Mexican cuisine is well known for its daring, hot food , tangy  flavor, decoration and the variety of spices that are added to each meal.  

Tortillas can be considered the staple food of ordinary Mexicans - they can be made of flour or maize and is usually served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

Frijoles (beans). a good source of protein, are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.

Chilies are eaten in all shapes, colours and sizes in a hundred different ways. I once went to a small restaurant in Mexico, just across the border from Texas and the restaurant served 3 different kinds of chilli sauce (salsa) with with tortillas as the starter – the flavours were amazing, and hot, really hot!  

Guacamole is very well known around the world – made with mashed avocado with onions, chilies and coriander – then served as a dip or as a garnish.

Some popular foods include Ceviche - Raw fish marinated in lime juice, often in a chopped salad, Chiles Renellos - Large Poblano chilies stuffed with cheese or spicy meat (picadillo); The chilies are mild, though the sauce may not be; Enchiladas - Tortillas coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are often fairly mild. Enchiladas suizas are topped with sour cream; Quesadillas - Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy; Mole sauce - A wonderful rich sauce made with the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is often served over chicken, though turkey is more traditional; Pipían sauce - Another of Oaxaca’s specialties, pipían sauce is green and made from pumpkin seeds. It is often served over chicken; Poc Chuc - Another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices;  Pollo Pibil - A Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves; Tacos - Tortillas fried until they are crispy and served with various fillings; Tamales -  Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed; Tortas - Mexican sandwiches, often large rolls with generous fillings; Tostadas - Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.

Mexican cuisine is well known for its daring, hot food , tangy  flavor, decoration and the variety of spices that are added to each meal.  

Tortillas can be considered the staple food of ordinary Mexicans - they can be made of flour or maize and is usually served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

Frijoles (beans). a good source of protein, are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.

Chilies are eaten in all shapes, colours and sizes in a hundred different ways. I once went to a small restaurant in Mexico, just across the border from Texas and the restaurant served 3 different kinds of chilli sauce (salsa) with with tortillas as the starter – the flavours were amazing, and hot, really hot!  

Guacamole is very well known around the world – made with mashed avocado with onions, chilies and coriander – then served as a dip or as a garnish.

Some popular foods include Ceviche - Raw fish marinated in lime juice, often in a chopped salad, Chiles Renellos - Large Poblano chilies stuffed with cheese or spicy meat (picadillo); The chilies are mild, though the sauce may not be; Enchiladas - Tortillas coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are often fairly mild. Enchiladas suizas are topped with sour cream; Quesadillas - Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy; Mole sauce - A wonderful rich sauce made with the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is often served over chicken, though turkey is more traditional; Pipían sauce - Another of Oaxaca’s specialties, pipían sauce is green and made from pumpkin seeds. It is often served over chicken; Poc Chuc - Another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices;  Pollo Pibil - A Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves; Tacos - Tortillas fried until they are crispy and served with various fillings; Tamales -  Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed; Tortas - Mexican sandwiches, often large rolls with generous fillings; Tostadas - Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.