Mexican Feast
A friend of mine, a self-confessed foodie, has visited Mexico on a number of occasions.
During one of those trips, he discovered Oaxaca, a small Spanish colonial town famous for its colourful architecture, lively art scene and amazing food.
He felt frustrated that many of the things he loved about Mexican food were so hard to find outside Mexico, and decided to do something about it. In 2012 he created Gran Luchito, an iconic condiment, made in Mexico, that is spooned over pretty much everything, stirred into sauces, or used as a dip.
With the new found love for Mexican food, Gran Luchito became a big international success, and the demand for new products means regular return trips to Mexico in search of new flavours.
On a recent trip, I was invited to join him. We travelled across the country, from north to south, east to west. We sampled street food, restaurant food, as well as home cooking.
Here is a taste of my Foodie trip to Mexico…
Frida Kahlo’s Blue House in Mexico City
Oaxaca’s Church
I learned that Mexican food is very regional. While certain specialities such as tacos are found everywhere, the flavours and ingredients used to fill them vary. A steak taco from the Yucatan region is very different to one you’d find in Oaxaca. But there are certain ingredients – such as the piquant tomatillos and chipotle chillies – that are universally loved.
Back in London, I have tried to replicate the dishes I savoured on my road trip –
1. Quesadillas with sweet potatoes, chorizo and sweetcorn 2. Tortilla soup with avocado and tomato 3. Avocado omelette with chilli and coriander 4. Tuna Ceviche with avocado and tomato 5. Serious breakfast – avocado, tomatoes and basil 6. Eggs in beans, tomatoes and chilli
1. Spicy chicken with sweet potatoes, chilli, tomatoes and lemon 2. Guacamole 3. Chicken Quesadillas 4. Margarita cocktail 5. Tuna and scallops Ceviche with asparagus and green beans 6. Guacamole and goat cheese on sourdough
