Introduction
What most of the world thinks of as "Mexican food" barely scratches the surface. Real Mexican cuisine is one of the world's most complex culinary traditions, recognized by UNESCO as Intangible Cultural Heritage. Every region has distinct dishes, ingredients, and techniques. This guide will help you navigate the real thing.
Beyond the Basics
Mole
Mexico's most complex sauces, with dozens of ingredients including chilies, chocolate, spices, nuts, and seeds. Oaxaca is famous for seven varieties. Mole negro is the most elaborate, while mole poblano from Puebla may be the most well-known.
Pozole
A hearty hominy corn soup with pork or chicken in a red, green, or white broth, garnished with shredded cabbage, radish, lime, and oregano. A celebration dish often served on special occasions.
Chiles en Nogada
Stuffed poblano peppers in walnut cream sauce topped with pomegranate -- representing the colors of the Mexican flag. A seasonal Puebla dish available August-September.
Enchiladas
Not the Tex-Mex version. Mexican enchiladas vary by region: enchiladas suizas (cream sauce), enchiladas mineras (Guanajuato style), enfrijoladas (bean sauce), entomatadas (tomato sauce).
Barbacoa
Pit-roasted meat (traditionally lamb or goat), slow-cooked wrapped in maguey leaves. A weekend morning tradition in Mexico City.
Regional Specialties to Seek Out
- Yucatan -- Cochinita pibil, papadzules, sopa de lima
- Oaxaca -- Seven moles, tlayudas, chapulines, tamales in banana leaves
- Jalisco -- Birria, torta ahogada, carne en su jugo
- Puebla -- Mole poblano, cemitas, chiles en nogada
- Sinaloa/Pacific -- Aguachile, pescado zarandeado, shrimp everything
- Baja California -- Fish tacos, Baja Med cuisine
Drinks
- Mezcal -- Smoky agave spirit, the sipping drink of choice in Oaxaca
- Tequila -- Mezcal's famous cousin, made only from blue agave
- Pulque -- Fermented agave sap, pre-Hispanic and earthy
- Horchata -- Sweet rice milk drink with cinnamon
- Agua de jamaica -- Hibiscus flower tea, served cold
- Mexican hot chocolate -- Ground cacao with cinnamon and sugar, whisked to a froth
How to Order
- "Para llevar" -- To go
- "Para aqui" -- To eat here
- "Sin picante" -- Without spice (though some dishes are inherently spicy)
- "Que me recomienda?" -- What do you recommend? (a great question at any food stall)
- Salsa -- Usually self-serve at taco stands. Green (verde) tends to be hotter than red (roja), but not always. Ask before drenching.
Tips for Adventurous Eating
- Try chapulines (grasshoppers) in Oaxaca -- crunchy, limey, and surprisingly good
- Huitlacoche (corn fungus) is a delicacy, not a defect -- earthy and complex
- Nopales (cactus paddles) are a staple, not exotic
- Flor de calabaza (squash blossom) in quesadillas is heavenly
