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Mexico

Food, Dining, & Drinks

Dining Etiquette

Eating in Mexico is a social event so the eating itself will always be severely delayed. If you're asked to meet at 6:00 at a restaurant, your acquaintances most likely won't show up until 6:30 or even 7:00. You'll then most likely wait another 30 minutes for a table and after you finally sit down, expect to have drinks and conversation for another half hour before ordering. This essentially means that meeting at 6:00 for dinner won't get food in your mouth until 8:00, if not later. This same time frame is fairly consistent if you get invited to dinner at a local's house; plan on arriving at least 30 minutes late or you'll be imposing on the host who still has plenty of work to finish.

Dinning takes so long in Mexico because it's meant to be enjoyed with family and friends; don't rush this process (instead eat a snack before going to dinner or eat a late lunch). Trying to expedite dinner can be seen as a sign that you want to finish dinner and escape your company. The primary motivation for dining with others is to socialize, not to eat.

Once you actually get to a dining room, wait until your host invites you to sit and once seated, never place your hands under the table. During dinner festivities, reserve the toast-making to men. Once you finally get to the food, wait until your host takes his or her first bite, then feel free to begin. As you close in on finishing your food, leave a little food left on the plate. Despite the protests of lunch ladies across the United States reminding you that there are starving children elsewhere in the world, finishing all the food on your plate is somewhat rude, especially in a home.

For restaurant tipping information, read Mexico's Expenses & Tipping section.

History & Influences

Mexican food is primarily the result of Mayan and Spanish influences. The Mayans lived off the land as hunters & gathers, eating any local meats along with fruits, chilies, beans, tomatoes, avocado, herbs, and the most common ingredient, corn.

When the Spanish arrived they brought with them new meats in beef, pork, and chicken, a new starch in rice, along with other common ingredients in today's Mexican cooking like garlic and onions. Today, most Mexican dishes include a variety of these ingredients, although cooking styles and combinations have continuously developed over time.

Due to the popularity of Mexican food, particularly in the United States, many dishes have gained alterations to the originals and other dishes have actually been created outside of Mexico by Mexican immigrants. For example, the tostada was created in San Antonio, Texas, refried beans were also created in Texas, and the burrito was created in California. Other "Mexican favorites" were also invented in the United States like nachos & chimichangas.

Staple Foods

Tortillas: flat bread typically made of corn, but sometimes made from flour
Beans: often served as a side dish with any dinner main course or as an ingredient
Rice: again, often served as a side dish or as an ingredient
Vegetables: varies by region, local vegetables are often included in dishes; some of the most common being both hot and sweet peppers, chilies, and onions

Regional Varieties & Specialties

North Mexico: this area is known for their emphasis on meat dishes
Southeast Mexico: known for their blends of spices and focus on fish or chicken-based dishes
Southwest Mexico: this region is famous for their moles (pepper-based sauces) and tamales (corn meal encased meats, vegetables, or cheeses)

Drinks

Although water is the world's most common drink, don't ever drink the tap water in Mexico; it is not known for its cleanliness or purity.

Mexico has a number of popular alcoholic drinks, including the one they're synonymous with: tequila. Other well known drinks include margaritas (which again uses tequila) and the mojito, which is made of fresh mint, lime, sugar and either rum or tequila among other ingredients. Lastly, Mexico has a few local beers, which are popular.

This page was last updated: May, 2011