No matter how much of a foodie and connoisseur you are, your first visit to Mexico will surely be an unforgettable experience. From the iconic tacos al pastor to rich and flavorful mole sauces, there is something for everyone to enjoy in this vibrant and culturally rich city. 

Here is a list of 16 iconic foods to try in Mexico City, each with a short description of what to expect.
And if you’ll be in town and fancy exploring the city’s gastronomy in the company of passionate, expert local guides, consider joining Sabores for one of our Mexico City Food Tours.

1. Tacos al pastor

Thinly sliced pork marinated in a blend of spices and cooked on a vertical spit. The tacos are then topped with pineapple and served on a small corn tortilla. 

Tacos al pastor is one of the most popular street foods in Mexico City, and for good reason. The tender pork combination, the pineapple’s sweetness, and the tortilla’s warmth make for an unbeatable flavor experience. If tacos are among your favorite dishes, consider joining us on our popular Taco Tour of Mexico City.

2. Pozole

A traditional soup or stew made with hominy (dried corn kernels that have been treated with an alkali), meat (usually pork), and various seasonings and garnishes. 

Pozole is a comforting and satisfying dish perfect for a cold day or when you’re under the weather. The combination of the tender meat, the chewy hominy, and the rich broth make for a filling and delicious meal.

3. Tamales

A traditional Mexican dish made of masa (corn dough) filled with meat, cheese, or sweet fillings and steamed in a corn husk or banana leaf. 

Tamales are a staple of Mexican cuisine and are often served as a breakfast or lunch dish. The steaming process gives the masa a slightly sweet and savory flavor, while the fillings add a depth of flavor and texture.

4. Esquites

Esquites are a delicious street food that consists of cooked corn kernels mixed with various ingredients such as lime juice, chili powder, mayonnaise, and cotija cheese. The combination of flavors and textures in this dish is simply divine – the sweetness of the corn is balanced by the tangy lime juice and creamy mayonnaise, while the chili powder adds a spicy kick. The cotija cheese adds a salty, slightly tangy flavor that ties everything together perfectly. Esquites are typically served in small cups, making them a perfect snack to enjoy while exploring the vibrant streets of Mexico City. We sample delectable esquites on our Coyoacan Food Tour.

5. Elote

Grilled corn on the cob, often served with mayonnaise, chili powder, and cotija cheese. Elote is a popular street food in Mexico City and is a great way to enjoy the flavor of fresh corn. 

The mayonnaise, chili powder, and cotija cheese add a creamy and spicy twist, making this dish one of the most popular in the city.

6. Churros

A deep-fried dough pastry is often served with a chocolate dipping sauce. Churros are a popular sweet treat in Mexico City, perfect for satisfying a sweet tooth. 

The dough is deep-fried to a golden brown and then drizzled with a chocolate sauce for a decadent finish. If you always gravitate toward sweet dishes, our Friends & Chocolate Tour is for you – uncover the fascinating story of Mexican chocolate.

7. Tostadas

A fried or toasted tortilla topped with beans, cheese, meat, and various salsa. Tostadas are a popular and versatile dish in Mexico City and can be found at street vendors and restaurants alike. They can be filled with a variety of ingredients, making them perfect for a quick and satisfying meal. Tostadas are enjoyed on our popular Coyoacan Food Tour.

8. Mole

 A rich, flavorful sauce made from a blend of spices, chili peppers, and chocolate, typically served over chicken or pork. Mole is a traditional Mexican sauce that is often served over chicken or pork. 

The sauce is made by blending various spices, chili peppers, and chocolate and is known for its depth of flavor and complexity.

9. Quesadillas

A Mexican dish made of a tortilla filled with cheese, and sometimes meat and vegetables, then folded in half and cooked on a griddle or comal. 

Quesadillas are a simple but delicious dish found at street vendors and restaurants throughout Mexico City. 

The cheese filling adds a creamy and rich flavor to the dish, while the crispy tortilla provides a satisfying crunch.

10. Tortas

A Mexican sandwich made with a telera roll filled with meat, cheese, avocado, beans, and other toppings. Tortas are a popular and satisfying sandwich option in Mexico City, often served as a hearty lunch or dinner option. 

The telera roll is soft and fluffy, while the fillings add a variety of flavors and textures to the sandwich.

11. Conchas

You must try conchas if you have a sweet tooth and are in Mexico City. Conchas are a popular Mexican sweet bread shaped like a seashell with a crunchy, sweet topping that resembles a shell. The bread is soft, fluffy, and slightly sweet, with a hint of vanilla. 

The topping is made from a mixture of sugar, butter, and flour, giving the bread a delightful crunch and caramelized flavor. Conchas are often enjoyed as a breakfast pastry, paired with hot coffee or hot chocolate. They can also be found in various flavors like chocolate, strawberry, and vanilla.

12. Enchiladas

Corn tortillas are topped with meat or cheese with chili sauce and then baked. Enchiladas are a popular Mexican dish often served as a main course. 

The combination of the tender filling, the spicy sauce, and the melted cheese make for a satisfying and flavorful meal.

13. Pambazo

A type of sandwich made with a roll dipped in a chili sauce and filled with potatoes, chorizo, and cheese. Pambazo is a popular street food in Mexico City and is known for its bold and spicy flavor. 

The roll is dipped in a chili sauce and then filled with a combination of potatoes, chorizo, and cheese, making for a hearty and satisfying sandwich.

14. Huevos Rancheros

A traditional Mexican dish of fried eggs served on a corn tortilla and topped with a tomato-chili sauce and cheese. Huevos Rancheros is a popular breakfast dish in Mexico City, often served as a hearty and satisfying option. 

The eggs are cooked to perfection, and the sauce and cheese add a flavorful and spicy kick to the dish.

15. Carnitas

Carnitas is a traditional Mexican dish consisting of slow-cooked pork that is shredded and served as a filling for tacos. 

The slow-cooked pork is tender and flavorful, and is a popular option for a satisfying and hearty meal.

16. Ceviche

A dish typically made of raw fish marinated in lime juice and mixed with diced tomatoes, onions, and chili peppers. 

Ceviche is a popular dish in Mexico City, often served as a light and refreshing option. The raw fish is marinated in lime juice, giving it a tangy and flavorful taste, while the diced tomatoes, onions, and chili peppers add a touch of freshness and heat to the dish.

I hope that you’ve enjoyed reading about some of the iconic foods to eat in Mexico City. Whatever your taste, you’ll find rewarding dining experiences when traveling in Mexico! And remember, many of the above dishes can be tried on our Mexico City Food Tours. 

If you have any questions, please get in touch.

The post 16 Iconic Foods to Eat in Mexico City appeared first on Sabores México Food Tours.

From hip craft beer bars and third-wave coffee shops to innovative restaurants pushing the boundaries of what can be achieved in the kitchen, Mexico city has it all! Remember, Mexico’s food traditions are so rich and ancient that UNESCO recognized Mexican food as a cultural treasure. 

So, how’s the vegan scene in Mexico City? It’s booming! Like almost everywhere else, veganism has been a hot topic in recent years in Mexico City, and an array of first-class vegan eateries have sprung up. Yes, the days of people on a plant-based diet being stuck for choice are well and truly over. Our favorite new places to eat are part of the vegan scene. 

Today, we’ll highlight some of the best places to eat vegan food in Mexico City, from street food stands to sit-down restaurants and grocery stores where you can get ingredients for cooking veggie meals at home.

Your Customized Vegan Food Tour of Mexico City

And if you’re in Mexico City and wish to explore the food scene in the company of an expert local guide, consider joining one of our Mexico City Food Tours, almost all of which can be customized for vegetarians and vegans. 

Our Colonia Roma tour stops at the best vegan spot in town for tacos and unique takes on tortillas.  

View this post on Instagram

A post shared by Ivonne (@mexicanmadevegan)

Animal Products in Mexican Food

While many Mexican dishes are meat-heavy, Mexican food is diverse enough to offer plenty of traditional meat-free options. 

Our only word of advice? Check how your food is being cooked, as many Mexican chefs will use lard, and watch out for cheeses and creams, ingredients ubiquitous in Mexican cooking. 

When exploring the vegan scene, we recommend you head to Coyoacan, La Roma, or La Condesa neighborhoods – these are hip, youthful areas where you won’t have trouble finding veggie options. 

Where to Eat Vegan in Mexico City

View this post on Instagram

A post shared by Veguerrero Tacos vegan (@veguerrero_taqueria)

• VEGuerrero, Colonia Buenavista

VEGuerrero is a good choice if you have good weather and are in the mood for takeout. Creative, vegan takes on classic Mexican flavor combinations and consistently wonderful veggie tacos.

A daily special on the menu means VEGuerrero is suitable for repeat visits – there’s always something new to try. 

• Viko, La Condesa

Located in the La Condesa neighborhood, the Japanese-inspired dishes at Viko are well worth trying. This taquería serves a fusion of Japanese and Mexican food, and we can’t get enough of it! A unique menu that you won’t forget in a hurry. 

View this post on Instagram

A post shared by xX Por siempre Vegana Xx (@por_siempre_vegana_taqueria)

• Por Siempre Vegana Taquería, Roma Norte

Over in Roma Norte, Por Siempre Vegana Taquería has served up matchless vegan dishes for some time. This establishment has built a loyal following over the years, and it’s no surprise why: the food is never anything but tasty. Their al pastor tacos are good enough to rival any meat-based version. 

View this post on Instagram

A post shared by Espacio Nómada (@espacio_nomada_)

• Punto Gozadera, La Roma

Back over in La Roma, head to Punto Gozadera for the evening. This alternative bar welcomes a diverse crowd and is sure to please vegans who enjoy being part of the plant-based social scene. The bar regularly hosts live music. 

• Pali Pali del Valle

Another vegan spot offering Mexican classics, this is indulgent fast food done vegan-style. Pali Pali del Valle’s vegan cheeses are particularly impressive, tasting just like the real thing. And the super helpful staff are always ready to customize your order.

• Gatorta, Roma Norte

Finally, in Roma Norte, we recommend the food stand Gatorta. Specializing in tortas (Mexican sandwiches), this is an ideal choice for those on the go. Gatorta has been popular with locals since 2015. Just be warned, their food is terribly moreish!

View this post on Instagram

A post shared by Ivonne (@mexicanmadevegan)

Where to Shop for Vegan Ingredients in Mexico City

• Vegan Ville

Located in Lázaro Cárdenas in the center of Mexico City, Vegan Ville stocks all your vegan essentials. From mock meats and vegan cheeses to an array of health foods, fill a basket in Vegan Ville, and you’ll have no trouble getting creative in the kitchen. 

The friendly staff will happily offer recommendations if you fancy trying something new. 

• Mr. Tofu

This is an excellent vegan supermarket for finding new and unusual things. Mr. Tofu stocks various vegan products, and their regular promotions keep prices competitive. Every vegan in Mexico City should familiarize themselves with Mr. Tofu. 

This brings an end to our overview of vegan life in Mexico City. 

If you’re in town and fancy exploring Mexican cuisine in the company of local foodies, give our Mexico City Food Tours a go.

Almost all our tours can be customized as vegetarian or vegan, simply get in touch before booking. 

The post How Vegan-Friendly is Mexico City? appeared first on Sabores México Food Tours.

Fortunately, the long tradition of coffee production in Mexico only seems to be going from strength to strength. The third-wave coffee movement, which places an emphasis on high-quality, single-sourced coffees, has taken off across the country. In Mexico City, we’re blessed with a vibrant scene of micro-roasters, passionate baristas, and first-class cafes in which coffee aficionados can be assured of a friendly welcome and a fantastic brew.

Join us today as we draw attention to some of the city’s leading coffee roasters! And if you want to explore the wonderful world of Mexican coffee with a Mexico City coffee tasting in the company of local experts, get in touch through our Private Tours in Mexico City page. We can create a personalized Mexico City coffee tasting just for you.

Third Wave Coffee and Mexico

First coined in 1999, the term third-wave coffee refers to specialty coffee – coffee normally prepared using single-source beans by people interested in exploring the richness of flavors that good coffee offers. 

In Mexico, the movement stays true to a farm-to-cup principle: baristas and coffee enthusiasts know the very farm that their beans are coming from, and often they’re even aware of the farmer’s name. Gone are the days when one might ask which country certain coffee beans came from, now we’re asking which locality they came from, and which farm. 

Mexico’s greatest strength in all this is that the country is the world’s 8th largest producer of coffee beans. Sure, many countries are fiercely dedicated to good coffee (which is great!), but few can say they’re drinking a truly local fruit. When you drink quality coffee in Mexico, you know it has been grown here by local people.

(As an aside, the same thing is true of Mexican chocolate. To take a deep dive into the wondrous world of Mexican chocolate, join us on our Friends and Chocolate Tour in Mexico City.)

Each time you invest in specialty coffee in Mexico, you’re helping to champion a coffee culture that has been brewing for 300 years.  Long may Mexican coffee continue to flourish! Continue reading below to discover some of the best coffee roasters you’ll come across in CDMX. 

View this post on Instagram

A post shared by Café Estelar (@estelar.coffee)

Café Estelar

Though based out of Guadalajara, Café Estelar has an online shop and is sold at various spots across Mexico City, including Cafe Barajas, Chiquitito Café, Mauna Café, and Congreso Café.

Café Estelar works closely with farmers to source beans of the highest quality and brings their award-winning skills as baristas to the roasting process. With Café Estelar, you can be assured of big, complex flavors.

View this post on Instagram

A post shared by PólvoraFCE Tienda café tostado (@polvora_fce)

Pólvora Fabrica de Cafés Especiales

Pólvora Fabrica celebrates the farm-to-cup culture we mentioned above. Pólvora Fabrica source their beans from across Mexico, championing a variety of small producers in the process. Like many roasters on this list, coffee is a lifestyle for Pólvora Fabrica – they live and breathe the magical brew. 

Pólvora Fabrica believes that the biggest challenge for the third-wave movement in Mexico is meeting the demand for professionalization. With this in mind, they’ve crafted a range of coffee courses for baristas and coffee shop owners. If you’re staying in Mexico for some time, consider taking their classes and becoming part of the specialty coffee scene. 

View this post on Instagram

A post shared by Sonata (@sonatatostadores)

Sonata tostadores

Based in Mexico City, Sonata tostadores are award-winning roasters. We recommend their Santiago Nuyoo, sourced from Oaxaca, for a wonderful flavor profile of subtle orange and jasmine notes. 

View this post on Instagram

A post shared by Erika Gradios! Deli cAfé (@erika.barista)

Gradios Deli-Café

Erika at the Gradios Deli-Café brings a wealth of experience and passion to her coffee roasting process. Their beans are 100% sourced in Mexico. Located in Cuauhtémoc, their cafe is the perfect place to not only sample amazing coffee but also to indulge in homemade Mexican cakes and pastries.

View this post on Instagram

A post shared by Café Fugaz (@fugazcafe)

Abril Solis / Café Fugaz

Head to the Café Fugaz to try coffee expertly roasted by Abril Solis, a leading light of the third-wave coffee scene with over 14 years of experience.

View this post on Instagram

A post shared by Café con Jiribilla (@cafeconjiribilla)

Jiribilla

The Cafe con Jiribila has understandably received a lot of plaudits in the media. They offer a variety of super coffees and work with a range of farmers from across Mexico. For a full-bodied, fruity coffee, try their Mezcla Mística. For something more delicate, try their Angélica Pérez, developed with Red Bourbon beans red Bourbon from the Sierra Mixteca in Oaxaca.

View this post on Instagram

A post shared by Ensambles Cafés Mexicanos (@ensamblescafe)

Ensambles

Ensambles are located in Veracruz though you’ll find their coffee across Mexico City. Most of their coffees come from biodiverse coffee plantations promoting conservation, water care, and protection of the environment and the people that make up these communities.

Visit the Ensambles online store to explore the variety of marvelous beans they offer. 

This ends our list of fantastic coffee roasters across Mexico City. If you have any questions about the Mexican coffee scene or our Mexico City food tours, please get in touch. 

The post The Best Coffee Micro Roasters in Mexico City? 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.

 Mexico City and Puebla

Mexico City is itself a melting pot of cultures and traditions, acting as a window onto the medley of flavor sensations found across the country. Mexico City is a magnet pulling a festival of tastes into one place; a city with markets, street food stalls, and restaurants at the heart of its identity. When in Mexico City, indulge in authentic examples of famous street food classics such as tacos, tortas, gorditas, and sweet camotes. Dishes considered specialities of Mexico City include the carb-heavy but totally delicious torta de tamal, a tamale served inside a bread roll, and pazambos, a variation of the torta in which the bread is pre-soaked in a guajillo chilli sauce.

Located between Mexico City and Veracruz is the city of Puebla, one of Mexico’s foodie hotspots. In Puebla, guests should seek mole poblano, the classic version of Mexico’s national dish. Mole poblano is a rich, deep-colored sauce usually served over meat. This flavoursome dish contains an average of around 20 different ingredients, including fruit, nuts, chilli peppers, and spices.

If you’re curious to learn more about the food culture of Mexico City, why not browse our Mexico City Tours for Foodies.

Oaxaca

Often voted as Mexico’s greatest food region, Oaxaca’s food culture is shaped by thousands of years of tradition. The climate in Oaxaca gives the state magnificent biodiversity, making it a supreme producer of fresh ingredients. While perhaps unusual to outsiders, chapulines (grasshoppers) are a popular choice in the region. This sustainable source of protein has been a staple of the Oaxacan diet for centuries and is delicious in tacos or picked up as a crunchy snack from local food stalls. The region is also famous for its variety of chilis, some of which are found nowhere else — try a recipe with chilhuacle chilis to enjoy their sharp and mildly hot flavor. For anyone wishing to explore Mexico’s traditional mole sauces, Oaxaca is home to over 200 recognized varieties, which includes the ‘seven moles’ the state is famous for: amarillo, chichilo, coloradito, negro, manchamanteles, rojo, and verde. And those with a love of chocolate mustn’t miss the Oaxacan drinking chocolate. If your curiosity is piqued, we try both black mole and grasshoppers on our Mexico City Historic Center Walking Tour for Foodies.

Veracruz

With a significant share of the Gulf of Mexico coast lining its eastern flank, Veracruz is a region renowned for its seafood. Its most famous plate is arroz a la tumbada, a dish of white rice and seafood traditionally cooked in a clay pot. A variety of fresh seafood can be tossed into the recipe, though popular choices include clams, shrimp, calamari, crab, and whitefish. Other popular fish dishes include caldo de mariscos, a traditional seafood soup (said to be the perfect fix for a hangover!) and huachinango a la Veracruzana, a baked red snapper fish prepared in a rich tomato sauce and served whole. In Veracruz, you’ll find a blend of indigenous, Spanish, and Afro-Cuban elements in the cooking.

Chiapas

The cuisine of Chiapas is commonly said to have stayed closer to its indigenous roots than elsewhere. The widespread use of leafy green chipilín leaves in much Chiapas cooking illustrates this seam of tradition running through the region’s cooking, with the plant rarely being used at all in much of the rest of the country. Pozol is Chiapas’ most famous beverage, a drink made from cocoa and fermented corn dough that traces its roots to Pre-Columbian Mexico. Loaded with vitamins, amino acids, and fiber, this sustaining drink is often consumed around midday. Another Chiapas speciality is tamales juacanes, a tamale filled with dried shrimp, black beans, and pumpkin seeds, then wrapped in the regionally popular hoja santa leaf that gives the dish its name. 

Northern Mexico

The culinary region of Northern Mexico encompasses a large sweep of the country from the Baja California Peninsula to the Gulf of Mexico. The cuisine of Baja California is today defined by wine and seafood. Winemaking in Baja California goes back to the 17th century, however, it is over the last 100 years that the wine industry here has really begun to make waves in the global market. Wine enthusiasts can explore the many delightful wineries that open their doors for tastings (we also sample some flavorful Baja California wine as part of our food pairings on our Colonia Roma Food Tour). The seafood in this region is also not to be missed, with tacos de pescado being a speciality — these corn flour tacos packed with grilled or fried, fresh fish are a delight.

Elsewhere in Northern Mexico, a cuisine based in ranch culture is to be found. Fans of meat-heavy dishes and barbecue will enjoy the classic local dish of cabrito, roast goat either prepared over a spit (cabrio al pastor) or oven-roasted (cabrito al horno). Queso fresco (creamy white cheeses) are produced locally and lovers of burritos will be in paradise in Northern Mexico, as this is where the world-famous dish has its origins.

Western Mexico

Encompassing the states of Michoacán, Jalisco and Colima, Western Mexico offers a tantalizing array of choice. On the Pacific coast, you’ll find a cuisine that offers world-class seafood, such as marlin, octopus, swordfish, and tuna. Elsewhere, the influence of indigenous culture is observed in the variety of corn-based foods available. Try atole, a traditional hot corn and masa drink, to experience flavors deeply rooted in the local Purepecha culture. The Western city of Guadalajara is often associated with the torta ahogada, a decadent sandwich made with the local birote bread, stuffed with chopped pork, and covered in a spicy, thick tomato sauce. It is said that no one should ever visit Guadalajara without indulging in this glorious sandwich. 

Yucatán

The most well-known dish from the beautiful, historic Yucatán Peninsula is cochinita pibil: slow-roasted pork which is marinated in seeds, spices, and lots of citrus juice which adds flavor and helps to tenderize the meat. Huevos Motuleños is another Yucatán specialty. Typically served at breakfast, this dish consists of fried eggs served on corn tortillas and topped with a delicious cooked salsa. Queso relleno, meanwhile, showcases Yucatán’s enigmatic Dutch influences. This calorie-rich dish is made by stuffing a hollowed-out sphere of Edam cheese with seasoned, ground meat and then topping it with two thick sauces — indulgent, and marvellously tasty.

This brings to an end our stroll through Mexico’s food regions and a selection of their notable dishes. We hope we’ve given you an appetite to start planning your next trip. If you have any questions concerning this blog or our tours, please contact us. 

The post What Are Some Regional Foods in Mexico? appeared first on Sabores México Food Tours.

Mexico City (Image source — License)

Mexico City

It shouldn’t surprise anyone that our first pick is the nation’s capital. This buzzing city of 21 million people offers culinary experiences unlike anywhere else in the world. Mexico City is colorful, multicultural, confident, and soulful — and it’s all reflected in its food culture. Be sure to sample street foods (a central part of Mexican food culture), browse the city’s bustling food markets, and enjoy an evening meal in one of the city’s world-renowned restaurants. For a tasty breakfast on the go, try tamales, a corn husk wrap that can be stuffed with just about any filling that your heart desires. Similar dishes that can be picked up at food stalls across the city are tortas, tacos, and quesadillas. While these may be dishes you’re familiar with at home, you’ll experience them on another level in Mexico City!

Don’t miss pambazos, a to-die-for regional sandwich served on chilli-soaked bread. Then wash it all down with an agua fresca; these freshly made fruit-based drinks will delight the taste buds and give you enough energy to browse the city’s historic and famously lively markets. For evening dining, try a blend of Italian and Mexican styles at restaurants like Garum, or Rosetta. For unforgettable seafood, you can visit Contramar, a staple of the city’s restaurant scene. Or, if you want to experience exciting, contemporary Mexican cuisine inspired by traditional flavours, go to Pujol — currently ranked as the 12th best restaurant in the world! And for those who may want to delve deep into how Mexican food came to look the way it does today, why not take a look at our expertly curated Mexico City Food Tour in the Historic City Centre. or our always-delicious Mexico City Taco Tour. 

Puebla (Image source — License)

Puebla

Second on our list is the beautiful city of Puebla. Just a couple of hours from Mexico City, Puebla is especially famous for mole poblano, one of Mexico’s national dishes. Mole is a sauce of ancient, pre-colonial origins and is prepared using chilli peppers, cocoa, and other ingredients. This dark, sticky sauce is nutty and earthy, yet sweet. You’ll find mole of the highest quality in Puebla and you’ll get to enjoy it in marvellous surroundings — the city has UNESCO World Heritage Status for its historic Spanish colonial architecture. Another famous dish from the area that you won’t want to miss is chiles en nogada, poblano chilis stuffed with picadillo and served under a walnut-based sauce; this dish is seasonal, typically served between mid-July and September. 

Oaxaca (Image source — License)

Oaxaca

Pronounced wah-HAH-kah, Oaxaca takes its name from the Nahuatl language. The area is famous for indigenous culture, with the Zapotecs, Mixtecs, and other native peoples have long inhabited the region. Like Puebla, Oaxaca has UNESCO World Heritage Status. But don’t let its historic buildings mislead you, Oaxaca is a vibrant city with excellent cafe culture. This color-drenched city hums with creativity and it’s no surprise that many rank Oaxaca as their favorite foodie spot in all of Mexico. You can find reasonably priced local dishes served from comedors (small dining rooms) dotted around the centre — establishments that offer authentic flavors and ever-changing menus that celebrate local ingredients currently in season. In Oaxaca, you will also want to ensure that you don’t miss the markets, where a rainbow of fresh produce and tantalizing aromas provide a feast for all the senses. Finally, the number one food you have to try in Oaxaca is tlayudas, often referred to as Mexican pizza. This delicious regional dish is a crisp tortilla topped with meat, cheese, salad, and the ubiquitous mole sauce. 

Guadalajara (Image source — License)

Guadalajara

As Mexico’s second-largest city and the capital of the Jalisco region, Guadalajara has a lot to offer visitors. The city’s recent rise has seen it branded ‘Mexico’s silicon valley’, but Guadalajara is still very much true to its roots — here is a city that blends the classic and the new. And this heady brew of tradition and innovation is certainly present in the city’s cuisine. Dive into the local flavours with a bowl of birria, a delicious goat stew (beef or mutton are also used) served with corn tortillas, minced onions, lime and cilantro. Another famous Guadalajara speciality is pozole, a soup or stew with origins stretching back to pre-Columbian times. This comforting dish is founded on a pork or chicken broth and cooked dried corn, to which a rojo, blanco, or verde salsa is then added — a Mexican classic. For those who enjoy a tipple, the Jalisco region is the home of tequila. Across Guadaljara you will find a mix of traditional cantinas and hip, youthful bars serving the drink straight or in colorful cocktails. And if you’re really passionate about the spirit, you can take a day trip out of Guadalajara for a tequila tour, visiting the lands of the blue agave fields.

Mérida (Image source — License)

Mérida

Our final choice of top foodie city is Mérida. Having been named as the American Capital of Culture twice, Mérida tends to cast a spell over all who visit. Located on the Yucatán Peninsula, Mérida is situated within an area world-famous for its archaeological sites and Mayan history that stretches back nearly 5,000 years. But here you find a harmonious blend of the youthful and the ancient, the traditional and the cosmopolitan.

Food-lovers should add Mercado 60 to their to-do list. This trendy food hall is home to around 20 restaurants and makes for an excellent spot to try a variety of dishes. During the day, visit the famous Mercado Lucas De Galvéz and Mercado Santiago markets to sample seasonal exotic fruits and vegetables. Mérida specialities to seek out include cochinita pibil, papadzules, and marquesitas mayas. The most famous dish, though, is panuchos, a type of mouth-watering tostadas typically topped with shredded pork.

This brings to a close our list of best foodie cities in Mexico, and we haven’t even mentioned other stellar destinations like Tulum, Guadalajara, Puerto Vallarta, and San Cristobal. But we hope we’ve given you an appetite and inspired you to start planning your next trip! If you have any questions about this blog or our tours, please do not hesitate to contact us. 

The post What is the Best City in Mexico for Foodies? appeared first on Sabores México Food Tours.

The crunchy tostadas in Coyoacán, the satisfying tortas in La esquina del chilaquil, the innovative square tacos from Los Sifones, the exquisite huevos tirados (scrambled eggs with black beans) from Fonda Margarita, and the delicious gourmet tapas from the San Juan Market are just some of the iconic places and dishes you’ll find inside Mexico City’s gastronomic scope.

These and other factors make its culinary offer equal, and even superior, to that of important gastronomic destinations like Paris, New York, London, and Tokyo. 

Almost daily, the more than nine million chilangos (people born in or living in Mexico City) that walk through its streets find and discover new restaurants or street food carts that increase the desire of not to eat at home.

Although it might sound exaggerated, more than 54 thousand restaurants are registered inside these 1,485 square meters of land. It is important to note that not all of them serve Mexican food. Finding a maize or taco stall in Mexico City is as easy as running into an Argentinian or Arabic restaurant.

The Pre-Hispanic culinary principles, the Spanish, French, North American, Arabic, Asian, and other Mexican regions’ influences have been essential to developing places with unique gastronomic concepts that you surely won’t find outside Mexico City.

Salvador Novo, the most famous chronicler of the city once said that “from their provinces they brought their cuisines, the people from Yucatán, as well as those from Michoacán, Veracruz, Puebla, Jalisco, and Sonora. From all those culinary worlds we find restaurants or fondas inside Mexico City. Also, Jewish people, Arabs, Italians, Japanese, Chinese, Germans, Americans, Austrians, and French can enjoy their own food at ease, and invite in some Mexicans to enjoy it in restaurants with dishes from their country”.

It is then complicated to cut down Mexico City’s food scenario to a list of five or ten dishes, because the chilango gastronomy goes from traditional and humble Mexican antojitos (cravings) to elaborate international dishes or fusion cuisine servings. 

As diverse as it is, we created five groups that best represent Mexico City’s traditional food. In each of these categories, you’ll find places with chilango food prepared uniquely that provides great flavor and quality.

Before starting with the said grouping, our obligation as saboristas to mention the dishes and antojitos that are famously known as chilangos and represent our city elsewhere.

Among these we can of course find the al pastor tacos, the guajolotas or tamal tortas, the chilaquil tortas, the atole champurrado, the prepared chicharrones (pork rind), the pettitoe (pig’s trotter) tostadas, the no-cheese quesadillas, the Swiss enchiladas, and the suadero tacos.

It is time for you to check out the five kinds of places where you’ll find the best food to eat in Mexico City.

1. Fondas

These small places are numerous in the city and are a great option for those who want a filling meal, good deals, fast service, and food that tastes like home.

The thin soup, rice, black beans, tortillas, and aguas frescas (fresh flavored water) are some of the main characters of the fondas’ comida corrida (daily fast-food), because they’re always present, along with a stew or main dish that changes every day.

Part of the charm fondas has is the surprise of each day’s agua fresca’s flavor and main course. They’re also placed with warm and close attention, making you feel cozy and at ease, almost as if it were one’s own home.

2. Markets

The iconic markets can’t be left out of this categorization because Mexico City is home to more than 300.

Inside markets, not only do we find the freshest everyday products for locals to buy, but also numerous prepared-food stands where quesadillas, tlacoyos, stew tacos, fresh fruit juice, smoothies, tostadas, broths, flautas, hot breakfasts, and homemade dishes are prepared with talent, served with a smile, sold at great prices, and enjoyed day after day by all kinds of customers.

3. Street food

An entire book about Mexico City’s Street food scene could be made. Starting from the classic canasta (basket) tacos to the innovative dorilocos, there is a myriad of dishes and street cravings that can both delight your palate and give you a food coma for a modest price.

Usually, street food carts or stalls are located on the sidewalk corner of two busy streets. Depending on their product, street food in Mexico City can be found inside a steel plate stall, under a tarp, or inside big baskets on top of a bike or a tricycle. 

4. Classic restaurants

In this category, we include restaurants that offer Mexican and/or international dishes with a classic approach without changing the traditional recipes and keeping each country’s most representative elements. Nevertheless, we have to say that the way it happens worldwide, some of the dishes served in international restaurants must be adapted to the recipient people’s palate, in this case, the Mexican one.

5. Contemporary restaurants

During the last few years, an important number of game-changing restaurants have emerged in the city. The signature and fusion cuisines, the one that mixes local ingredients with modern techniques, and the avant-garde cooking are examples of how restaurants try to surprise customers through aromas, flavors, and textures combined unexpectedly and originally.

We hope that this grouping has helped you discover where to find the best and most authentic Mexico City flavors. It is now time for you to go out, walk around its streets, and search for the chilango dishes that make your mouth water. Don’t forget that tasting its food is the best way to get to know a city!

If you want to learn more about Mexico City’s gastronomy, we encourage you to book one of our Mexico City Food Tours.

If you want to explore one of the city’s most fascinating districts and experience it through a local’s eyes, we recommend our Coyoacán Food Tour.

Follow us on our social media, Sabores México Food Tours (@saboresmexicoft), and stay tuned on new projects and blog content!

Article by: María José Ordóñez Platas

The post What food best represents Mexico City? appeared first on Sabores México Food Tours.

Mexico City has some of the greatest street food in the world. It’s famous for it! And this fame means that visitors expect great things as they walk through our streets in search of authentic food. To some degree, street food is about discovery and adventure, so while we absolutely recommend trying specific parts of the city for the best food, we also encourage some experimentation and exploration.

That said, you can only eat so much food in a day, so we’d like to do our best to narrow down your search a little. Here at Sabores México Food Tours, we offer a range of food tours in Mexico City, doing our best to help guests sample some of the best cuisine our city has to offer. If anything in this blog inspires you to taste the city with us and you have some follow-up questions, please feel free to get in touch.

Some General Mexico Street Food Advice

We can’t possibly start listing all of the places worth eating at in Mexico’s biggest city. But we will give you plenty of pointers. For many readers, it could be best to simply follow some of our general advice.

Street food stands come in all shapes and sizes, and most of the hygiene standards are really good. However, it’s a good rule to gravitate towards food stands where the person making the food isn’t handling the money. Of course, if the food looks incredible and the cook is handling the money, feel free to break this rule. You only live once, after all!

It’s also a good idea to go gentle on the different foods on your first couple of days in Mexico City. Trying a range of rich, tasty foods your body isn’t used to can sometimes upset people’s bowls a little until they’re used to it. This isn’t food poisoning, but it’s best to avoid it. Pace yourself with perhaps one or two food stands, max, for the first two days. Then start adding more food stands from day three onwards. Play the long game and you’ll be able to taste way more delicious local food.

Don’t worry about your spice tolerance. Mexico has the most complex chilli culture in the world, with an almost never-ending range of fresh, dried, smoked, and pickled chillies to choose between. We also have a huge range of spice levels. If you’re not great with hot peppers, don’t be ashamed to say to whomever is preparing your food. They will do their best to accommodate you.

The best advice is to look for any street food stands that are very popular with locals. This advice holds in any city you visit, but it’s especially relevant in Mexico City as the locals are all very discerning. While most of them wouldn’t consider themselves foodies, they feel strongly about food and they will go out of their way to visit that one food truck that makes the best tacos al pastor — because good food is always worth it!

Street Food in Mexico City’s El Centro

Right in the heart of the city, this is where we offer our most popular Mexico City food tour. The streets and architecture is beautiful, with plenty of high-end restaurants if you’d like a completely different kind of culinary experience. The street food is also some of the best in the city. 

There are plenty of great little cafés that sell authentic coffee grown in Southern Mexico, so coffee lovers should definitely sample a few of the different brews. The street food stalls are scattered throughout El Centro, so follow our advice above and look for stalls popular with locals. 

On our tour, we will show you all our favourite stalls, but the beauty of street food is that you can see and smell exactly what’s on offer, so the experience starts before you even take your first bite. For some of the best churros you’ve ever tasted, check out Churrería El Moro. And for the quintessential street taco experience, make sure you visit Tacos Cocuyos. For even more advice, check out our tour in the link above.

Street Food in Mexico City’s Colonia Roma

Mexico City’s Colonia Roma was one of the first residential districts built in the city. It is one of the city’s most popular neighborhoods to live in, with plenty of swanky restaurants and street food stalls to explore. 

Our Colonia Roma food tour will take you on a 4-hour adventure through the picturesque streets, helping you learn about this vibrant area while sampling a range of food, with everything from fish tacos and gourmet vegan tacos to Mexican craft beer and local wine pairings. 

If Mexico City has a trendy, hipster food area, then Colonia Roma (often referred to as La Roma Norte) is it! Only it’s not all modern experimental dishes as there is also a lot of traditional fare to try in this part of the city. We can be your guide but we also encourage you to follow your nose as you can’t really go wrong in Roma!

We didn’t want to overwhelm you with this guide, so we haven’t bombarded you with lists of streets and food stalls where you can find the best food in Mexico City. But we have given you some key areas to get started and given you some tips and tricks for sniffing out the better street food stalls. If you start out with El Centro and Roma, you can’t go wrong! And if you have any questions about our tours, please just reach out; we’ll get back to you as soon as we can!

The post Where Can I get the Best Street Food in Mexico City? 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.