Because food and beverage play an important role in our culture, I discuss some of the most relevant drinks and traditional dishes in Mexican cuisine.
If you’re a wine lover, like me, then you’ll probably like to learn more about the best wineries in Valle de Guadalupe, Mexico. In fact, Mexico was the first country in the Americas to start producing wine in the 15 century.
The colonche is an alcoholic beverage that is nearly 2000 years old and is prepared mainly in San Luis Potosí, Aguascalientes, Guanajuato, northern Jalisco, and Zacatecas.
Typical Mexican candies are a tradition and a delicacy that gladdens the heart. These delicious sweets were born thanks to the mixture of ingredients from our land and those from other countries.
What are mixiotes all about? In its most basic form, this classic Mexican dish consists of marinated meat wrapped in a “membrane” from the stalk of the maguey (the pulque type). This cuticle containing the stew is called mixiote.
Corundas and uchepos are the two signature foods from Michoacan that delight those who eat them. Corundas are more traditional in the center and north of the state, while the uchepos are from the tierra caliente (the southern part).
Jericallas are part of the gastronomic fusion of the old and new worlds during the colonial era, producing an endless number of creations that persist today.
Mueganos are typical candy in central Mexico, around Puebla and Tlaxcala. Although you have probably eaten them or heard about them, do you know what they are made of?
Chinicuiles and Mezcal worms are an essential part of traditional Mexican cuisine. They are some of the most coveted insects found in the Agave family plant: Maguey.
If there is an acclaimed recipe in Guadalajara Jalisco, it is Carne en su Jugo. This beef-type of broth is excellent as a main dish, always accompanied by corn tortillas and a cold beer.
The memela is a variant of the tortilla but more elongated. Its origin is Mesoamerican and comes from the word “tlaxcalmimilli,” which means long tortilla.