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. 

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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.

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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. 

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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. 

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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.

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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.

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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.

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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.

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.

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

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

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

Pozole

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

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

A complete truly complete meal!

Mole

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

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

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

Tacos

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

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

Tamales

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

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

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

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

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

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

Article by: María José Ordóñez Platas

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

We love eating, sharing, and lovingly preparing our tacos, tortas, tostadas, tamales, and tlayudas – we even coined the term Vitamin T to capture our need for these irresistible, quintessentially Mexican dishes. 

Whether you’re new to Mexican food and looking for an introduction, or you’ve tasted its brilliance before but are in need of a reminder, we’ve prepared a little overview of why we love traditional Mexican food.

And while you’re here, why not consider exploring the world of Mexican food in Mexico City with the trusty guidance of expert locals? Browse our Food Tours in Mexico City.  

1. Mexican Cuisine Fuses Many Styles and Traditions

This is the glorious result of Mexico’s fusion of Spanish flavors and prehispanic ingredients! Every classic dish is colorful, a feast for the eyes and the stomach. Each dish combines fresh, seasonal ingredients with age-old techniques for preparation. 

It is not for nothing that only the most experienced chefs manage to master the traditional techniques! We also must add into the mix the diversity of Mexico’s regions. Travel the country, and you’ll find countless varieties of classic recipes inspired by the ingredients native to the region and the cultures that have traditionally inhabited the lands.

However, one should not assume that Mexican food is a museum piece, something frozen in time. Our national cuisine manages to be innovative and traditional at the same time, and young cooks are constantly pushing the boundaries.

This means the traditional never gets old!

(Read about some of the most talented chefs in our Are There Any Michelin Star Restaurants in Mexico? blog.)

2.  The Number of Mexican Dishes is Endless

Far beyond the meals rich in Vitamin T (tamales, tacos, tortas, all that fantastic stuff!), there are many other traditional and Mexican-inspired dishes. Therefore, it would be futile to try and mention them all.

From some tacos de canasta prepared on the corner at a food stall up to a colorful Chile en Nogada (walnut sauce) served in the fanciest restaurant, our dishes champion the strengths of every Mexican region, showcasing their vast diversity of ingredients, techniques, flavors, and colors.

3. Mexico’s Food is a UNESCO Cultural Treasure

Traditional Mexican cuisine has been considered a UNESCO Cultural World Heritage since 2010. Its importance was recognized due to the preparations, agricultural rituals, technical skills, and social uses of food in Mexican culture being unique worldwide.

To read more about this recognition from UNESCO, you can read chef Margarita Carrillo Arronte on Why Mexican Cuisine Is a UNESCO Treasure.

4. Mexican Food Engages Your Fifth Tasting Sense

As human beings, we can differentiate flavors by using our taste buds. Generally, our receptors respond to four primary taste sensations (sweet, sour, salty, bitter). 

However, the fifth one has been recently discovered and is known as umami (from the Japanese, meaning “a pleasant savory taste.”) 

This is a flavor that everyone notices in their own way, but it is impossible not to recognize it in an array of traditional Mexican dishes. The prominence of this taste sensation, so often absent from other national cuisines, is perhaps why so many visitors fall in love with Mexican cooking and rank it among their favorites. 

Now you know that a fantastic way to understand Mexico is through its cuisine! This is what motivated us to start Sabores food tours in the first place. We wanted to celebrate all the beautiful things about our national cuisine, from the traditional recipes to the men and women who grow the produce and the cooks in the kitchen.

We also wanted to champion Mexico City itself! There’s nowhere in Mexico where the diversity of the nation’s food shines brighter than in the capital! 

If you want to learn all about Mexico City’s history and culture while sampling out-of-this-world food, join us for our Mexico City Food Tour in the Historic City Center. Meanwhile, we recommend our Friends and Chocolate experience if you have a sweet tooth. 

Please contact us if you have any questions about our tours and activities. 

The post 4 Reasons Why We Love Traditional Mexican Food appeared first on Sabores México Food Tours.