MEXICO CITY GASTRONOMY

The Spaniards brought pork which they called “cochino”, from the Nahuatl word meaning “always sleeping” and the locals were amazed with this funny animal. When they toasted its skin, they cooked “chicharron”, also named after a Nahuatl word “chichina” which means toast.

Many other ingredients were mixed with the local ingredients and so “mestizo” cuisine was born. As wheat bread was not yet known, corn tortilla took its place. The Europeans provided rice, wheat, cows, ship, pork, milk, cheese, oil, garlic, vinegar and wine. The local contribution included corn, chile, tomato, beans, guajolote (turkey), cacao, spices and pulque.

Corn tortillas broiled with fat and spoiled with chorizo resulted in “garnachas,” “chalupas” and “sopes. ” When chile and tomato sauce were added, they became “ enchiladas” or “chilaquiles.” The mixture of cacao and milk produced chocolate, and melted cheese with tortillas became “quesadillas.”

Later, French influence gave a special touch to Mexican cuisine thereby gaining world recognition and popularity with unique dishes and delicious desserts which you will find throughout the city.

The presence of people from all walks of life and from all parts of not only the country but also the world makes Mexico City a place where cuisine from everywhere can be enjoyed. Many French, Italian, Japanese and Chinese restaurants are ranked as first-world class. The city also offers traditional Mexican dishes such as chile en nogada (hot pepper in nut and spice sauce), mole de olla (mole casserole), roasted meat, mole poblano (Pueblan mole), pozole (young corn, meat and chili stew), birria (goat or mutton stew), pancita (beef offal), tortilla soup and other Mexican tidbits including tacos, tamales, quesadillas (turnover pie), gorditas (fried cornmeal paste), sopes (large fried tortilla eaten with meat, onion, cheese, etc.), pambazo (fried green-or-red sauce dipped bread stuffed with sausages and Irish potatoes) and many more delicacies.

Popular drinks include atole (corn-based porridge), rompope (rum, egg, milk, sugar and spice), tequila, pulque, mezcal and fruit juices.

Sweets in Mexico include churros (crullers), macaroons, cotton candies, merengues, candied peanut bars, nougats, crystallized fruit, Wmilk candies, wafers and ates.

As surely you will notice, food in Mexico City is a reflection of the mixture of many culinary traditions.