Mexican Menu Spanish: Beyond Tacos and Burritos

Mexican Food in Mexico Is Not What You Expect

If your idea of Mexican food comes from restaurants abroad, you are in for a wonderful surprise. Real Mexican menus vary dramatically by region. Oaxacan moles bear no resemblance to Yucatecan cochinita pibil, and both are different from the seafood cocktails of the Pacific coast.

Burritos, for example, are mainly a northern Mexico and border creation. In most of Mexico, you will not find them on menus. What you will find is far more interesting.

Dishes You Must Try

• Tacos al pastor — Thinly sliced pork cooked on a vertical spit with pineapple. Mexico City's iconic street food.

• Mole — Complex sauce made from chilies, chocolate, spices, and nuts. Dozens of varieties exist by region.

• Chiles en nogada — Stuffed poblano peppers with walnut cream sauce and pomegranate. A seasonal masterpiece.

• Pozole — Hearty hominy soup with pork or chicken, garnished with cabbage, radish, and lime.

• Tlayuda — Large crispy tortilla from Oaxaca topped with beans, cheese, and meat. A Mexican pizza.

• Cochinita pibil — Slow-roasted pork marinated in achiote paste and citrus. A Yucatan classic.

Menu Terms That Help

"Guisado" means stew — market stalls offer tacos de guisado with various fillings. "Al carbon" means charcoal-grilled. "Asado" is roasted. "Frito" is fried. "En salsa verde" is in green tomatillo sauce; "en salsa roja" is in red chili sauce.

Drinks: "Agua fresca" is fresh fruit water. "Horchata" is rice milk with cinnamon. "Jamaica" is hibiscus tea served cold. All are delicious and non-alcoholic.

How Lucy Navigates Mexican Menus

Lucy translates Mexican Spanish with regional awareness. She knows that "trompo" in Mexico City means the al pastor meat spit, that "chapulines" are toasted grasshoppers (a delicacy in Oaxaca), and which dishes contain common allergens like nuts, dairy, and wheat.