Mexican Classics

Mexican Pozole Dish
Mexican Pozole soup made with white large corn, pork, chicken, oregano and chili. With sideinngs like avocado, pork grinds, raw onion and lime.

Mexico has been among the world’s most famous holiday destination since long, while its food and sunshine are some of the other great fascination for the tourists who visit the place in thousands every year. If you are either planning a trip to Mexico in near future or are already there for some time, make sure you experience the best Mexican tastes by trying  world famous authentic Mexican food.


This immensely popular conventional breakfast dish of Mexico is based on slightly fried corn tortillas that are cut into quarters and then topped with either green or red salsa. If you love spices, go for the red one. Fried or scrambles eggs and pulled chicken are generally added on the top along with cream and cheese. This dish is often served with refried beans, which gives it a healthy dose as well.


As per one of the anthropologists, this pre-Hispanic soup was once used as a component of ritual sacrifices.  These days pork, chicken and vegetable made pozole editions are readily made and you will find lots of variety in your surroundings.  Cooked with hominy corns along with lots of Mexican classic spices and herbs, this dish is classically stewed for hours, or often overnight. Once it is ready to serve, radish, lettuce, chili, lime and onions are placed on top.

Tacos al pastor

This traditional Mexican dish is one of the most admirable varieties of tacos, having origins dating back to 1920s and 1930s and the arrival of Syrian and Lebanese immigrants to Mexico. To develop tacos al pastor, which means “in the style of shepherd”, the fine strips of pork are cut off a pit are layered on corn tortillas and served with coriander leaves, onions and pineapple slices for serving. It is the Mexican dish that had various regional flavors apart from Mexican spices.


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