FOODSECRETS
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3
1. Guacamole and
tortilla chips
A scrumptious mash-up of avocados, sea
salt, tomatoes, onions, lime juice, and cilantro,
guacamole is most commonly served with
tortilla chips. Tortillas — flat, disc-shaped
breads made from corn or sometimes flour
—form a mainstay of the Mexican diet. When
deep-fried, they become a crispy vehicle for
dips and salsas.
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3. Mole
5. Nopales
With dozens of regional varieties, mole
is considered a national treasure.This
rich, complex sauce of chile peppers
and spices can contain up to 30
ingredients, including chocolate, and it
takes a whole day to prepare by hand.
Usually topping poultry or pork, mole
has a deep flavorthat enlivens any meal.
As you survey the Mexican desert, it’s
hard to imagine eating a prickly pear
cactus, but when peeled and de-spined,
the plant becomes a unique delicacy.
Commonly served in salads or with eggs
or meat, nopales have a tart flavor and a
texture reminiscent of grilled bell peppers
or overcooked green beans.
4. Huevos rancheros
2. Fish tacos
Top a tortilla with deep-fried or grilled catch
of the day, pile on some condiments, fold
it in half, and voilà!The condiments include
shredded cabbage or lettuce, lime juice, diced
onions, and a variety of sauces — known
as salsas — of chiles, tomatoes, tomatillos,
avocados, sour cream and/or mayonnaise.
This breakfast masterpiece consists
of fried corn tortillas topped with fried
eggs and a salsa of tomatoes and
chiles. When pierced, the runny yolks
ooze into a sublime union with the
refried (that is, cooked and mashed)
pinto beans and rice that fill the rest of
the plate.
Hungry for more?
Mail us your queries about world cuisine
on [email protected], with
‘Cuisine Query’ in the subject line.
We shall get experts to answer you!
March-April 2015 Travel Secrets 71