Mexican Food

The cuisine of Mexico varies regionally and is quite different from the "Tex-Mex" variety found in the U.S. and other countries. In the Puebla area, mole is a traditional sauce made thick with herbs, chocolate and spices that accompanies turkey and chicken.  In Veracruz, which is by the sea, the cuisine relies on seafood with dishes such as fish tacos and seafood tamales often served with chiles, tomatoes and olives.

Several hearty vegetable options exist, such as an array of cream-based soups with poblano chiles, mushrooms, corn or cauliflower. Budin is a dish of baked carrots, peas, corn, egg and cheese. Of course one can't forget ubiquitous classics such as empanadas, enchiladas, guacamole and fresh salsas.

Desserts include bunuelos (pan-fried dough balls rolled in cinnamon and sugar), flan and molten chocolate cakes scented with dried chiles. Customary beverages include aguas frescas, a light and refreshing fruit concoction, and a tamarind margarita.—Leska Tomash

Mexican Recipes

Cinco de Mayo
Pecans

Tastlihuil - Authentic
soup from Nayarit

 
Jicama and
Avocado Tartar

Fish Ceviche
in Orange Sauce

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