I’ve always had a fondness for Mexican food and it was one of the primary reasons why I decided to go to Mexico. I knew that Toronto had less than authentic Mexican food, but I was still surprised by the delights and not-so-delights awaiting me there. I discovered that:
I don’t like corn tortillas. They are too starchy, chewy and bland.
Mexicans really love ice cream. Consequently, the quality there is high.
Mexican chocolate is gross, gross, gross. It’s extremely granular and leaves a thick paste in the mouth after eating.
Corn on the cob slathered with butter, cheese, chili flakes and lime juice is not appetizing!
Tortas, tostadas and tortilla soup are addictive.
Most Mexican meals are based around tortillas, beans, meat and veggies. The toppings or the way the tortilla is prepared seem to determine when one dish is given a different name from another. In the end, almost all antojitos tasted the same to me although I’m sure Mexicans would beg to differ. When we were in Tulum, my friend and I frequented a restaurant, El Rincon, which served antojitos. On the menu, salbutes and panuchos were listed. The description didn’t tell me much so I asked the waiter, a Ray Romano lookalike, if they were similar. “No, muy differentes!” is what I was told. When I asked how it was “muy differentes”, he said panuchos have beans while salbutes do not.
Mexico City was a disappointment for food. Oaxaca had delicious and interesting food. San Cristobal had more international restaurants than local ones. The food got better as we inched towards the Yucatan, save one bad meal in Campeche (see below). The food at the beginning of our trip was pretty bland.
Here is a list of foods I tried/saw in Mexico:
Other foods tried but not photographed by me: tortilla with red sauce (which is actually yellow), tortilla with flowers, fresh trout with rice and veggies (yum!), chile relleno (stuffed chili pepper), quesadilla (with nothing else but cheese, yuck), Oaxacan-style tamal with mole sauce, Yucatan-style tamal with chicken, Tejate (a disgusting corn drink), wafer with nutella and delicious fruit shakes.
I left Mexico with a fondness for tortas, tostadas, tortilla soup and a very full belly.