Journey with us as we dive into Mexico’s artisanal chocolate landscape, where tradition marries innovation and the soul of Mesoamerica is honored with every bite.

And if you’re looking to sample some delectable Mexican chocolate for yourself, consider joining us for our Friends and Chocolate tour in Mexico City. 

CACEP Chocolates

Venturing into the chocolate scene in 1987 under the vision of Vicente Cacep, CACEP Chocolates was born with an invigorating mission: To rekindle the culture of cacao and chocolate within Mexico. This endeavor was more than just about creating chocolates; it was about rejuvenating national pride. 

Now, this pride in chocolate is emblematic of Mexico once again! The company’s community-driven approach is evident in its collaboration with over 80 families directly, and its ripple effects benefit 300 families indirectly. This exponential growth has paved the way for the genesis of more than 30 micro-enterprises spanning various sectors, from cacao producers to electrical mechanics. 

Their ethos? To uplift every community, partner, and collaborator. At The core of their philosophy is a commitment to the Earth, manifested in their organic practices and the crafting of chocolates free from trans fats and artificial flavorings.

Xiocolat

Xiocolat stands as a testament to Mexico’s amazing natural resources. Renowned for their tantalizing chocolate-coated berries and nuts, their offerings extend to exquisite liqueurs and rich chocolates meant for melting. Xiocolat takes pride in its uncompromising stance on quality, ensuring that its creations are devoid of preservatives and are crafted using only the finest natural ingredients. 

Though these delicacies remain primarily within Mexican borders, the allure of Xiocolat’s chocolates has chocolate aficionados globally curious for a taste. If you’re traveling in Mexico and have a passion for chocolate, seek out Xiocolat’s products. 

 Ki’Xocolatl

Embracing the essence of true Mexican chocolate, Ki’Xocolatl offers an authentic Bean-to-Bar experience. By working hand-in-hand with farmers who emphasize sustainability and fair compensation, Ki’Xocolatl ensures that every bar encapsulates the rich history and intricate techniques intrinsic to Mexican cacao crafting. The result? An unadulterated taste of criollo cacao chocolate. 

With strategically placed outlets in prominent locations like Guadalajara, Puerto Vallarta, and the mesmerizing Mérida in the Yucatán Peninsula, Ki’Xocolatl invites you to indulge in an authentic Mexican chocolate journey.

Le Caméléon

Rooted in three generations of meticulous Belgian expertise, Le Caméléon crafts not just chocolate but a cultural bridge between Belgium and Mexico. Their gourmet offerings range from sumptuous bonbons and bars to unique creations like chocolate shot glasses and Day of the Dead-inspired skulls. 

The standout Mexicanismos collection intrigues palates with flavors that encapsulate Mexico’s culinary heart, from the fragrant hibiscus and smoky chipotle to the daring inclusion of Oaxacan grasshoppers.

Feliu Chocolate

Dedicated to the soulful exploration of Mexican cacao, Feliu Chocolate presents a sensory exploration of the nuances of each cacao bean. Their meticulous process, right from the farm, emphasizes the uniqueness of each cacao variety – accounting for cultivation methods and seasonal variations. 

Operating from their modest factory in Guadalajara, Jalisco, Feliu sources its cacao primarily from Chiapas and Tabasco, forging direct connections with the producers to ensure authenticity and quality.

Vanuato Kakaw

Situated in the serene climes of San Cristóbal de las Casas, Chiapas, Kakaw’s artisanal style permeates its every creation. They meticulously ferment, dry, and toast their cacao, procured directly from producers in the warmer regions of Tabasco and Guatemala. 

Kakaw champions a fairer economic model by eliminating the middleman, offering their producers deservedly higher compensation.

Que Bo!

Led by the prodigious JoseRa Castillo, Que Bo! is not just any chocolate brand. With international accolades from Le Guide de Croqueurs de Chocolat, the International Chocolate Awards, and UNESCO, Que Bo! shines brightly on the world stage. 

Their tantalizing creations, from the elegant lipstick-shaped bonbons to flavors reminiscent of Mexico’s rich culinary tapestry like pan de muerto and café de olla, captivate the soul – must-try Mexica chocolate for foodies traveling in Mexico!

La Broma de Teo

La Broma de Teo, which charmingly nods to cacao’s scientific nomenclature, Theobroma cacao L., began humbly as a backyard chocolatier. Their growth, shaped by sustainable practices and agroecological collaborations, led them to establish a flavor lab, a store, and even a chocolate-tasting bar in Guadalajara, Jalisco. La Broma de Teo’s creations, crafted from organic beans and enlivened with flavors from almond to mezcal, echo their commitment to authenticity and innovative experimentation.

La Rifa

Located in La Juárez with an outpost at Central Cacao in Colonia Roma, La Rifa stands out as a chocolate bar and a restaurant. Helmed by the passionate young chef, Daniel Reza Barrientos, the establishment takes pride in its iconic chocolate drinks. Sourcing cocoa beans from Cumuapa, Cunduacán in Tabasco, La Rifa has cultivated a strong bond with the family that oversees its production. Whether savored hot or cold, their chocolate encapsulates the authentic essence of Mexico.

Tout Chocolate

Since its inception in Plaza Loreto, Mexico City, in 2006, Tout Chocolat has been on a journey toward perfection in the art of chocolatiering. With a clear vision to craft with creativity, independence, and passion, Tout Chocolate aspires to be globally acknowledged as a leading chocolatier. 

Their assortment boasts a spectrum of cacao delights, from timeless favorites like dark chocolate and macaroons to innovative creations such as mezcal-infused chocolate and their exquisite diamond cookies. All their products are testimony to their commitment to quality, innovation, and sustainability.

New Art Xocolalt

Tucked away in Plaza Cuicuilco, New Art Xocolalt may be petite in space but is abundant in its chocolate offerings. With every nook filled with an array of chocolate varieties, the store is a testament to the rich diversity of Mexican cacao. 

Sourcing beans from Chiapas and Tabasco, organic authenticity is evident in each product. Their range spans various chocolate types, from dark and milk to sugarless, all presented with unparalleled elegance.

Motivos Prehispánicos

A true embodiment of Mexican heritage, Motivos Prehispánicos seamlessly blends the nation’s pre-Hispanic history with the art of chocolate-making. Dedicated to crafting representative figures of Mexican archaeology entirely out of chocolate, their creations serve as sweet reminders of Mexico’s rich past. 

Upholding the highest standards, they ensure their chocolate remains 100% Mexican and natural, free from artificial additives. Beyond being delightful treats, their chocolates are artistic renditions, aiming to share Mexico’s pre-Hispanic legacy through carefully sculpted figures that honor the country’s bygone eras.

Explore Mexican Chocolate with Sabores

Mexico’s artisanal chocolate scene is an enchanting blend of history, innovation, and tradition. Each chocolatier offers their own narrative, emphasizing the country’s rich cacao heritage and the passion of its producers. 

From honoring pre-Hispanic legacies to experimenting with contemporary flavors, Mexico’s chocolatiers ensure that every bite tells a story. 

If you are traveling in Mexico City, we’d love to see you at our Friends & Chocolate tasting experience. If you have any questions, please get in touch. 

The post Discover Mexico’s Artisanal Chocolate Scene appeared first on Sabores México Food Tours.

An Introduction to Mexico’s Traditional Dishes and Spices

At Sabores, we love food… especially Mexican food. We are passionate about showcasing everything Mexico City has to offer, and that’s why we run our Mexico City Food Tours. If you’d like to learn more about the tours we offer, please get in touch.

Otherwise, keep reading as we tell you a little bit about our country’s cuisine. We will also examine our country’s rather delicious food heritage. We will first look at the different spices of Mexico; then, we will delve into the dishes that mean so much to us!

The Spices of Mexico

Think of any spice. The likelihood is that Mexico discovered it, or it’s a staple in Mexican cuisine. From cumin and Mexican bay leaf to allspice and ancho chili powder — Mexico knows a thing or two about spices. Let’s learn about Mexico’s spices!

Mexican Bay Leaf

Mexican bay leaf is grown where you would expect: in Mexico. It’s traditionally used in Mexican cooking, soups, and stews and has a floral, herbal, and slightly bitter taste. If you have used the bay leaves traditionally used in European cooking, you’ll find Mexican bay softer and more mellow.

Vanilla Comes from Mexico

When thinking of spicy, your mind may not immediately go to vanilla. But this gentle and ever-popular spice is native to Mexico and South America. 

In Mexico, vanilla is traditionally used in dishes like ice cream and cake. Still, it can also appear in savory dishes, adding to some of the complex flavor combinations our cuisine is so famous for. 

Mexico Loves Cumin

While cumin was discovered initially in the Mediterranean, it plays a huge role in Mexican dishes. Cumin is a spice made from the seeds of the Cuminum Cyminum plant, and it has an earthy and warm flavor that we love in this part of the world!

Mexico is Synonymous with Chili 

The chili plant is native to the South American Continent, and it’s estimated that chilis were first harvested roughly 8,000 years ago. It’s a popular addition to cornbread, quesadillas, nachos, and tacos. Chili is incredibly popular in Mexico, and it has since made its way worldwide, helping other nations develop a taste for spicy food!

While we use a vast range of different chilies here in Mexico, our habaneros are a must-try. 

Cinnamon Perfectly Complements Mexican Cuisine

Cinnamon is a spice that arguably has its kind of heat that is different from chili. It is incredibly popular in Mexico. 

Despite originating from Sri Lanka, Cinnamon is a crucial ingredient in Mexican cuisine — so much so that cinnamon exports to Mexico are worth $72.4 million. Cinnamon is usually used in desserts, soups, and stews.

Achiote — Mexico’s Answer to Parika

Achiote can also be referred to as annatto seeds. If you’ve never tasted achiote, its closest counterpart is probably paprika (which Mexicans also adore). Achiote is primarily used as a food colorant but also gives dishes an earthy and peppery taste if used in larger amounts. 

Achiote is commonly made into achiote paste, consisting of grounded annatto seeds with added vinegar, garlic, oregano, cinnamon, and clove. Achiote paste is traditionally used to add extra flavor to tamales, stews, and bean dishes.

Nutmeg in Mexican Cuisine

Nutmeg is found in Mexican hot chocolate but also can be enjoyed with greens and chicken dishes. Nutmeg comes from the seed of the evergreen tree, Mystica Fragrans, and traditionally grows in humid, tropical destinations. 

Mexicans Love Sesame

Sesame is an ancient spice that has become a large import for Mexico. In 2019, the country produced 58 thousand metric tons of the stuff. 

Sesame garnishes Mexico’s national dish, Mole Poblano — and this brings us neatly to our next topic! 

Mexico’s Traditional Dishes

Now we’ve learned a little bit about the popular spices in Mexico, let’s learn a little about Mexico’s traditional dishes.

Mole 

Mole is a type of sauce; it’s also Mexico’s national dish!

Mole is incredibly versatile and can be used in dishes with chicken, fresh vegetables, and jalapeno peppers. Mole sauce has a base of dry or fresh chilies seasoned with wild plants and herbs. 

The history of mole is contested; some argue that mole originates from prehispanic Mexico and is served in Aztec rituals. Others argue that the traditional recipe used today was created by a nun in the 17th century who combined chili peppers and cocoa.

Pozole 

This is a hearty traditional Mexican soup seasoned with red chiles, aromatic spices, pork, tomato, and shredded cabbage. Not to leave out the most important ingredient: maize (AKA corn)! 

Pozole was a dish used in the Aztec empire for special occasions, such as honoring the gods, bringing on a good harvest, and changing seasons.

Pozole isn’t the only spicy soup available — there is also Chile de Pollo, which is a spicy chicken soup guaranteed to knock your socks off. 

Cochinita Pibil

Cochinita Pibil is a popular dish in Mexico — it’s also one of the spiciest. This dish comes from the Yucatán Peninsula and is made of smoky slow-roasted pork marinated with cinnamon, allspice, and achiote.

What makes this dish one of the spiciest is its sauces, as it’s usually served with extra-spicy habanero salsa or dried-chili salsa. 

Chilaquiles 

Chilaquiles is a traditional Mexican breakfast served with tortilla chips and sauce. Whereas nachos are hard and eaten with your hands — chilaquiles are soft and eaten with a fork. 

The sauce typically consists of green salsa or red enchilada. Chilaquiles are considered comfort food in Mexico and were used in pre-refrigeration days to reuse leftover tortillas for breakfast. 

Would you like to learn more about another Mexican staple? Join us on our Taco Tour in Mexico City to sample the finest tacos around!

Well, that’s all we have time for. We hope you’ve enjoyed this tour through the spices and dishes of Mexico. 

If you’d like to experience all the culinary delights that Mexico offers, take a look at our Mexico City food tours. For those interested in deep diving into Mexico City’s history, we recommend our Coyoacán Food Tour in particular.

And if you’d like to learn more about our food adventures, please get in touch. 

The post The Sabores Guide to Mexican Spices appeared first on Sabores México Food Tours.

Volume 5

For this volume of the Insider’s Map, Ro and Sof surprised us with the following spots:

1.    Expendio de maíz sin nombre (Corn retail store without a name)

This retail store aims fair trade and the use of creole corn through rural cooking techniques. The corn is brought from Guerrero and is used to prepare great dishes with exquisite sauces. The menu varies daily, depending on what the team finds in the market.

2. Amamba

Are you familiar with Morelian gaspachos? These are fruit cocktails accompanied with Cotija cheese and powdered chili, an exquisite combination to freshen you up on a hot day. Apart from the traditional street gazpacho from Michoacán, this spot in La Roma offers delicious kombuchas, juices and specialty coffee.

3. Mictlan vegan antojitos (cravings)

Many vegan chilangos miss enjoying delicious cochinita pibil tacos, a traditional pambazo, or a crunchy tasajo tlayuda. Therefore, this space in the Narvarte neighborhood serves vegan garnachas with the authentic Mexican seasoning, and with very accessible prices.

 4.       Aeromoto

If you are a literature lover, Aeromoto is perfect for you, as it gathers thousands of independent books about contemporary culture inside and antique house in the Historic downtown. This place holds diverse events, meetings, workshops and activities surrounding literature, and the collection is available for in-house consultation.

 5.       Fonda Margarita

This iconic place is perfect for early risers and party-all-nighters, because it opens its doors at 6 AM to offer several traditional Mexican dishes, prepared in huge and steamy coal pots. If you decide to visit the Tlacoquemécatl Del Valle neighborhood and check it out, we recommend you the scrambled eggs with black beans. Be sure to arrive early because they close at 11 AM.

6. Guillermo Tovar y de Teresa’s House

This not so popular museum and cultural center in La Roma used to be home of Mexico City’s last chronicler, which is why anyone who loves this huge city should walk through its ails and discover the collection of objects, furniture, and books that it harbors.

7. Koko Yaki

The traditional Japanese taiyaki or fish ice-cream are served in Koko Yaki in their most delicious and fun version, because seasonal flavors like cempasúchil flower or rose petals, as well as the favorites: matcha, horchata, and activated coal will make this way of eating ice-cream, become your favorite.

Volume 6

For the sixth Insider’s Map, it was Dul and Majo’s turn to share some chilango spots and activities.

1. Comedor de los milagros

This culinary paradise where ingredients and flavors from different Latin-American countries live together is in La Roma neighborhood. Agárrate Catalina, Valderrama, Lima mía, and La Carajita are some of this eatery’s restaurants, where the mood and the Latin flavors never dissapoint. We recommend you try the carajita tostones, the stuffed al plomo sweet potato, and the lulo water.

2. Don Frank

This taco and juice shop has already five branches in the city, because the tacos, fresh juice, and hamburgers they serve are warranty for quality and chilango tradition. The average check is from $80 to $140, depending on what you have. Among favorites, you’ll find the al pastor tacos, the rib quesadilla, and the bomb smoothie.

 3.       Tacos joven (Young tacos)

Whether you have a black bean, a potato, a pork rind, meat in adobo, green mole, or shredded meat taco, each one of this street delicacies in the Vértiz Narvarte neighborhood is a worth it. Even though they’re expensive for a basket taco ($15), their flavor and salsas (green with avocado and red with pork rinds) are worth each peso.

4. Greenway tours

If you like being a tourist, but you get tired easily, these segway tours are perfect for you. There are options to explore Reforma, Polanco, and the Historic Center during the day or by night, with or without historic stops, adequating the rhythm of the tour to your interests, an original way to wander around the city.

5. Los milanesos

The chilangos that live around Olivar de los Padres neighborhood are aware of Los milanesos’ location. These iconic tacos have conquered palates for more than 20 years, because Don Betancourt, the owner, is aware that apart from the specialty of the house (beef milanesa taco), the chicken milanesa one, the ham and cheese, and the stew options (pork rib with adobo, pork rinds with cactus, suadero with green sauce) never disappoint anyone.

We hope you are now hungry and ready to explore the streets of Mexico City after reading these recommendations. If you visit any of the spots shared on our Insider’s Map, don’t forget to tag us on social media (@saboresmexicoft) and use the #InsidersMapSMFT.

The post Insider’s Map: Vol. 5 & 6 appeared first on Sabores México Food Tours.

“A few weeks ago, during the Historic’s Center Food Tour, one of our saboristas couldn’t believe I did not know what a chimichanga was… The truth is, I had never seen one in Mexico until that day, when I learned it is basically a fried burrito!”

Many foreigners think of taco shells, burritos, chimichangas, and chili con carne when they speak of Mexican traditional food. However, almost all those dishes belong to the Tex-Mex regional cuisine, that is prepared in some states in the northern part of Mexico but is not at all popular in the rest of the country.  

Although we do love tacos, tortas, and mole, there are many other dishes in our territory that we truly enjoy. In fact, we had to divide our culinary expressions into six different regions: Northwest, Northeast, South, Pacific, Center, and Southeast, each of them with local ingredients, techniques, and dishes.

The Mexican Palate

It is important to mention that taste has an emotional component that makes individuals like or dislike certain flavors. Therefore, education and culture are defining influences in the creation of each person’s palate. Because of this, most Mexicans truly enjoy eating everything with corn, lime, black beans, and chili, because we’re used to these flavors since the pre-Hispanic times.

One of the best ways to learn what food we eat in Mexico is by visiting our markets. It is there where we have products form all Mexican land, ready to be transformed into exquisite quality and flavored dishes.

What Mexicans eat on a daily basis englobes dishes and ingredients from all around the world, starting off with a pastry and a coffee, having a salad, a pasta or sushi for lunch, and ending the day with a smoothie or a quesadilla. Of course, to get to this globalized point, it took us thousands of years of food evolution, changes in traditions and culinary habits.

Mexican Food through Time

The pre-Hispanic cuisine had the milpa as its main basis. This harvesting system works around the symbiosis between plants like corn, beans, and chili, with wild animals. The first version of dishes like mole, tamales, prepared quelites, the traditional cacao drink, and of course, tortillas, come from this time. According to the Mendocino Codex, Nahuas were used to eating tortillas every day. As early as three years old, kids ate half a tortilla, when they turned four, they ate a whole tortilla, one and a half tortillas when they turned six, and finally, thirteen-year-olds could eat two tortillas.

From the Spanish conquest in 1521, the mestizo cuisine emerged, combining local ingredients with Arab, Asian, and European products and techniques. During these times, delicacies like the arroz con leche and the churros were adopted, dishes like tamales and black beans were enhanced with pork fat, and iconic delights like the stuffed chilis, the pambazos, and the quesadillas were born.

In 1821, Mexico declared its independence and celebrated it with enchiladas and coffee. Years later, the French influence arrived in our country, and many haute cuisine and nouvelle cuisine styled restaurants and pastry shops opened. It was then, during the presidency of Porfirio Díaz when wine, dishes with sour cream, cheese, and butter dominated menus. Also, pastries or pan dulce came to Mexico to stay here forever.

Food Nowadays

With the Mexican Revolution, from being sophisticated and elegant, food started being prepared with low-cost ingredients, simple flavors, and easy techniques. During this time, dishes from the Northern part of the country such as barbacoa, beans with pork rinds, and wheat tortillas became popular.

Finally, the 20^th Century came to redefine Mexican gastronomy, transforming the eating habits, but conserving their essence. Globalization, trade agreements, and the presence of foreigners in Mexico were key to the creation of al pastor tacos, molletes, gringas, and Cuban tortas. Many national brands of industrialized products were born, like Chocolate Abuelita, Gansito or Galletas María, and at the same time, international brands such as Hershey’s and Dr. Pepper arrived. Also, several Italian, Japanese, Chinese, Lebanese, and even Russian restaurants opened their doors, mainly in Mexico City.

Nowadays, on the 21^st Century, the food Mexicans really eat is the result of an evolution of techniques, flavors, preferences, and habits acquired with time. However, it is interesting that even now, our every day food is the same way Manuel Payno described in his 1960 book “The bandits of Río Frío”, where he narrates that his protagonist enjoys for breakfast a plate with scrambled eggs with longaniza, green chili rajas, peas, tomato, avocado, and tortillas, to later have a chicken puchero with ham, beef, chickpeas, and vegetables for lunch.

Even though we sometimes crave pizza, sushi, pasta, or sandwiches, we Mexicans LOVE tacos, tortas, enchiladas, scrambled eggs, broths, quesadillas, and homemade stews, provided they’re prepared with love and our national seasoning.

If you’re interested in eating like a real Mexican, I encourage you to try one of our food tours, where you’ll discover why we have our ingredients and traditional food so entrenched. If you especially enjoy tacos, consider our much-loved Taco Tour of Mexico City.

The post What kind of food do people in Mexico really eat? appeared first on Sabores México Food Tours.

The majority of food items we consume nowadays are processed products. Most of the time, we don’t even know where they come from, what they are made of, or their environmental impacts. Plus, many of these items have lost their essence and natural state because of industrialization. On top of that, most of the packaging materials used for these products generate a lot of solid waste and pollution.

Nevertheless, there is a place that fosters a zero-waste culture by selling food and day-to-day products in bulk. We are talking about Estado Natural, an exciting and sustainable project that offers a healthy and fresh way to consume products with no brands, no packaging, and great prices.

Whether you visit any of the eight Estado Natural stores in Mexico City or their online shop, you’ll always find superfoods, grains, cereals, spices, and snacks you can buy in bulk, as well as personal care products and jars or tote bags to keep every product fresh. 

Please find some of Estado Natural’s best seeds, snacks, and grains in our gourmet boxes. Be part of this fantastic project that helps Mexican food manufacturers directly by eliminating the supply chain.

Follow our social media and blog, Sabores México Food Tours, so you stay tuned on our new projects and learn more about the food manufacturers and those who collaborate with us inside #ComeLocal. 

And if you are in Mexico City and want to experience the city’s cuisine through the eyes of a local, join us on one of our Mexico City Food Tours.

Article by: María José Ordóñez Platas

The post Estado Natural: Zero-Waste Bulk Products appeared first on Sabores México Food Tours.

To eat the best Mexico City street food, you must challenge yourself and wander through the streets, finding the best carryout food or “garnachas” from the neighborhood. The best street food stalls offer low prices, fast service, and can be enjoyed easily, standing on the sidewalk, next to students and office workers or “godínez”. 

José N. Iturriaga, an acclaimed Mexican historian and gastronomical writer, claims that “the essence of cravings is in their name: they’re eaten for the pleasure of eating — you crave the sensation”.

So, now that you know the centrality of street food in Mexican culture, we recommend some of the best types of snacks. Whether fried food longings or just cravings that reflect an everyday tradition from our capital, we will help you eat like a local during your visit.

(And, if you’re heading to Mexico City and wish to explore the street food scene in the company of passionate local foodies, consider joining us for our Mexico City Food Tour in the Historic City Center.)

Out Favorite Mexican Street Foods

(Source – License)

• Café de olla (pot coffee) and baked goods:

  You can normally find these on street corners and are almost always sold by a young man riding a bicycle. You can recognize them for the plastic-covered basket or the bright orange container tied to the front part of the vehicle. 

• Chicharrón preparado con cueritos (prepared pork rind):

  They cost a maximum of thirty Mexican pesos and undoubtedly make hunger disappear. They’re often flat and have cream, chopped cabbage, tomato slices, avocado cubes, lemon juice and a considerable amount of red salsa on top. 

• Dorilocos:

  This is a very creative snack, perfect for those who can handle chili extremely well. It consists of a “Doritos” bag, with chopped jicama and cucumber, some cracker nuts, chamoy, lemon juice and a lot of red salsa. 

• Esquites:

  We advise you to ask for them “con todo” (with everything) because the lemon juice, mayonnaise, grated white cheese, and powdered chili make these cooked corn grains’ flavor stand out and transform the corn-in-a-cup eating experience into a whole new thing. Don’t worry if you don’t tolerate a lot of hotness. There are always two types of powdered chili, with one of them being free of too much heat. 

• Quesadillas:

  There is a never-ending food conflict between Mexico City Mexicans and those from outside our capital regarding whether quesadillas must or mustn’t contain cheese. However, the classic “folded tortilla” can be prepared with or without cheese, can be fried or heated on a Mexican griddle or comal and goes perfectly well with mushrooms, corn smut or huitlacoche, pumpkin flowers or pork rind. 

• Tortas de tamal:

  Also called “guajolotas”, these are favorites for those who just have time to eat once a day because they are a complete meal more than a craving. The combination of wheat bread with a corn tamal is beyond question, something you can only try in Mexico, and that will definitely taste better if paired with hot flavored atole. 

• Tortas de chilaquiles:

  The tortilla chips prepared with shredded chicken or breaded meat, green or red salsa, cheese, cream, and onions, better known as “chilaquiles”, are put inside a wheat bread called telera, with black beans spread on the inside to be enjoyed, as a whole, as a takeaway, perfect for a rushed breakfast. 

• Tacos de canasta:

  They’re mostly found on sidewalks, inside a basket wrapped by a bright blue plastic cover, standing on a bike and under a sunshade. Whether you choose a potato, black bean or pork rind taco, it must not cost more than nine Mexican pesos. It should be soft, small and oily.

• Gaznates and meringues:

  You’ll identify them when you see a guy walking around with a wonderfully organized pyramid made out of cylinders standing over a tray covered with transparent plastic. Don’t mislead yourself with its bright pink filling; it is an exquisite Swiss meringue that goes perfectly well with the sweet fritter on the outside.

  (Source – License)

• Raspado (Scraped ice drinks):

  During a sweltering day, the guy with a massive block of ice on top of a trolley will become your favorite person. You’ll get to choose one of the many-colored syrups on the big glass bottles and personalize the flavor of your refreshing scraped ice drink. 

After reading all this, you’ll probably start looking for the best quesadillas, the crunchiest prepared pork rinds, the best-served guajolotas or the most refreshing scraped ice drinks. Good luck! We’re sure you’ll find amazing things nevertheless be always cautious when eating street food, be aware of the hygiene practiced with each ingredient and don’t forget your stomach’s sensitivity when trying new things.

Soon, you’ll be able to have a Mexico City’s street food experience in our Coyoacán Food Tour, so follow our social media and Sabores México Food Tours Blog, to be informed and stay tuned! 

Article by: María José Ordóñez Platas

The post Eat Like A Local: 10 Must-Try Street Food Dishes appeared first on Sabores México Food Tours.

Authentic Mexican food is built upon ancient social practices, knowledge concerning nature, traditional craftsmanship and oral expressions that belong to our people. All of these qualities come together and achieve unique dishes that excel in flavor and character, delighting even the fussiest palate. 

Some of the most famous Mexican dishes like mole, pozole, tamales, and tacos have all these things in common. Still, they can be individually identified by various traits exclusive to each dish. This is why we decided to share some details, so you get to know them and understand that you can’t leave Mexico without trying at least one of them.

And while you’re here, if you are traveling to Mexico City and want to sample classic Mexican flavors in the company of passionate local foodies, consider joining us on our Mexico City Food Tour in the Historic City Center.

Pozole

Pozole is a classic choice at any Mexican celebration whether in its green, white or red varieties. The protagonist of this complex bouillon is cacahuazintle corn or pozole corn, recognizable for its grains’ size, soft consistency, and sweet flavor.

Pozole can be white if no extra salsa is added to the broth, red if the salsa has chile ancho and guajillo or green if it is prepared with green tomatoes. In addition, this soup contains chicken and/or pork meat, onion, radish, lettuce, lemon juice, and oregano and is sometimes accompanied by piquín chili powder and toasted tortillas (tostadas) with fresh cream and grated white cheese.

A complete truly complete meal!

Mole

Often chosen as the main course in popular celebrations like weddings and baptisms, mole originates in the prehispanic salsa “mulli” that was used to accompany chicken, steak or pork meat.

Mole is an evolving dish that has taken elements from different epochs, making them part of its composition and achieving a variety of styles and combinations, procuring the creation of more than fifty types.

Whether you decide to taste an almond mole with shredded chicken and red rice, a turkey leg with black mole, a duck breast with manchamanteles (tablecloth-staining) mole or some shrimps with green pipian, the search for chili, tomatoes, peanuts, almonds, chocolate, and/or spices that hide inside these complex salsas is worth the try. Do you accept the challenge? You won’t regret it.

Tacos

It is undoubtedly ambiguous to say we want a taco because we could be thinking about a taco de canasta, taco de suadero or even a steak taco. Nevertheless, to be identified as a taco, maize-based food needs to have a cooked hash set on top of one (or two) tortillas. It has to be eaten without any utensils and should have been warmed in a Mexican griddle or comal.

You have probably heard or even tried the typical tacos al pastor. Still, we recommend tasting others, such as tacos gobernador, tacos de costilla, tacos de alambre or tacos de lengua. Experiencing our Tacos & Mezcal Tour will help you know the best features of this classic dish and figure out why it’s so famous inside and out of Mexico, sampling the best variety of Mexican tacos. 

Tamales

These cooked maize paste “wraps” can be stuffed with sweet or savory fillings containing meat, vegetables, fruits, chili or salsa.

There are between 500 and 5,000 tamales in Mexico, all with different shapes and hidden inside diverse leaves, which grant them specific characteristics and contribute a little flavor.

If you want to taste corn or maize differently than a classic tortilla, don’t miss the corundas from Michoacán, the chipilín tamales from Chiapas, the pink piloncillo tamales from Guerrero or the classic red or green salsa tamales eaten all around Mexico. 

Have no fear if you can’t handle chili or if you’re not into some specific Mexican flavors. Remember there are pozole, tacos, tamales and mole for everyone, which is why we’re sure you’ll find some adequate version that fits your palate, and you’ll be able to enjoy it all the way.

Now that you know that the best way of appreciating Mexican gastronomy is eating, we invite you to taste the colors, flavors, and textures of our country in the best food tours Mexico has to offer.

Get to know us on our Facebook or website, Sabores México Food Tours. Bon appetite!

Article by: María José Ordóñez Platas

The post You Can’t Leave Mexico Without Trying These 4 Traditional Dishes appeared first on Sabores México Food Tours.