A poster on my Mexicans culinary adventure

My Mexican Culinary Adventure

Baja California Sur is a state that has grown rapidly. In the last 30 years, the population has increased by 1,000%, and it continues to do so as tourism booms. People from across Mexico are moving here for job opportunities and bringing their families and food cultures with them. Especially in the Los Cabos area, you will see food from all over Mexico, making it a great place to start your Mexican culinary adventure. If you love Mexican food or are just curious about trying different things, you have come to the right place.

Popular Tacos

There are countless types of tacos around Mexico, so it’s impossible to list them all. I hope this will help you order some delicious tacos on your next trip to Mexico.

  • Pastor:
    Among Mexico’s most exported taco varieties, pastor tacos take the lead. They consist of marinated pork, typically prepared on a shawarma-style spit. For the finest pastor tacos, coal cooking is essential, resulting in an appealing orange hue during the process. Served on a fresh corn tortilla and adorned with a slice of pineapple and finely chopped cilantro, this creation epitomizes one of Mexico’s most iconic culinary delights.
  • Carne Asada:

    Carne asada reigns as a highly favored taco style in Baja California Sur. This dish involves grilling steak, which is then expertly sliced into strips or bite-sized portions. The ultimate pleasure lies in savoring it within a freshly made flour tortilla, complemented by zesty salsa and creamy guacamole toppings.

  • Callo:

    Callo means scallop. This is an ordinary taco filling at seafood restaurants around Baja California Sur. It is either grilled or lightly battered and fried.

  • Camaron:

    Camaron is the Spanish word for shrimp. Shrimp tacos are usually available battered and fried or grilled.

  • Pescado:

    Pescado is the Spanish word for fish that you are going to eat (pez is the word for a fish that is still alive, kind of like how we say cow and beef). There are many different ways that you’ll see fish available in tacos. It is available battered and fried or grilled. You may also see it on the menu as smoked (ahumado). You may also see it as dried (seco or machaca). You will see a smoked fish taco on almost every menu around Baja California Sur is marlin ahumado.

  • A la plancha versus capeado:

    Upon visiting a seafood taco eatery, these terms will catch your eye on the menu. Opt for “a la plancha” if you desire your fish or shrimp taco to be grilled. Alternatively, choose “capeado” for a battered and fried rendition.

  • Lengua (and Cabeza tacos in general):

    Lengua, translating to “tongue,” is a key ingredient in Mexico’s lengua tacos, predominantly featuring cow’s tongue. These tacos may be grilled for a smoky touch, or they might appear as part of a guisado, a flavorful stew. On the other hand, cabeza or head tacos hold immense popularity across Mexico. Whether on a culinary expedition or at a neighborhood taco joint, you’re likely to encounter them. Typically, the meat is steam-cooked, rendering it exceptionally tender and succulent.

A few more popular Mexican dishes:

Chilaquiles are the most popular breakfast in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green sauce, topped with shredded chicken, chorizo, shredded beef, and scrambled or sunny side up eggs. It is topped with fresh cheese, coriander, and sliced onion and is served with fried beans on the side. So good!!

Machaca

This is one of the most popular dishes on the northern side of México.  Machaca is very versatile; you can eat it in a taco, a stuffed burrito, flautas, or just a stew with some tortillas, beans, or rice on the side. This dish is simply a shredded version of dried beef with proper seasoning. It’s delicious!

Pozole

Pozole, a classic dish in Mexican cuisine, is a traditional soup or stew. It boasts chicken or turkey as its main protein and can be enhanced with a medley of flavors and textures. Shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa, and limes can all serve as delightful seasonings and garnishes. This dish epitomizes comfort food at its finest!

Camarones a la Diabla

One of Mexico’s deeply rooted traditions is observed during Lent, a period when seafood often supplants meat in meals. An emblematic dish during this season is Camarones a la Diabla. It boasts a fiery preparation, featuring a blend of guajillo, chipotle, and arbol chilies that imparts intense spiciness.

Guacamole con Chapulines

From the state of Oaxaca and México City.  It is the perfect combination of creamy avocado and crispy, acidic grasshopper. “Apparently,” they are delicious and very nutritious as grasshoppers have a high protein content. They are a surprising treat, marinated with salt and garlic, then sautéed on the grill until they turn reddish and crispy. When it comes to “meats,” I have a hard time and couldn’t try this one, but I have heard they are delicious!

Aztec Soup

Is an excellent classic of Mexican cuisine, made with strips of fried tortillas topped with chicken broth, tomato, pepper, garlic, and onion, scented with epazote and coriander topped with cheese, avocado, and sour cream. AKA Tortilla Soup (good for the sole)

I would love to hear about your culinary experiences in Cabo; if you have one to share, please drop me a line.

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Until then,