Mexico
One of the world's great cuisines — corn, chilli and centuries of patience, best eaten standing at a taco stall.
Find the taco stall with the longest queue and the trompo of al pastor pork turning out front, a pineapple on top. The taquero shaves the meat onto a small corn tortilla with salsa, coriander, onion and lime: two bites, then order more. UNESCO lists traditional Mexican cuisine as intangible heritage, and the street stall is where most of us meet it.
It starts with corn, dried, cooked with lime and ground into masa for tortillas and tamales. Around it sit dried chillies, tomatillos, herbs and chocolate, which Oaxaca grinds into its moles and Puebla into mole poblano. In the Yucatán, cochinita pibil is pork marinated in achiote and slow-cooked until it falls apart. Drink an agua fresca with lunch, and in Oaxaca sip mezcal slowly.
- tacos al pastor (spit-roast pork)
- mole poblano (chilli & chocolate sauce)
- cochinita pibil (Yucatán roast pork)
- tamales
- chiles en nogada
- pozole (hominy stew)
- guacamole