Top 5 food to try in Mexico City,

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.

Pork_belly_gorditas

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.

Try_Mole_de_olla_a_delicious_hot_stew_loved_by_Mexicans

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.


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  1. Buenas tardes desde la Repùblica Bolivariana de Venezuela, mi nombre Es: Carlos Daniel Tovar Urdaneta, quisiera conocer el plato la barbacoa.