Traditional Food in Mexico

Cuisine by region:

1. North of Mexico: known for its meat dishes particularly beef and wheat in the form of flour tortillas.
2. Oaxaca region: known for its savoury tamales, tortillas and festive moles
3. Yucatan:  tropical fruits appear heavily in the cuisine.
4. Mountainous regions of the west: known for birria (goat/beef/mutton/pork in a spicy tomato-based sauce).
5. Pacific Coast & Baja California Peninsula: the cuisine is dominated by seafood.

The three main ingredients in Mexican dishes are corn, beans and chillies (hot peppers), all present before the arrival of the Spanish. Corn is served in all ways, but most importantly as a tortilla (a thin, round pancake made from corn dough). Tortillas are also used to make tacos and quesadillas popular all over the world. Avocado, tomatoes and rice are also very common in Local plates.

Typical dishes of Mexico:

• Tamales: boiled bags of corn dough filled with meat and served in banana leaves.
• Pozole: chicken or pork broth with rice, herbs and spices, cabbage, spinach, chilli dried ground, lemon juice and radish sprinkled on top.
• Mole: A spicy sauce that is poured over meat, often with chocolate added.
• Chilaquiles: grilled corn tortillas served with red or green salsa, scrambled or fried eggs, cheese and cream.
• Tacos el Pastor: corn tortilla with pork, onions, coriander and pineapple.
• Tostadas: fried tortillas served with frijoles (refried beans), cheese, meat or fish.
• Enchiladas: corn or flour tortillas filled with meat, cheese and beans, topped in a chilli sauce.

 Typical drinks of Mexico:

• Tepache (made from pineapple).
• Tuba: fermented juice from the coconut tree and pulque (ferment made from the maguey plant).
• Tequila: typically served as the main ingredient in margaritas, with salted glasses and lime juice.
• Mezcal: a rougher tequila variant.