Mexico has long been one of the most popular vacation locations in the world, attracting sunbathers and foodies alike. If you're lucky enough to be planning a vacation, use our list of the top 10 foods to try while you're there to enjoy the best tastes and flavors the nation has to offer.
Chilaquiles: Lightly cooked corn tortillas are sliced into quarters and topped with green or red salsa in this famous traditional morning meal (the red is slightly spicier). On top, scrambled or fried eggs, pulled chicken, cheese, and cream are commonly added. Chilaquiles are frequently served with a side of frijoles (refried beans). According to anthropologists, pozole: This pre-Hispanic broth was initially used in religious sacrifices. Pozole with chicken, pig, and vegetables is becoming widely available in more daily settings. The meal is typically simmered for hours, often overnight, using hominy corn and a variety of herbs and spices. Lettuce, onion, radish, lime, and chili are sprinkled on top when it's time to serve.
Tacos al Pastor: With origins reaching back to the 1920s and 1930s and the entry of Lebanese and Syrian immigrants to Mexico, this ancient cuisine is one of the most popular versions of tacos. Thin pieces of pork are carved off a spit, put on a corn tortilla, and served with onions, coriander leaves, and pineapple to make tacos al pastor ('in the style of the shepherd').
Tostadas: How do you dispose of stale tortillas? Of course, we'll cook them! Tostadas, which means "to toast," are a tasty yet straightforward delicacy made from maize tortillas cooked in boiling oil until golden and crispy. These may then be served on their own or stacked high with various toppings. Frijoles (refried beans), cheese, grilled pork, seafood, and ceviche are popular toppings.
Chiles en Nogada: One of the most patriotic dishes is Chiles en Nogada, featuring the three colors of the Mexican flag. The green on the flag is represented by poblano chilies loaded with picadillo (a mixture of chopped meat, fruits, and spices), the white is the walnut-based cream sauce, and the red represents pomegranate seeds. According to legend, the meal originated in Puebla and was initially given to Don Agustin de Iturbide, Mexico's liberator and later Emperor.
Enchiladas: Enchiladas may be traced back to Mayan times when residents in Mexico's Valley ate maize tortillas wrapped around tiny fish. Corn and flour tortillas are now often used, and they are filled with meat, cheese, fish, beans, veggies, or a combination of those mentioned above. The packed tortillas are then topped with a spicy chilli sauce for a delicious Mexican breakfast.
Mole: Three states claim to be the birthplace of mole. There are many different forms of mole, but they all include roughly 20 components, including one or more types of chilli peppers, and they all require steady stirring over time. Mole poblano, a rusty crimson sauce served over turkey or chicken, is perhaps the most well-known mole.
Guacamole: Guacamole is one of Mexico's most famous meals, yet few people know that its traditional sauce goes back to the Aztec era. Guacamole is a dip made with mashed avocados, onions, tomatoes, lemon juice, and chilli peppers (occasionally a garlic clove or two). It's typically served with tortilla chips or as a side dish.
Elote: On practically every city street corner in Mexico, you'll find someone selling elote, the Mexican word for corn on the cob. The corn is customarily cooked and served either on a stick (like ice cream) or in cups, with the kernels removed from the cob. Then there's a lot of salt, chilli powder, lime, butter, cheese, mayonnaise, and sour cream.
Tamales: Tamales were initially created for the Aztec, Mayan, and Inca nations, which required substantial meals on the go for combat. Sweet or savoury fillings are placed into pockets of corn dough, wrapped in banana leaves or corn husks and cooked. Meats and cheeses and fruits, vegetables, chilies, and mole are among the fillings. Before you eat, remember to throw away the packaging!