You May Have Never Try These 3 Rare Mexican Cuisines Yet

It’s because of the unique cultural background, Mexican cuisine is so rich. That’s why whenever you see the outstanding Mexican culture, perhaps you also think of the best Mexican food near me. Before getting confused when trying to taste Mexican specialties, we asked the native-born Mexican chef, Euduardo Perez Romero and the Cultural Attache of the Mexican Embassy to a South-East Asian country, Luna Atzimba about Mexican cuisine. The question is three Mexican pride foods that want to be introduced to the international community.

The two negotiate, then here is the result:

1. Pozole

Pozole which means hominy or interpreted as corn porridge. Pozole served while warm is a combination of grits mixed with meat (generally pork, but can be substituted for chicken or beef) and seasoned with chili, garlic, cabbage, avocado.

In order to add spicy flavor, given salsa sauce. Pozole is one of the foods that are always present at parties celebrating the population of Mexico. Wedding parties, birthdays, or new years in Mexico, there must be a Pozole menu.

2. Mole Poblano

Mexicans don’t really like sweet food, but they claim to give up on this one dish. Mole poblano is chicken or turkey meat smeared with chocolate-based sauce. There are two historical versions of the origin of Mole Poblano’s very old recipe.

First, Mole Poblano came from the Aztecs, before the Hispanic era. The second version mentions Mole Poblano dating from the 16th century during the colonial era. Until now the origin of this recipe is still being debated, but all agree that the mole poblano is delicious! The second version mentions Mole Poblano dating from the 16th century during the colonial era. Until now the origin of this recipe is still being debated, but all agree that the mole poblano is delicious!

3. Negro Relleno

Luckily if you’ve ever tasted Relleno Negro, because for Mexicans this food is a rare food. The method and material for making it are difficult. This dish is chicken meat cooked with charred chili to make the meat black.

In addition, the Relleno Negro cooking method is fairly old, made by the Maya with traditional methods. Try typing in Google’s search engine, there is very little explanation about the Negro Relleno, making it feel even more mysterious.