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S I scoffed pozole (a traditional soup made with corn, vegetables, chilli and pork) in Mexico City’s hippy Zona Rosa neighbourhood, it occurred to me that Mexicans regard the foreign palate as something of an uninformed animal.
Certainly, the sight of this foreigner enjoying a traditional dish seemed to intrigue the man to my left. My Mexican travel companion explained that visitors don’t generally partake of traditional dishes, with the exception of tacos, eschewing them in favour of pizza and hamburgers. What a waste.
In 2010, Mexican cuisine was declared an Intangible Cultural Heritage of Humanity by Unesco, the first and only country to achieve this honour.
And with delicious, fresh food around every corner, visitors must certainly dig in to some local dishes — both for their taste and for some insights into the psyche of the nation.
At the centre of Mexican cooking is corn, the staple grain of the Aztecs and the subject of numerous myths and legends, including the tale that corn was the god Quetzalcoatl’s gift to the Aztec people.
Corn features in almost every dish that will pass your lips.
Getting the most out of a gastronomic tour of Mexico requires that you at least sample the following:
Tacos – The one Mexican dish everyone has heard of, and arguably the country’s biggest export.
Tamales – Wrapped in banana (or corn) leaves, this is essentially a Mexican corn-dough patty. Fillings range from chicken and chilli to veggies, beans and cheese. A traditional food eaten by many on the Day of the Dead (November 1-2) and ideal for breakfast or dinner.
Chalupas – A different version of a taco, this variety is distinguishable by a specific preparation for the meat, which has vinegar and chilli, giving it a sour, spicy taste. Mixed with sweet, purple onions and black beans, it makes for a hearty snack.
Mole – Less known in SA but well-known around the world, this is a thick, unsweetened chocolate and chilli sauce, usually smothered on chicken to give it a smoky, intense and sweet favour.