TACO is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling.
A taco can be made with a variety and versatility of fillings, including beef, pork, chicken, duck, seafood,
vegetables, cheese, etc. Tacos are generally eaten without utensils, often garnished with salsa, lemon, chili
pepper, avocado, guacamole, cilantro (coriander), tomatoes, onions or lettuce.
To eat a taco, you need confidence, a big mouth and a solid grip – don’t set the taco down once you’ve picked
it up, or you risk losing the fillings.
One of the most popular taco variations countrywide is the classic al pastor: spit-roasted, marinated pork
with a hint of pineapple for sweetness.
Tacos may be taking over the world, but it’s in the bustling Mexican capital that the humble dish reigns supreme. From the uncountable array of street carts to fine dining rooms, you can find thousands of variety and versatility of this delicious dish.One of the most popular taco variations countrywide is the classic al pastor: spit-roasted, marinated pork with a hint of pineapple for sweetness.
Chiles en Nogada is a traditional Mexican dish made of poblano chiles stuffed with picadillo (a mixture of
meat and dried fruit), covered in walnut sauce and garnished with pomegranate seeds and parsley.
In August of 1821, Agustin de Iturbide (the emperor of Mexico) signed the Treaty of Cordoba, which granted
Mexico its independence from Spain. To celebrate this event, nuns of Puebla city convent wanted to prepare
a special dish using local ingredients that were in season. They came up with the Chiles en Nogada, which
means chile in walnut sauce.
It is prepared and eaten mainly during the months of August and September, which is the time of year of the
key ingredients.
“Those who cook know of the laborious nature of its preparation, and those who only eat, both appreciate its
unrivalled flavor and presentation.”
-Ricardo Muñoz Zurita – One the most renowned chefs in Mexico
There are many restaurants in Mexico where you can order Chiles en Nogada during the summer and fall seasons. In Mexico City, good restaurants to sample this traditional Mexican dish are the Hosteria de Santo Domingo, or Azul y Oro. In Puebla, where the dish originated, the Casa delos Muñecos restaurant is a popular choice.
Tamales were foodstuff in the Aztec and Maya civilizations as far back as 7000 BC.
Tamales is a traditional Mesoamerican dish made of masa or dough (usually corn-based), which is steamed in a
corn husk or banana leaf. The wrapping have to be removed before eating. Tamales can be filled with meats,
sauces, cheeses, fruits, vegetables, seafood, chilies or any preparation. There is a along variety of tamales;
salty, spicy and sweet.
Since a tamal is individually wrapped, it was the perfect portable food. They were often carried by warriors, hunters and travelers as a sort of meal on the go. Tamales could be reheated over the fire or eaten cold.
Mole Poblano is one of the most recognizable dishes in Mexican cuisine. Symbolic of the way Mexico blended
European and Aztec cultures in the years after the Spanish Conquest, mole is made from a mixing different types
of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients.
This provides a rich, unique and complex topping for a variety of dishes.
Mole is known as the first international dish created in the Americas.
The origin of mole symbolizes Mexico’s blend of European and indigenous Aztecan culture after the Spanish conquest.
The most popular legend takes place 300 years ago in Puebla, Mexico in the poor convent of Santa Rosa. The nuns
prayed as they scrambled to prepare for the visit of the archbishop. It is quite miraculous that ingredients found
on opposite sides of the world could come together to eventually become the national dish of Mexico.
Guacamole is undoubtedly one of Mexico’s most popular dishes, but few people know that this traditional sauce dates
back to the time of the Aztecs. Made from mashed-up avocadoes, onions, tomatoes, lemon juice and chilli peppers (and
sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.
In Mexico, can rain avocados? No literally, but did you know that Mexico supplies 45 percent of the international
avocado market.
And a lot of the best avocados stays in Mexico.
Guacamole has always been a table pleaser, as we can see. The Aztecs believed it to be a natural aphrodisiac and with more natural monosaturated fat and protein than other fruits available, it was vital to their diet. Avocados have almost 20 vitamins and minerals and have been found to help manage heart problems and cholesterol for some people.
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