Food in the world

Introduction.
The Basics
You’ll encounter all of these in your first few days in Mexico:
Tortillas
The staple food of generations of ordinary Mexicans, tortillas can be made of flour (more common in the north) or maize (the traditional method and still the most common in the south). Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and bakedfor enchiladas, fried for tacos or grilled for quesadillas.
Frijoles (beans)
A good source of protein, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.
Chilies
In general, the bigger the chili, the milder the flavor. Large Poblano chilies are stuffed and served as a main course, the small habañero isferociously hot. To ask if a dish is spicy, say "es picante?" – though hotel menus will often specify dishes that might offend tourist palates.
Guacamole
Avocado mashed with onions, chilies and cilantro (coriander). Served as a dip or as a garnish.
Salsa
A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander)served on your table as a relish or a dip. Beware of ‘salsa habañero’ in innocuous bottles like small jars of ketchup, and always try just a little salsa first as a precaution.
Tequila
This infamous spirit is most commonly served to tourists in the form of a margarita – mixed with lime juice in salt-rimmed glasses. It is actually derived from the maguey plant – a spiky bush often seen growing infields. Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle – the worm should be eaten when the bottle is finished!
Cerveza
Mexican beers are now known all over the world. Corona, Sol and Dos Equis are common brands, usually served cold and a very refreshing alternative to iced drinks.
Typical dishes
For more examples, take a look at the sample menus shown in manyof our hotel features.
Ceviche
Raw fish marinated in lime juice, often in a chopped salad.
Chiles Renellos
Large Poblano chilies stuffed with cheese or spicy meat (picadillo). The chilies are mild, though the sauce may not be.
Enchiladas
Tortillas coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are oftenfairly mild. Enchiladas suizas are topped with sour cream.
Huachinango
Red Snapper, a common feature on the menus at coastal resorts. Often available ‘al gusto’, cooked in a choice of methods.
Quesadillas
Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy.
Mole sauce
A wonderful rich sauce madewith the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is often served over chicken, though turkey is more traditional.
Pipían sauce
Another of Oaxaca’s specialties, pipían sauce is green and made from pumpkin seeds. It isoften served over chicken.
Poc Chuc
Another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices.
Pollo Pibil
A Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.

Tacos
Tortillas fried until they are crispy and served with various fillings.
Tamales
Cornmealpaste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed.
Tortas
Mexican sandwiches, often large rolls with generous fillings.
Tostadas
Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.

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