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.

We hope we give you plenty of inspiration for your travels in Mexico. Be sure to check out our Food Tours in Mexico City before you go. 

Mexico is the Birthplace of Chocolate

Long before it became the world’s favorite indulgence, chocolate had its origins in Mexico. The Aztecs and Mayans were the pioneering cultivators of the cacao plant, cherishing it not only as a luxurious drink but also valuing the beans as a form of currency. This rich heritage casts a timeless shadow, reminding us that every chocolate bar has origins rooted in ancient Mexican civilization.

Sample first-class Mexican chocolate in good company with our Chocolate Tasting Experience in Mexico City. 

Cholula: The World’s Largest Pyramid

While Egypt’s pyramids have been globally famous since ancient times, it’s the Great Pyramid of Cholula in Puebla, Mexico, that holds the title of the world’s largest pyramid. Towering at 66 meters with a base stretching 400 meters, its grandeur is veiled beneath a mountain, making it an easily overlooked marvel. On its summit rests a church, a symbol of the complex layers of history and culture that define Mexico.

Mexico City: A Cultural Treasure Box

Mexico City is not just the heart of Mexico but also a global cultural hub, boasting over 170 museums. Only trailing behind London for its number of museums, the city offers an eclectic mix of art, history, and heritage, with institutions like the Metropolitan Cathedral and the Bellas Artes Museum standing as testaments to its rich cultural landscape.

Yucatán: Home of the Chicxulub Impact Crater

The Yucatán Peninsula is the ground zero of a prehistoric apocalypse—the asteroid collision with the Earth that extinguished the dinosaurs 65 million years ago. This cataclysmic event carved a colossal crater, now a silent witness to the earth-shattering forces that have shaped our planet.

Cuexcomate: Pint-Sized Volcano

Found near Puebla, Cuexcomate Volcano stands modestly at 43 feet, dwarfed by its towering counterparts around the globe. This geological miniature, part of the tumultuous Ring of Fire, is a quirky, charming highlight of Mexico’s diverse volcanic landscape, proving that the greatest isn’t measured solely in size but also in uniqueness and charm.

Mexico’s 34 UNESCO Treasures

With a staggering 34 UNESCO World Heritage Sites, Mexico is a mosaic of cultural and natural wonders. From the vibrant historic centers of cities like Guanajuato, Mexico City, and Puebla to the ancient ruins scattered across its landscape and the verdant agave fields of Tequila, Mexico is a testament to the profound, layered richness of humanity and nature intertwined.

A Biodiversity World Capital 

Mexico’s ecological tapestry is vibrant and diverse, boasting 10-12% of the world’s biodiversity. This makes it the fourth most biodiverse nation on Earth, a land where the calls of spider monkeys, the stealth of ocelots, and the vivid hues of macaws are but a few threads in its rich biological fabric.

Cradle of Academic Excellence

Contrary to common geographical misconceptions, Mexico is a state within North America and it’s home to the continent’s oldest university. Established in 1551 by Charles V of Spain, the National University of Mexico (UNAM) predates even Harvard, standing as a beacon of knowledge and scholarly tradition in the New World.

Mexico Has 59 Types of Corn

In Mexico, corn isn’t just a crop; it’s a cultural emblem. With an astonishing array of 59 varieties, each type of maize is a leaf in the country’s agricultural anthology. Despite modern challenges, Mexican farmers continue to nurture this heritage, safeguarding a cornucopia of kernels and the legacy they carry for future generations. With all that corn, you get corn tortillas and tacos. For a more hands-on tour, consider our Taco Tour of Mexico City.

U.S. Citizens in Mexico

While Mexican citizens represent a significant demographic in the United States, the reverse is also true, with over 750,000 U.S. citizens calling Mexico home. This makes Americans the largest immigrant group in Mexico, reflecting a vibrant, cross-border exchange of culture, tradition, and community.

Mexico City is a Modern Atlantis 

Mexico City, originally the Aztec capital of Tenochtitlan, stands as a modern marvel built upon an ancient lakebed. However, this architectural legacy comes with a unique challenge: the city is sinking at an alarming rate of 12 cm annually. The underlying soft, muddy terrain, reminiscent of Venice’s foundations, contributes to this phenomenon, making the city a living testament to the delicate balance between human innovation and the awesome forces of Mother Nature.

North America’s First Printing Press

Mexico City is not just a cultural hub it’s also the birthplace of North American print. In 1539, the continent’s first printing press buzzed into action at the Casa de la Primera Imprenta de América. This historical milestone firmly places Mexico at the forefront of literature and communication in the New World, a legacy that continues to resonate through its vibrant literary scene.

Safe Spaces: Women-Only Transit

In a progressive move towards safety and comfort, Mexico City’s subway system includes cars reserved exclusively for women and children under 12 (the Mexico City Metrobús also has a women-only section, and some women-only buses can be found operating in the town). 

This initiative reflects a commitment to creating safe, respectful public spaces. Contrary to stereotypes, these measures highlight societal respect for women, evidenced by the traditional ‘caballerosos’ manners of Mexican men, and offer a stark contrast to the experiences in some other global cities.

From the depths of its sinking capital to the heights of its ancient pyramids, Mexico’s narrative is incredibly diverse. Each fact included above reaffirms Mexico’s place as a world capital of human creativity and natural splendor.
Any questions about this blog? Please get in touch.

The post What are some surprising facts about Mexico? appeared first on Sabores México Food Tours.

The copal incense helps the souls return to their homes safely, where they are next purified with salt and welcomed with a colorful and flavorful party. Next, they hydrate with a glass of water and enjoy mole, red rice, bread, liqueur, and some of their favorite dishes. At this point, and with the satisfaction of having enjoyed life again, they return to the world of the dead with joy and vitality.

In addition to all of the dishes already mentioned, the flowers, the image of the deceased, the sugar skulls, and the perforated paper, in Mexico’s Día de Muertos (Day of the Dead), one can never forget the pan de muerto (bread of the dead/dead bread). Why? the answer is right there: this bread is a physical representation of those who are not with us anymore and allows us to remember them inside and outside the altar.

(Source – License)

Many people assert that this underworld delicacy originated during the Spanish conquest when Spaniards “convinced” Mexicas to use a heart-shaped bread covered in red sugar instead of human hearts as offerings to their gods. However, even if the story sounds exciting, it is just a myth because the bread we know today as dead bread did not exist until the nineteenth century.

Wheat arrived in America along with the Spanish. It is said that a slave found three wheat grains inside a sack full of rice and planted them. Gradually, and with the arrival of religious people to the new world, wheat started gaining importance in the shape of bread. It began to fight against cornbread, a prehispanic nourishment from which the pan de muerto could have derived. 

Pan de Muertos is 100% Mexican bread because it is not made elsewhere, and its shape, flavor, and regional variations are entirely original. Usually, this fermented fare is eaten to bring our loved ones inside us symbolically.

(Source – License)

It usually has a circular-shaped form that represents the life and death cycles; it has four “bones” that act as the dead person’s body or the four cardinal points consecrated to Gods, and it also has a small ball that stands for a skull. The orange blossom essence or zest is a common ingredient for this bread. Anise can also be used as an essence to attract the dead ones to the altars. 

The shape of pan de muerto, its methods, preparation techniques, and flavors are different in every Mexican region. Some people prepare it with sesame seeds on top, others cover it with butter and sprinkled sugar; many others bake it in the shape of crosses, rings, butterflies, rabbits, or crocodiles and decorate it with colored sugar or flower tops. It all depends on the region and the baker’s traditions.

“Eating dead ones is for Mexican people a real pleasure; a bread and sugar anthropophagy. The phenomena is assimilated with irony and respect; death is challenged and they tease it by eating it”. – José Luis Curiel in “Azucarados afanes, dulces y panes”

This Day of the Dead, we encourage you to taste the seasonal pan de muerto and discover its authentic and traditional flavor. If you place one on your altar, remember not to eat it the next day because your deceased will have already taken away its flavor and essence during the night, so it will probably be tasteless.

Don’t forget to follow us on our social media, Sabores México Food Tours, to stay tuned on new activities and learn more about Mexican gastronomy through this blog. 

Lastly, we share a video with the recipe and preparation steps for the pan de muerto. Yuri de Gortari guides it, a Mexican cook specializing in traditional Mexican gastronomy. Follow his tips and prepare a delicious pan de muerto with your loved ones during this special celebration!

And if you’ll be in Mexico City, please join us on one of our Mexico City Food Tours.

Article by: María José Ordóñez Platas

The post Pan de Muertos and Food for the Dead appeared first on Sabores México Food Tours.

Even though Mexico has delicious food regardless of the season, our favorite month stands out because of the varied and exquisite Mexican dishes many restaurants and home cooks prepare. Everyone wants to honor our country with the best flavors for its birthday! 

The classic dishes for September 15th and 16th are pozole and chiles en nogada, at least in Mexico City and other states. Yet, many families also prepare mole, tortas, pambazos, tamales, or cravings such as sopes, enchiladas, and tacos.

Chiles en nogada

It is constantly said that the chiles en nogada was prepared for the first time in 1821 by a couple of nuns from the Santa Mónica convent in Puebla. Supposedly, they wanted to surprise General Iturbide with a dish containing the Mexican flag’s colors.

Nevertheless, no recipes for these stuffed poblanos have been found before 1930, which means the old story of its origins is likely just a myth. There is not even an original recipe, so the poblanos can be capeados (egg-batter-fried), depending on the cook and the customer’s preferences.

“Smalted with translucent, bright, rubi grains, a white almost ermine nut mantle covers the intense green of the chili. Within a bite, the baroque greatness of the meat stuffing arises, wrapped in the fleshy poblano pulp, and mixes greedily with the soft perfume of the sauce and within the bittersweet flavor that encloses every pomegranate grain like an intact capsule”. – Alfonso Reyes, Mexican intelectual

The chiles en nogada are so delicious that many Mexicans don’t understand why they’re only available during this time of the year. However, the answer resides in its ingredients.

During August and September, the poblanos are less hot, which helps balance the flavors between the picadillo (stuffing) and the nogada (sauce).

On the other hand, the yellow peach, the panochera apple, and the milk pear used for the picadillo are all seasonal, as well as the walnuts that grant the nogada its unique flavor, and the pomegranate that contributes to the final touch.

Now that you know more about the flavors inside Mexican celebrations, take advantage of these days to plunge into a kitchen and experience the unique flavors and textures that compose classic Mexican dishes. 

Follow us on our social media, Sabores México Food Tours, and stay in touch with our projects. Also, you can read our blog and learn more about Mexican culture and gastronomy.

We recommend these articles about Mexican culinary techniques and traditional dishes, so you discover basic Mexican cooking skills and get inspired when the cooking time arrives. Viva México and enjoy your meal!

If you’re in Mexico City and are curious to discover the city’s matchless food scene, join us on one of our Mexico City Food Tours.

Article by: María José Ordóñez Platas

The post The Flavors of Mexican Celebrations and the Story of Chiles en Nogada appeared first on Sabores México Food Tours.

Alongside maize, cacao, and tomatoes, there are ingredients like avocado, beans, nopal, chayote, epazote, soursop, and guavas that were first cultivated in Mexican land. Chia seeds and amaranth, two powerful superfoods, are also Mexican, as well as the least known quintoniles, prickly pears, xoconostles, and purslanes. Obviously, chili, corn smut, vanilla or agaves can’t be left out from the list. Nowadays, these products are necessary for some iconic dishes of different countries, and are produced in many places, not just in Mexico. However, there’s another list of products, these being 100% Mexican and that are not produced elsewhere. 

When a specific region gives origin to a product with special characteristics and quality, the product is granted a special hallmark. This recognition is known as a Protected Designation of Origin (PDO) and ensures the authenticity of the product, protecting it inside and outside its country. Products with this hallmark have a name for themselves inside the market. Plus, the human and natural factors of the region they’re produced in are key to their special characteristics, which is why they wouldn’t be the same if manufactured or cultivated somewhere else. 

Mexico has 18 Protected Designation of Origin products, mostly edible ones that share the best of our country through special flavors, aromas, processes, and textures. Hereunder, we share some facts about each of them: 

• Cacao from Grijalva, produced in Tabasco with traditional Mayan techniques that involve a really unique way of fermentation and cacao toasting.
• Vanilla from Papantla, what makes it unique goes beyond its amazing flavor, because the drying of orchids and the vanilla pod extraction process are extraordinary. 
• Rice from Morelos, only the families in Morelos that preserve the farming tradition hold a hallmark for their fine grained quality rice crops. 
• Coffee from Veracruz, its spicy aroma, cinnamon flavor, and extraordinary way of cultivation at 750 metres high make it different from other Mexican coffee.
• Coffee from Chiapas, unique due to the acidity obtained from volcanic soil and to the amazing chocolate aroma. The caramel, maple, and vanilla notes can be appreciated in every sip.  
• Pluma coffee, mostly produced in Oaxaca with a six month cultivating process that grants the drink a very special acidity.
• Habanero chili from Yucatán, originated in the Amazonas but planted in Mexico in a really different way. Habanero chili uses the planting of seedlings, which grant them with superior characteristics than the Amazonian ones.  
• Yahualica chili, uses the planting of seedlings as well, but is characterized for a distinctive type of hotness, different to the usual one. 
• Ataulfo mango from Chiapas, created originally as a graft, but being the only one fiber low and with a sweet, vast, buttery pulp. 
• Bacanora from Sonora, member of the mezcal family, produced with a special type of agave that’s cultivated 560 metres over sea level; a total delight. 
• Charanda from Michoacán, a prepared aguardiente that combines sugar cane and molasses, and is aged inside oak barrels that grant it with an exceptional flavor. 
• Mezcal, produced in various Mexican regions who normally use espadín agaves as a raw material. Each mezcal has different flavors, colors, and strengths, but it’s certainly a perfect drink for every occasion. 
• Raicilla, original from Jalisco and Nayarit, raicilla is distilled in a similar way as mezcal, but possess different characteristics worth discovering through taste. 
• Tequila, famous in Jalisco but also produced in Guanajuato and Nayarit with a blue type of agave. Undoubtedly, one of the most iconic drinks Mexico offers.
• Sotol, a distilled sereque drink only produced in Chihuahua, identifiable by the desert’s aromas. 
• Olinalá from Guerrero, handicrafts made out of the fragrant lináloe wood and varnished with chia seed oil. These boxes come with colorful decorations and an unforgettable aroma. 
• Talavera, these crockery enameled pieces are originals from Puebla and Tlaxcala, and make everyone fall in love with the colorful figures produced with natural pigments.
• Amber from Chiapas, obtained from the guapinol’s tree fossilized resin, amber is commercialized in transparent shiny pieces that sometimes have insects inside them; a really valuable jewel.

Now that you know more about the products Mexico shares with the world and about those you’ll only find in our country, we kindly invite you to consume them. Doing so, you’ll not only support Mexican productive regions, you will also promote local trade and help farmers and producers keep their hallmarks. Our #ComeLocal boxes contain various PDO products, such as chocolate, coffee, and mezcal, which is why buying one is a great choice to start tasting these 100% Mexican food products. Follow us on our social media Sabores México Food Tours to stay tuned on our projects and to learn more about Mexican gastronomy through our blog.

Article by: María José Ordóñez Platas

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Ninety-four percent of Mexicans eat tortillas every day, exteriorizing the way this sort of flat, round, baked bread not only represents an identity but follows a way of life. Normally, tortillas have a 15 cm (5.9 in) diameter and are sold in packages of 12 pieces. However, their shape and size might change depending on the dish they’ll be used for, like taco tortillas that are smaller, or the ones used to make huaraches, sopes, and flautas, which have the shape of a flat elongated oval instead. 

In order to fully understand what goes around this tasty versatile food, we share a little about its origin (the milpa), its raw material (corn or maize), and its production process (nixtamalization).

The milpa

According to Levy-Strauss, a scholar of cuisine as sociocultural processes, humans are the only living species that transform nature into culture whilst cooking food. The milpa is a cultivating system the Mesoamerican Nahuas invented in order to reinforce their relationship with nature. Milpas are the “native habitat of maize”, which is why they’re so much more than an agricultural land: they are a place where a strong animal-plant symbiosis takes place. Any living element that takes advantage of the area inside a milpa becomes part of it and is then considered an edible raw material, alongside the maize, bean, chili, and pumpkin crops growing on the land space. This way, the Mesoamerican technique offers an innumerable amount of flavors and possibilities, also achieving a stronger man-earth relationship that goes beyond agriculture and can be identified in a milpa ingredient-based dish.

Maize

Mesoamerican people saw power and life inside maize, which is why, more than a plant, it was considered a link between earthly and divine realities. Thanks to the domestication of teocintle or wild maize, Mexico has 59 native different breeds, each of them with distinctive flavors and textures. However, 36% of the corn consumed in Mexico is imported from other countries nowadays; thus, the preference for yellow corn has grown inside Mexico, having almost zero production of native breeds in the country. If all that wasn’t enough, the “exotic” maize breeds are bought really cheap, which makes their production non profitable for Mexican farmers. We must do something about it soon!!!

Nixtamalization process

Now that you know where the raw material for tortillas was originated, let’s focus on the most interesting thing: the nixtamalization process. The name comes from Nahuatl words nixtli and tamalli, meaning lime or ash and corn dough. This way, one can define nixtamalization as the technique used to prepare raw dry maize and convert it into a perfect tortilla dough. Before anything else, in nixtamalization one must separate the corn kernels from the cob. Next, the kernels should be placed inside a pot with an alkaline solution made out of water and lime (not the fruit, the white substance), and must be cooked until each kernel’s skin comes loose. At that point, the kernels will rest in the solution for 12 hours, and after that time, they must be perfectly rinsed until water runs clear. Later, a metate or a mill can be used to grind the moist kernels in order to form a firm dough. Once ready, one can shape the tortillas by hand or with the help of a tortilla press, to finally place them on top of a comal or Mexican griddle and let the heat do its job. 

The magic of the nixtamalization process resides in the way the lime and the boiling water promote chemical reactions that modify corn’s nature, granting it with important nutrients and making it more digestible.

Despite the nixtamalization process not being complicated, ever since the invention of the industrial tortilla machine and prepared maize flour, tortillas have lost important characteristics and many Mexicans have forgotten their true essence. This is why it’s so important to learn about food origins, to support local farmers, to foster regional and multicultural maize consumption, and to try eating nixtamalized, healthy tortillas that reflect Mexican identity at all times. 

We encourage you to support small Mexican industries with our #ComeLocal boxes. Among other products inside each gourmet food box, you’ll find exquisite handmade tortillas coming from a specialized Mexican tortillería that uses native maize as a raw material. Follow us on our social media and our blog, Sabores México Food Tours in order to stay tuned on all our projects and to learn more about Mexican gastronomy.

Article by: María José Ordóñez Platas

The post This is why Mexican tortillas are the best appeared first on Sabores México Food Tours.

Before anything else, we must stand for the importance of food. The existing bond between food production, human survival, and human identity is an expression of culture. In other words: ingredients, cooking techniques, social practices, and the people we share food with have meaning, profound meaning. This said, there is nothing left to do but to motivate ourselves and take advantage of the uncertain situation we’re living in.

Dare to meditate, spend quality time with your loved ones, and explore your identity, expressing culture and exploring new things inside the comfort of your kitchen. 

We chose four Mexican culinary techniques that might help you cook everyday dishes even better and will give your confinement a Mexican touch. Are you ready to try them?

Tatemado

The name comes from the Nahuatl word “tlatla” (to sting), and from the Spanish “quemar” (to burn), and it is a culinary technique used to roast ingredients. The tatemado can be performed directly on fire or using a Mexican griddle or comal.

It grants smoky and roasted notes to ingredients, which makes them stronger if used in a salsa or any prepared dish. Likewise, this method can help remove some vegetables’ skin, being the most common example of the chile poblano when used to make rajas or chiles rellenos.

You can perform your tatemado by following the next steps:

1. Wash and disinfect the vegetables you’ll use (chili, tomato, onion).
2. (Optional) Place a Mexican griddle or comal on the stove. 
3. Put the vegetables on top of the griddle or directly over the flame.
4. Let them sting until the skin is burnt on the inferior side, and turn them over to burn all sides. 
5. If your goal is to remove the vegetables’ skin, put them inside a plastic bag. They will “sweat,” and then you’ll be able to peel them off easily. 

Molcajete crushing

The molcajete is a mortar made with a porous volcanic stone that comes with a “hand”, stone, or tejolote to crush ingredients properly.

The word molcajete comes from “molli” and “caxitl”, Nahuatl terms meaning salsa and container, understanding then that its main use is the creation of salsas. Molcajetes were Mesoamerican people’s blenders; however, their shape and material give artisanal crushed salsas characteristics a household appliance could never match.

To achieve perfect molcajete grinding, you should follow these steps:

1. Place your ingredients inside the molcajete.
2. Start grinding them, moving the stone over the bowl with circular, spiral, and/or straight, strong movements. 
3. Keep moving the stone according to what you want to do with your ingredients: chop them, grind them, or mix them. 
4. If you want to make salsa, you should normally add the ingredients starting with the hard-textured ones and finishing with the aromatic herbs. 

You should know that in order to use a molcajete for the first time, you need to prepare it in a special way. First, you must pour some raw rice and salt inside the bowl and crush softly with the stone for five minutes.

Next, you will add a little bit of oil, minced garlic, and chili and continue grinding for five more minutes. Lastly, you should wash your molcajete with water and soap and rinse it perfectly. Once you’re done, the stone’s roughness must have decreased, and the stone dust from the outside layer should be off. 

Mixiote

The name comes from Nahuatl terms “metl” (maguey) and “xiotl” (membrane), because mixiote refers to the leaf one can tear off a maguey plant.

Since the prehispanic time, this leaf has been used to steam prepared meat dishes, normally accompanied by a chili sauce and aromatic herbs. Lamb and chicken meat are the favorites for this technique.

However, some people use more exotic ones, such as squirrel, crocodile, or deer meat. It is important to say that maguey plants are protected species, so we suggest replacing the membrane with wax paper or aluminum foil to make your mixiote.  When you’re ready:

1. Prepare the sauce and season the meat you will use.
2. Place the aluminum foil or wax paper in a bowl and put a piece of meat, a bit of salsa, and some herbs inside. 
3. Assemble the papers’ corners, and tie them with a hemp rope to form a small sack. 
4. Repeat the last step for each piece of meat because the sacks or mixiotes come in individual sizes. 
5. Place the mixiotes over a steamer without them touching the water.
6. Steam them until the pieces of meat are fully cooked. 

Capeado

It is also known as rebozado or baldado and it is basically frying an item that has been previously covered with an egg layer. We can think of it as a light batter-breading. Usually, this technique is used to prepare chiles rellenos (stuffed chili), nopales with cheese, tortitas de huauzontles or fish. It is also common to compliment them with red sauce.

To make your own capeado, follow these steps:

1. Whisk the egg whites until frothy.
2. Add the yolks and continue whisking until you get a soft yellow colored foam. 
3. Dredge your food item in flour. 
4. Soak it inside the egg batter.
5. Place it on a hot pan with oil and fry until the outside layer is fully cooked and has turned gold.

Now, you’ve got no excuses to leave Mexican gastronomy aside during confinement. Don’t fear success and dare to try these techniques that make delicious dishes and have been part of traditional Mexican cooking for a long time.

Follow our social media Sabores México Food Tours to stay tuned on all the surprises we’re planning for this period and for you to learn more about Mexico and its gastronomy through this blog. 

Also, be sure to browse our full selection of Mexico City Food Tours, so you can join us in the future when everything reopens.

Article by: María José Ordóñez Platas

The post Mexican culinary techniques to try during confinement appeared first on Sabores México Food Tours.

Tortas are normally sold in small stands or locals called “torterías” that usually exhibit their extensive menu on colored signboards written with markers. You’ve probably seen one of these locals on street corners or in front of parks, but do you really know where tortas come from?

The origins of guajolota

Mexico City’s chroniclers tell us that this flavorful, portable, and generous sandwich was born during the last years of the nineteenth century in order to fill workmen’s and students’ stomachs. The size, thickness, and temperature of a torta can vary, as well as its filling.

(Source – License)

Usually, they contain different ingredients and condiments. Still, they’re almost always prepared with a special white bread called telera and include spread mayonnaise, avocado and black beans, shredded lettuce, tomato slices, onions, chipotle or jalapeño chili, deli meats, and cheese.

European kitchen traditions contributed to the shape and some of the ingredients for tortas, which is why they’re considered “a baroque creation where approximately twenty-five elements get involved. Consider, for example, the ability of the operator to shred the lettuce and their respect of the required order of each ingredient”. 

It is said that tortas were created by the end of the XIX century, specifically in 1892, by an eleven-year-old boy named Armando Martínez Centurión. He later opened the first tortería in Mexico, established in the Callejón del Espíritu Santo (today Calle Motolinía) number 35.

The “Tortería Armando” offered chicken, ham, and milanesa tortas, all of them really popular between students and workers in the neighborhood.

The taste of guajolota

Nowadays, this tortería is located on the corner between Humboldt Street and Donceles Street in the Centro Histórico, and you’ll find a variety of tortas worth trying. (Explore the Centro Histórico for yourself with our Food Tour in Mexico’s City Center.)

Tortas are just one of Mexico’s iconic dishes, and it is not enough just to know their story without having tasted at least one type. This is why we invite you to complement your gastronomical reads with the experience of one of our Walking Food Tours in Mexico City, so you get to deeply know the flavors of Mexican cooking.

If you have any questions about our tours or services, please get in touch.

Article by: María José Ordóñez Platas

The post The Story Behind The Famous “Tortas” appeared first on Sabores México Food Tours.

Tenochtitlan market was the place to barter or exchange goods for other things rather than money, which was called “trueque” and was commonly used by the Mexicas or Aztecs. Furthermore, this market was the meeting point for Mesoamerican civilizations and where all the cultural interactions took place. 

Nowadays, markets can still be found in Mexico as really popular and folkloric spaces. However, not everyone notices that visiting and knowing about them is a fantastic way of understanding our country’s cultural identity. As said before, markets in Mexico aren’t just places where you can sell or buy stuff; they are authentic sources of handicraft and gastronomic techniques and social practices.

Therefore, we’ll share details about three Mexico City Markets, each with its own social and cultural characteristics that transform the most casual visit into a unique journey.

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Medellín Market

The favorite market for those who live in the Colonia Roma neighborhood or just with “chilangos” (people from Mexico City) who want the best Mexican fast food or some fantastically flavored seafood at amazing prices.

Moreover, this market is known for the variety of South American ingredients and products sold inside. Whether you want to search for a refreshing Peruvian Inca Cola, enjoy the texture of Colombian “buñuelos,” try an authentic “pisco antioqueño,” buy a bottled “chimichurri” or get to know some Latin American food products, Medellín Market is the best place in Mexico City to do it.

San Juan Market

Worldly known for selling armadillo, iguana, skunk, or lion meat, San Juan Market is a place where many secrets hide. The fish shops found inside are some of the best in Mexico City, as well as the crunchy “gusanos de maguey” and scorpions you’ll find ready to be tasted.

Don’t miss a chance to visit this market and try one Spanish “tapa” or a juicy crocodile “mixiote”. If you join us on our Centro Histórico Food Tour, you’ll be able to discover the best dishes in this market and get to know them better, understanding why it’s a favorite for some of the best Mexican chefs.

Coyoacán Market

This famous market is one of the most popular foods, vegetable, and spice providers in Mexico City. Did you know that Frida Kahlo used to go there weekly to buy everything she needed? Going shopping and for a walk in the Coyoacán Market was one of her favorite hobbies, and we know many people who nowadays do the same thing as a leisure activity.

When you go visit, we’re sure you’ll find handicraft lovers buying things, small kids looking for the best costumes, and many tourists because in this market, you’ll also come across the best tostadas in the city.

Explore the culture and history of this popular district with our Coyoacán Food Tour.

Mexico City has 312 municipal markets, many of which specialize in specific products. Some of them offer just food, while at others, one can find plants, fruits, vegetables, clothing, and even tools.

Visiting one of these places is not just entering a world of colors, aromas, and textures. It is also traveling to the past, getting to know some aspects of Mexican culture, being warmly welcomed by everyone inside, and having your appearance and/or rank changed because people won’t stop calling you “güero/a” (blond), “joven” (young), “reina” (queen), or “rey” (king) while you walk by the stands.

Are you eager to visit one of these markets and try some of the delicious things inside? Don’t miss the chance to visit some of Mexico City Markets with the Best Food Tours in Mexico City.

Article by: María José Ordóñez Platas

The post Mexico City Markets appeared first on Sabores México Food Tours.