Ok, so i’m moving into territory here that is more suited to Ed Wyand’s Blog, but as those of you who know us well will know, Nikki and I are obsessed with Mexican food. Here is a little taster of the little tasters we found along the way:
Most of what you are going to see are Antojitos, they can be tacos, quesadillas, panuchos, picadas, flautas and many other others. Basically, if they are small round and comes in groups of about three and are filled with deliciousness, then that’s them.
First of all I have to start with the Tacos Al Pastor, perhaps the most common taco in all of Mexico. Marinated pork in pineapple, several types of chillies etc and served with coriander, diced onion and pineapple, these joy discs are an all time favourite. This particular batch are from a restaurant in Playa del Carmen called El Fogon.
Next up another staple, Tacos del Carne Asada, which is either pork or beef. Delicious. These ones here are from Poc Chuc (by far the best restaurant) in Isla Mujeres.
A slightly more refined version perhaps are the Tacos Aracherra (steak). These ones we got in a nameless restaurant in Tulum, which also had a good array of salsas and pickles:
The following photo shows what is possibly the best thing that I ate in my time in Mexico:
These are Picadas Especiales con Chorizo from Poc Chuc. Picadas are basically very thick tacos and are a speciality of the Yucatan Peninsular. Covered in Habenero salsa chorizo onion coriander and cheese. If I could live of these I would. Also from them some lovely tacos de pescado, or fish tacos:
The way in which Mexican cuisine deals with cheese is fairly simple and very wonderful – melt it.
Firstly we have here Queso Fundido con Champinones, literally melted cheese with mushrooms. You can order this with anything, another favourite of ours was with chorizo. so good and bad at the same time.
Next up are quesadillas, tacos filled with molten cheese. They can be meals in themselves such as these Mushroom Quesadillas from San Cristobal:
Or can be smaller appetizers like these from Poc Chuc:
Either way, that molten Tangy Oaxacan cheese, with salsa picante and what ever else you choose to have it with is so so good. Like an exotic cheese toasty.
The guacamole which it is impossible not to eat by the bucket load is so good here, so fresh and simple compared to that which we get served in the UK and a world apart from the green whip that supermarkets try and pass of for the stuff.
Here it is served with totopos, basically yesterdays tacos deep fried and the basis of (American) tortilla chips. Often though, Guacamole is not eaten as a dip but as an accompaniment.
The soups in Mexico are fantastic, and a particularly interesting one is Sopa de Lima, or Lemon Soup with chicken.
One of Mexico’s most classic dishes is Mole. Mole is often wrongly translated as Chocolate Sauce. Some moles do contain small amounts of cocoa, but are a far more subtle blend of seeds nuts spices and chillies, and are amazing. They come in every colour from green and red to yellow and paler. My favourite however has to be the Mole Negra:
Here is it over chicken enchiladas. It is one of those strange dishes were the most important element is the sauce, everything else on the plate an excuse to eat it.
There are so many more wonderful dishes we ate here, the breakfasts in particular being superb, but right now I am so hungry I’m off to grab a taco. Next time, San Francisco and northern California.