I want to concentrate on one sense specifically here, namely taste; if you are a foodie, you’ll know the value of condiments: here are a few authentic and traditional Mexican staples not to be missed! If you’re lucky to be going on one of the many Mexican cruises stopping off in beautiful Mexico, prepare to feast on these delights every day.
Firstly, the Salsas
Mexico is a salsa paradise, but it’s easy to miss out on these flavourful condiments out of…the fear of chillies! Although justified in this country, this fear is superfluous when it comes to particular traditional salsas which will greatly enrich your foodie experience. Remember, when in doubt or steaming out of the ears go for the sour cream…
Salsa verde (green salsa) is one of my very favourite Mexican salsas, and sadly is tough to get in Australia, as its main component, the green tomatillo, is not readily available. Think of it as a cooked green tomato salsa, which is fairly mild, and the other ingredients include cilantro, garlic, onions and serrano chillies. It is fabulous with totopos, or the real, handmade corn tortilla chips. The latter also goes for the red version - salsa roja, or roasted red salsa – which has the same ingredients except for red tomatoes and the serrano chilli amount also tends to be higher, making this the hotter option. Variations of this one include salsa ranchera and salsa taquera, which tend to be hotter and may use different types of chillies.
Pico de gallo (rooster’s beak salsa) is the most well known fresh chunky salsa we associate with Mexico. Chockfull of diced tomatoes, onions, jalapeños, lime juice and cilantro, it is great on, well, everything!
Mole is the big mystery salsa for visitors, and there are too many kinds to mention here, but the basic one includes cooking chocolate, chillies, tamarind, stock and ingredients as above . It is usually served with chicken and meat dishes and the hotness varies, but is usually around medium.
Needless to say, another Mexican staple to be ordered extra with absolutely all of your dishes is guacamole. This amazing fresh and healthy (good omega fats!) avocado dip is of course well known in the west, but tends to lose some of its simplicity in the export: it is traditionally made only with some diced onion and a dash of lime juice plus salt, and sometimes a little fresh coriander.
Most dishes will come with a side of frijoles (delicious refried beans) and sour cream, as well as one or two salsas of your choice. Hopefully, you’re getting more excited about your trip by the word!
Dulces or Desserts: Paradise for Caramel Lovers
Pastel Tres Leches (“three milks” cake) is a rather indulgent layered cake, made using three forms of milk (evaporated, condensed and heavy cream) – it is moist, creamy and slightly caramellicious. Enough said. If caramel is your flavour of choice, go for the traditional flan (custardy crème caramel), with the sweet caramel sauce oozing on top...Cajeta deserves a special mention: it’s a caramel sauce similar to the South American dulce de leche, except the flavour has a local subtlety difficult to explain. My point is, if you see anything offered with this sauce, like churros for example, go for it! Also comes in a harder variety, in form of cakes as well. A highbrow option are the crepas de cajeta y naranja (crepes with caramel and orange sauce), inflamed in front of your very eyes. Spectacular in more ways than one!
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