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