Which spots south of the border can rightfully be considered to be the culinary capitals of Mexico? Below, we identify four places that are leading candidates, along with dishes that you should try while you are visiting these amazing places…
Mexico City – Tacos el Pastor
Being a massive city of 20 million people (not just the biggest city in the Americas, but the one of the largest in the world), Mexico City is home to a melange of foods from all over the globe.
It was due to immigration from the Middle East of all places that has given Mexico City (and by extension, the entire country) one of its most beloved types of taco.
The El Pastor taco, made from marinated pork roasted on a doner kebab style spit and topped with onions and pineapple, was introduced to Mexico by Lebanese migrants in the early 20th century.
With crowds gathering around these stalls come lunch time, you best queue up quickly yourself, lest you find yourself with less desirable cuts of meat in your tortilla.
Guanajuato – Miner’s Enchilada
In the silver mining city of Guanajuato, hard work has built up a fabulous city over the years in a high mountain valley surrounded by little else than pasture land and scrubby semi-arid wilderness.
When the workers got off a long shift in the dangerous underground labyrinth where they eked out their daily living, they came home with a massive appetite.
A dish that often worked to quell the beast within were Enchiladas Mineras, or Miner’s Enchiladas. Consisting of potatoes and carrots in tightly wrapped tortillas, and covered in Cotija cheese, it contains all the carbs they needed to refuel after a long punishing day deep within the earth.
Look for them in the food court portion of Guanajuato’s daily market.
Guadalajara – Pozole
An old folk favorite dating back to the days of the Aztecs, many regions in Central Mexico have their own version of Pozole, but the bowls found in Guadalajara, the capital of Jalisco State, have found a special place in our hearts.
Made from a corn base, but using chilies, garlic, onions, and tons of pork or chicken makes it a hearty soup that will fill you up and gratify your taste buds without making you feel like you’ve done your diet a grave disservice.
Oaxaca – Enchiladas de Mole Negro
Don’t think chocolate and dinner go together at all? You’ll be changing your mind in a hurry once you’ve sampled Enchiladas de Mole Negro, which is considered to be one of Oaxaca City’s signature dishes.
Cocoa is one of the main ingredients in the black mole sauce that drowns the chicken and cheese stuffed enchiladas in a smothering embrace, which is one that you won’t be able to get enough of when you try it for the first time.