MEXICAN CUISINE BEYOND THE FAMILIAR TEX-MEX STYLE: FROM STREET FOOD TO FINE DINING
Chefs and foodies are turning to the authentic flavors of Mexico’s capital, where the regional flavors of the country merge. Ancient recipes are shaping modern menus, drawing fans around the globe.
- Fine dining chefs are embracing the hi-low trend by reinterpreting street-style dishes, like albondigas, elotes, and chile rellenos.
- Tlacoyos, tlayudas, and huraches made with blue corn masa are piled with ingredients like black beans, mushrooms, nopales, zucchini, radishes, and a variety of chile-forward salsas.
- Sophisticated tamales are being wrapped with banana leaves and hoja santa and topped with rich mole sauces, funky huitlachoche, crunchy jicama, and smooth guacamole.
- Desserts are moving beyond the expected offerings, using native fruits like guava, tamarind, cherimoyas, sapotes, tejocotes, and prickly pears.
- Mezcal reigns cocktail menus, especially the trendy margarita al pastor with pineapple and Serrano chile flavors.
