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.

An Introduction to Mexico’s Traditional Dishes and Spices

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

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

The Spices of Mexico

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

Mexican Bay Leaf

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

Vanilla Comes from Mexico

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

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

Mexico Loves Cumin

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

Mexico is Synonymous with Chili 

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

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

Cinnamon Perfectly Complements Mexican Cuisine

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

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

Achiote — Mexico’s Answer to Parika

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

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

Nutmeg in Mexican Cuisine

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

Mexicans Love Sesame

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

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

Mexico’s Traditional Dishes

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

Mole 

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

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

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

Pozole 

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

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

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

Cochinita Pibil

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

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

Chilaquiles 

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

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

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

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

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

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

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

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

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

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

The Mexican Palate

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

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

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

Mexican Food through Time

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

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

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

Food Nowadays

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

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

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

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

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

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

The 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

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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.

Our cuisine celebrates our Mexican cultural expression, our traditions and our history. Mexican cooking is a fine art that has developed over centuries. Through its flavors we experience Mexico as it really is, in all its wonderful vibrancy.

Mexico is home to some of the best ingredients in the world. There is a wide existing diversity of products that allows every region to have its particular culinary richness. As it was affirmed by the famous Hispanic writer, Sor Juana Inés de la Cruz, when she said she lived in the “rich America”[…] where the daily sustenance is almost gifted, so nowhere else Mother Earth is that flaunted”.

Speaking about gastronomy in our country also tells a story of diversity, history, and tradition, as well as identifying the endemic products of Mexico which are so iconic, such as corn, chili, and chocolate.

If you want to experience traditional Mexican flavors and dishes, please consider joining us for one of Our Food Tours in Mexico City.

The Most Important Ingredients for Mexican Cuisine

Corn (maize)

Popol Vuh, which is the sacred book of the Mayas, says that men were made of corn. Pre-Hispanic communities started the domestication and growth of this plant, achieving the current existence of 59 varieties of native maize in Mexico.

This ingredient has been the food base for our country since memory can tell. Its diversity, versatility and nutritional properties have made it the protagonist of an infinity of Mexican dishes that highlight its flavor in different forms that cannot be missed.

Some examples are tamales, pozole, quesadillas, chilaquiles and, naturally, tacos (if you want to try some of the best tacos around, join our Taco Tour in Mexico City).

Chili

In Mexican cuisine, the use of chili is a must. It is an ingredient that gives the dishes a very distinctive flavor and challenges the tastebuds of the brave.

Apart from being an essential and precious tribute during the pre-Hispanic era, chili is a necessary element to add flavor and unique features to traditional preparations.

Whether fresh, chopped, dry or cooked, it is an omnipresent fruit in the gastronomy of Mexico – Mexican food without chilis is quite unthinkable.

Some of the most popular kinds of chili are poblano, habanero, jalapeño, pasilla, morita and chipotle – we recommend you try some of them from street food stands as you’re out exploring in Mexico.

Cocoa

Native cocoa, which is the mother cob of the seed, once processed, becomes chocolate, and it is an endemic product of Mexico. Nowadays, it’s grown in the states of Tabasco, Chiapas, and Guerrero.

Cocoa’s history dates back to the pre-Hispanic era when it was utilized as a currency. It was also the main ingredient of the beverage of the gods, xocolatl. An antique náhuatl chant said: ”Heart is satisfied and rejoiced when cocoa is drunk”.

So you can easily prove it when trying some delight containing such flavor. To read more about chocolate in Mexico, check out our Best Chocolate Places In Mexico City blog.

And if you’d like to sample Mexican chocolate for yourself, consider joining one of our Friends & Chocolate Tours of Mexico City.

Now you know a bit more about the three best flavors in the world (or our favorites, at least).

If you’d like to explore the unique world of Mexican cuisine for yourself, there’s no better way than hitting the streets of Mexico City to explore its food stalls, markets, cafes, bars, and restaurants.

By taking a tour with Sabores Food Tours Mexico, you can be sure that you’ll get an authentic local look at Mexican cuisine and support a business that champions local businesses!

Please browse our selection of Mexico City Food Tours, and, if you have any questions, get in touch.

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