Guacamole everyday keeps the doctor away?

First things first

I know some of you are patiently waiting to read my new travel tales, and I am working on it I assure you, but until I find the time whilst not on a sickly bus journey here’s a little something to whet your appetite, literally. 

Mexico - the word instantly conjures up images of sombreros, cacti and, if you’re anything like me, Mexican food. It’s an iconic cuisine made famous all over the world by establishments such as Taco Bell, Wahaca and Chimichangas. Known for its chilli content I was concerned I may be violating my sensitive tastebuds on this trip but infact I have found this not to be the case at all. 

All traditional Mexican food, I’ve realised, is a combination of the same ingredients - corn tortillas, black beans, cheese, some form of fried meat (usually chicken or kebab style pork) avocado and salad (tomato, onion, cabbage et al) - with chilli sauce served on the side (thank goodness). The different names of dishes refer to the way the tortilla is cooked or presented and occasionally indicate a particularly imperative ingredient. The following list is by no means exhaustive but an example of the meanings I’ve learnt so far.  

Tacos - contrary to common belief - are mini soft tortillas with ingredients placed on top ready for you to fold and eat. 

Empanadas - stuffed, folded and then deep fruied

Quesadillas  - fried, stuffed with cheese (queso) and folded Enfijoladas - drenched in black bean (frijoles) sauce

Enchiladas - baked in various mole sauces (my favourite being dark chocolate but can also include chilli) 

Fajitas - served as separate ingredients ready for you to assemble (pretty uncommon on my trip so far) 

Tostadas - crispy toasted tortillas with ingredients smeared on top 

Tlayudas - giant version of a tostada, specific to Oaxaca

Tamales - boiled in a banana leaf #soggy

Whether the food comes hot or cold is still a mystery to me and in most cases the form of tortilla may still vary depending not only on name of dish but on region and even specific location. There are ofcourse a few exceptions to my rule including burritos whose rolled tortillas are filled with additional rice - a non-native ingredient introduced by the Spanish, and tortas, which I often hopefully mistranslate to be cake but are in fact just white bread baps filled with a variety of aforementioned ingredients. Mexican menus are simply a minefield of potential mix ups and it’s best just not to have any preconceived expectations of what might appear before you. Picture menus can be helpful but best not to rely on those too much either! 

One thing I can be sure of is that guacamole (which I’m eating as if it is going out of fashion) always comes with abundant nachos which I have twice been caught out by as I order ‘papas fritas’ to dip into my guac only to find I am suddenly unintentionally carb-loading. I have discovered a love of hibiscus water, which I’m sure I love because they add large quantities of sugar to it, and the traditional Mexican version of ice cream - ‘Nieves’ - literally meaning snow, that is somewhere between a sorbet and a slush puppy and comes in a variety of natural flavours including my favourite ‘tuna’ - not the fish but the flesh of the prickly pear. Yum!!