Food of Mexico


Mexican cuisine is centered on three national staples: tortillas, beans and chili peppers. Tortillas are thin round patties of pressed corn or wheat-flour dough cooked on griddles. Beans (frijoles) are eaten boiled, fried or refried, in soups, on tortillas or with just about anything. Apart from an astonishing array of freshly squeezed fruit juices (jugos), which are readily available from street stalls, Mexico is also famous for its alcoholic beverages - mezcal and tequila in particular. Pulque is a mildly alcoholic drink derived directly from the sap of the maguey.


Throughout Mexico the visitor can find an exquisite variety of dishes. Beginning, for instance, with the food of Apaseo el Grande, where legumes and cereals are grown and its snacks, or antojitos, are famous.

In Celaya the Golden Gate of El Bajío, famous for its sweets, where the cajeta is the favorite and can be found packed in wooden boxes or glass jars; or the wafers, square custards, almond cheeses and pecan sweets. To the north, in the city of Comonfort, the "Nieve Mantecada" is famous, along with dishes like Nopalitos al Pastor, Menudo, Adobo Seco, Gorditas de tierras negras, Fritangas de Pobre, Sopa de Rabo, Tacos de Nata, Dulce de Guayaba y Alegrías with coffee, Atole and Colonche, a drink that is traditional in this region and that is made from prickly pears fermented in covered pots.

In Salamanca the snacks are`made of pork and tripe, lamb and goat barbecue; in Irapuato the strawberries are famous, in pastries or with cream and sugar. León is famous for its tripe, stuffed chicken and guacamayas. Dolores Hidalgo is famous for its sorbets, with incredible flavours like pulque, shrimp, chili, corn and tequila, as well as the traditional seasonal fruits. In San Luis de la Paz they grow the best chili peppers in the country.