Gordita, It means ‘little fat one’ in Spanish, but don’t let that put you off. These are tempting small pasty-like cakes, filled with cheese or meat. Available all over, and delicious.
Mole, Sauces, originating from Puebla, Oaxaca and Tlaxcala states, coming in various flavours, but the classic is a dark brown sauce often served over meat. It symbolises Mexico’s mixed indigenous and European culinary heritage, uniting ingredients from Europe and Africa as well as central America itself.
Aguas frescas, ‘Fresh waters’ are as refreshing as they are colourful. Horchata – a traditional mix of almonds, seeds, nuts, rice and barley – together with tamarind and hibiscus, are all typical flavours.
Escamol, This is the edible larvae of a type of ants which live in the roots of the tequila and mescal plants in Mexico. If you give these a go, you’ll be eating in ancient company: the Aztecs are said to have enjoyed chomping these down.
Barbacoa, Dig a hole in the ground, light a fire and build a brick wall around. Wrap some meat in cactus leaves and cook for between eight and 12 hours. Serve on warm, corn tortillas with onions, lime juice and freshly chopped coriander.