Tour Details 
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| Click on an image below to see a Virtual TourPowered by Spins Unlimited USA |
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| Zocalo | |
| 1801 Capitol Ave Sacramento, California 95814 | |
| Details: Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known Arrachera cut. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo and carnitas. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, a la veracruzana. In modern times, other cuisines of the world have become very popular in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with serrano-chili blended soy sauce, or made with habanero and chipotle peppers. Mexican cuisine outside of Mexico The word "chocolate" comes from the Aztecs of Mexico, and is derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten.Authentic Mexican food was adapted and Americanized as "Tex Mex" (Texan-Mexican) cuisine. Mexican cuisine has also had a strong influence on the cuisine of the southwest United States and in California where it's sometimes called Cal-Mex. The six regions of Mexico differ greatly in terms of cuisine-style; it is almost as if each region is their own separate country with separate cuisines. In the Yucatan, for instance, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with an unusual love for achiote seasoning. In contrast, the Oaxacan region is known for their savory tamales and celebratory moles, while the mountainous regions of the West (Jalisco, etc) are known for goat birria (goat in a spicy tomato-based sauce). While Mexican Restaurants can be found in almost any town throughout the United States, and in many cities around the world, restaurants outside the American Southwest often feature nontraditional ingredients, such as grated American-style cheese, "nacho" cheese or tomato-based sauce substitutes for Mexican chile-based sauces or mole. Margaritas come in a variety of flavors and colors.Texas, New Mexico, Arizona, California, and parts of Florida and Illinois have large expatriate Mexican populations, and a variety of authentic Mexican restaurants can be found in these states. In other areas of the United States and Canada, Mexican dishes and restaurants vary as much as Italian restaurants and dishes do between Italy and many locations in the western Hemisphere. New Mexico's long tradition of Mexican settlement and history and native American influence as well, has created a distinct form of New Mexican cuisine. Even though many of the dishes vary from their Mexican counterparts, they are still considered "authentic" or "traditional" for New Mexican cuisine. Both Mexicans and New Mexicans typically find each other's cuisine very similar, yet unfamiliar, and non-traditional, typically missing the true taste that they desire. Rarely are Mexican restaurants specializing in New Mexican cuisine found outside of New Mexico (even in Arizona) except in very large cities. In Mexico, it is very unusual to put cheese in tacos or tostadas (unless it is the typically Mexican "panela" cheese), while in the US cheddar and american cheeses are often found in all "Mexican" cuisine dishes. Also, lettuce inside tacos is unheard of south of the US-Mexico border, and almost considered a sacrilege. |
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| Last Tour Update: May 15, 2012 |
