: Herbal-based distilled spirit made from an herb native to Baja Californiaand the State of Sinaloa; reputed to be an aphrodisiac.
(Shta-ben-TUNE): Subtle anise-flavoured, honey based liquor made inthe Yucatán region.
The ubiquitous Coke and Pepsi are almost everywhere, but try local beverages like
(non-alcoholic). Mineral waters (plain or flavoured)from
agua fresca de flor de jamaica
are delicious native drinks.
You might be missing something special if you order the typicalAmerican breakfast in Mexico. Be adventurous and try
(a fried eggserved on a fried tortilla smothered in spicy salsa),
huevos a la mexicana
(scrambledeggs with salsa),
(tortillas cooked in a green tomato sauce and served withchicken, cheese and cream), or
huevos con machaca
(scrambled eggs with dried beef).Try a
café de olla
(coffee with cinnamon and dark brown sugar) instead of regular coffee-it`s delicious.
, these dishes feature complexingredients and preparation techniques. They often come from century-old recipes thatdate back to the arrival of Cortés. Some of the more savory dishes include
(ahominy and pork soup),
(a delicious, dark brown sauce made from over 30ingredients, served over chicken or turkey),
(corn meal stuffed with meat, cheeseor vegetable and steamed in corn or banana husks),
(a hearty tripe stew greatfor hangovers, known in Mexico as unacruda
Breads,Tortillas and Sandwiches:
Bread at a restaurant usually means a
, a delicious French-style roll. Surprisingly, itcan be difficult to find tortillas at some resort-area restaurants! Tasty sandwiches, knownas
, are Mexico's answer to the hamburger.
, seafood is abundant and deliciously prepared. Try
camarones al mojo de ajo
(shrimp grilled in garlic and butter),
filete de pescado
(fishfilet prepared in numerous fashions, with and without sauce),
(an appetiser of conch or fish marinated in lime juice with onion, garlic, chile, and tomato).
Top off your meal with one of these favourite
pastel de queso
(light, Mexican cheese cake),or
The Bread Baker:
In Oaxaca, Mexico, the market called
Mercado 20 de Noviembre
lies across the street on the south side of the more famous Mercado Juárez, which islocated near the main plaza, where all the tourists gather. Mercado Juárez mostly sellsfruits, vegetables, and handicraft, but Mercado 20 de Noviembre consists mostly of
offering cheap prepared food and stalls selling locally baked bread. One breadstall stands next to the other, and as I wander among them I gain the impression thatamong the breads of each stall there is always at least one bread unique to just that stallalone. I pause before the stall pictured to the left. Here basketball-size, glazed, tan-colored loafs are packaged in clear plastic bags. Inside each bag there is this printed label:The label declares this to be "Delfinita Bread," a product of Oaxaca; the words
pan con yemas de huevo
mean "bread made with egg yolk." The slogan
De lo bueno lo mejor
means, "From what's good comes the best." The label further says that more informationis available at Stalls #123 and #124 in Mercado 20 de Noviembre. As I'm admiring the
641.5 K.Rajshekhar. November- 04. No.13(02) BSc H& HA. Page 3 of 10