A continuation of 5 Foods You Must Try in Mexico, here are some more gems.
Easily one of my favourite Mexican dishes, I would eat Ceviche everyday if I could. For this dish, raw seafood is marinated in citrus juice (lime in Mexico) and then combined with a variety of other ingredients, mainly onion, tomatoes, cilantro, salt, and something with a bit of kick (like chili or jalapeño peppers). The first time I had ceviche it was made on a boat with fish straight from the ocean. I was a little hesitant at first, but I’m so glad I tried it!
4. Tikin Xic
Tikin Xic is one of those Mayan dishes that makes Yucatecan food so special. We first tried it on Isla Mujeres at Playa Lancheros because we had heard it was a specialty, but we weren’t really sure what to expect. Tikin Xic is prepared by taking a whole fish, marinating it with an achiote sauce, covering it with sour oranges, wrapping it in a banana leaf, and then cooking it in a wood stove. I was a little shocked with it came to the table eye balls and all, but it was super yummy.
Jay attempting to eat the eye ball
3. Salsa Verde
When we first moved to Mexico I really didn’t like Salsa Verde. It’s made from pureed tomatillos, hot peppers (like jalapeños or chili peppers), white onion, cilantro, and perhaps a little lime or garlic. Tomatillos have a tart taste and I’m not a huge fan of cilantro so I avoided it most of the time. It’s now 3 years later and it’s starting to grow on me. So many special dishes in Mexico are made with green sauce that it’s hard to avoid. Give this one a chance. It’s not the salsa you’re used to, but it’s got a unique flavour that really embodies Mexico.
2. Chiles en Nogada
Originally from Puebla, this dish consists of a poblano chili pepper filled with picadillo (a mixture containing shredded meat, fruit, and spices), topped with a walnut-based cream sauce and pomegranate seeds. It’s history is tied to Mexican independence, which is proudly displayed with the colours of the Mexican flag: green, white and red. I love this dish even though, sadly, I have yet to try it. We are not usually in Mexico when pomogranates are in season, but it’s on my list. I can’t wait to try it- it sounds delicious!
Pozole is a traditional Mexican soup with an interesting history, dating back to before the 1500s. It is made with hominy (dried corn product), meat (usually pork), chili peppers, and a variety of seasonings, and then topped with cabbage, lime, and/or salsa. It is not uncommon to find a mixture of meats (such as chicken or turkey) and cuts (including rinds and feet) in the dish, depending on which region you eat it in. It is considered a special meal, and is usually eaten on Sundays and for special occasions. I’m not a huge fan of pozole so far, but perhaps as I try it in other areas of Mexico or from different recipes, I will learn to love it as much as most Mexicans do.