight from the ocean to the grill.
Pozole verde: Pozole dates back to pre-Columbian times, and it’s a rich pork-and-hominy soup with chile and a variety of garnishes and seasonings. Pozole verde is made with green tomatoes.
Camarones al mojo de ajo: Grilled shrimp with garlic
Pulpo enamorado: This dish (“octopus in love”) consists of octopus salad prepared with mayonnaise, tomatoes, onions, and avocado
Ceviche de Guerrero: Citrus-marinated raw seafood salad (can consist of fish, shrimp, octopus, etc.) with salt, onion, chile and avocado. Great as an appetizer with crackers and a cold Dos Equis or Victoria beer.
Manzanillo (state of Colima)
This coastal city is a fish lover’s paradise: fish and shellfish are plentiful and very fresh here, so you can’t go wrong. Restaurants run the gamut from high-end international to humble hole-in-the-wall family restaurants, and the fish is outstanding everywhere.
Tatemado: A marinated pork stew cooked in a clay pot
Ceviche de pesado ahumado: Smoked fish ceviche is a refreshing local specialty
Gorditas: Thick tortillas made with corn flour and stuffed with stews and accompanied by salsas
Mazatlán (state of Sinaloa)
Seafood is, of course, a staple in this northern Mexican state, and its culinary traditions are also heavily influenced by
beef. Tacos are plentiful and inexpensive here, for a delicious, fast meal, look for the taco alley (the first three blocks
of Calle Gutiérrez Nájera).
Chilorio: Similar to carnitas, chilorio is a Sinaloan specialty. The pork is slowly simmered for hours, fried and covered in salsa.
Machaca: Dishes made from dried, spiced meat. A regional dish mostly known in northern Mexico, it’s generally made from beef that’s been cooked in its juices. Served in tacos, flautas, etc.
Caguamanta: Manta ray fillet cooked with celery, carrots and green beans in a tomato sauce
-- By Dagmar Jenner
