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| 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 baked for enchiladas,
fried for
tacos or grilled for quesadillas.
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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 is ferociously 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 in fields. 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. |
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