Food & Dining

Food & Dining in Mexico

Mexican food is a world-class cuisine recognized by UNESCO as Intangible Cultural Heritage. It goes far beyond tacos and burritos (which are mostly a US invention anyway).

Regional Cuisines

Oaxaca:

• "The land of seven moles"
• Tlayudas (Mexican pizza)
• Mezcal with everything
• Chocolate traditions
• Grasshoppers (chapulines)

Yucatan:

• Cochinita pibil (slow-roasted pork)
• Papadzules, panuchos, salbutes
• Sopa de lima
• Habanero-based salsas

Central Mexico (CDMX, Puebla):

• Mole poblano
• Tacos al pastor
• Chiles en nogada
• Street food paradise

Jalisco (Guadalajara):

• Birria (goat or beef stew)
• Tortas ahogadas (drowned sandwiches)
• Tejuino (fermented corn drink)
• Tequila, of course

Northern Mexico:

• Beef and flour tortillas
• Cabrito (roasted goat)
• Burritos (actually northern)
• Grilled meats

Dining Out

Cost Levels:

Tipping:

• 10-15% standard (higher than it used to be)
• Some restaurants add service charge - check bill
• Tip in cash when possible
• Not expected at street stalls

Street Food

Street food is a way of life in Mexico and generally safe if you follow guidelines:

How to choose safe vendors:

• Lines of locals = good sign
• High turnover = fresh food
• Clean setup
• Watch them prepare your food
• Established stalls (not random carts)

Popular street foods:

• Tacos (endless varieties)
• Tortas (sandwiches)
• Tamales
• Elotes/esquites (corn)
• Quesadillas
• Tlacoyos
• Gorditas

Grocery Shopping

Supermarkets:

• Walmart, Costco, Sam's Club - familiar to Americans
• Soriana, Chedraui, La Comer - Mexican chains
• Good for basics, imported goods

Local Markets:

• Mercados offer freshest produce
• Significantly cheaper than supermarkets
• Meat, fish, spices, prepared foods
• Authentic experience
• Bargaining sometimes acceptable

Organic/Specialty:

• Growing organic markets in cities
• City Market (upscale)
• Local co-ops
• Higher prices but available

Dietary Accommodations

Vegetarian/Vegan:

• Challenging but improving
• Many dishes have hidden meat/lard
• Learn to ask "sin carne" and "sin manteca"
• Vegan restaurants increasing in major cities
• Beans, rice, vegetables available everywhere

Gluten-Free:

• Corn-based cuisine is naturally GF often
• Corn tortillas are your friend
• Flour tortillas contain gluten
• Growing awareness in restaurants

Allergies:

• Peanuts less common than US
• Shellfish on coasts
• Learn Spanish phrases for allergies
• Be specific when ordering

Food Culture

Meal times:

• Breakfast: 8-10am
• Comida (main meal): 2-4pm
• Cena (light dinner): 8-10pm

Table manners:

• Wait for "buen provecho" (enjoy your meal)
• Hands visible on table (not lap)
• Don't rush - meals are social
• Sharing common