Bucket List Foods: Mexico

Bucket Lists don't always have to be for places, so here is another food bucket list. This one is specifically for Mexico. I have found 10 different foods.

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Chiles en Nogada

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo topped with a walnut-based cream sauce, called nogada, pomegranate seeds and parsley, and it is typically served at room temperature. The picadillo usually contains panochera apple, sweet-milk pear and criollo peach.

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Tacos al Pastor

Al pastor, also known as tacos al pastor, is a taco made with spit-grilled pork. Based on the lamb shawarma brought by Lebanese immigrants to Mexico, al pastor features a flavor palate that combines traditional Middle Eastern spices with those indigenous to central Mexico.

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Tamales

A tamale is a traditional Mesoamerican dish, made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

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Chilaquiles

Typically, corn tortillas cut in quarters and lightly fried or baked for a lighter version, are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, raw onion rings and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried), beef and guacamole as side dishes.

As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.

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Mole

Mole is a traditional marinade and sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián.

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Elote

Elote is dish comprised of cooked sweet corn slathered in a spicy mixture of mayonnaise, crema, and chili powder and then sprinkled with cotija cheese. It is often advertised as Mexican street corn because it's a popular snack sold by vendors both on the streets and at festivals in Mexico.

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Tostadas

Tostada is a Spanish word meaning "toasted". In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. Tostada usually refers to a flat or bowl-shaped tortilla that is deep fried or toasted.

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Pozole

Pozole, is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes.

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Enchiladas

An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations.

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Guacamole

Guacamole is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient.

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Hope you enjoyed today's post. Have you ever had any of these foods? What was your favorite?

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