Mexico has many local cuisines and dietary traditions. Even almost universal dishes like tacos have different flavors in different places, depending on the stuffing and sauce used. Unfortunately, these foods do not enter the United States and other countries much, sometimes because the ingredients they rely on are still uncommon and difficult to find, and sometimes just because they are not as familiar as traditional tortillas and tacos. I tried to make some, but if I want to get the real taste, I have to go there. one day ...
The cuisine of Yucatan Peninsula influenced by Maya is completely different from what we think of as standard Mexican food. I tried to cook roast pork-roast pork marinated in citrus-but I couldn't find wild fruit seeds traditionally used for seasoning, so I'm sure my method won't win many fans in Merida. You can also try poc chuc (roast pork pickled in citrus) or salbutes (tortillas fried with turkey or chicken, tomatoes, lettuce, avocados and onions).
There are also some other changes in other parts of Mexico. The theme of flat bread is to cover all kinds of toppings-in my town, there is a restaurant that makes sopes and masa, just like tortillas, but thicker, with all kinds of meat, beans, cheese and vegetables on it.
A larger version of sope is called huarache ("Sandals"). If you fry a thick corn dough pie, cut it open and put meat or other stuffing on it, you have gordita ("fat"). If you make a similar meat pie with cheese before frying, then you have a special dish of El Salvador, pupusa, which is traditionally eaten with hot and sour cabbage. I miss the fast food truck we used to drive in town. If you have a chance, you can try them, although technically they are not Mexican food. )
I remember seeing a roast goat in the window of a restaurant in Saarti-the whole roast goat, strung on a coal block with wooden stakes. Unfortunately, I have never eaten there. But this is a special dish near Monterrey in northern Mexico.
In the United States, a decent Mexican restaurant may have dishes on the menu-or dishes not on the menu-which are very authentic, but foreigners don't order them often; You have to ask yourself. For example, you can try pozole (stewed corn porridge) or caldo (all kinds of gravy); Try caldo de res or birria. Or you can try menudo, a kind of slow-stewed tripe, which is said to be an excellent cure for hangover.
If you are tired of eating tortillas, ask tortas (sandwich made of Mexican French bread) or empanadas (stuffing cake, sweet or salty).
If you have the courage, ask if you have coated your tortillas with lengua (tongue), buche (esophagus), cabeza (bull's head), cachete (cheek), sesos (brain) or huitlacoche (young entity of head smut fungus). There may or may not be a restaurant-but the waiter will be very touched.
If you are lucky, there is an authentic panaderia in your town, but I won't go there for dessert. Mexico imported wheat from Spain, baking technology from France, and local spices and seasonings; The result is all kinds of pleasant cakes and cookies.
Here are some possible foods: La Estrella bakery's visual guide to traditional Mexican cakes. Or go to the candy store and buy some sweets like paletas (a kind of frozen pulp strung on a stick, just like an popsicle, but much better-I'm glad there is such a thing in the supermarket near my home).
I'm sure others will post dishes that I haven't even heard of. Mexican food is more diverse than we foreigners sometimes realize. It is rich and delicious, and it is as worth exploring as any great food. Enjoy it! ?