A Food Lover’s Guide to Mexico City: 7 Must-Have Dishes
Vibrant and colourful, this North American capital-city’s culinary identity lies in its rich cultural history and diversity. Offering a taste of ancient Aztec and Mayan staples along with spicy Spanish colonial influences and Middle-Eastern flavours, get ready to sample feasts that are nothing short of a fiesta!
By NIKHIL P MERCHANT
Tacos Al Pastor
This hugely loved, iconic street food dish is a classic example of the transformative powers of food! A delicious take on the Lebanese shawarma brought over by immigrants in the 19th century, it features thin slices of spiced marinated pork, topped with pineapple and cooked on a vertical, rotating spit. The meat is then sliced directly onto corn tortillas with the fruit, raw onions, coriander, and a squeeze of lime. A truly spicy, savoury treat with a hint of tropical sweetness!
Try it at: Los Cocuyos, a 24-hour stand in the heart of the city. Expect serpentine lines in the evenings.
Elote
If addiction were a dish, these antojitos (little cravings) would be apt for those 4 PM hunger pangs! Elote is the Spanish word for corn, which the city’s street vendors roast and slather with mayonnaise, local Cotija cheese, chilli powder, and lime juice. Talk about smoky, creamy, tangy, and spiced munchies!
Try it at: The bustling downtown street cart called Elotes y Esquites “El Centro”.
Chiles En Nogada
A dish combining Mexico’s history and patriotism! Dark green Poblano peppers (a local speciality) are stuffed with a savoury-sweet blend of ground meat, fruits, and spices, drenched in a rich walnut sauce, and roasted and topped with pomegranate arils. Made on or close to Mexico’s independence day, it reflects the green, white, and red hues of the nation’s flag. Wash it down with chilled, fruity drinks called Agua Fresca!
Try it at: El Cardenal serves this dish for a few months, starting in July, each year.
Enchiladas
With a name that means ‘to season with chilli’ in Spanish, this dish is believed to have been inspired by the Mayans who ate tortillas wrapped around fish. Today’s popular version consists of corn tortillas rolled around a filling—typically meat, cheese, beans, or vegetables— and topped with a flavoursome red chilli sauce. Garnished with cheese and baked until bubbling, it’s often enjoyed with scoops of sour cream and onions. The verde variation uses green chilli sauce.
Try it at: The romantic, courtyard setting of Azul Histórico, in the historic centre of Mexico City.
Tamales
This popular festive food features masa (maize dough) packets stuffed with a variety of fillings (meat, beans and cheese, or cinnamon-spiced fruits), which are wrapped in corn husks or banana leaves and steamed. Simply unwrap the husk, scoop with your hands, and savour the tender masa with dollops of salsa or cream!
Try it at: Doña Emi, for those seeking the real deal made by an abuela (grandmum).
Pozole
This traditional Mexican stew originated in the western state of Michoacán and is prepared during special occasions or holidays. It’s made using large, dried corn kernels called hominy, which are indigenous to Mexico, along with pork meat, simmered in a hot, bubbling vat of broth seasoned with garlic, chillies, and spices. Ladled out in large bowls and served with a range of accoutrements, typically shredded cabbage, radishes, lime, and fresh oregano, the best way to have this stew is by tearing up tortillas and dunking them in the steaming soup.
Try it at: Los Danzantes, an al fresco eatery with stunning vistas.
Tres Leches
This delicious dessert became popular in Mexico in the mid-20th century, when European influences permeated local recipes. A soft sponge cake is soaked in a combination of evaporated milk, condensed milk, and heavy cream (the three kinds of dairy that give it its name), resulting in a surprisingly light and silky creation. Meringue, whipped cream, and fresh strawberries are popular toppings enjoyed with tres leches.
Try it at: Pastelería Ideal, a charming, historic bakery.
Related: 7 Must-try Dishes In The Historical City Of Seville
