A guide to the food chain from Mexico

f you're an adventurous eater who can handle a little 'spice, there is much to reward his palette in Mexico. Otherwise, there are some regular dishes that are always a high standard, tasty and not too spicy. Most menus provide a rule that if the meals are hot, but if not the best thing to do is ask if a dish is spicy - "And 'picante' Beware of bottles, jars look suspiciously like ketchup More than often contain very hot sauce as "Salsa Habanera", always looking a bit 'Po 'on the side before covering your whole meal!

A good idea is to see where the locals eat, because they have to learn to eat the most delicious place! Make sure you remember that the food fresh and warm when the purchase of stalls and when full, is likely to be good!

Take it easy on your first Mexico, Guatemala and Belize travel itinerary so you can enjoy some unique regional specialties that are not in a Mexican menu somewhere outside theMexico.

Basic food, Sides & SNACK

Peppers

The general rule is the largest in the chili, the more delicate flavor. Warning!

The Habanero is small, hot and wild.

Large poblano chili, peppers are mild like / and stuffed peppers are served as main course.

Guacamole

Mashed avocados with finely chopped onions, peppers, tomatoes and cilantro.

Served as a dip with nachos or pageCourt.

Empanadas

delicious cake, usually filled with meat.

Similar to our cakes, but smaller.

Frijoles (beans) -

Mexican food staple.

It may be the main ingredient of a meal or served as a side dish.

Different varieties of beans are usually boiled and then fried.

Most people drive by the place the appearance of beans, but they are delicious!

Nachos

Tostadas served with sour cream sauce or as a snack or loadedStarter.

Served with beans, cheese, peppers, chicken, etc. as a main meal.

Queso fundido

Literally melted cheese, easy and delicious.

Served with a cheese fondue with mushrooms or peppers.

Pico de Gallo

Abasic sauce used as a condiment for all uses on every table in Mexico.

chopped tomatoes, jalapeno peppers, onion, garlic, coriander, lime juice.

Salsa Verde or Salsa Roja

Green or red saucemixed with tomatoes, onions, red or green chili and coriander.

Served as a dip or enjoy.

In Belize in search of Marie Sharp's hot sauce, available in hot, very hot and be careful!

Tortillas

staple food of all Mexicans.

Can of corn, often in the South, or flour, which is more common in the north as possible.

Usually with a meal, as we have bread, but also served by many local dishes.

It can be rolled and bakedEnchiladas.

Can fried tacos.

It can be grilled for quesadillas.

Tortas

A Mexican-style sandwich.

Tostadas

thin and crispy fried tortillas.

Served with nachos and dips as an appetizer.

It 's always good to be cautious on a guided tour of Maya, when looking for foods that are not used, especially the first few days your stomach will not be used for new flavors and strong spices. Sometimes people excited and stroketo search only in their desire, the hottest thing on the menu! But it is true that most of the complaints from passengers on a stomach Self Drive Tour of Mexico is experiencing is due to the non-washed lettuce or ice, purified water purified by the United Nations.