14-Day Mexico
Itinerary

Tacos al Pastor

Mexico City's greatest street food and one of the world's most perfect portable meals — pork marinated in dried chillies, achiote and pineapple, stacked on a vertical spit (trompo) of Lebanese origin introduced by Syrian immigrants in the 1930s, shaved off with a knife onto a small doubled corn tortilla with raw onion, coriander and a pineapple sliver; the Surquillo and El Huequito stands are legendary.

Mole Negro

Mexico's most complex sauce and its most revered culinary achievement — over 30 ingredients including mulato, ancho and pasilla negro dried chillies, Mexican chocolate, plantain, raisins, tomato, charred tortilla and spices toasted, soaked and ground into a paste, then simmered for hours; poured over turkey or chicken; a UNESCO Intangible Cultural Heritage of Oaxacan cuisine.

Chiles en Nogada

Mexico's most patriotic dish — a poblano chile stuffed with picadillo (minced pork and dried fruits) topped with a walnut cream sauce (nogada), pomegranate seeds and flat-leaf parsley; the white sauce, red pomegranate and green parsley mirror the Mexican flag; only available in August and September when the walnuts are fresh and the pomegranate in season.

Tamales

Mexico's ancient corn-dough parcel — masa (nixtamalised corn dough) spread on a soaked corn husk or banana leaf, filled with mole, pork, cheese, rajas or beans, folded and steamed until the masa sets into a soft, corn-flavoured envelope; prepared in enormous quantities for Christmas Eve (the tamalada family ritual); over 500 regional varieties documented across Mexico.

Pozole

Mexico's pre-Columbian ceremonial soup — large hominy corn (giant maize kernels treated with lime to open the hull) simmered for hours with pork head and shoulder in a broth seasoned with dried chillies; served with a spread of tostadas, shredded cabbage, radish, oregano, lime and chilli; the red (rojo), white (blanco) and green (verde) versions are each regional points of pride.

Enchiladas

Mexico City's quintessential home cooking — corn tortillas dipped in chilli sauce (salsa roja or verde), quickly fried and filled with chicken, cheese or potato, rolled and arranged in a dish, drenched in more sauce and topped with crema, crumbled cheese, onion and coriander; the sauce must be made from rehydrated dried chillies; a tinned-sauce version is an affront.