Mexico's Top 3 Dishes
- Lisa
- May 1, 2019
- 3 min read
Mexico has given the world delicious ingredients that are now everyday flavors in some very remote spots. What’s more, luscious combinations are also constantly being developed, updating even the most traditional recipes. Take a taste of Mexico's top 3 dishes!
1. Chilaquiles
This is true Mexican comfort food, what your mom made you for breakfast when she had some stale tortillas that needed to get used up.
Do you like enchiladas? Chilaquiles are basically the same ingredients, but with a lot less work. No rolling.
Chilaquiles have a storied history. Early American recipes defined this simple dish in a way that corrupted its flavors, its significance and its tradition. Today it is still a staple for many Mexican families, providing traditional fare with the most classic ingredients and transmitting historical clues with every bite.
Chilaquiles are, in their most basic form, a collection of tortilla pieces, usually fried, with a chili sauce poured over them. The crunchy fried tortillas begin to soften and absorb the liquid of whatever sauce they are immersed in. The prime time to eat chilaquiles is between textures, when they are no longer crunchy but have not yet turned completely soft.
2. Pozole
While many of us associate a Mexican feast with tacos, burritos, enchiladas and tostadas, there are many other traditional authentic Mexican dishes worth trying. One of those is Pozole. Mexican Pozole is a delicious, hearty and flavorful meal that has been enjoyed for centuries. And it’s time you gave it a try!
Similar to many Mexican dishes, the name Pozole originates from Nahuatl and has a significant history. The main ingredient in Pozole is Hominy, which is made from corn. Due to the belief that humans were made by the corn gods, in Mexican Aztec history corn was considered a sacred plant. Therefore, the Aztecs and other Mesoamerican peoples cooked Pozole only on special occasions.
Originally, Pozole was made from the human meat of prisoners whose hearts had been ripped out in ritual sacrifice. Thankfully, after the Spanish conquest in the 1500’s, cannibalism was banned and the meat in this dish was replaced with pork. While this little piece of dark history may be shocking, don’t let it scare you off!
Pozole (pronounced po-so-le) means “hominy” and it is basically a cross between soup and stew. It is a popular and beloved dish throughout Mexico and is commonly enjoyed for events and special occasions, such as weddings, Independence Day, and Christmas. It is described as Mexican comfort food, because it warms you from the inside out.
3. Tacos al pastor
Tacos Al Pastor are widely popular throughout Mexico as well as other countries, such as the United States. This dish typically consists of shaved spit-roasted pork, pineapple, onion, and cilantro all on top of a cooked corn tortilla. Of course there are slightly different variations of tacos al pastor in the different regions, however the preparation and cooking style of the pork remain relatively the same throughout Mexico. Tacos al pastor is prepared by first marinating pork slices in a marinade that usually contains fruit juices, chilies, and spices such as oregano, achiote, cumin, and more. After the pork is thoroughly marinated, it is then placed on a vertical spit called a ‘trompo’. As the pork spins on the trompo, the pork fat heats up and drips down to create a crispy exterior. On top of the trompo, it is common to see either a pineapple or onion that is sliced off and placed into the taco. Along with the pineapple and/or onion, cilantro is a common ingredient that is added to tacos al pastor. Depending on the region, chef, and family recipe, the tacos’ toppings vary.
The origins of tacos al pastor are linked to Lebanese immigrants who migrated to Mexico during the 1930’s. These immigrants migrated from the Ottoman Empire due to a multitude of different reasons such as evading military conscription, escaping violence, and searching for better economic opportunities.
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