Culinary Mexico

Mexico is located south of the USA and shares its borders with Central America. Mexico City, the densely populated capital, is situated at an altitude of over 2,000 meters. The landscape is as diverse as in hardly any other country on Earth: you can find kilometres of dream beaches as well as rocky deserts, dense rainforests, and snow-covered volcanic slopes. Mexico’s cuisine is equally diverse.

Two major influences shape Mexican cuisine: on the one hand, the traditions of the indigenous people, and on the other hand, the Spanish cuisine brought to the country through colonization. Along the coast, you can also feel a Caribbean flair: fruity dishes with seafood and fish are popular here.

Mexico is the birthplace of many plants and spices that have now gained popularity worldwide. Vanilla originates from Mexico and was a well-guarded treasure of the Aztecs, who called it the “nectar of the gods.” Interestingly, vanilla is an orchid genus, and the pods are green during harvest, obtaining their shiny black colour through elaborate drying and fermentation processes.

Cocoa also has its origins in Mexico. Early on, cocoa was mixed into chocolate-flavoured water, and the cocoa beans were so highly regarded that they even served as a form of currency.

Another significant Mexican heritage is the chilli plant, widely used for seasoning beyond borders and now cultivated worldwide.

“Chili con Carne” is one of the most popular Central American dishes featuring chillies: beef, onions, beans, and corn are stewed with plenty of hot peppers and tomatoes. The sauce is seasoned with salt and cumin, and a secret tip for seasoning is a pinch of cocoa and a splash of Mexican beer!

Have you tried any of the over a hundred Mexican chilli varieties: Habanero, Jalapeño, Manzano, Serrano? The Habanero chilli is one of the world’s spiciest chillies, and some Europeans might find it challenging to eat. For Mexicans, however, it’s like a rule: no meal without a touch of the spicy, vitamin-rich spice, whether fresh, dried, or ground. Mexicans even flavour fruit salad or beer with it.

In Mexico, many dishes traditionally revolve around corn and the flour derived from it – this includes Tortillas, which are considered a staple and are eaten as a side dish with almost every meal. Corn flour is stirred with water and a pinch of salt to form dough, rolled out, and baked with a little fat into crispy flatbreads. Optionally, they can be topped or filled with typical ingredients such as rice, beans, lettuce, avocado, and again spiced ground or chicken meat with chilli, paprika, and garlic.

A popular dish associated with the Mexican national colours and flag is called Chiles en nogada: a type of green pointed pepper filled with Mexican-seasoned minced meat, accompanied by a light walnut sauce and red pomegranate seeds.

Another typical dish in Mexico is the so-called Mole, which is a must-try: Mole is a sauce cooked with chilli, spices, and unsweetened chocolate. Traditional slow-cooked dishes, including those served by Mexicans on holidays like Christmas and Easter, are based on Mole.

To complete the meal in Mexico, Cajeta, a creamy dessert based on sweet caramelized goat’s milk, is very popular. Mexicans also enjoy simple fresh fruits and ice cream as desserts.

Sweet beverages are also favoured: lemonade and Horchata, a refreshing drink based on rice milk, enriched with cinnamon. Last but not least, a classic Tequila is a must! Mexicans savour it sip by sip from tall glasses, known as Caballitos, without salt and lime.