Mexico is considered to house in some of the best cuisines in the world. They are typically characterized by the flavorful ingredients that are rich in corn, chili peppers, cocoa, vanilla, tomatoes and more. Mexican food is also considered to be spicy. The spice lovers can head out to try some of the best Mexican food CA.
Pozole
Pozole is a deliciously fulfilling tradition as far as being hearty, restorative soups go. It is made of hominy, a food that is made from dried maize kernels that are soaked and cooked. There is a variety of sauces that includes a red chili base like guajillo or ancho, green with tomatillos, cilantro jalapenos or pipitas, or the white without the use of any base. They are then garnished with the diced onions, shredded cabbage, lime, and chili peppers. This dish is often made with pork and can be found increasingly in varieties of vegetables.
Chiles en nogada
Chiles en nogada is another treasured dishes of Mexico. Here poblano chili is stuffed with picadillo, which is shredded meat mixture along with the spices, fruit, and aromatics topped off with nogada. It is airy walnut-base cream sauce. This dish usually serves as an homage to the independence of the country through its ingredients that includes green chili, white sauce, and red pomegranate seeds that are sprinkled on as the garnish representing the flag of Mexico and is a best-seller as Mexican food Costa Mesa CA.
Dorilocos
It is a perfect hybrid of Mexican fruteria and American junk food when it comes to Dorilocos. It is cut open lengthwise and is dressed up well with chilis, crispy ribbons of jimaca and carrots, squares of cucumber or even the kernels of corn, japones, lime juice, a drizzle of sweet, savory chamoy sauce and sometimes the gummy candies with the bag of nacho cheese. They are often sold in the streets in Mexico and even a lot more in the United States. They are considered as mobile snacks that are simply delicious and are worthy of being put up in Instagram.
Chilaquiles
Crisped tortilla strips that are tossed in either a red or green sauce make up the origins of chilaquiles, and they came out merely as the utility. Instead of throwing out the stale corn tortillas, a new life can be given to them when fried and mixed up into a sort of casserole. It can be plated up with sprinkling queso fresco and crema top up with runny eggs. It also has the lasting, filling qualities that assist in making even a hard day quite tolerable.
Tecolota
It would help if you were ready for the tecolota with that primer on chilaquiles. Thinking to order this at breakfast from a Mexican restaurant in Costa Mesa, CA? It does incorporate everything the Mexicans love about their breakfast. This food is quite popular in Mexico City, and the tecolota starts with a toasted bolillo roll that is loaded with refried beans followed with cheesy, creamy fixings. You can also get an added crunch with a dash of cilantro and red onions.
Playa Mesa - The Mexican Kitchen 