A crispy crepe-like sweet treat, a different take on grilled fish, and the best holiday companions. These delicious Mexican foods are sure to make your mouth water. #MexicanFood #camarones #churros Alegria de amaranto | 0:00 Aguachile | 0:46 Buñuelos | 1:17 Calabacitas | 1:47 Caldo de res | 2:23 Camarones a la diabla | 2:50 Churros | 3:22 Huevos rancheros | 3:53 Machaca | 4:19 Marquesita | 4:49 Pescado zarandeado | 5:20 Pipián | 5:47 Read Full Article: https://www.mashed.com/198049/mexican...

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A crispy crepe-like sweet treat,  a different take on grilled fish,  
and the best holiday companions. These delicious  Mexican foods are sure to make your mouth water.
If your sweet tooth is making a lot of  noise and you're sick and tired of the  
same old American junk food, go the extra  mile to track down alegria de amaranto— or,  
if you're Mexico, it's known simply  as alegria. While this Mexican snack  
may look like Rice Krispies Treats,  it's actually not similar at all.
The most glaring difference is that alegria de  amaranto is made with amaranth rather than rice.  
Amaranth is a seed with a sweet, nutty flavor.  To add even more sweetness and to form the  
amaranth into bars, alegria de amaranto usually  contains a mixture of cane sugar and honey. You  
can also discover variations with everything from  dried fruit to pumpkin seeds added to the mix.
Aguachile
When you want to eat something green but you don't  want to settle for the boredom of another salad,  
order aguachile. This bright, vibrant Mexican  seafood masterpiece will leave you yearning to  
go green every day for the rest of your life.  Like ceviche, aguachile uses acid to "cook" raw  
shrimp. The most recognizable and memorable part  of this dish is the shrimp. However, while the  
shrimp will amaze, it's the cucumber, avocado,  cilantro, jalapeno peppers, vinegar, olive oil,  
garlic, and lime juice that make this dish so  aggressively green and so magnificently flavorful.

Buñuelos
If you're desiring a sweet and  cinnamony dessert of Mexican origin,  
don't make the mistake of looking for  sopapillas. New Mexico, or maybe Texas,  
depending on who you believe, is the birthplace  of sopapillas, so no one in Mexico would know  
what you're talking about. In Mexico,  if you want something like sopapillas,  
order buñuelos instead. Especially popular during  the holiday season, buñuelos are fried pieces of  
flattened dough that are then topped with sugar  and cinnamon. By the end of your first buñuelo,  
you'll be wondering aloud why anyone would  ever settle for an American sopapilla.

Calabacitas
"What? Is this all vegetable?  Who ordered all vegetable?"
You don't need to frown when it's  time to eat your vegetables. Instead,  
find the Mexican side dish known as  calabacitas ​​ and it will ensure that  
a smile remains on your face. Considering that  calabacitas translates to zucchini in English,  
it's only logical that zucchini is the main  ingredient. Joining the zucchini is yellow  
squash along with corn, onion, garlic, cilantro,  and queso fresco. If you want an added spicy kick,  
get calabacitas with a generous amount  of jalapeno peppers. The ingredients are  
cooked in olive oil and the resulting  vegetable dish is a joyous success.
Caldo de res
When you're cold to the bone and your  stomach is growling for Mexican food,  
there's no quicker or yummier way to warm  up and feed your hunger than with a big  
bowl of caldo de res. This dish is essentially  a beef vegetable soup with a supersized amount  
of chunkiness. To make the beefy base, beef  meat and bones are boiled in water to cook the  
meat and create a rich, hearty beef broth.  From there, the soup is made even heartier  
with large portions of carrots, potatoes,  corn, onions, cabbage, or other vegetables.
Camarones a la diabla

For experts of spicy foods, camarones a la  diabla deserve a highlighted and underlined  
spot on your spicy bucket list. Translated into  English, camarones a la diabla means shrimp of  
the devil — so the fiery red color of this  dish shouldn't be too surprising. In fact,  
the general rule of thumb when ordering  this dish is that the redder the shrimp,  
the better, and spicier, the taste.  To create the redness, large shrimp is  
cooked in a sauce made from chile peppers and  tomatoes. The result is something super spicy  
but also something super worthwhile to try  if you like feeling the heat when you eat.
Churros

"And all-you-can-eat churros!"
While the history of churros might  have started in Spain or even China,  
there is no shortage of churros in Mexico.  Churrerias and chocolaterias, which are  
little cafes that specialize in serving churros  with their traditional partner, hot chocolate,  
can be found all over the country. In addition to  chocolate, churrerias like Mexico City's El Moro  
also serve dipping sauces like lechera or cajeta.  While Costco churros are okay in a pinch, they  
can't hold a candle to the churros you can find  in Mexico or at an authentic Mexican restaurant.
Huevos rancheros
With origins that can be traced back to the  ingenious ranchers and farmers of Mexico,  
a plate of huevos rancheros is a spectacular  way to start your day. The contrast in colors  
will instantly catch your eye, while the  heartiness of huevos rancheros is what will  
cause you to come back every morning.  Typically, this Mexican breakfast food  
consists of sunny-side-up eggs on corn tortillas  with cooked salsa along for the ride. Common  
optional add-ons include guacamole, cilantro,  refried beans, shredded cheese, and lime juice.
Machaca
If you adore beef jerky, you deserve to  try machaca while you're still alive and  
breathing. While similar to beef jerky in that it  is made out of dried meat, there are some notable  
differences. Firstly, machaca is finely shredded.  Secondly, machaca can be beef, pork, or even  
donkey. Thirdly, herbs and spices are added to the  meat. Finally, machaca is typically rehydrated and  
cooked before it's eaten. Most commonly, machaca  is eaten with a mixture of eggs and vegetables.  
The result is a hearty breakfast or lunch  dish that has an eye-popping amount of flavor.
Marquesita
One of the most wondrous street foods you can  find while traveling in Mexico is marquesita.  
While you may assume that this treat is held  together by a fried tortilla, the truth is  
that the outer portion of a marquesita is closer  to a crispy crepe with a slight vanilla flavor.  
It's quite similar to an ice cream cone,  just pressed into a different shape. Inside,  
you'll find either sweet fillings or cheese,  specifically a mild Edam-style cheese that  
adds a hint of saltiness and a dash of  tanginess. As for the sweet fillings,  
they can include everything from caramel and fruit  jelly to chocolate and sweetened condensed milk.
Pescado zarandeado
There's something magical about pescado  zarandeado. Even if you've eaten more  
than your share of grilled fish, this dish is  deliciously different. The fish is split in two  
and then cooked inside of a wood-fired  oven that uses mangrove wood. You'd be  
hard-pressed to find better-tasting fish in  Mexico — or any other country in the world,  
for that matter. If you can't make it to Mexico,  head to Coni'Seafood in Los Angeles. They serve  
some of the best Mexican food in the United  States and pescado zarandeado is their specialty.
Pipián
Pipián, also known as green mole, is a unique  Mexican sauce that has a nutty flavor. It's  
usually made with pumpkin seeds, sesame  seeds, squash, cumin, garlic, and kale,  
but there are many different regional variations  of this sauce. To add the spice, serrano peppers,  
poblano peppers, or dried chiles are added to  the recipe. For even more flavor diversity,  
lime juice or lemon juice is sometimes added.  Pipián can be mixed with any meat under the  
sun but it's best when paired with roasted  chicken that's extra juicy and extra tender.