Mexican Food Walking Tour

Tacos al pastor are a staple of Mexican street food, originating from the influence of Lebanese immigrants in Mexico. The main ingredient is marinated pork, which is seasoned with a vibrant blend of dried chiles, achiote paste, pineapple juice, vinegar, and spices. The pork is traditionally cooked on a vertical spit (similar to shawarma) and shaved onto small corn tortillas. Toppings typically include chopped onions, cilantro, fresh pineapple, and a squeeze of lime.

Mexican chilies are fundamental to the cuisine, offering diverse flavors from mild (Poblano, Guajillo) to fiery (Habanero, Chiltepin) and are used fresh, dried, or smoked, forming staples like Ancho (dried Poblano), Chipotle (smoked Jalapeño), and bright Habanero for salsas, moles, and countless dishes, embodying the saying, “Sin chile, no hay comida” (“Without chillies, there is no food”). 

Tortas ahogadas are made with birote bread, characteristic of the region. Specifically, they are made with birote salado (Mexican sourdough bread), which has a thick, crunchy crust and softer interior, which is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving (which usually happens if using bolillo), so it is crunchy and moist at the same time.

Tamales are made by spreading a dough called masa (corn dough) onto corn husks, filling them with ingredients such as shredded pork in red chili sauce, chicken with green salsa, cheese, or sweet fillings like raisins and cinnamon. The tamales are then wrapped and steamed until the masa becomes tender and aromatic. Tamales are often enjoyed during holidays and special occasions.

Birria is a traditional Mexican stew, originally from Jalisco, made with marinated meat (goat, beef or lamb) in a chili and spice marinade, cooked slowly until the meat falls apart and served in tacos or with its broth ( consommé ).Although traditionally made with goat or lamb, beef birria is very popular, and is served in “birrierías” as a festive or everyday dish, with a preparation that varies between dry for tacos or brothy as a soup .