Guide to Mexican food

When I think about Mexican food, I think about tacos, burritos and nachos. My exposure to Mexican food in Singapore was limited to several restaurants including Lucha Loco, Guzman Y Gomez, Muchachos etc. After being in Mexico for 1.5 months, I realized how wrong my understanding of Mexican food was, and how it extends way beyond what we have in Singapore (which pretty much just limited to Tex-mex food).

Looking at the menus of the food stalls in Mexico, I found myself googling what they were as I have never heard of them so here’s a guide on Mexican food to help you out!

Taco

Of course we have to start off with tacos, everybody knows what a taco is. I thought I knew tacos, until I arrived in Mexico and tacos from a random street stall blew me away and beat all the other tacos I had ever tried in Singapore. Tacos in Mexico City tend to be rather small, consisting of 2 pieces of tortilla filled with a protein. Some common proteins include al pastor (meat on a stick), arrachera (skirt steak), bistec (steak), chorizo (pork sausage), campechano (mix of meats) and optional cheese (why wouldn’t you). You can then add some toppings such as cilantro, onions, lime, salsa or nopales (cactus). There are countless taco stands along the streets of Mexico and I have not come across a bad one.

Quesadilla

Essentially a taco filled with cheese and other proteins but typically folded and toasted.

Tlacoyo

Oval shaped tortilla stuffed with cheese then fried/toasted and topped off with protein or veggies. We tried one with flor de calabaza (zucchini flower) and it was amazing.

Sope

Thicker tortilla base which are fried and topped off with protein, veggies and salsa.

Memelas

Thicker tortilla base which are fried and topped off protein, veggies, and salsa. Similar to a sope but thinner.

Tostadas

Crispy deep-fried tortillas, used as a base for toppings or eaten as a chip.

Tlayudas

Nicknamed Oaxacan pizzas, they are large crispy tortillas smeared with refried bean sauce, and topped with proteins, salsa and Oaxacan cheese.

Alambre

Essentially a DIY taco. It is a plate of chopped up meat topped with melted cheese, and served with tortillas and the typical taco toppings.

Tortas

Sandwiches consisting of an oval shaped bun and filled with protein and typical sandwich veggies such as lettuce, tomatoes and avocado.

Guacamaya

Typical in Guanajuato, it is a torta stuffed with lechon, crispy pork cracklings, green and red salsa, and topped off with lime juice. It bears a resemblance to the red and green macaw, hence the name. Usually a massive sandwich that can feed 2 people, or 1 very hungry person.

Mole

I was particularly curious about this one as it was uniquely Mexican and I could not imagine what it would taste like. It is a thick sauce made with a multitude of ingredients such as chilli peppers, chocolate, nuts, spices, and tomatoes. There are many different versions named after its color e.g. negro (black), rojo (red), verde (green) and are made with varying ingredients. After trying several types, I can liken it to satay peanut sauce. It is a complex blend of sweet, savoury and spicy flavours.

Enchiladas

Tortillas that are filled with cheese or protein, rolled up and served in a pool of savoury and tangy salsa (rojo or verde).

Enmoladas

Enchiladas but served with a mole sauce

Enfrijoladas

Enchiladas but served with a bean sauce

Papadzules

Typically found in Yucatan, it consists of rolled up tortillas filled with crumbled hard boiled eggs and served in a pool of creamy green sauce made from pumpkin seeds, and topped with more hard boiled eggs.

Chilaquiles

Typically served for breakfasts, it consists of pieces of fried tortillas drenched in a savory and tangy salsa, topped with cheese and sunny side eggs.

Tamale

Masa dough filled with toppings e.g. mole, proteins, raisins and wrapped in corn husk then steamed. It looks and smells like a Bak Chang or Lo Mai Gai but the taste and texture of the starch layer is totally different. The masa dough has a firmer and homogenous texture compared to glutinous rice.

Cochinita Pibil

Slow roasted pork and usually served shredded and as a protein filling to tacos, tortas, tostadas etc.

Birria

Goat or beef in a chilli-based savory stew. A flavor explosion. Typically served as a stew or a taco filling. It is MANDATORY to dip your taco into the consume.

Barbacoa

I thought this was pretty similar to Birria. Slow cooked goat or beef in a stew, words cannot describe how delicious this is.

Pancita

Tripe soup in a chilli-based savory stew, reminds me of pig’s organ soup that we have in Singapore.

Sopa de Lima

Typical soup found in Yucatan and made with chicken and lime. It tastes like a homely chicken soup with a dash of lime.

Huevos Rancheros

Typical Mexican breakfast consisting of fried eggs in a pool of salsa, and served with tortillas.

Elotes

Corn on a cob but on steroids. The corn is grilled and doused in mayonnaise, cheese, chilli powder, lime.

Esquites

Similar to Elotes but corn kernels served in a cup. There will usually be a myriad of sauces that you can add to your corn cup.

Dorilocos

Doritos chips topped with carrots, cucumber, radishes, peanuts, lime, chilli powder, and picked pork skin, served in the Doritos packaging.

Churros

Who doesn’t know what a churro is? Spanish inspired, fried batter that is crispy on the outside, chewy on the inside, dusted with cinnamon sugar and served with hot chocolate for dipping. Delicious.

Marquesitas

A thin rolled up crispy crepe/wafer that is filled with sauces (Nutella, peanut butter, caramel etc) and fruits (strawberries, banana, mango etc) of your choice. The traditional one is topped with some shredded cheese. Reminds me of a stuffed love letter.

I have probably only scratched the surface of Mexican cuisine, and I wished I had more time to explore the cuisine. Tasty, zesty, spicy, and always full of flavor, Mexican food is amazing.