Mexican Cuisines for the First Time Eaters

 First times are always exceptional! 

When it comes to Mexican food, you might have to be picky because Mexican cuisine is not just about tacos, but there are a variety of options to choose from. For instance, for light munching, you can try tacos with the filling of your choice, which is a popular Mexican dish.  

You can make your fusion in Mexican cuisines, like having your taco with beef, chicken, or bean filling. 

Similarly, you can try a burrito, which you can have for breakfast or lunch. Just like tacos, you can also have burritos with the fillings of beef, beans, and chicken.  

Guacamole is a famous dip you must try when you go for Mexican cuisine. It is made of avocado, which is super healthy and delicious. 

If you want to eat Mexican food items for the first time, visit LaVista, the best Mexican restaurant in Hong Kong.   

Mexican Cuisines You Must Try being a Mexican food Virgin 

Chilaquiles 

Classic Mexican breakfast is slightly different from cornflakes, waffles or pancakes!  

Chilaquiles is the most famous breakfast among all the Mexican restaurants in Hong Kong.  

Made with triangular pieces of fried or toasted corn tortilla, also known as totopos, drenched in a red or green hot sauce, garnished with shredded chicken, chorizo, shredded beef, or sunny side up egg.  

It is further garnished with fresh cheese, coriander, and sliced onion and is served with fried beans on the side. 

Pozole 

This is an antique recipe for meat soup/stew in which pork, chicken or vegetables are steamed with hominy corn, herbs, and spices. It is garnished on top with a bit of lime, chili, onion, radishes, and shredded lettuce.  

This dish will feel very homely and filling! 

Tacos 

We all know tacos, being a Mexican or not, we have tried or heard about tacos, and we love all forms of it. 

Tacos are edible covers made of corn or wheat flour and shaped like a shell that can be folded or rolled to hold the stuffing.  

Soft tacos (tortillas) are like pancakes, while hard tacos (tostadas) are fried hard into a bowl-shaped shell or U-shape to make easy finger food. 

Taco fillings can be of your choice, and you can pick anything from minced beef, chicken or pork, seafood, vegetables, or cheese.  

All of them will be garnished the same with guacamole, salsa, chili peppers, cilantro, tomatoes, onion, and lettuce.  

One of Mexico’s most classic dishes is Tacos al Pastor, made of corn tortillas wrapped with shredded pork cooked donor-kebab-style upright rotisserie. Onions, coriander leaves, and pineapple are added, and then the taco is rolled for feasting. 

Burritos 

Burritos are very identical to soft tacos. Regardless, the soft corn taco or tortilla is wrapped around the filling to ultimately hold the contents, creating the most popular dish for workers to eat while still working. 

Burritos are not only loved by Mexicans but it is widely popular in America and now it is the most loved Mexican food in Hong Kong.  

Elote 

Most loved street food in Puerta Vallarta and other Mexican cities, elote is sweet corn, and it is boiled or grilled and served on a wooden skewer for comfortable eating. The corn is flavored with salt, chili powder, lime juice, and butter and served with sour cream for dipping.  

It is the greatest snack of all time.  

Enchiladas 

Mexican enchiladas are corn tortillas rolled roughly with a choice of meat, fish, cheese, beans, and vegetables, then covered with a chili pepper salsa.  

This is fast food made dipped in hot sauce, filled with mixed stews, vegetables or proteins, relying on the taste.  

Mole 

Mole is a creamy sauce made by poaching peppers over low heat for a long time. Mole poblano is a typical example, served with chicken or turkey to add flavor and crunch.  

Guacamole is often served with tortilla chips or as a bland side dish to complement spicy dishes.   

In Mexico, there are seven different types of the mole; you should try each one.  

Chiles en Nogada 

Chiles en Nogada is a very patriotic Mexican dish as it includes three colors of the Mexican flag. Green comes from mild peppers, filled with shredded spicy meat and fruits, including diced apples, pears, and peaches.  

The dish is topped with a white cream walnut sauce and sprinkled with tangy pomegranate seeds to complete the trio of red, green and white colors. It is the most dominant pomegranate season from September through January.  

Aguachile (Chili Water) 

This is a familiar dish of the western coast region in Mexico, especially Sinaloa. It is said that pre-Hispanic cultures mix dry meat with water and chilies. 

In 1970, they substituted meat with raw shrimp and counted other ingredients like lime juice, cucumber, coriander, red onion, avocado, salt, and pepper.  

Ceviche 

In Peru, ceviche is part of South and Central American culture. The basics include raw fish, onion, tomato, chilies, coriander, and lemon. The most commonly used proteins are fish, shrimp, clam, octopus, crab, or snail.  

Birria de Chivo (Goat Stew) 

This dish is spiced with a preparation based on chili, seasonings, and salt types from Jalisco. A tomato-based gravy is crafted with the juices from cooking, called consommé.  

Birria was initially made with goat, but lamb, mutton, pork, chicken, veal, beef, or fish can also be used.  

Some berries are also cooked overheated in covered pots, with the lid sometimes sealed with corn dough. Baked birrias are called tatemadas.  

Buen proves Cho from La Vista, a prominent Mexican restaurant in Hong Kong!