The Surprising Side of Street Foods

The Overly Greasy Gorditas

Gorditas are a quintessential Mexican street food, known for their thick, stuffed tortillas filled with an array of ingredients, from savory meats to rich cheeses and vibrant vegetables. However, amid the diversity of gordita offerings, some versions have garnered infamy for their excessive use of cooking oil.

Common Complaints:

• Excessive Grease: The primary and most glaring issue with these gorditas is the overwhelming amount of oil used during their preparation. This excess oil not only impacts the overall taste but also leaves a heavy, cloying sensation in the mouth, which can be far from pleasant.
• Health Concerns: Beyond the immediate taste and texture concerns, the high oil content in these gorditas raises legitimate health concerns. Consistently consuming overly greasy foods can contribute to weight gain and a host of associated health problems, including cardiovascular issues and cholesterol imbalances.

Tlayudas: The Disappointing Oaxacan Pizza

Tlayudas, often described as the “Oaxacan pizza,” are essentially large tortillas smothered with a delectable mixture of beans, cheese, and various meats. Originating from Oaxaca, Mexico, this dish has gained notoriety in the world of street foods.

Issues:

• Excessive Dryness: One of the most prevalent criticisms lodged against street Tlayudas is their tendency to be overly dry. The lack of moisture in the tortilla can make consuming them a challenging and somewhat unsatisfying experience.
• Lacking Flavor: In addition to the dryness issue, some iterations of Tlayudas may fall short in terms of flavor. The absence of a robust taste profile can be particularly disappointing for those expecting the vibrant, rich spices and flavors commonly associated with Mexican cuisine.

The Misfortunes of Menudo

Menudo is a traditional Mexican soup made from cow stomach (tripe) and a red chili pepper-based broth. This hearty and comforting dish has been a staple of Mexican cuisine for generations, often enjoyed as a hangover remedy or weekend brunch treat.

Why it’s Disliked:

• Texture of Tripe: The divisive nature of Menudo often stems from the unique texture of cow stomach (tripe). Tripe can be somewhat chewy and slightly rubbery, making it an acquired taste that not everyone appreciates. The textural contrast with the broth can be off-putting for some palates.
• Strong Flavor: Additionally, Menudo’s potent flavor, courtesy of the fiery red chili pepper broth, can be overwhelming for individuals who prefer milder tastes. The bold and spicy profile may not align with everyone’s flavor preferences, leading some to consider it too intense.

Dishes That Didn’t Make the Cut

Chapulines: The Crunchy Critters

Chapulines are a distinctive delicacy in Mexican cuisine, consisting of grasshoppers that are toasted and seasoned with an array of spices. However, these tiny critters often find themselves at the center of a culinary conundrum. Their aversion is primarily rooted in the cultural stigma attached to consuming insects, causing many to hesitate when faced with a plate of chapulines.

• Cultural Tradition: Chapulines have a deep-rooted history in Mexican gastronomy, especially in the Oaxaca region, where they are considered a culinary treasure.
• Nutritional Value: Contrary to the initial aversion, chapulines are packed with protein and essential nutrients, making them a nutritious snack.
• Seasoning: The seasoning of chapulines typically includes ingredients like garlic, lime, and chili powder, imparting a distinctive flavor profile.
• Psychological Barrier: The primary reason for the widespread dislike of chapulines is the psychological barrier associated with eating insects.
• Unexpected Pleasure: Adventurous eaters who overcome their hesitation often discover a delightful and crunchy snack.
• Detailed Explanation: Chapulines, also known as grasshoppers, have been consumed in Mexico for centuries. In Oaxaca, they are particularly cherished and are a staple in local cuisine. The process of preparing chapulines involves cleaning and toasting the grasshoppers before they are seasoned. This seasoning often includes garlic, lime juice, and chili powder, which gives chapulines their unique and savory flavor.

Despite their nutritional benefits and popularity among some, the cultural stigma surrounding eating insects remains a significant hurdle for chapulines. The idea of consuming grasshoppers can be off-putting for many, leading them to be considered one of the least favored Mexican foods among tourists and even some locals. However, those who muster the courage to try chapulines are often pleasantly surprised by their crunchiness and flavorful seasoning.

Mole Amarillo: The Overwhelming Oaxacan Sauce

Mole amarillo is a remarkable sauce originating from the Oaxaca region of Mexico. This complex concoction combines an array of ingredients, including chilies, spices, and sometimes even chocolate. Yet, despite its culinary sophistication, some diners find themselves overwhelmed by its intricate and intense flavor profile.

• Complexity: Mole amarillo is celebrated for its complexity, as it brings together diverse ingredients and flavors into one harmonious sauce.
• Variability: The flavor of mole amarillo can range from mild to spicy, offering a broad spectrum of taste experiences.
• Traditional Pairing: This sauce is traditionally served with poultry, particularly chicken or turkey.
• Preparation Process: Crafting mole amarillo involves the meticulous toasting and grinding of ingredients such as guajillo and pasilla chilies, garlic, onions, and spices.
• Acquired Taste: The bold and multifaceted flavor profile makes mole amarillo an acquired taste, which not everyone immediately appreciates.
• Detailed Explanation: Mole amarillo is a culinary masterpiece that showcases the rich traditions of Oaxacan cuisine. It is known for its vibrant yellow color and is created by skillfully blending various ingredients. These ingredients can include ancho and guajillo chilies, cloves, cinnamon, chocolate, and other spices, resulting in a sauce that offers a symphony of flavors.

The complexity of mole amarillo is what sets it apart, as it balances sweet, savory, and spicy elements in a single dish. While enthusiasts celebrate its intricate flavors, some diners, particularly those unaccustomed to the nuances of Mexican cuisine, may find it overwhelming. However, for those willing to explore, mole amarillo can be a rewarding and unforgettable culinary adventure.

Moronga: A Blood Sausage Saga

Moronga, often referred to as blood sausage, is a sausage made from pig’s blood mixed with a blend of spices such as cumin, onions, and garlic. Yet, this Mexican dish faces a formidable challenge in its reputation, primarily due to the concept of using blood as a central ingredient in food.

• Unique Ingredient: Moronga stands out for its use of pig’s blood, which contributes to its distinctive dark color and rich flavor.
• Alternative Names: In some cultures, moronga is known as “black pudding” and has variations across different regions.
• Preparation: Creating moronga involves collecting pig’s blood and mixing it with spices, resulting in a unique blend of flavors and textures.
• Cultural Barrier: The primary reason for its ranking among the least favored Mexican foods is the cultural and psychological barrier associated with consuming blood as a food ingredient.
• Detailed Explanation: Moronga, or blood sausage, is a dish that challenges conventional notions of sausage. Its preparation involves collecting fresh pig’s blood and mixing it with a medley of spices, creating a blend that is both savory and robust in flavor. The sausage is then cooked until it reaches a firm, dark consistency, making it visually distinct from traditional sausages.

Despite its undeniable culinary history and significance in Mexican cuisine, moronga faces resistance due to the visceral reaction some individuals have towards the use of blood as an ingredient. This cultural and psychological barrier has contributed to its relatively low popularity compared to other Mexican dishes. However, for those with a more adventurous palate, moronga offers a unique gastronomic experience that delves into the rich tapestry of Mexican culinary traditions.

The Street Food Experience: A Mixed Bag

When exploring the streets of Mexico, one encounters a plethora of food options. While many are delightful, others are a gamble. Here’s a closer look at why some street foods are labeled as the worst Mexican food:

Hygiene Concerns

Hygiene is a primary concern when it comes to street food in Mexico. While street vendors often prepare their dishes with passion and expertise, the bustling outdoor environment can pose challenges in maintaining the same level of cleanliness and food safety as established restaurants. Here are some common hygiene concerns associated with street food:

It’s important to note that while hygiene concerns exist, not all street food vendors in Mexico are problematic in this regard. Many are diligent in maintaining clean and safe food preparation practices.

Inconsistent Quality

One of the most common complaints about Mexican street food is the inconsistent quality that can be encountered. The taste and overall experience can vary significantly from one vendor to another, and even from one day to the next. Several factors contribute to this inconsistency:

• Vendor Expertise: The culinary skills and expertise of street food vendors can vary widely. While some have honed their craft over generations, others may be relatively inexperienced. This can result in variations in the flavor, texture, and presentation of the same dish.
• Ingredient Sourcing: Street food vendors often rely on local markets for their ingredients. The availability and quality of ingredients can fluctuate, impacting the final product. Seasonal variations can also influence the taste and freshness of street food.
• Preparation Methods: Different vendors may use varying cooking techniques and methods. This can affect the cooking time, flavor infusion, and overall quality of the food. Some vendors may excel in certain dishes while falling short in others.
• Maintenance and Equipment: The condition of a vendor’s equipment, such as grills and fryers, can have a direct impact on the quality of the food. Well-maintained equipment can result in better-cooked dishes, while neglect can lead to subpar outcomes.

Adventurous Ingredients

Mexican cuisine is known for its bold and diverse flavors, often incorporating a wide range of ingredients. While this is a source of delight for many, it can also be a point of contention, as some Mexican street foods incorporate adventurous ingredients that may not be to everyone’s taste. Here are some examples:

• Insects: In some regions of Mexico, it’s common to find street food dishes that feature insects like grasshoppers or ant larvae. While these are considered delicacies by some, they can be off-putting to others.
• Offal: Organ meats, such as tripe or brains, are used in certain Mexican dishes. These ingredients have a distinct texture and flavor that not everyone appreciates.
• Spicy Chiles: Mexican cuisine is renowned for its spiciness, and street foods often include spicy chiles. For those unaccustomed to intense heat, this can be a challenging aspect of street food.
• Unconventional Meats: Street vendors may offer meats that are less common in other cuisines, such as goat, rabbit, or even iguana. These can be a surprise for those expecting more familiar options.

Conclusion

Embarking on a culinary journey through Mexico’s worst-rated street foods and dishes is an adventure in itself. It provides a unique perspective on the nation’s diverse and complex food culture. Whether it’s navigating through the greasy streets of gorditas or braving the bold flavors of mole amarillo, each dish offers an insight into what constitutes the worst Mexican food for some, and perhaps, a hidden gem for others.

So, the next time you find yourself wandering the colorful streets of Mexico, remember that even the worst Mexican food has a story to tell – one that’s woven into the vibrant tapestry of Mexico’s rich culinary heritage.

FAQ

Q: What makes some Mexican dishes be considered the worst?

A: Factors like unusual ingredients, texture, or heavy, greasy profiles often contribute to a dish being labeled as the worst Mexican food.

Q: Are there any health concerns with these foods?

A: Some might be high in fats or may raise hygiene concerns, especially in the case of street food.

Q: Is it worth trying these worst-rated foods?

A: Yes! Part of experiencing a culture is exploring all aspects of its cuisine, including those less favored dishes.

Q: Can these dishes be found easily in Mexico?

A: Absolutely. Street vendors and local restaurants often feature a wide range of dishes, including those considered the worst Mexican food.

Q: Do locals enjoy these dishes?

A: Taste is subjective. What might be the worst Mexican food to some could be a delicacy to others.

The post The Downside Delicacies: Exploring Mexico’s Least Favorite Street Foods and Dishes appeared first on Komali.

“Nixta Taqueria” (Austin)

“Nixta Taqueria in Austin offers a unique interpretation of traditional Mexican tacos. Owner and chef Eduardo Hretienko uses seasonal and local ingredients to create unusual combinations of flavors. He experiments with different kinds of doughs, marinades and unexpected sauces. “Nixta Taqueria emphasizes innovation while preserving the roots of Mexican cuisine.

“Mixtli” (San Antonio)

“Mixtli in San Antonio offers a unique experience in Mexican gastronomy. This restaurant offers traditional multi-course dinners that represent the different regional cuisines of Mexico. Mixtli’s chefs travel through Mexico, exploring a variety of recipes and cooking techniques to create unique dishes that reflect the diversity of Mexican culture.

“Suerte” (Austin)

“Suerte in Austin is a restaurant that combines Mexican cuisine with influences from modern trends. Here you’ll find traditional Mexican dishes like moles (chocolate-based sauces) as well as innovative combinations of ingredients and unexpected spices. “Suerte” brings a modern take on Mexican cuisine without losing its essence.

“La Condesa” (Austin)

“La Condesa in Austin offers bold and modern interpretations of Mexican food. The restaurant specializes in traditional cooking techniques, such as grilling and smokiness, and combines them with innovative ingredients and presentation. “La Condesa” offers a unique perspective on Mexican cuisine, presenting it in a modern and appealing way.

“Gloria’s Latin Cuisine” (Dallas)

“Gloria’s Latin Cuisine in Dallas offers an eclectic menu combining Mexican cuisine with Mediterranean and Caribbean influences. The restaurant offers unique combinations of flavors, including dishes with pineapple, coconut and seafood. “Gloria’s Latin Cuisine creates new and exciting experiences in Mexican gastronomy.

Restaurants in Texas experimenting with the tradition of Mexican cuisine bring a fresh perspective and innovation to this rich and diverse culinary culture. They keep the roots and traditions alive while incorporating modern flavors and trends. If you want to try something new and exciting, visit these restaurants in Texas and enjoy bold and innovative Mexican cuisine.

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We have spicy, sweet, fruity, frosty and our favorite spicy. Indeed, there is no shortage of delicious tequila cocktails in this city. Whatever type of margarita you’re looking for, Austin will likely make it in a frozen glass – with (or without) salt.

There’s nothing like tequila mixed with the perfect amount of lime juice in a salt-rimmed glass that reminds me of good times with my favorite people. After sampling our fair share of margaritas in a city full of them, we’ve rounded up the best margaritas in Austin below.

Best Rooftop: El Alma

El Alma serves modern Mexican food with a unique Austin twist. Spend a sunny day or a stellar evening on the beautiful rooftop patio atop Barton Springs Road, which offers the best views of downtown Austin. Try the sweet and fruity Mangorita or try the Flaquita, made with el Jimador Blanco flavored with serrano watermelon.

What to order: Alma has an alternate drink of the month – always a good option – but their Margarita Clásica is fine.

Happy hour: Daily from 3 to 6 p.m. Margarita Clásica for $7, Sangría for $6, discount Cerveza for $1 and Mangorita for $8.

Best Margarita House: Licha’s Cantina

Licha’s is a small bungalow known for its Mexico City-style street food and mescal cocktails in East Austin. The homemade margaritas, made with silver tequila, lime and kombier (triple sec), are available to steal during happy hour, which runs Tuesday through Friday. The outdoor space is huge, so gather your friends to grab a few pitchers in the large front, back or side patio.

What to order: Have you ever heard of ginger and lemon margaritas? It might be your next favorite cocktail.

Happy hour: Tuesday-Friday from 4-6 p.m. Cocktails and antohito for $8.

Best Date: Comedor

If you’re looking for a fun place to date, Comedor couldn’t be better. Chef Gabe Erales’ contemporary Mexican restaurant (Dai Due Taqueria, Noma) and Philip Spear (Uchi) is one of the best ways to spend a Saturday night. Outdoor dining, anyone? My favorite, however, was the carrot tequila, a bright original drink flavored with tequila blanco, anise chtabentun and just enough lemon to cut through the earthy richness of the carrot juice.

What to order: The Comedor Margarita, infused with orange and garnished with lime zest and a salty rim, is a fresh take on a southern border classic.

Happy hour: Monday through Thursday. 5 to 6:30 p.m.

Most options: Güero’s Taco Bar

Güero’s Taco Bar, another Austin classic, is a kitschy South Congress gem with one of the best people-watching patios in town. It also has one of the longest margarita menus on this list, offering many tequila options. Margaritas at Güero’s are served the old-fashioned way — shaken by hand and made with freshly squeezed lime juice. Pair your margaritas with exceptional Texas-Mexican dishes like mole, authentic al pastor tacos, or handmade tortilla enchiladas.

What to order: The Longhorn, mixed with 512 tequila made right here in Austin, is a Guero classic.

Happy hour: Wednesday through Friday from 3 to 6 p.m. Frozen & Casa Margaritas for $4, $2 off specialty margaritas and $2 beer.

Best Upland Mexican: ATX Cocina

The contemporary Mexican cuisine you’ll find at ATX Cocina makes this restaurant one of my top recommendations. From large to small plates, their food menu never fails to disappoint with unique dishes like red chile fried chicken and classic Texas-Mexican dishes like queso fundido. If you’re a coconut fan like me, their Coco Loco is a sweeter cocktail that still contains tequila.

What to Order: Sometimes simplicity is just what you need with margaritas – the ATX margarita does the trick.

Happy hour: Monday through Thursday from 5 to 6 p.m. and Friday through Sunday from 4 to 5 p.m. Margaritas de la Casa for $9 and Mescal Paloma for $9.

Best seasonal drinks: De Nada Cantina

With a menu full of everything from breakfast tacos (a Texas-Mexican staple) to tacos served with homemade blue corn tortillas, De Nada Cantina will satisfy both your hunger and cocktail cravings. Bonus points if you try their seasonal pastries-the themed drink trend is one of my favorite things about this town!

What to order: Who doesn’t love a seasonal drink? De Nada’s seasonal margaritas are made with fresh, seasonal fruit.

Happy hour: Monday through Friday from 3:30 to 6:30 p.m.

Best combination of food and drink: Fresa’s

While Fresas’ Chicken al Carbon is to die for, their beverage menu gives a tasty plate a run for its money. There are drinks for almost every meal of the day – some of my favorites are pink mimosa, ranch water and pineapple mule.

What to order: Cucumber wins me over in almost everything. Marg with cucumber and cilantro from Fresa is no exception.

Happy hour: Monday through Friday, 3 to 6 p.m. $2 off all Aguas Frescas, Botanas, beer, wine and margaritas.

Best Place: Joan’s Fine Foods

This restaurant’s location alone could secure it a spot on any list of Austin favorites. Joann’s Fine Foods, located in the Austin Motel in South Congress, is a café and diner surrounded by upscale stores, local businesses and a lively atmosphere. Their beverage menu includes classic Texas-Mexican drinks like Paloma, but also offers the option to add liquor to any water fresca or juice on their menu.

What to order: Retro Margaritas have a light flavor with a touch of chili salt.

Happy hour: Monday through Friday, 3 to 5 p.m.

Most unique offerings: La Condesa

La Condesa is a popular Austin food staple thanks to their varied menu, which is always a winning feature when dining with a large group. Their drink menu is no exception and consists of less popular cocktails such as watermelon martinis made with elderflower liqueur and seasonal sangria made with fresh local fruit and orange liqueur.

What to order: I’m a big fan of adding fruit to margaritas, so the Margarita La Condesa with roasted pineapple is one of my top choices.

Happy hour: Monday through Friday from 5-6pm. Half off on all alcoholic beverages.

Most Authentic Taste: Fonda San Miguel

The authenticity of the atmosphere and cuisine at Fonda San Miguel is what sets this restaurant apart from many other Mexican restaurants in Austin. Their food and drink menu features many Mexican-inspired dishes and drinks such as chile rellenos, ceviche, and of course, margaritas!

What to order: Fonda San Miguel’s Pepino Pica with cucumber and serrano peppers is the perfect combination of sweet and spicy.

Happy hour: Monday through Thursday, 5 to 7 p.m. $2 off tequila and tequila cocktails.

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The Cove

Cove is not only a sustainable and local restaurant in San Antonio, but also a place for live music, a car wash, a self-service laundromat, a dog-friendly hangout and a playground for kids! Seriously, what more do you want? This is a great place to eat if you want to live a healthy lifestyle, support local producers and have a great time with great people. You’ll find creative tacos, grass-fed beef patties, kids’ menus and frozen treats on the menu. The Cove offers more than 50 Texas beers, and every day there’s something special happening on the Cove’s calendar of events. This restaurant doesn’t take reservations unless you’re interested in holding tables for a fee for your party. Just stop in to eat, starting at 11 a.m. to 10 p.m. on Tuesdays and Thursdays, to 11 p.m. on Fridays and Saturdays, and to 9 p.m. on Sundays.

Biga on the Shore

If you’re looking for a good dining spot right on the Riverwalk with great food, look no further than Biga on the Banks. This restaurant regularly serves new American cuisine with creative menu twists, and it’s a favorite among tourists and locals alike. The kitchen is run by chef Bruce Oden, who was a James Beard Award nominee for best chef in the Southwest. Entrees start at $25 and include such favorites as bay crab stuffed with American Lucian, 13-ounce roast beef ribeye, Hill Country venison with 11 spices and grilled quail meat. There are also some delicious desserts on the menu, such as Grand Mariner soufflé and panna cotta with buttermilk and blackberries. Make dinner reservations any night of the week.

Cappy`s Restaurant

Another great place for eclectic New American cuisine is Cappy’s Restaurant in San Antonio. Come here for fresh seafood, regional dishes and steaks. Opened in 1977, Cappy’s is open for brunch, lunch and dinner and is a short drive from downtown and the airport. Reservations at this restaurant are also recommended, and you can do so online. Some popular dishes on the dinner menu include Allen Bros. ribeye, rack of lamb, gumbo and salmon in Skuna Bay. After dinner, save room for a sticky toffee pudding or a slice of coconut cream pie. The bar also has a great selection of wines by the bottle or glass, as well as cocktails.

Iron Cactus Mexican Restaurant & Bar Margarita

This San Antonio staple has been on historic 6th Street since 1996. It serves modern and redefined Mexican food and actually has three establishments in Texas (the others are in Dallas and Austin). In San Antonio, the restaurant is right across the street from the La Mansion Hotel. The hotel has a private patio on the riverfront. You’ll love the three pork loin with chili, pork and tamales, vegetarian enchiladas and queso composto. Come here for happy bar hours too!

Magnolia Pancake House

To start your morning right in San Antonio, be sure to stop by Magnolia Pancake Haus. This restaurant serves dishes made from scratch that are just like Grandma’s. In addition to pancakes, Magnolia offers delicious waffles, omelets, salads, soups and sandwiches. The restaurant opened its doors in 2000 and has since become one of the best breakfast spots in town. It has even been featured on Diners, Drive-Ins and Guy Fieri’s Dives. More than 70 percent of the menu is gluten-free if you’re food sensitive. It’s open every day from 7 a.m. to 2 p.m.

Smoke Shack

Smoke Shack in San Antonio offers great barbecue sandwiches and appetizers with sides to help you feel the spirit of Texas. This local barbecue shack is open every day, but on Sundays from 11 a.m. to 9 p.m. and also at Nacogdoches, which is open for lunch. In fact, the restaurant actually started as a barbecue cart and served customers for four years before a full-fledged restaurant opened in town. Go here for brisket, braised pork, fried chicken and Frito pies for a Southern-inspired meal.

Dough Pizzeria Pei

San Antonio also has some great pizzerias, including Dough Pizzeria Napoletana. This restaurant serves authentic Neapolitan-style pizza in two San Antonio restaurants (downtown and Blanco Road). The restaurant has been in town since 2007 and specializes in delicious pizza typical of the cuisine of Naples, Italy and Southern Italy. Try the signature Truffle Burrata pizza or the signature Pork Love pizza when you stop by.

Southerleigh Fine Food & Brewery

San Antonio breweries also offer delicious food, including Southerleigh Fine Food & Brewery. Here you can order brunch, lunch, dinner, or late night. For example, you’ll often find fried chicken, bone-in roast pork chops, grilled red lucian and oysters on the dinner menu. Chef Jeff Balfour creates a modern take on Texas cross-cultural cuisine. Also, be sure to try a pint of Future Recognizes Us, In the Hands of Morpheus, or another local beverage. Order online to secure your table.

Blis

For a special dinner in San Antonio, choose Bliss. This new American-style restaurant is stylish and offers excellent food in a sophisticated atmosphere. Come here for upscale and impressive cuisine just south of downtown. Popular dishes on the dinner menu include prime beef tenderloin, duck foie gras, vegan platter and meat dishes.

Cured

We also love Cured restaurant in San Antonio for its creative cuisine and craft cocktails. It’s chef Steve McHugh’s new restaurant, which is housed in a historic building and specializes in hand-crafted dishes. It’s open for brunch, lunch, dinner and happy hour. It’s the perfect place to visit if you like meaty appetizers, both with small plates and large plate options to make your mouth water

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