![]() The red pozole (pre-Hispanic hominy stew) and red enchiladas I ate with my grandmother’s first cousin Chelo are some of the best in Mexico, while goat and lamb birria and suckling-pig tacos at the Mercado Juárez, chased with pickled chile de bola (fresh chili cascabel), make for a glorious Sunday-morning feast. So let me share a photo album of my quest to explore the delicious foods and fascinating culinary traditions of Mexico. While there are timeless Mexican plates that will remain until the end of days-mole (a main dish consisting of a thickened mixture of chilies and other ingredients), birria (pit- or oven-roasted goat in a spicy sauce), tacos de canasta (steamed in a basket)-new ingredients, ideas, and trends emerge in Mexican gastronomy each year. And even a dish like enchiladas rojas (red enchiladas) varies from region to region in its style of tortilla, chili pepper, and salty cheese sprinkled on top. ![]() The carnitas (confit-style pork) in the cities of Quiroga, Uruapan, and Sahuayo have subtle differences. ![]() In Mexico City there are dishes you can find only in the neighborhood of Tepito, like migas (pork-leg-bone soup thickened with breadcrumbs and tortillas) and cabezas (chicken-head tostadas). The foods of the states of Yucatán, Chihuahua, Chiapas, and Nayarit are as different as those of France, Germany, Britain, and Slovenia.
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