Photo souvenir Mexican Fiesta with Peter Kuruvita

1
MEXICAN
17MARCH-01APRIL2015
FIESTA
with
PETER KURUVITA

32
As local representative for World Expeditions, we are happy to send you warm greetings from Mexico. We
hope you will never forget the cooking classes you had with indigenous señoras as well as with renowned
Mexican chefs; the dancing on Mariachi music; the interaction with local people; the encounters with nature;
the visits to world-famous archaeological sites; and that cocktail on a Caribbean beach. It was an adventure
of the senses that can only be understood by experiencing it. To help you to cherish your memories, we
created a special photo album for you with a selection of the best pictures taken by us and local operators,
together with our warm greetings.
Greetings
from mexico

54
Arrival at Gran Hotel Mexico City. We enjoyed a welcome cocktail in a private
salon in the Gran Hotel, with a beautiful view of the Zocalo, a briefing by Pe-
ter Kuruvita and guide Francisco. This meeting was accompanied by some
margaritas and a light introduction to Mexican food, with pambacitos, taqui-
tos de chilorio and guacamole, sopecitos of chicken, ceviche, and brochetas
with ate and cheese.
WELCOME
TO MEXICO CITY!
DAY 1-17 MARCH 2015

76
O
ne of the world’s largest and most exciting cities. With its dis-
tinct mestizo culture, blending native Indian (Nahuatl) and
Spanish heritages, this mega city is the beating heart of the
country. The Americas´ oldest capital has become one of the
most important financial, economic, educational, cultural, gastronomic, and
touristic centres of the world. Mexico City is a mosaic of contrasts but most of
all an experience in which all of Mexico comes together.
O
O
O
mexico city

98
In the morning we took the coach to visit the Central de Abastos. This wholesale market,
the world´s largest of its kind, is where you can literally find all the ingredients that mark the
Mexican cuisine. Accompanied by a talented local chef, Jorge Varela, we explored different
kinds of typical Mexican ingredients.
central
de abastos
DAY 2 - 18 MARCH 2015

1514
We then returned to the historic centre, for a short walking tour including
“The Zocalo”, the heart of the city. We visited the Metropolitan Cathedral, the
Templo Mayor, and made a stop for tacos at “El Huequito”.
HISTORIC CENTRE
DAY 2 - 18 MARCH 2015

1716
We had a little tour around the Market of San Juan, a kaleidoscope of tastes, colours and smells. This mar-
ket is known for its exotic products and for many chefs it is a popular place for shopping fresh ingredients.
Here we tasted a delicious gordita with duck, at chef Jorge Varela´s gastro-boutique.
MERCADO
SAN JUAN
DAY 2 - 18 MARCH 2015

2322
The floating gardens of Xochimilco, one of the most picturesque and colourful areas of Mexico City, and
one of the last remaining vestiges of the old Aztec capital of Tenochtitlán. The floating gardens were
devised around 1000 years ago by the Indians who lived here as a way of making the lakeside marshes
productive and today they still produce the same basic quartet of staple crops: maize, beans, squashes
and chilies. We were poled around the gardens in a brightly decorated ‘trajinera’ . Peter and chef Jorge
Varela prepared a delicious local lunch with the ingredients we bought earlier at the Central de Abastos
and the Market of San Juan:
· Tacos of chicharrón with guacamole and salsa verde molcajeteada
· Esquites
· Salpicón of deer
· Aguas frescas (jamaica)
And this tasty lunch was, of course, accompanied by a bucket of Mexican beer!
xochimilco
DAY 2 - 18 MARCH 2015

3130
In the evening we had a 7-course dinner at one of the world´s best restaurants, Pujol, in the upscale
Polanco district, with some of the most original interpretations of typical Mexican ingredients and dishes.
restaurante pujol
DAY 2 - 18 MARCH 2015

3332
In the early morning, we took off to Teotihuacan. Upon arrival, we saw how Don Toño (the “tlachiquero“)
collects the pulque liquid from the Maguey plant. This liquid is called agua miel, a sap that turns into pul-
que after fermentation. A local family prepared a light breakfast for us (with quesadillas, tlacoyos, atole,
and café de olla).
PULQUE & QUESADILLAS
in teotihuacan
DAY 3 - 19 MARCH 2015

4342
After breakfast we moved to the house of Señor Mario Santos Nieves Rodriguez, a professional barbacoa
vendor. We helped him with the preparation of barbacoa and tambaches teotihuacanos, typical local
dishes that were served later. We also collected nopales and xoconoxtle, also used for our lunch.
culinary secrets
of teotihuacan
DAY 3 - 19 MARCH 2015

5352
After the preparation of our lunch, our dishes went into the oven. In the meantime, we went to visit Teo-
tihuacán, one of the most impressive archaeological sites of the country. We admired (and climbed) the
Pyramids of the Sun and the Moon, the Temple of Quetzalcoatl, visited residences, and walked down the
Avenue of the Dead.
PYRAMIDS OF
teotihuacan
DAY 3 - 19 MARCH 2015

5756
After our visit to the pyramids, we moved back to the house of Señor Mario Santos Nieves Rodriguez, to
enjoy our lunch.
culinary secrets
of teotihuacan
DAY 3 - 19 MARCH 2015

6362
After a little rest we continued to Plaza Garibaldi. We visited the MUTEM (Museum of Tequila and Mezcal).
Upon arrival, we started our “Mexican Fiesta” with a tasting of Tequila, on the terrace with a view over
Plaza Garibaldi. This was followed by an exclusive cocktail workshop, given by by Luis Carlos Iriarte, a
professional mixologist. Each of us prepared three cocktails, based on pure agave. We also tried two
freshly prepared “Tapatian” dishes, carne en su jugo and tortas ahogadas. Finally, we sang along with the
mariachi, met La Catrina, and hit the piñata!
plaza garibaldi
DAY 3 - 19 MARCH 2015

6968
In the morning, departure to Cholula. Once arrived in Cholula, we took a little tour around the historic
centre and visited the local market, together with an anthropologist (expert in the cultural significance of
markets in Mexico).
off to puebla
DAY 4 - 20 MARCH 2015

8584
We were welcomed by Angelica. She let us use the kitchen of her family´s house. With chefs from the
University, accompanied by some students, we prepared a
· 4-course lunch at the patio, with typical dishes from the region:
· Appetizer: Molotes of requeson with rajas rojas, tinga of pork, y huitlacoche (or potatoes with longaniza).
· Soup: Cream soup made of chile poblano
· Main dish: Enchiladas with the world famous mole poblano.
· Dessert: Typical candy from Puebla and Guayaba en dulce de piloncillo.
· Side dishes: Rice, frijoles, bread, avocado, and salsas rojas and verdes

mole poblano
in cholula
DAY 4 - 20 MARCH 2015

9594
After lunch, we headed to Puebla, to explore the beautiful historic centre of the city.

city tour
puebla
DAY 4 - 20 MARCH 2015

101100
In the morning, transfer to Oaxaca. We checked in at the beauti-
ful hotel Quinta Real, located in a monumental ex-convent, in the
heart of Oaxaca. We then went for a walking tour in the historic
downtown of Oaxaca. We met Pilar Cabrera, executive chef and
owner of Restaurant La Olla. She joined us on a visit to Oaxaca´s
most important markets, “20 de Noviembre” and “Benito Juarez”, to
learn more about the essence of Oaxaca´s renowned gastronomy.
continue
to OAXACA
DAY 5 - 21 MARCH 2015

113112
OAXACA
S
oon after the Spanish conquest of Aztec capital Tenochtitlan, the conquis-
tadores arrived in present day Oaxaca. The founding of the city, in colonial
times the most important town of southern Mexico, dates back to 1529.
It is considered one of Mexico’s most beautiful and vibrant colonial cities,
and is surrounded by impressive mountains. Oaxaca’s colourful historic centre has been
well preserved and it has been listed by UNESCO as World Heritage. Fortunately, the
town has also retained many indigenous traditions which can still be seen today. Local
highlights include the Santo Domingo Church, one of the most beautiful examples of
Baroque in Mexico; colourful streets full of galleries, crafts shops, restaurants; and
the typical markets “20 de Noviembre” and “Benito Juarez”. In both of them you can
encounter extraordinary crafts and taste the typical gastronomy from Oaxaca, with for
example the famous moles and “chapulines“.
OAXACAOAXACA
S
S

115114
After the city tour, chef Pilar Cabrera welcomed us at the rooftop terrace of
her cozy restaurant with a mezcal-based welcome cocktail. We learned how
Oaxaca´s Moles are different from the one we tasted the day before in Puebla.
After a general explanation about the preparation and the role of Mole in the
local cuisine, we moved to a private space in the restaurant. Here we tasted
the 7 types of Oaxacan Mole. Before serving each mole, Chef Pilar Cabrera
explained how each mole has its own personality.
the 7 moles
OF OAXACA
DAY 5 - 21 MARCH 2015

121120
rural cuisine
of oaxaca
DAY 6 - 22 MARCH 2015
Departure to the nearby village of Tlalixtac, a Zapotec community in the Valley of Oaxaca,
to learn about the rural cuisine. Here we had the chance to work on a unique local menu,
together with señora Zefe, the lady in charge of the preparation of the meals for local cel-
ebrations and events. On the menu was Sopa de garbanzos, a traditional chickpea soup, pre-
pared with local products, typical for this community; Segueza, a very traditional dish, usually
prepared for religious celebrations in rural zones of Oaxaca, made with tomato, chicken, and
corn; Nicuatole, a sweet dish made with corn as basis; Tejate, a maize and cacao beverage
originating from pre-Hispanic times, still very popular among the indigenous Mixtec and Za-
potec peoples, especially in rural areas.

127126
In the early evening we visited mezcalleria “Los Amantes“. We learned about Oaxaca´s sacred
liquor in this charming little and tasted three different types of artesanal mezcal: mezcal jo-
ven; mezcal añejo; and mezcal tepeztate, made with wild species, aged approximately 20-25
years.

mezcal
DAY 7 - 22 MARCH 2015

129128
We had a typical Oaxacan breakfast at Casa Oaxaca, owned by the
renowned chef Alejandro Ruiz. On the menu was, among others,
pan dulce, fruit, memelitas, empanadas, tamalitos, chilaquiles, and
cafe de olla.
oaxacan breakfast
DAY 7 - 23 MARCH 2015

133132
After breakfast we started our trip to Chiapa de Corzo, in the state of Chiapas. On the way,
we were stopped by teachers from SNTE (National Syndicate for Educational Workers), who
were blocking the highway as a way to ask for a dialogue with the government. It would result
in a long day of waiting and being on the road. Peter, however, showed his talent for impro-
visation and managed to prepare a good meal in a local restaurant.
ROADBLOCKS on
the way TO CHIAPAS
DAY 7 - 23 MARCH 2015

137136
Our return to Oaxaca turned this day into a free day for shopping and ex-
ploring more of Oaxaca´s historic centre. In the late afternoon, flight to Tux-
tla Gutierrez (via Mexico City). Upon arrival, transfer to hotel in San Cristobal
de las Casas for some well-deserved rest.
Flight to chiapas
DAY 8 - 24 MARCH 2015

139138
san cristobal
de las casas
S
anCristobaldelasCasasisoneofMexico’sbest-preservedcolonialtowns,withnarrow
cobblestonestreets,fullofbrightlypaintedhousesandbeautifulchurches.Thetown
islaidoutonagridpatternandcanbeeasilyexploredonfoot.Withitslaid-back,bo-
hemian atmosphere, you can spend hours browsing the shops and artisans’ markets.
The city is situated in a fertile valley surrounded by mountains in the southern state of Chiapas.
Several indigenous groups (descending from the Maya) inhabit the highland villages surrounding
San Cristobal. The indigenous people of Chiapas speak their own language (often in addition to
Spanish), practice their own unique customs and can be identified by their traditional dress.
san cristobal
de las casas
san cristobal
de las casas
S
S

141140
Today we continued our program and visited coffee plantations in Aldama, a small
town located in the highlands of Chiapas. We visited a coffee business operated by
an indigenous cooperative run by local families. After this little tour around the planta-
tions, these proud and traditional Tzotzil people welcomed you in their home for a
chat about the production of their organic coffee and local (culinary) traditions. We
also visited the nearby village of San Juan Chamula, to witness local traditions and to
try a cup of Posh, a local artisanal sugar-cane-based liquor.
coffEE & INDiGENOUS
COMMUNITIES
DAY 9 - 25 MARCH 2015

149148
After visiting these communities we went for a boat ride on the Gri-
jalva River, at the Sumidero Canyon, to admire the geological forma-
tions of the canyon with cliffs that measure up to 1,000 meters (3,280
ft) high, waterfalls, peculiar rock formations, plus the local flora and
fauna. Wildlife was seen on the shores of the river (crocodiles, spider
monkeys, and different species of birds).
natural treasure
of chiapas
DAY 9 - 24 MARCH 2015

157156
We then returned to San Cristobal de las Casas and had dinner at Restaurant Tierra y Cielo,
an award-winning restaurant with outstanding regional cuisine, with traditional local ingre-
dients. Marta Zepeda, the chef of Tierra y Cielo, has been recognised, both nationally and
internationally, as an influential promoter of the regional cuisine of Chiapas. We enjoyed
a selection of some of the restaurant´s most representative dishes and drinks. Dinner was
accompanied by a little demonstration of different methods to prepare coffee.
culinary
chiapas
DAY 9 - 24 MARCH 2015

159158
In the morning, departure to Palenque. Upon arrival, in the afternoon, we visited
the archaeological zone of Palenque. Surrounded by jungle, Palenque is one of the
most important sites of the Mayan World.
mysticpalenque
DAY 10 - 26 MARCH 2015

167166
Today we headed to the coast of Campeche, to Xpicob, a small fishermen´s vil-
lage. Here we prepared a lunch on the beach, including shrimps a la diabla, a sea-
food cocktail, and pan de cazon.
seafood incampeche
DAY 11 - 27 MARCH 2015

175174
After lunch, transfer to the luxurious hacienda-style hotel Uayamon, located near the
city of Campeche. Built in 1700, Hacienda Uayamon reflects the sophistication of a lux-
ury resort with attention to its history and its surrounding natural beauty. The complete
hacienda was reserved exclusively for our group! In the evening we had a regional din-
ner, including a cheese cream soup, chicken breast stuffed with chaya, and ice cream
of chili xcatic.
haciendauayamon
DAY 11 - 27 MARCH 2015

177176
wake up
in the hacienda
DAY 12 - 28 MARCH 2015

181180
It was in Campeche where the Spanish first set foot on Mexican soil. Today, San Fran-
cisco de Campeche is a captivating port full of naval history, baroque Spanish architec-
ture, and aging beauty, definitely one of Mexico’s most photogenic colonial cities. We
had a short walk in the historic centre.

campeche
DAY 12 - 28 MARCH 2015

185184
We continued to Homun, in the State of Yucatan. Some of us had a swim in the Ce-
note of Balmill. And we witnessed a ceremony known as a Jeets’ Lu’um (calming of the
earth), to ask Mother Earth permission to use the land. Local people were invited. They
elaborated a traditional (Yucatec) lunch, including pibes and pozole.

ceremonial welcome
to yucatan
DAY 12 - 28 MARCH 2015

203202
Modern and traditional, impressive colonial architecture, delicious
gastronomy, with a strong influence of Mayan heritage. Merida is the
capitalandlargestcityinYucatanstateandtheculturalandfinancial
capital of the region. It’s a modern, cosmopolitan city with museums,
art galleries, restaurants, shops and boutiques. The city was founded in 1542 by Fran-
cisco de Montejo “El Mozo” (the son), and built on the site of the ancient Maya city
T’ho, meaning “city of five hills”. After the arrival of the Spanish, the ancient city’s
main pyramids were destroyed and their ruins used in the construction of Merida’s
cathedral and other important buildings. The city boasts the second-largest historic
centre in Mexico; only Mexico City’s historic centre is larger. Mérida gets its nickname,
La Ciudad Blanca (The White City), from the predominance of white limestone that
was used as a building material, although locals today will tell you that it also relates
to the cleanliness of the city. As a result of its strong Spanish influence and isolation
from other parts of Mexico, Merida developed a distinct cultural identity. The unique
culture and traditions that you’ll experience while staying in Merida are overwhelm-
ingly apparent in the local dress, language, cuisine and celebrations.
merida
meridamerida

205204
Today started with a visit to the market in the small town of Uman, followed by a visit
to the town of Santa Elena. Once arrived in Santa Elena, we met Don Hernan and his
wife Doña Azaria. Together with Doña Azaria we prepared some of the elements to be
used later for the papadzules.

yucatec classics
DAY 13 - 29 MARCH 2015

213212
Once we had prepared the key elements of the papadzules, we moved to the Haci-
enda Yaxcopoil. This former henequen hacienda was founded in the XVII century. With
more than 11 thousand hectares of land in its heydays, Yaxcopil used to be one of the
region´s most important properties. Its spacious garden formed a nice setting for a pic-
nic. Together with Doña Azaria, we finished the preparation of the papadzules.

yucatec classics
DAY 13 - 29 MARCH 2015

229228
In Merida we watched the preparation of cochinita pibil . We met Señor Walter, a local
vendor of this typical Yucatec dish. In the patio attached to his house, Peter helped to
prepare the pork.
cOCHINITA PIBIL
DAY 13 - 29 MARCH 2015

235234
In the morning we visited Señor Walter´s roadside “local” (restaurant), where the cochi-
nita pibil is served to the local people, and today also to us.
COCHINITA PIBIL FOR
BREAKFAST
DAY 14 - 29 MARCH 2015

237236
At the end of the Early Classic Period, around the year 600 AD, Chichen Itza was one
of the largest and most prominent Maya cities. Nowadays, Chichen Itza is undoubtedly
the best-preserved Maya site on the Yucatan peninsula, and it was recently declared
one of the New Seven Wonders of the World.
world wonder
DAY 14 - 29 MARCH 2015

245244
LOCAL LUNCH EN ROUTE
DAY 14 - 30 MARCH 2015

251250
Today you had a free day in the Riviera Maya. In the evening we enjoyed a final dinner,
at a private space on the beach.
CARIBBEAN SUN &
BEACH
DAY 15 - 31 MARCH 2015

253252
hope to
see you
soon AGAIN!
DAY 16 - 01 abril 2015

255254
hotels
MEXICOCITY
GRANHOTELCIUDADDEMEXICO-03NIGHTS-5*
www.granhoteldelaciudaddemexico.com.mx/de-
fault-en.html
PUEBLA
QUINTAREALPUEBLA-01NIGHT-5*
www.quintareal.com/puebla
OAXACA
QUINTAREALOAXACA-02NIGHTS-5*
www.quintareal.com/oaxaca
CHIAPADECORZO
LACEIBA-01NIGHT-3.5*
www.laceibahotel.com
SANCRISTOBALDELASCASAS
DIEGODEMAZARIEGOS-02NIGHTS-4*
www.diegodemazariegos.com
PALENQUE
VILLAMERCEDESPALENQUE-01NIGHT-4*
www.hotelesvillamercedes.com/english/hotels-in-
chiapas/villa-mercedes-palenque
CAMPECHE
HACIENDAUAYAMON-01NIGHT-specialcategory
www.haciendauayamon.com
MERIDA
CASADELBALAM-02NIGHTS-4*
www.casadelbalam.com
RIVIERAMAYA
DREAMSRIVIERACANCUN-02NIGHTS-5*
www.dreamsresorts.com/riviera-cancun
WHERE DID WE STAY?

257256
TAKE MEXICO HOME
MEXICANCOOKING RECIPES
TAKE MEXICO HOME
MEXICANCOOKING RECIPES

259258
Ingredients:
6 peeled avocados
2 serrano chilies finely chopped
½ cup finely chopped onion
4 chopped coriander branches
4 finely chopped tomatoes without skin and seeds
Salt to taste
Preparation:
With a fork grind the avocados until getting an irregular paste. Add
chili, onion and coriander and mix very well. Now add tomatoes
and season with salt to taste.
GUACAMOLE

261260
Ingredients
50 g dried shrimp
250 gr medium shrimp peeled and deveined
½ kg Tomato
3 cups fresh corn grains or frozen corn
2 dried chiles guajillo
2 oz Tequila
3 tablespoon vegetable oil
20 gr capers
1 ½ garlic clove
¼ medium onion
1 lt water
Pinch of dried oregano
CALDO DE CAMARON
(Shrimp Stock)6 PERSONS
Preparation:
Cook and peel the tomatoes. Toast the dried shrimp and blend shrimp, garlic,
onion, guajillo chili, tomatoes, and capers. Cook the sauce in a pan with oil until
it is perfectly seasoned. Strain it and then add salt, oregano, tequila, and water.
Boil until finding the perfect consistence. Add the corn grains and the peeled
shrimps. Cover and reduce heat to low; let it simmer for another 10 minutes.
Serve.

263262
Ingredients
500 g skirt steak
2 slices bacon, lightly cooked and cut into small pieces
1/2 teaspoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 garlic cloves
1 white onion, sliced thinly
2 tomatoes, sliced into thin slices
2 Jalapenos- de-seeded, sliced thinly
1 green bell pepper, sliced thinly
Tortillas
Cheese
Preparation:
Mix cumin, ground black pepper and salt together. Cut steak into
small pieces and sprinkle spice mixture on steak evenly, set aside.
Dice into small pieces garlic, tomatoes, and cut onion, jalapeno,
and bell pepper into longer thin slices. In a non-stick pan place
steak and diced garlic cover, sauté for 5-7 minutes or until meat is
cooked through. Drain any liquid that has accumulated. Add the
onion, green bell peppers, tomatoes and jalapenos into pan with
steak. Sauté for about another 5 minutes or until veggies are ten-
der. Remove from heat. Cook bacon lightly, not crispy. Set aside
on paper towel and cut into small pieces. Place bacon and cheese
over meat and cover with lid and set aside until melted.
Beef Alambre4-6 PERSONS

265264
Ingredients:
3 cups fresh corn grains
¾ cup sugar
4 tablespoon all purpose flour
5 eggs (yolks and egg whites separated)
1 tablespoon baking powder
125 gr butter
¼ cup peeled and chopped almond
1 teaspoon salt
2 teaspoon powdered sugar
½ cup cream
Preparation:
With mixer machine, blend the butter until thickening; little by little
add sugar, salt and egg yolk (one at a time). Once the ingredients
are perfectly incorporated add flour, almonds and baking powder.
Blend the corn grains with the cream. Add this mixture to the pie
pastry. In a separate bowl, using a hand mixer, whip the egg whites
until glossy and firm and add them to the pastry. In a buttered pan,
pour the mixture and bake in the oven 350° for about 45 minutes
For serving, sprinkle with powdered sugar.
TARTA DE ELOTE6 PERSONS

267266
Ingredients
1 mango or 8 strawberries or 1 watermelon slice
4 lemon juice drops
1 ounce orange juice liquor
3 ounce tequila
3 tablespoon sugar
1 ½ cups crushed ice
Preparation:
Prepare the sugar rim: rub the lemon slice in the glass at a slow
steady pace. If any pulp or seeds get on the rim, remove them.
Turn the glass upside down and dip it firmly in ½ cup of sugar.
Grind the fruit. Blend the lemon juice, the tequila and orange juice
liquor, sugar and crushed ice for 30 seconds. Strain and then serve
in sugar rimmed glass. If you are preparing watermelon margarita
you will need 2 oz of orange liquor.
FRUIT MARGARITA2 PERSONS

269268
mexican
gastronomy
Mexican food is delicious, recognized as World
Heritage, and famous all over the world. But
food in Mexico might differ from the Mexican
food you know from the Mexican restaurant
in your hometown. Maybe it might be difficult
sometimes when you are standing in front of a
typical Mexican taco-stand. What are you going
to order? What are they serving in a real Mexi-
can restaurant? We´ll try to make things clearer.
Browse through this list of typical Mexican food.
It can help you to make your choice.
ALAMBRE
Popular Mexican dish consisting of grilled beef
(but other kinds of meat such as chicken or pork
are also used) topped with chopped bacon, bell
peppers, onions, cheese, salsa and avocado. It is
usually served with freshly made tortillas.
ANTOJITOS
A term covering a wide range of Mexican street
food including tacos, tamales, gorditas, quesadil-
las, elote / esquites, tlacoyos, tlayudas, and tortas
as well as fresh fruit, vegetables, and also bever-
ages and soups .
ARROZCONLECHE
A popular dessert in Mexico, made from rice mixed
with water or milk and other ingredients such as
cinnamon and raisins.

271270
BARBACOA
Barbacoa generally refers to meat, often sheep,
slow-cooked over an open fire, or more tradi-
tionally, in a hole dug in the ground covered
with maguey leaves. The common way of eat-
ing barbacoa is having it served on warm corn
tortillas with salsa for added flavour.
BURRITO
Traditional food from Northern Mexico (but mostly
famous from Tex-Mex food). It consists of a wheat
flour tortilla wrapped or folded into a cylindrical
shape to completely enclose the filling. Mexican
burritos are usually small and thin, often contain-
ing only one or two ingredients such as meat and/
or refried beans.
BIRRIA
Birria is a spicy Mexican meat stew usually made
with goat meat or lamb. Birria is often served dur-
ing festive periods, such as Christmas, New Year’s
Eve, and birthday parties. It is typically served with
corn tortillas, onion, and lime. Originally from
Jalisco, but it is a common dish in many Mexican
restaurants.
CABRITO
Roast goat kid, a regional specialty of the
Northern city of Monterrey.
CARNEENSUJUGO

Beef meat cooked in its own juice prepared
with onion and served with frijoles, a treasure
from Jalisco .
CARNITAS
Literally “little meats“, originating from the
state of Michoacán, Carnitas are made by
braising or simmering pork in oil or preferably
lard until tender. The result is very tender and
juicy meat, which is then typically served with
chopped coriander leaves (cilantro) and diced
onion, salsa, guacamole, tortillas, and refried
beans.

273272
CEVICHE
Popular in coastal regions of Southeast Mexico,
typically made from fresh raw fish. Shrimp, oc-
topus, squid, tuna, and mackerel are popular
bases for Mexican ceviche, apart from fish. The
marinade ingredients include salt, lime, onion,
chili peppers, avocado, and coriander leaves. It
is usually served in cocktail cups with tostadas
or salted crackers. When served in a cup with
tomato sauce, it is called a ceviche cocktail.

CHAPULINES
Grasshoppers, generally to be found in
Oaxaca, which are crisp-fried and then
coated in with a mixture of salt and ground
chilies and served as a snack.
CHICHARRÓN
Chicharrón is fried pork skin and a very popular
ingredient for tacos, since it adds a crunchy tex-
ture and has a subtle taste of its own. You will
also find them spiced and packed, comparable
to potato chips.
CHILAQUILES
A very popular breakfast among Mexicans are
the so-called “chilaquiles”. It is a plate of na-
chos, which are simple tortilla chips, soaked
in either salsa verde or salsa rojo and topped
with cream and cheese. Sometimes they also
add chicken, eggs or meat to the chilaquiles.
CHILEENNOGADA
Traditional dish from Puebla, consisting of pob-
lano chilies filled with picadillo (a mixture usually
containing shredded meat, aromatics, fruits and
spices) topped with a walnut-based cream sauce,
called nogada, and pomegranate seeds, giving
it the three colors of the Mexican flag: green for
the chilies, white for the nut sauce and red for the
pomegranate. The traditional season for making
and eating this dish is August and first half of Sep-
tember, when pomegranates appear in the mar-
kets of Central Mexico and the national indepen-
dence festivities begin.
CHILERELLENO
Originally from the city of Puebla, this dish
consists of a roasted, fresh poblano pepper
(a mild chili pepper named after the city of
Puebla), stuffed with minced meat, coated
with eggs, and often also with melted cheese.

275274
CHURROS
Long, fried-dough pastry, often sold by street
vendors. In Mexico they are usually filled with
dulce de leche or cajeta but also with choco-
late and vanilla.

COCHINITAPIBIL
Traditional Mexican slow-roasted pork dish from
the Yucatán Península. Preparation of traditional
cochinita or puerco pibil involves marinating the
meat in strongly acidic citrus juice, colouring it
with annatto (achiote) seed, and roasting the
meat while it is wrapped in banana leaf. Tradi-
tionally, cochinita pibil was buried in a pit with
a fire at the bottom to roast it. The Mayan word
pibil means “buried”. It can be served as tacos or
on a “torta”.
CONSOMMÉDEPOLLO
A popular type of soup made from richly fla-
voured chicken stock or bouillon that has
been clarified.
EMPANADAS
A baked or fried pastry, usually stuffed with
meat, seafood, cheese, fruit, huitlacoche, and/
or vegetables.
ENCHILADAS
Enchilada is the past participle of “enchilar”, which
means “to top something with salsa”. Therefore en-
chiladas are filled and rolled corn tortillas topped
with Mole, Salsa Verde or Salsa Roja.
ENFRIJOLADAS
Similar to the enchiladas, but with a sauce
of beans (frijoles) instead of sauce made of
chilies.

277276
ESCAMOLES
Ant larvae, a dish native to Central Mexico,
once considered a delicacy by the Aztecs.
Often pan-fried with butter and spices.
ESQUITES
A popular Mexican street snack. The word es-
quites comes from the Nahuatl word ízquitl,
which means “toasted corn”. It is prepared by
boiling the grains of corn in salted water. Then
they are sauteed in butter with onions, chopped
chilies, epazote and salt. It is served hot, in small
cups and topped with varying combinations of
lime juice, chile powder or hot sauce, salt,and
mayonnaise.

FLAN
Flan is a type of milk pudding that is made
of condensed milk, eggs, sugar and cream
cheese. It is, besides rise pudding (“arroz con
leche”), the most popular Mexican dessert and
can be found everywhere.
FLAUTAS
The expression “flauta” is the Spanish word for
flute and arises from its equal form. Similar to ta-
cos, it can be filled with any kind of meat, cheese
and vegetables. Afterwards it is deep fried and
mostly topped with cream, cheese and lettuce.
Sometimes they are also referred to as “Taquitos”
or “Tacos Dorados”.
FRIJOLESREFRITOS
Frijoles refritos is a simple paste of cooked and
mashed beans. It is eaten with almost every
Mexican plate, either as side-dish or as part of
the topping or filling.
GUACAMOLE
A type of salsa, considered one of the most fa-
mous examples of Mexican food. The base of
every guacamole is mashed avocados which are
then, depending on the recipe, mixed with salt,
herbs, spices, vegetables or cream.

279278
GRINGAS
A type of taco, consisting of a flour tortilla filled
with cheese (like a quesadilla), “al pastor” meat
(marinated pork), and pineapple slices.
GORDITAS
Gordita means “little fat one” in Spanish. A gordita
is typically prepared as a thick tortilla made with
corn flour and stuffed with cheese, meat or other
fillings. It is generally fried in a deep wok-shaped
comal or baked on a regular comal.
HUARACHES
A popular dish in Mexico City consisting of a fried
base of dough, with a variety of toppings including
green or red salsa, onions, potato, cilantro, frijoles,
and different kinds of meat. Huaraches are simi-
lar to sopes and simply differ in their form. While
sopes are round and rather small, huaraches are
oval and big.
MACHACA
A traditionally dried meat, spiced beef or pork,
which has been rehydrated and used in the
popular local cuisine of Northern Mexico, often
served with flour tortilla. A very popular break-
fast or brunch dish is machaca with eggs.
MEMELITAS
Thick, fried or toasted tortillas, then topped with
black beans, salsa, shredded cabbage, mole negro,
guacamole and/or cheese. Memelas is the Oaxa-
can local name for the almost identical sopes and
huaraches that are served in other parts of Mexico,
but with different toppings.
MOLE
Mole can be described as a more delicate
type of salsa, which is used as a main com-
ponent of a dish rather than to spice it up. It
can consist of more than 25 ingredients and
sometimes even contains chocolate. Most fa-
mous is the Mole Poblano (from Puebla) and
the seven different types of Mole from Oaxa-
ca: Negro, Rojo, Coloradito, Amarillo, Verde,
Chichilo, Manchamantel

281280
MOLLETES
Slices of bread which are partially hollowed,
filled with frijoles refritos, and topped with
cheese and slices of jalapeño or serrano pep-
pers. It is then grilled in an oven until the cheese
melts. It can be served with salsa or pico de gal-
lo or topped with sliced ham, chorizo, bacon or
mushrooms.

NICUATOLE
A pre-Hispanic gelatinous dessert, made with corn, adding
also milk, sugar and cinnamon.
NOPALES
Prickly pear cactus leaves, usually chopped into pieces
when used in the preparation of local dishes.
PAMBAZO
A Mexican type of white bread. Also the name of
an antojito which is made with this bread dipped
in a red guajillo pepper sauce and filled with pa-
pas con chorizo (potatoes with chorizo).
PANUCHO
Yucatec dish made with a refried tortilla that is
stuffed with refried black beans and topped with
chopped cabbage, pulled chicken or turkey, to-
mato, pickled red onion, avocado, and pickled
jalapeno pepper.
PAPADZULES
Dish from Yucatan of soft, rolled corn tortillas
filled with varying ingredients and topped with
pepitas (pumpkin seeds) and tomato sauce.

283282
PIBES
A Yucatec specialty consisting of chicken
simmered with onion, achiote, vinegar,
bullion and chiles.

PICODEGALLO
Fresh, uncooked salad made from chopped to-
mato, onion, cilantro, fresh serranos (but jalapeños
or habaneros too), salt, and key lime juice. Often
served as a side dish in Mexican restaurants
POCCHUC
One of the signature dishes of Yucatan, con-
sisting of meat, commonly pork, prepared in
citrus marinade and cooked over a grill. Poc
chuc is often served with a side of rice, pick-
led onion, refried beans, and avocado.
POZOLE
A mixture of soup and stew, which can vary
a lot in taste, ingredients, color and look.
Commonly it is prepared with any kind of
meat, dried corn, lettuce, radish and other
seasonal ingredients.
QUESADILLAS
Warmed corn (sometimes flour) tortillas,
often with melted Oaxacan cheese, and
folded to a half moon. “Al gusto” it can be
filled and topped with vegetables, meat
and salsa.
SALBUTE
A typical Yucatec dish of shredded meat
in a tortilla garnished with lettuce, onion,
tomato, and avocado.

285284
SALSA
Salsa is the Spanish word for sauce and gives
the spice and flavor to almost every Mexican
dish. Generally there are two different main
types of salsa: salsa verde and salsa roja. Sal-
sa verde is mostly prepared with green toma-
toes and chilies serranos, while salsa roja is
made of red tomatoes. The taste and the de-
gree of spiciness differ extremely, due to the
differences in preparation and ingredients. It
is recommendable to first try a small quantity
of the salsa, before spicing up the dish to an
uneatable degree!

SEGUEZA
A rural soup typically prepared in Oaxaca´s
indigenous communities, usually for re-
ligious celebrations in rural zones. It is
made with tomato, chicken or pork, chil-
ies, herbs, and corn.
SINCRONIZADAS
Often confused with quesadillas, due to
their resemblance to “quesadillas” sold in
the United States. The main difference be-
tween the real quesadilla and the sincroni-
zadas is the inclusion of ham in the sincron-
izada, while a wheat flour instead of corn
flour is used for the tortilla. The sincroni-
zada is prepared like a sandwich.
SOPADEGARBANZOS
A classic stew of chickpeas and vegetables in
a tomato stock flavored with bacon, chilies
and oregano.
SOPES
The base of sopes is very similar to torti-
llas, which is made of fried corn dough. The
main difference is the thickness. They are
served with frijoles and any kind of meat,
vegetables, cheese and salsa. Don´t con-
fuse the sopes with sopa, which is the word
for “soup.
TACOS
Tacos are small tortillas filled with any kind
of meat, fish, cheese, vegetables and salsa.
They are eaten with the hand. Each region
of Mexico has its own traditional tacos.

287286
TACOSALPASTOR
A popular type of taco containing spiced
pork meat, grilled on a big spear. It is main-
ly served in corn tortillas, garnished with
cut onions, pineapple, cilantro, salsa and
lime juice.
TAMALES This Mexican specialty is sold by venders who
drive through the streets with their tamaleras,
a big pot set on a type of bicycle. The tamales
are made out of masa, the same corn based
dough which is used for tortillas. It is filled
with a variety of different ingredients and
steamed in a banana leaf. Depending on the
filling, it can be enjoyed as a sweet or as a
salty meal.
TAMBACHES
TEOTIHUACANOS

A local dish in Teotihuacan, consisting of
meat prepared with tomatoes, orange,
xoconostle and cooked in a nopal leaf.
TINGA
Typical shredded chicken or shredded
beef, originally from Puebla.
TORTA
A kind of sandwich, which can be eaten
cold or hot, grilled, or toasted.
TORTAAHOGADA
Typical dish from the Mexican state of Jalis-
co, particularly from the city of Guadalajara.
It is called “drowned sandwich” because the
sandwich is submerged totally or partially in a
sauce made primarily of a dried chili pepper
called chile de árbol.

289288
TORTILLAS
This thin flat bread, made out of wheat or
corn flour, serves as basis for tacos and
many other popular Mexican dishes.

TOSTADAS Fried tortilla, used as a companion to many
Mexican dishes, such as tinga, ceviche.
etc.
TOTOPOS
A flat, crispy, round, or triangular corn
product, usually served as a side dish,
and used for dipping salsas.
TLACOYOS
Fatter than the usual corn tortillas and stuffed
with refried beans, cheese, fava beans, chich-
arron or other ingredients. Mexican street ven-
dors often sell it adding toppings on it. How-
ever, the traditional tlacoyo is supposed to be
consumed without any toppings, but only
with fresh salsa. Tlacoyos often come in three
different colors, depending on the type of
corn used. The most common color is blue,
made with blue corn kernels.
TLAYUDAS
A large, thin, crunchy, partially fried or
toasted tortilla, covered with a spread of
refried beans, pork lard, lettuce or cab-
bage, avocado, meat (usually shredded
chicken, beef tenderloin or pork), Oaxa-
ca cheese, and salsa. The tlayuda is con-
sidered an iconic dish of Oaxaca.

291290
TEQUILA &
MEZCAL
Originally from the western state of Jalisco (from the
surroundings of the town of Tequila), tequila is with-
out doubt Mexico´s most iconic drink. It is distilled
from the blue agave plant. Mexican laws state that
tequila can only be produced in the state of Jalisco
and limited municipalities in the states of Guanajua-
to, Michoacán, Nayarit, and Tamaulipas. Tequila has
five sub-classifications:

TEQUILABLANCO(ORSILVER
This is tequila in its purest possible form. It is usu-
ally not aged, so you can really taste the true flavors,
sweetness, and intensity.
TEQUILAJOVEN(ORGOLD)
Unaged, sometimes with added color and flavor.
It is usually cheap and used at bars for mixing with
other drinks.
TEQUILA REPOSADO
This type is known as aged or rested tequila. Aged
in wooden barrels or storage tanks from a time pe-
riod that lasts anywhere between 2 to 11 months.
The color is usually gold and tastes like agave and
wood.
TEQUILAREPOSADO
This type is known as aged or rested tequila. Aged in
wooden barrels or storage tanks from a time period
that lasts anywhere between 2 to 11 months. The
color is usually gold and tastes like agave and wood.
TEQUILAAÑEJO
This tequila is aged for at least a year. The color of
it is usually amber and is more smooth, dark, and
complex.
TEQUILAEXTRAAÑEJO
This tequila is ultra aged (three or more years). The
extra age gives it a very dark color,.
If the bottle of tequila does not state on the
label that it is manufactured from 100% blue
agave (no sugars added), then, by default,
that tequila is a mixto. Tequila is most often
made at a 38–40% alcohol content .
In Mexico, the most traditional way to drink
tequila is neat, without lime and salt. It is pop-
ular in some regions to drink fine tequila with
a side of sangrita—a sweet, sour, and spicy
drink typically made from orange juice, gren-
adine (or tomato juice), and hot chilies.
Another popular way to drink tequila is the
bandera (flag, in Spanish), named after the
Flag of Mexico, it consists of three shot glass-
es, one filled with lime juice (for the green),
one with white tequila, and one sangrita (for
the red). When served neat (without any ad-
ditional ingredients), tequila is most often
served in a narrow shot glass called a cabal-
lito (little horse, in Spanish). Arriba, abajo, al
centro y pa´ dentro!

293292
PARA TODO MAL,
MEZCAL, PARA TODO BIEN
TAMBIEN
PARA TODO MAL,
TAMBIEN
PARA TODO MAL,
TAMBIEN
PARA TODO MAL,
TAMBIEN
PARA TODO MAL,
TAMBIEN
MEZCAL
Alcoholic beverage distilled from the fermented
juice of certain types of agave / maguey plant
and typically produced in Oaxaca. It is some-
times referred as “tequila´s cousin”, but mez-
cal is generally consumed straight (instead of
mixed) and has a smokier flavor. Mezcal follows
the same sub-classifications as tequila (joven,
reposado, añejo). Traditionally, mezcal is pro-
duced by small-scale producers. Some Mezcal
bottles contain a worm!

295294
MEXICAN
DRINKS
AGUASFRESCAS
Typical shredded chicken or shredded beef,
originally from Puebla.
ATOLE
Atole is a hot drink that is consumed in the
morning and traditionally served with ta-
males. Like much other Mexican food, the
base of atole is corn, which is mixed with
water, sugar, vanilla and cinnamon and ei-
ther flavoured with chocolate or fruits.
CAFÉ Spanish for coffee. In Mexico you can find great
climate qualities for producing one of the best cof-
fees in the world, especially in the states of Chi-
apas, Oaxaca, and Veracruz. Mexico owns the 5th
place of coffee producers in the World, just after
Brazil, Colombia, Indonesia, and Vietnam.
CHOCOLATE
Traditional hand-made hot beverage
made with cacao, sugar and some sweet
spices.
CAFÉDEOLLA
A traditional way to prepare coffee in Mexico. The cof-
fee is traditionally prepared in earthen clay pots. The
distinct flavour of Café de olla is derived from cinna-
mon and piloncillo.

297296
HORCHATA
Horchata is a sweet rice drink that is commonly served
with cinnamon. It is often consumed with spicy food since
the milky consistence takes the fire out of the mouth.

MARGARITA Tequila-based cocktail, usually prepared
with lime or lemon juice, and often
served with salt on the rim of the glass.
POSH
A sugar-cane and corn based alcoholic
beverage used by tzotziles (indigenous
group ) in Chiapas.
PULQUE
An alcoholic beverage with milky
consistence, made by extracting
juice (aguamiel) from the maguey
plant, which has been produced for
millennia in Central Mexico.

TEJATE Traditional beverage from Oaxaca,
made with cacao and corn.

299298
THIS PROGRAM WAS OFFERED BY WORLD
EXPEDITIONS
Level5,71YorkStreet,SydneyNSW 2000
Tel.+61282708400
TolFree:1300720000
www.worldexpeditions.com
OPERATEDBY
SATMEXICOCORPORATION
RioTiber#40,ColoniaCuauthemoc,CP06500,MexicoCity
Tel:(+52)(55)36897600
Emergencynumber: (0052)(1)5543675293
www.satmexico.com
OPERATINGGUIDE:
FRANCISCOSERGIOGONZALEZZUÑIGA
CELLPHONENUMBER:
(+52)(1)5591639260
EMERGENCYNUMBERMEXICO:066

Photo souvenir Mexican Fiesta with Peter Kuruvita

Empfohlen

Empfohlen

Weitere ähnliche Inhalte

Was ist angesagt?

Was ist angesagt? (7)

Ähnlich wie Photo souvenir Mexican Fiesta with Peter Kuruvita

Ähnlich wie Photo souvenir Mexican Fiesta with Peter Kuruvita (20)

Kürzlich hochgeladen

Kürzlich hochgeladen (20)

Photo souvenir Mexican Fiesta with Peter Kuruvita