Cemitas: PUEBLA The cemita is a type of torta (sandwich) served in Puebla. The main difference between the cemita and traditional torta is the bread they use. The bread is made with egg and has a slightly sweet taste, and usually incorporates sesame seeds. The most popular version of the sandwich is
Or “little meats” are the Mexican taco stands’ answer to American pulled pork. The most famous version of the dish comes from Michoacán, in central Mexico, but you can find carnita stands across Mexico, with our all time favourite stall located right outside the doors of our office
in Puerto Vallarta. Flavoured with a hint of orange, onion, and occasionally some warm herbs or spices, like cinnamon, cloves, bay leaf, or oregano. All it needs is a squeeze of lime, some chopped onion and cilantro, and a dash of hot salsa to form a delicious and affordable lunch.
These sandwiches are a must eat when in Puebla and you will have no trouble finding a good one, there are sandwich shops on nearly every corner.
Ceviche:BY THE BEACH Pork shoulder and other cuts of meat are braised in lard in large open vats until tender and succulent.
Enter into any of the thousands of “Mariscos” restaurants around Mexico and order some ceviche, you won’t be disappointed.
Be sure to try the chicharron “pork rind” and the costilla “rib” tacos.
Ceviche is seafood marinated in lime, anywhere from a few minutes to three plus hours, depending on the type of seafood, and often mixed with diced onion, carrot, cilantro and chili.
Most good carnita stands are sold out by 1pm, so be sure to get there early.
There are many variations of ceviche around Mexico, and of course many different ingredients from white fish, oysters, octopus, prawns and scallops. For a light and delicious lunch, order a few varieties, served on a tostada with a slice of avocado, and a cold Pacifico.
Carne su Jugo: JALISCO ‘Meat in its juices’ is a traditional lunch special served in the small comida restaurants and is extremely popular in the state of Jalisco. Flank steak is simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon, and served
in a bowl with the sauce ladled over it. You are provided with a side plate of limes, pickled onions, chopped cilantro, diced raw onions, sliced radish, and whole chile de arbol, any of which you may add to create your own version of this popular dish.
The beef should be tender and the bacon crispy. But it’s the broth that can really make or break this dish, so make sure you save some tortillas to soak all the remaining juices. It is often served with aqua fresca and a dessert for under 50 pesos.
MEXI-GO.CA TRAVEL REAL ESTATE LIFESTYLE RETIREMENT
Carnitas: MICHOACÁN
made with beef milanesa, “a thinly pounded and deep-fried piece of beef”, piled high with sliced avocado, paella cheese, onions, the herb pápalo and salsa roja.
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