Mexican cuisine is an eclectic medley of influences from Spain, Europe, India, and China that create a delectable culinary explosion.
Mexican cooking is defined by four essential ingredients: corn, beans, chiles, and cheese. These ingredients are combined in various ways to create dishes that are both unique and delicious.
Rajas con Crema
Raja’s con crema is a classic Mexican side dish featuring roasted poblano peppers and cream sauce. It’s often served as the main course with refried beans and corn tortillas but can also be used as a filling for quesadillas or tacos.
This dish is ideal for vegetarians and vegans, as it contains several healthy ingredients. Not only that, but it has plenty of flavors too – plus, it’s simple to make at home!
Are you searching for an appetizing and unique dish to serve your family or friends? Raja’s con crema is definitely worth trying! This simple yet delectable meal can be perfect for any celebration.
This dish is composed of roasted poblano peppers, cream, and cheese. The cream helps enhance the flavors of the peppers and onions while helping to temper their fiery kick.
This recipe is quite straightforward and only requires a few steps. The most challenging part of the process is roasting the poblano peppers until they’re charred and tender. After they cool, peel and slice them for easy mixing into onions and corn for an irresistibly creamy sauce.
Another essential ingredient in this dish is cheese, which should be Oaxaca cheese – usually available at your local grocery store. However, if you can’t locate it or don’t want to spend extra money on cheese, Monterey Jack works just as well.
Finally, the sauce is further enhanced with the addition of smoked paprika. This staple ingredient of Mexican cuisine adds an incredible depth of flavor to this dish.
Raja’s con crema is a beloved Mexican dish that should not be missed when visiting Mexico, particularly popular in its central and southern regions.
Dorilocos
Dorilocos, or Dorito Pies as they’re commonly known in Mexico, is a street food similar to the Texas-style Frito Pie (or Walking Taco). Made with bags of Fritos chips that have been cut open on one side and filled with various ingredients, Dorilocos are an irresistible snack!
This classic Mexican snack is topped with curios (pickled pork rinds), small batons of jicama, cucumber, grated carrots, salted peanuts, gummy bears, lime juice, chili powder, salsa Valentina or another hot sauce, and chamoy. With its vibrant mix of textures, flavors, and colors, it has become one of the go-to snacks among Mexicans.
I first encountered Dorilocos while watching Great Big Story’s video about street foods in Mexico City and immediately fell in love. The combination of chip toppings is so flavorful and delicious, and it’s no wonder why Dorilocos has become such a cult favorite.
Dorilocos are not only visually stunning, but they’re an excellent way to sample different toppings at once. The crunch of curios and jicama contrast with the soft chewiness of shredded carrots, while chamois has an addictive flavor that won’t leave your palate unsatiated.
Vendors often top this dish off with Cotija cheese, tamarind paste-coated gummy rings, Tajin, and various sweet and sour candies. It can be an enjoyable dish to create and share with friends or family.
Easy to make and perfect for kids, this snack recipe offers a creative mix of flavors and textures they’ll love helping out with!
These delectable dishes can be found in some of Mexico’s premier markets. El Mercado de Coyoacan in Mexico City boasts an extensive selection of antojitos and is an excellent place to start when shopping for Mexican groceries.
Other places to try these delectable and addictive snacks are Puebla Street in Roma Norte and Chapultepec Park. In the summertime, you may even spot them at one of many local cafes.
Dorilocos are the ideal snack to enjoy with friends or on a picnic. You can get creative with all the flavors and toppings, making them suitable for any celebration!
Discada
Discada is a Northern Mexican dish composed of grilled meats (often sausage, chorizo, ham, bacon, or flank steak) as well as onions, peppers, jalapenos, and cheese. It’s cooked on metal discs called “discards,” using an innovative cooking method similar to how it works do; using different parts of the pan for different temperatures while cooking the food.
The name comes from a round carbon steel plow disc that was initially used in agriculture but has since been adapted for cooking over fire. This circular piece of metal has been welded shut, creating the appearance of a shallow wok, and has been used by generations as an invaluable cooking tool.
Make a basic discada by heating a frying pan over medium-high heat and adding some oil so the ingredients sizzle. Start by adding generous amounts of bacon and let it crisp until crispy; then cook some chorizo. As these render their fat, they push up against the edge of the pan, creating concentric circles around its perimeter.
Next, add various vegetables and other ingredients to the center of the bacon chiles. When they’re cooked, push them up toward the edges where there is less heat so the ingredients can cook more slowly.
Once the pan is covered with concentric rings of meats, vegetables, and other ingredients, the recipe is finished by placing a skirt steak on top. Season the steak liberally with salt and pepper before placing it on the outer rim to cook slowly.
The end result is a hearty and delicious meal that’s ideal for lunch or dinner. The dish is served alongside rice, beans, and tortillas.
If you’re searching for an excellent place to sample this delectable dish, Taqueria Don Pancho in Columbia, Missouri, is an excellent option. Their special plate of discada will surely delight your taste buds.
Carnitas
Carnitas are a must-try dish for any Mexican food fan, featuring heavily marbled pork shoulder that’s braised or simmered in oil (preferably lard). As the fat dissolves during preparation, the meat becomes incredibly tender.
The meat is marinated with salt, paprika, and smoked chiles before being slowly cooked in its own fat. Once done, the meat becomes crispy and soft – perfect for tacos or enchiladas with cheese and other condiments.
Carnitas are often enjoyed at Mexican restaurants, but you can also make a delicious version in your own kitchen with high-quality pork shoulder that has been slowly cooked over low heat for an extended period. The key to successful homemade carnitas lies in using quality ingredients and cooking the dish slowly over low heat for an extended period.
Pork shoulder, popularly known in Mexico as “al pastor,” is not only delicious but also healthy; it contains low fat and can be served alongside rice and beans for a complete meal.
Begin by cutting up the shoulder into large chunks, but not so small that they dry out during cooking. Your desired pieces should be around 1″ across and slightly larger than an inch thick.
Over medium-low heat, slowly brown the meat in fat by stirring gently. It should take a few minutes for your desired color, but be sure not to overcook it.
Once the meat has browned and crisped, you can remove it from the pot and set it aside. Traditionally, you would serve this delicious meat with side dishes such as tortillas, rice, avocados, and “pico de gallo” to help savor every last drop of its delicious flavor.
