MEXICAN

Tacos
Beef Tacos II
Sweet Potato Tacos
Enchiladas Verdes
Chili Rellenos
Black Bean Quesadillas
Chicken Quesadillas
Sweet Potato and Black Bean Burrito
Salsa
Pumpkin Mole Sauce

TACOS – Meat, Vegetarian, Fish
I have visited Mexico on two long trips. The taco stand is ubiquitous. They would serve them on corn tortillas, spicy meat, thin piquant guacamole, salsa fresca and possibly some crema or lettuce.
I make 3 kinds: meat, vegetarian and fish.
Meat: sauté 1 lb hamburger or chicken with refried beans, break up all the chunks, 1 finely chopped onion, 2 cloves garlic minced. Add 1 package Old El Pas Taco Sauce and mix.
Vegetarian: Sauté in olive oil: ½ c onion ch, 2 clove garlic, add 1 can refried beans or 2 cans drained black beans/mashed, 2 tsp cumin, ¼ c diced red pepper, green Tabasco or black pepper. Heat thoroughly.
Fish #1: Fillet of fish of your choice (rinse, pat dry, salt and pepper), cut in thin strips 3-4” long. Beat 1 egg and mix with ¾ cup buttermilk. Soak fish in buttermilk for 30 minutes. Bread in: ¾ c white cornmeal seasoned with 1tsp salt, 1tsp pepper, 1tsp garlic powder, ¼ tsp cayenne pepper. Saute crispy on all sides. Serve with cucumber, guacamole, pico de gallo and sour cream.
Fish #2: Prepare fish as above. Chipotle Crema: whisk together 1 c sour cream, 4 tsp half-and-half cream and 1 tsp adobo sauce (the sauce from canned chipotle peppers). Orange Avocado Salsa: Combine 3 oranges peeled diced and drained, 2 tbsp cilantro chopped, 2 tbsp jalapeno peppers seeded and finely diced, 2 tbsp red onion finely diced, 2 medium avocados diced into 1/2″ cubes and 3/4 tsp salt and mix gently and set aside. Assembly with flour tortillas fish, crema, salsa and red cabbage very thinly shaved.
Assembly: Flour tortilla, protein source, thinly sliced English cucumber, guacamole, pico de gallo, sour cream or crema, lettuce.
1. FRIJOLES
2 c dried pinto beans covered in water by 2″ and soak overnight. Rinse and drain, return to pot, add 1 onion halved and sliced, 1 clove garlic minced, 8 oz bacon diced, 1 guajillo chile toasted, stemmed and seeded + 1 chile de arbol stemmed and seeded. Add water to cover by 1″. Boil then simmer 2-3 hours till beans tender and most liquid evaporated. Salt. Sprinkle grated cheese.
2. REFRIED BEANS
Melt 2 tbsp bacon drippings. Add 4 c frijoles, few at time mashing. Add 2-4 tsp cumin. Cook low until thick ~1 hour, stirring and adding water. Top with grated cheese and 1 tbsp chopped green onion.
3. GUACAMOLE
Mash 2 medium ripe avocados. Add 1 small tomato finely chopped, 1 jalapeno or serrano pepper minced, ¼ cup finely diced onion, 2 tsp fresh cilantro, ¼ tsp salt, juice of 2 limes. Mix.
4. SALSA FRESCA or PICO DE GALLO
They are virtually identical but Pico de Gallo is roughly chopped while Sausa Fresca is finely chopped.
Pico de Gallo is always raw diced white onion, tomatoes, chile —usually jalapenos or serranos, and cilantro. Season with salt and lemon or lime juice to taste. Pico de Gallo translates literally to rooster beak but means: to coarse chop like using a beak to do the job (instead of a knife)
Salsa Fresca is always minced raw chile, usually chili guerrito (yellow) or another mild to medium chilli, green onion, cilantro and cooled boiled water. Any other raw ingredients are to the cook’s fancy, such as tomato, white onion, multiple chili peppers, avocado, mango, bell pepper, etc. Season with salt to taste. Salsa Fresca translates and means fresh sauce (not cooked).
Ingredients
1 1/2 cups seeded, diced tomatoes
1/2 cup diced white or yellow onion
1-3 minced Serrano or jalapeno peppers
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro, plus extra for garnish
Salt and pepper

BEEF TACOS II
In Mexico, the meat can be shredded pork but saucy beef (carne deshebrada) is more common even.
What meat? Options include chuck roast (5 h to tenderize, not as beefy), flank steak and skirt steak (not much marbling so tends to be dry). The best was beef short ribs (meaty and rich, cooked half the time, fatty so need to trim meat well initially and skim liquid). Cut into 2” cubes. The meat will brown if not submerged in liquid. Raise on thick onion rounds to avoid the fuss of searing the meat.
Cooking liquid? Swapped liquid with beer and cider vinegar. Blend the cooking liquid briefly.
Chilis? If pureeing the sauce, can use dried chiles. Use a wide variety. Choices include moderately hot guajillos, mild New Mexican red, smoky anchos or earthy pasillas.
Topping choices included salsa, pico de gallo, guacamole and cheese
Curtido – a crunchy, tart, spicy slaw of cabbage and carrot
• 1½ c beer (Dos Equis)
• ½ c cider vinegar
• 4 dried ancho chilis, stemmed, seeded and torn into ½” pieces
• 2 tbsp tomato paste
• 6 garlic cloves, crushed and peeled
• 3 bay leaves
• 2 tsp gr cumin
• 2 tsp dried oregano
• ½ tsp gr cloves
• ½ tsp gr cinnamon
• 1 large onion, slice ½” rounds
• 3 lbs boneless beef short ribs, trimmed and cut 2” cubes
Oven low middle rack 325°. Combine beer, vinegar, anchos, tomato paste, garlic, bay leaves, cumin, oregano, 2 tsp salt, ½ tsp pepper, cloves and cinnamon in a Dutch oven. Arrange onion on the bottom of the pot and place beef on top. Cover and cook until beef is well-browned and tender 2½-3 hrs.
Cabbage-Carrot Slaw
Whisk 1 c cider vinegar, ½ c water, 1 tbsp sugar, 1½ tsp salt, 1 tsp dried oregano in bowl. Add 6 c green cabbage cored and sliced thin, 1 onion thin slice, 1 large carrot peeled and shredded, 1 jalapeno minced. Combine. Cover and refrigerate 1-24 hours. Drain and stir in 1 c cilantro ch.
Finish. Transfer beef to bowl, tent foil. Strain liquid, discard onion and bay leaves. Blend remaining solids. Settle liquid 5’ the skim, then add water to make 1 cup. Add to blender then transfer to empty pot.
Using 2 forks, shred beef, simmer sauce, stir in beef, season.
Spoon beef onto a warm tortilla and serve with slaw, queso fresco (feta) and lime wedges.

BEEF BURRITOS 
1 pound ground beef, 1 medium onion, finely chopped, 2 cloves garlic, minced
1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional)
1/2 cup beef broth, 1 tablespoon tomato paste
For the Burritos: 6 large flour tortillas (10-12 inches)
1 cup cooked Mexican rice, 1 cup refried beans or black beans, 1 cup shredded lettuce, 1 cup diced tomatoes, 1 cup shredded cheese (cheddar or Monterey Jack), 1/2 cup salsa, 1/2 cup sour cream, 1/4 cup chopped cilantro, 1 avocado, sliced (optional)

SWEET POTATO TACOS Makes 6-8
2 lbs ground turkey or beef, 1 tsp salt, 1/2 tsp black pepper, 1/2 c finely ch onion, 1/2 tbsp chili powder, 1 tsp gr cumin, 2 tsp gr coriander, 16 ounces tomato sauce, 1 jalapeño ch, 1/3 cup water, 2 cups chopped fresh spinach, 2 – 15oz cans beans (black, pinto, white), rinsed and drained, 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
Garnishes: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro
Preheat oven to 425. Saute medium ground meat, salt, pepper, and onion. Cook, breaking the meat into small pieces. Add the chili powder, cumin, coriander, tomato sauce and jalapeño. Cook medium for 2-3 minutes, stirring often. Add water, spinach and beans and simmer for 4-5 minutes.
Lightly grease centre 6-8 foil pieces, each about 12 inches long. Place about 1 cup of sweet potato chunks in the centre of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don’t skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat. Place on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender. Carefully open the foil packets and serve with taco toppings and garnishes of your choice.

ENCHILADAS VERDES
Green sauces have the brighter taste of fresh green chiles and tangy tomatillos, moist tender chicken pieces, soft corn tortillas and melted cheese on top. Cooks relatively quickly compared to red sauces.
Vegetables. Poblanos have mild to moderate heat and a deep, complex, herbal flavour. Charing reduces the tartness of the tomatillos and brings a new sweet richness to the poblanos. The easiest way to char tomatillos and chiles is with a broiler: toss with oil; tomatillos done whole, peppers halved. Char on tomatillos has good taste but chili skins taste bitter and need to be removed.
Chop coarsely with a few pulses in a food processor. If need to thin, use chicken broth. Add some sugar and a little raw garlic.
Chicken. White meat is much preferred as complements the sauce’s flavour. Cook by poaching in chicken broth with some sautéed onion, garlic, and cumin added.
Cheese. Pepper jack (mild and spicy) is best. Add a handful of cilantro.
Corn tortillas. Traditionally dip in hot oil to make them pliable and to keep from breaking when rolled. Quicker and less messy to spray with vegetable oil and bake for a few minutes. Can also use normal tortillas. Six.
Recipe:
Oven rack 6” from boiler, heat broiler.
Sauté in 4 tsp vegetable oil, medium heat: 1 onion ch, 5-7 min. Stir in ½ tsp cumin and 2 garlic cloves minced, cook 30 sec. Reduce heat to low. Add 1½ c chicken broth. Add 1 lb boneless, skinless chicken breasts trimmed, cover and simmer till chicken 160°, 15-20 minutes. Flip the chicken halfway. Refrigerate 20 minutes till completely cool. Set aside ¼ c poaching fluid.
Line a baking sheet with foil. Toss tomatillos and poblanos with 2 tsp oil. Broil till vegetables blackened and start to soften about 5-10 minutes, rotate half way through. Let cool, remove skins from poblanos. Reduce oven temp to 350°.
Process vegetables and juices. Add 1 tsp sugar, 1 tsp salt, 1 clove garlic, ¼ c reserved poaching liquid and pulse till chunky (8 pulses?). Season with salt, pepper and extra sugar to taste.
Using 2 forks, shred the chicken into bite-sized pieces. Add 1½ c shredded pepper jack and cilantro and mix. Season with salt.
Assembly. Spread ¾ c sauce over a 13×9 baking dish. Arrange tortillas in a single layer on 2 baking sheets and spray both sides with oil spray. Bake till soft and pliable about 2-4 minutes. Increase oven temp to 450°.
Spread ⅓ c chicken filling on each warm tortilla. Roll each tightly and place seam side down. Pour sauce evenly and sprinkle with ½ c cheese.
Bake on a lower rack for 15-20 minutes. Sprinkle with onions. Pass with radishes and sour cream separately.
Note – needs much more sauce (I used 2 poblanos and 8 tomatillos), more liquid inside.

VEGY ENCHILADAS 
Black beans, roasted corn, sweet chilli, yams, bell peppers, greens, mozza.
Sauce: tomato sauce, chipotle sour cream, rice.

CHILI RELLENOS
4 poblano peppers: char, cool, remove char, remove seeds. Fill from top.
Saute 2 tbsp olive oil, 1 c onions, 2 cloves garlic till soft, 5 minutes. Add 2 c corn kernels cooked, ½ tsp oregano, salt and pepper or taco sauce. Heat stirring for 2 minutes. Remove and cool.
Add ¼ c sour cream, and 2 c Monterey Jack cheese grated. Stuff chilis with cheese mixture. Refrigerate for 1 hour.
In bowl, beat 3 egg yolks with 2 tbsp flour, ¼ tsp salt, and ¼ tsp baking powder. In a large bowl, whip the 3 egg whites until soft peaks form. Fold whites into yolks and whisk together.
In heavy skillet, heat oil depth of 1” to 375° (cube bread browns in 60 seconds). Dip chilis in batter. Fry till golden on one side. Turn over and do the other side. Drain and serve with green chili or ranchero sauce.
Other fillings:
1. white Chihuahua cheese and onions
2. picadillo: ground meat cooked in tomatoes, onions, garlic, sour cream and jack cheese.
3. shredded chicken with tomato sauce, dried chilis, cilantro, parsley, sour cream, jack cheese?
4. hamburger, onion, cheddar, garlic, green chilis, green chilli sauce, taco sauce mix, jack cheese?

BLACK BEAN QUESEDILLAS
Combine in bowl: 1-14 oz can black beans rinsed, 1 tomato ch, 1 roasted red pepper ch, 1 jalopeno pepper minced, 2 cloves garlic minced, ½ c cilantro, 2 green onion ch.
Assembly: spread layer on half a 10” wheat tortilla. Sprinkle with grated cheddar cheese (1½ c) and crumbled feta (½ c). Fold over.
Cook medium barbeque directly on grate or fry pan with small amount of olive oil – 2-3 minutes per side.

CHICKEN QUESADILLAS
Pumpkin Mole Sauce
Bake 1/2 c unsalted pumpkin seeds and 1/2 c unsalted peanuts at 350 until toasted and golden about 10 minutes, cool slightly. Heat 2 tbsp olive oil and saute until softened 1 medium onion diced and 2 cloves garlic minced. Food process with seeds and pulse till combined. Add one 127ml can of green chilis drained and seeded, 1 tbsp canned chipotle in adobo sauce, 1 tsp cinnamon, 2 tsp chile powder, 2 tsp cumin, 1/2 tsp salt, 2 tbsp maple syrup or brown sugar, 1 tsp cocoa powder and 1/2 c low sodium chicken or vegetable stock. Process till smooth, scraping down the bowl once. Bring to a boil and simmer for 5 minutes, cool and refrigerate. 1/2 c cream optional.
Chicken Quesadillas
ten – 7-inch flour tortillas
3 cups mozzarella
2 cups cooked chicken, shredded (about 3 breasts)
1 cup cooked corn
1/2 cup cilantro chopped
1/4 cup vegetable oil
1 cup sour cream
juice of 1/2 lime
1 lime halved
Assemble the quesadilla by putting some cheese, chicken, corn, cilantro and about 2 tbsp of mole sauce on half of a tortilla. Fold over and press firmly on seam. Assemble all of the tortillas, stack, cover tightly with plastic wrap and refrigerate until ready to grill.
Heat grill to medium and brush with oil. Grill till cheese melted and you have golden grill marks.
Mix the sour cream and lime juice. Grill the lime halves and squeeze them on top of the quesadillas as you serve. Garnish cilantro and lime/sour cream.

SWEET POTATO AND BLACK BEAN BURRITO
Cook 5 cups peeled, cubed sweet potatoes in salted water until tender ~10 minutes. Drain and set aside.
Saute 2 tsp olive oil, cook medium low 3 ½ c diced onion, 4 large cloves garlic minced, 1 tbsp minced green chilli tender ~7 minutes. Add 4 tsp cumin, 4 tsp coriander. Cook 3-4 minutes. Stir frequently. Remove from heat and set aside.
In food processor, combine 3 – 15 oz cans drained black beans, ⅔ c lightly packed cilantro, 2 tbsp lemon juice, 1 tsp salt, and cooked sweet potato. Puree till smooth. Mix with onions and spices.
Preheat oven 350°. Oil large baking dish. Spoon ⅔-¾ c filling into 8” tortilla, roll and place seam side down in baking dish. Cover tightly with foil and bake 30 min. Serve with salsa.

SALSAS
1. SALSA VERDE
a. Poach 10 tomatillos (husked and rinsed) until soft. Drain and add to 1-2 serrano chilis +/-seeds minced, ¼ c coarsely chopped cilantro, ½ c water, ¼ c finely diced white onion. Makes 2 ½ cups. Serve hot or at room temperature.
Great on grilled cheese sandwiches.
b. Wendy’s Salsa Verde. Blacken 1 lb of tomatillos under the broiler. Blend well tomatillos, ½c finely chopped onion, 2 tsp minced garlic, 1 serrano pepper finely chopped, 2 tbsp chopped oregano (1 tbsp dried), 1 tsp cumin, 1 tsp salt. Place saucepan, heat, add 1 tbsp chopped cilantro and simmer 10-15 minutes. May have to add water to achieve the right consistency.
2. BLACK BEAN SALSA
Char poblano chilli, peel, remove seeds and chop, 2 c black beans, 2 tbsp fresh pomegranate juice, ¼ c each of red and yellow peppers, 2 cloves garlic minced, ¾ “ slice onion chopped, 1 tbsp canned chipotle chilis in adobo, 1 tbsp cilantro, ¼ tsp cumin, salt
3. GREEN CHILI SALSA
Chop in food processor:
4 Anaheim chilis (charred till blistered, cool, peel, but don’t seed)
medium ripe tomato (pan roasted till blistered, black and soft)
2 tomatillos (pan-roasted till blistered, black and soft)
½ c chopped onion (pan roasted)
2 cloves garlic (pan-roasted then peeled)
¼ tsp diced Mexican oregano
¼ tsp salt
1 c water

PUMPKIN MOLE SAUCE
Bake 1/2 c unsalted pumpkin seeds and 1/2 c unsalted peanuts at 350 until toasted and golden, about 10 minutes, cool slightly. Heat 2 tbsp olive oil saute until softened 1 medium onion diced and 2 cloves garlic minced. Food process with seeds and pulse till combined. Add one 127ml can green chilis drained and seeded, 1 tbsp canned chipotle in adobo sauce, 1 tsp cinnamon, 2 tsp chile powder, 2 tsp cumin, 1/2 tsp salt, 2 tbsp maple syrup or brown sugar, 1 tsp cocoa powder and 1/2 c low sodium chicken or vegetable stock. Process till smooth, scrapping down bowl once. Bring to a boil and simmer for 5 minutes, cool and refrigerate. 1/2 c cream optional.

MEXICAN FOOD
Tacos, burritos, chips and salsa and margaritas have many options, and there are hundreds of dishes that rarely appear on menus outside of Mexico. At the heart of Mexican food tradition is nixtamalization, a labour-intensive process of soaking corn kernels with cal (calcium hydroxide) to make masa for tortillas, tamales and other corn-dough-based dishes that are foundational to the cuisine.
Chilaquiles. Usually for breakfast, they are made with stale tortillas cut into strips, fried and tossed in a red or green sauce plus queso fresco, crema and maybe a runny egg.
Conchas or pan dulce (sweet bread) is beloved in coffee shops and bakeries. Often colored pink, yellow, or off-white.
Tecolota. For breakfast, this sandwich features a toasty bolillo roll, filled with refried beans, chilaquiles, along with cheese, crema, a sprinkle of cilantro and diced red onions.
Tacos al pastor (shepherd-style). After Lebanese immigrants brought the traditional shawarma. Mexicans use pork marinated in a blend of chiles, slow-cooked on a trompo or spit. It is often topped with a whole pineapple and is frequently sliced little by little to add a fleck of pineapple garnish atop the taco.
Barbacoa. Barbecue of the Taino people of the Caribbean (slow-cooking of meat over an open flame or in a hole dug in the ground). In the north, beef head or cachete (beef cheeks) or cabrito (goat) are common, lamb is more typical of the southern parts of the country such as Oaxaca.
Mariscos (seafood). Fish tacos use white fish filets or cooked shrimp that are battered, flash-fried and topped with cabbage or lettuce, pico de gallo and crema.
Ceviche is raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth, and served with a tostada or crackers for scooping.
Burritos. Uses a large, flour tortilla filled with just a few ingredients at most, such as carne guisada (braised beef), beans or barbacoa.
Mission-style burrito, popularized by Chipotle, is hefty containing rice, beans, maybe cheese, shredded lettuce, diced tomato, sour cream and onions
Birria. From Jalisco, this spicy meat stew (goat but increasingly beef) is marinated in guajillo chiles, citrus such as orange and other ingredients that create a finger-staining red broth. Scooped into tortillas and garnished with cilantro and onion.
Quesabirria. Meat and white cheese stuffed into a corn tortilla drenched in that red broth, then slapped on a hot griddle; the juices and cheese marry to create a gooey, fiery vessel that can be dipped in the consommé.
Carnitas (little meats). Pork that’s slow-braised for several hours in its own fat until peak tenderness and then fried to crispiness. Michoacán with a nose-to-tail tradition: juicy costillas (ribs), crispy cueritos (skin) used to make chicharrones and gelatinous buche (stomach).
Torta. A traditional torta is prepared on a hot griddle during Mexico’s “Feria de la Torta.” Puebla has bolillo — a crusty white bread roll stuffed with any marinated protein, often with refried beans, avocado, jalapeño, lettuce and tomato.
Torta ahogada. The “drowned” version popular in Guadalajara, capital of the state of Jalisco. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices such as chiles de árbol and cumin.
Tamales. A Christmas favourite. Use a dab of masa spread over a corn husk or banana leaf, then fill with proteins such as marinated pork or chicken, wrap tight, and cook until they’re nice and fluffy.
Pozole. Fulfilling, hearty and restorative soup made with hominy kernels and pork (also chicken or vegan). The soupy stew is prepared rojo or verde — red or green — with red guajillo or ancho chiles or green with tomatillos, cilantro, jalapeños or pipitas. White is void of either base. Garnish with diced onions, shredded cabbage, sliced radish, a squeeze of lime juice or dried chile peppers.
Menudo. Beef tripe in a hearty stew-type dish with hominy simmered in a broth turned red by a melody of red chiles, oregano and garlic.
Pambazo. Pambazo bread is the drier relative of the bolillo, and the name of the sandwich. Stuffed with potatoes and chorizo drenched in a spicy red guajillo sauce, and fried. Top with sprinkles of queso fresco, lettuce and crema.
Mole. An iconic dish ranging in colour from rich brown and fiery red to verdant green, yellow and black. Mole is Aztec for “sauce.” Many use Mexican chocolate to impart sweetness or bitterness, depending on how it’s paired. Other ingredients include plantains, raisins, animal crackers, pumpkin or sesame seeds, peanuts, or tortillas, which add thickness. Combined into a thick paste using a pestle and mortar before it’s thinned out with liquid until it reaches a velvety sauce consistency.
Typically served on top of chicken or turkey, as a base for enchiladas and mole madre or “mother mole” — similar in concept to a sourdough starter — delicious enough to eat with just a tortilla to scoop it up.
Cemita. Puebla. A sesame seed-covered, brioche-like roll filled with battered and fried cutlets of pork, beef or chicken. Add queso, avocado, chipotle and the fragrant herb pápalo.
Cochinita pibil. Yucatán. A suckling pig marinated with bitter orange juice seasoned with achiote seed and spices and then wrapped in a banana leaf to be slow-roasted for hours. Traditionally, it is cooked underground and served on corn tortillas with pickled red onions.
Tlayuda. Oaxaca. A delicious snack of a flattened, crunchy tortilla topped with refried beans, chorizo (or some other protein), ropes of Oaxaca cheese and garnishments. Oaxaca cheese, also known as quesillo, is a stretched curd cheese that’s wound like a ball of yarn.
Chiles en nogada. Puebla and associated with Mexican Independence Day. A dark green poblano chile, a white airy walnut-based cream sauce (nogada) and red pomegranate seeds — all make up the colors of the Mexican flag. The chiles are filled with a meaty, fruity and nutty picadillo mixture.
Chapulines (grasshoppers). Dried, toasted and flavoured with just a hint of lime juice, garlic and chile. It’s a protein-rich, earthy and crunchy snack on its own but can also be sprinkled on top of tacos.
Elote. Grilled corn on the cob slathered in mayonnaise, cheese, chile powder and lime. Esquites are the corn kernels in a cup with the aforementioned ingredients on top.
Doriloco is an amalgamation of Mexican and American junk food. To make it, bags of Doritos are cut open lengthwise and dressed up with a blend of flavors and textures such as chile powder, jicama or carrot strips, cucumber cubes and, of course, corn. Find them sold on street corners in Mexico, ice cream shops and most other casual eateries.
Paletas. Tocumbo, Michoacán. A cream or water-based ice pop (some would say akin to popsicles) combined with berries, cookies, nuts or tropical fruits — sometimes dusted with chile powder. Found in paleterias or on the streets sold by paleteros pushing carts,