Mexican food conjures up images of burritos and tacos and quesadillas, guacamole and salsa, and if you’re into Tex-Mex, queso. But as it turns out, almost everything we thought we knew about Mexican food is wrong.
We’re spending a month backpacking in Mexico and getting in touch with Jeremy’s Mexican roots (yep, my ginger, white AF husband is both German and Mexican).
So while we’re busy stuffing our face with mole and tacos al pastor and learning how to eat like a Mexican, we’ve got an awesome Guest Post to share with you!
Our guest writer Lauren is a native Brit who lives in Mexico City, and she’s the brilliant (and beautiful) brains behind the Northern Lauren blog.
We were fortunate enough to meet up with Lauren while visiting Mexico City, and she treated us to a mini street food tour, so we can personally vouch for her discerning palate and ability to hunt down the best tamales, escalote, and ponche.
While Lauren’s interests range anywhere from Netflix to overthinking (girl, same), her blog Northern Lauren mainly focuses on practical travel tips for the Mexican capital and beyond, with a penchant for great food, cultural musings and a sprinkling of feminism thrown in for good measure.
Today she’s gonna school us on 10 authentic Mexican foods we’ve never heard of before: the good, the bad, and the ant larvae. Take it away, Lauren!
- Editor’s Note: This post was created by a guest writer. We at Practical Wanderlust do our best to vet information before publishing, but occasionally our guest writers share their personal opinions. Please note that our guest writer’s opinions do not necessarily reflect our personal opinions! If you’d like to write your own guest post for us, please take a look at our guidelines.
Table of Contents
Eating Mexican Food aka “Research”
The following is written by Lauren, the Mexico City based Brit blogger behind Northern Lauren.
Living in Mexico has done very little for my waistline, given how cheap and available the street food is and how infrequently I can muster up the energy to go the supermarket and cook myself something for dinner.
Even so, it’s hard to complain about the food in Mexico, given how freaking delicious practically every corn, cheese and carne combination is. Tacos, tamales and tortas rule the international perception of Mexican cuisine, alongside the ever-faithful quesadilla.
That is, unless you’re living under the misguided impression that cheddar-covered burritos and chimichangas are authentically Mexican.
Even so, there are still plenty of weird, wonderful, and most importantly, authentic Mexican foods that most people haven’t heard of, from poisoned tacos to sweetcorn cake and the gloopy hot mess that is the pre-Hispanic drink pulque.
OK, that last one is a drink and so not technically a Mexican food, but it’s so unique I couldn’t not include it.
With no further ado, here’s your complete guide to 10 authentic & obscure Mexican foods you’ve probably never heard of.
Menudo is first because it’s the least obscure Mexican food on this list. You’ll likely find Menudo available at authentic Mexican restaurants all over the world! Menudo is a traditional Mexican soup made from red chile and cow stomach.
If you’re the sort of person who doesn’t mind the spongey texture of tripe – or knowing where it came from – then menudo’s rich broth is absolutely delicious.
But if you’re the type who prefers not to eat cow’s stomachs, then menudo may not be for you.
That said, many claim that it is the hands-down best hangover cure money can buy.
But most of the time I’d rather have a torta ahogada (baguette-style sandwiches filled with fried pork and fresh onion, doused in spicy tomato sauce).
- Author’s Note: Jeremy, who is Mexican and grew up in a family that regularly wins Menudo cooking competitions, swears by Menudo and craves it on a regular basis. Lia, who is not Mexican, is not a fan of the tripe bits, although she loves the broth. We think an appreciation of Menudo might be a bit of an acquired taste!
2. Tacos Envenenados
Tacos are nothing revolutionary and everyone knows that the Mexican fondness for this soft tortilla, meat and sauce concoction knows no bounds (I can’t stress enough how much hard taco shells are not Mexican).
However, if there’s anything you can say about Mexico, it’s that nothing is basic when it comes to Mexican food and there are a wealth of specialty, region-specific tacos that you can find in different parts of the country.
One of my favourite examples of this taco pride are the tacos envenenados from Zacatecas, which literally translates to poisoned tacos.
But don’t freak out: the only poisoning you’ll be at risk at after eating tacos envenenados is a cholesterol overdose because my god are they greasy. They’re named that to protect the secrecy of the ingredients. Ooh, mysterious.
I’m ashamed to admit that, with all the trips I make to the spiritual home of cabrito, Monterrey, I still haven’t tried this. Cabrito is barbecued goat and a popular dish in all the northern states, but can principally be found in Nuevo León.
It may look wildly unappealing when you see it hung up before serving, but I’ve heard that it’s delicious.
Why have I not tried it then, you ask? Well… it’s kind of pricey and I’m kind of stingy. But it’s firmly on my Mexico bucket list!
4. Carne en su Jugo
If you speak Spanish, and can understand exactly what carne en su jugo means, there’s a chance this doesn’t sound all that appealing. I mean, ‘meat in its juice’, who wants that?
DON’T BE DECEIVED, because carne en su jugo is, honestly, so, so delicious. It’s like a watery meat stew and I know I’m not selling it with that description but you’ll just have to go with me.
Usually, you throw in a ton of fresh diced onion, cilantro, and spicy sauce before slurping it down and the best carne en su jugo in all of Mexico – yes, prepare yourself because this is a bold claim – is to be found at Guadalajara’s Karne Garibaldi in Santa Tere.
Corn smut. I’m not being rude, that’s what huitlacoche translates to.
That said: although I am personally not a fan of the taste, and the origin stories of huitlacoche don’t exactly inspire my mouth to water, huitlacoche is hands-down one of the most unique Mexican delicacies!
The flavor is described as smoky and earthy, almost like mushrooms and corn. It’s also high in protein and quite good for you!
In Mexico you can find baskets of fresh huitlacoche in mercados. For the rest of you, look for huitlacoche as an ingredient in many high-end Mexican restaurants.
6. Tacos de Canasta
Another taco entry, that’s one of the more popular variations found in Mexico but perhaps not as well known outside the country – tacos de canasta, a.k.a. basket tacos. They’re named as such because they’re literally served out of a basket.
To be honest, it’s for that reason I shied away from trying them for ages, even though they’re super common in Mexico City, because everyone knows you shouldn’t eat lukewarm meat products.
In the end, I ended up eating them outside a bar one night while mildly tipsy (FYI, this is the way all tacos should be eaten). Verdict? Amazing. I recommend you order the potato ones.
I’m sure you’ve heard about chapulines, a.k.a. grasshoppers, but many people fail to realise that they’re not the only creepy crawlies that are part of Mexican gastronomy.
Everything from ant larvae – that’s what escamoles are – to worms (chinicuiles) are pre-Hispanic delicacies on the streets of cities like Oaxaca and the upscale menus of trendy Mexico City restaurants.
Speaking of which, that worm at the bottom of your probably not-that-great-quality mezcal? That’s called gusano de maguey, and yes, you can eat those as well!
Only really available in chilangolandia (Mexico City), pambazos are essentially tortas – soft, overstuffed sandwiches – whose bread has been soaked in guajillo sauce prior to preparing and serving.
For that reason, they have a distinctive red colour and are typically filled with potato and chorizo.
Although nothing can live up to my love for Guadalajara lonches, crispy bread sandwiches served cold and stuffed with salad, meat and cheese (my favourite is ham and panela), these sure come close!
9. Pay de Elote
Pay de elote is a cheesecake-esque dish with an intriguingly cool and creamy texture and a summery aftertaste of sweetcorn.
As a Brit, I wasn’t brought up with corn as a staple part of my diet – I somehow always associate eating corn on the cob with butter rather than a biscuit crust.
But sweetcorn, when properly done, is something truly special!
Other Mexican corn-based dishes to sample include sweetcorn ice cream and sweetcorn bread. Yum!
I mentioned this briefly in the introduction and am choosing to include it as my last entry because 1) I kept you hanging on in there for the big reveal and 2) it’s kind of, not really, definitely not even an obscure Mexican food, but rather an obscure Mexican alcoholic beverage.
Pulque is an alcoholic drink made from the fermented sap of the agave plant, which makes it sound like it would be sweet, but it kind of tastes sour and yeasty instead.
Given that it’s unstable consistency, production and storage methods make it practically impossible to export further than the central regions of Mexico where it’s produced, this gloopy drink is little known and lives in the shadow of big brothers Tequila and Mezcal.
Drinking it certainly makes for an interesting experience, but one that you can’t leave Mexico without having!
Fun fact about Pul: it’s insanely healthy and is filled with all sorts of minerals and vitamins. Try it in the curado form, where it comes with an added flavor like mango or tamarind!
We also managed to publish a total of 1 post about our month and a half in Mexico (we are very good bloggers). Take a look!
Editor’s Note: This post was created by a guest writer. We at Practical Wanderlust do our best to vet information before publishing, but occasionally our guest writers share their personal opinions. Please note that our guest writer’s opinions do not necessarily reflect our personal opinions! If you’d like to write your own guest post for us, please take a look at our guidelines.
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