PRACTICAL WANDERLUST
From tripe soup to fermented agave sap to ant larvae to corn smut: here are lesser-known Mexican foods that you've probably never heard of!
Tacos, tamales and tortas may rule the international perception of Mexican cuisine, but there are so many more weird, wonderful, and authentic Mexican dishes that most people haven’t heard of, like poisoned tacos or sweetcorn cake.
One of the tastiest ways to try cabrito is barbacoa, which is slow-cooked barbequed meat. Traditionally, the goat meat is coated with spices, wrapped in leaves (primarily agave or banana leaves), and cooked in an underground oven
Huitlacoche is actually an edible fungus that sometimes grows on organic corn (corn which isn’t sprayed with fungicide), turning the corn kernels into blue-gray mushroom-like balls.
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.
Pambazos are essentially tortas - soft, overstuffed sandwiches - whose bread has been soaked in guajillo sauce prior to preparing and serving.
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.
Pay de Elote can be found on street corners where you can often get a generous slice to go. This sweetcorn cake is also really easy to make at home with sweetened condensed milk, corn kernels, and a few other common ingredients!