A beginner’s guide to Mexican food


A beginners guide to Mexican food

  • Everything incorporates tortillas one way or another. Whether it be fresh in a taco, toasted in a tostada, or grilled into a quesadilla, I suddenly found myself eating them on a regular basis.
  • Margarita. Tequila + triple sec + lime juice, served on the rocks. Nowadays, they are served in many different ways – flavoured, iced and all very delicious.
  • Paloma. Tequila mixed with sparkling lemon, what Mexican’s tend to think of when they picture drinks involving tequila.
  • Horchata. A traditional drink made with rice, almonds, cinnamon and sugar. To me it tasted like a chilled chai latte.
  • Tropical fruit. Usually in abundance in any tropical country, we saw mango, banana, coconut, pineapple, papaya… convenient, delicious, healthy snacks!
  • Tacos al pastor. One of the most famous dishes, ‘al pastor’ translates to ‘in the style of the shepherd’. To serve, think strips of meat are sliced off a spit, placed on a tortilla and topped with onion, coriander and fresh pineapple. My mouth is watering at the memory.
  • Tostadas. Simple yet delicious, basically they are baked/fried tortillas, served either plain or topped with cheese, meet, beans and anything else that tickles your fancy. Kind of like a pizza base, it is a great way to utilise slightly stale tortillas!
  • Chicharron. Unlike in New Zealand, where you only see pork crackling if someone successfully makes it when they cook a roast, you can find bags of crackling here, in amongst where you buy the potato chips. It is frequently found as a topping on salads, tacos, and of course, tostadas.
  • Enchiladas. An ancient dish evolved from when the Mayans used to wrap corn tortillas around small fish. Nowadays are enchiladas are filled with anything from meat to seafood, beans and vegetables, layered with cheese and chilli and baked until cooked through.
  • Quasedillas. Pronounced ‘kasss – aaaa- deeee- yaaah’.
  • Guacamole. Something I cannot get enough of, especially when tacos are in abundance. Combine avocado, onion, tomato, lemon juice, chilli, garlic and if you are feeling adventurous, a dash of tequila and devour with tortilla chips – one of my favourite foods in the world.
  • Frijoles. Translates to beans, I saw how popular these are with the Mexican people when I lived with Hector. They are usually cooked with water and onion very slowly, until they are soft. Sometimes they are mashed and recooked (ie. Re-fried beans).
  • Empanada. South America’s answer to the meat pie, it is a meat filled pastry.

Leave a Reply

Your email address will not be published. Required fields are marked *