The Basics

Tortillas The staple food of generations of ordinary Mexicans,tortillas can be made of flour or maize. Often 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, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.






• Chilies In general, the bigger the chili,the milder the flavor.Large Poblano chilies are stuffed and served as a main course,the small habanero is ferociously hot. To ask if a dish is spicy,say 'es picante?'-though hotel menus will often specify dishes that might offend tourist palates



• Guacamola Avocado mashed with onions,chilies and cilantro.Served as a dip or as a garnish.





• Salsa A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes,onion,chili and cilantro served on your table as a relish or a dip.Beware of 'salsa habanero'in innocuous bottles like small jars of ketchup and always try just a little salsa first as a precaution.



• Tequila This infamous spirit is most commonly served to tourists in the form of a margarita-mixed with lime juice in salt-rimmed glasses.It is actually derived from the maguey plant- a spiky bush often seen growing in fields.Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle- the worm should be eaten when the bottle is finished!