1. PozolePozole is a very rich pork stew prepared with a corn similar to hominy, usually served with lettuce, thinly sliced radish, lime juice, dried oregano and chili flakes. Recipes vary depending on where you are in the country - in fact, Mexicans say that there are as many pozole recipes as there are Mexican grandmothers! Red pozole, green pozole and white pozole are the most popular variations of the dish, which originate from Jalisco, Chiapas and Guerrero respectively. The stew's color comes from the mix of spices and chilies added to each one. Toppings also vary and range from pork crackling, avocado and sardines, to dried shrimp, raw eggs and a shot of mezcal.
2. PambazosThese red-tinted sandwiches get their name from the bread they are made with. Pambazos are a soft white bun traditionally dipped in a sauce of non-spicy chilies, which gives them their characteristic color and flavor. They are most commonly stuffed with chorizo, potatoes, lettuce, cream, grated cheese and salsa.
3. Chiles en NogadaChiles en Nogada (whose literal translation would be chilies in walnut sauce) is one of the most Baroque, patriotic, and visually appealing dishes of Mexican cuisine. This dish is prepared with many ingredients that are only available at the very end of summer. Apples, pears, and more importantly, walnuts and pomegranates. A grilled and peeled Poblano pepper is stuffed with a mix of sweet and savory ingredients such as minced pork and beef, onion, tomato, pine nut, apples and a certain kind of cactus called Biznaga in its candied form. The chili then is covered with a creamy walnut sauce and topped with pomegranate seeds and occasionally a few parsley leaves.
4. TostadasTostadas are flat(ish), crispy corn tortillas. They can be served as an accompaniment to a main dish such as Pozole and Birria, but may also be a stand-alone dish when topped with different items ranging from a smudge of refried beans, shredded chicken, lettuce, cream, and salsa, to fresh seafood and pickled beef cartilage.
5. Aguas FrescasEven though their literal translation is “fresh water,” aguas frescas are water blended with fruit or tea to produce a refreshing flavored water that is lighter then a juice. The two most common agua frescas are Horchata and Jamaica: Horchata is a rice milk drink flavored with sugar, cinnamon and a hint of vanilla and Jamaica is a hibiscus flower infusion mixed with sugar. Not to worry if those flavors don’t entice you - you’ll find them in every flavor imaginable!
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