The Hungry Cyclist's Top Mexico Tips
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| 15:30 UK time, Monday, 14 September 2009
Earlier this year, Mark and I met who wrote the book The Hungry Cyclist after he completed his own great journey through South America. As you can imagine Mark and Tom ran out of time telling stories from the road!
Continuing on the food and nutirion aspect of Mark's journey, I called Tom last week to ask him about the food Mark will find and what will be good for him as he cycles through Mexico. Tom has kindly written down his top tips and sent us some photographs.
Top Five Gastronomic Tips for Mexico
by
As Mark continues his epic ride through the Americas and heads further south things are going to change. Music, language and lifestyle will become more Latin-American influenced. As he leaves the developed surroundings of the United States and enters Mexico the cycling will change too. Empty stretches of smooth American tarmac with wide shoulders will be replaced by thundering trucks, pot-holes and road kill.
Images courtesy of Tom Kevill-Davies - The Hungry Cyclist
The USA into Mexico is one of the only land crossings where a turn of the pedals can transport the rider from one world into another. Some pessimistic Americans will already have filled Mark's head with tales of dangers and misfortune. But he shouldn't let these doom mongers put him off.
Mexico is a beautiful and peaceful country, her people are some of the kindest in the world. In terms of food Mexico is the culinary gem of the Americas. From the dry deserts of the North, along abundant coastlines, through indigenous heartlands and into the tropical jungles, for a hungry cyclist Mexico is a complete treat.
Spending six months cycling, eating and collecting recipes in Mexico on a journey from I was never hungry. Mexicans love to eat. They are proud of their culinary heritage and food plays a huge part in their lives. Whether eating a perfect fish taco on the pacific coast or a rich mole in the , everyday food in Mexico is versatile, fresh, full of flavour and designed to keep you going.
So here's my top five mexican foods for Mark to try:
Tacos
Cheap and filling are the quintessential Mexican street food served in every hamlet from Tijuana to Chiapas. A warm corn tortilla is loaded with either battered fish, grilled beef, pork, brain, tongue, cheeks or whatever else is fresh and available and then it's down to you. Add to your taco from colourful selection of home made salsas and moles and you are in roadside heaven!
Agua de Jamaica
Served in almost every taco stand, truck stop and restaurant in Mexico, this dark red cordial is refreshing, beautiful and packed with goodness. Ö÷²¥´óÐã made from dried hibiscus blossoms, is the ultimate thirst quencher and is also known to lower blood pressure and cholesterol levels, as well as acting as a natural diuretic and being packed with vitamin C.
Images courtesy of Tom Kevill-Davies - The Hungry Cyclist
Menudo
Never one to recommend cycling and drinking, should Mark be tempted to relax his tired muscles at the end of the day with a shot of Tequila or her evil sister Mezcal, is the perfect Mexican hangover cure. Traditionally served on Sundays in markets in the North West, this spicy stew of boiled tripe served with fresh lime and coriander is a sweaty, eye watering miracle cure.
Helado/Ice Creams
What could be better than an ice-cream at the end of long days cycling in the heat of Mexico? Mexicans love their ice cream and with a wonderful variety of tropical fruits, such as papaya, mango, guava, passion fruit as well as coconut, tamarind, cucumber and Jamaica, helados or paletas (lolly pops) are never far away. Whether being sold by an old man on a pedal-powered cart or in a small shop they are the perfect antidotes to the Mexican climate.
Frijoles / Refried Beans
Mention refried beans to most people and they will squirm in disgust. Given a bad reputation by gruesome Tex-Mex restaurants, when cooked properly this traditional staple of Mexican and Latin American cuisine is a delight! They are made with cooked and mashed pinto beans and flavoured with fresh stock and seasoning. Frijoles are packed with protein, easy to digest and cheap. Served as standard with most meals in Mexico are the ultimate Mexican energy food and perfect for beating the bonk.
While Mark is taking on the taco stands, markets and mountains of Mexico to refuel his engine, I will be riding my bicycle and searching for food in South East Asia. , I will be collecting recipes and journaling the food I find. The cuisine I'll be enjoying will be totally different to that of the Americas, but if the fresh flavours, immaculate preparation and diversity of Mexico are anything to go by I am in for another superb pedal-powered gastronomic adventure and here are a Hungry Cyclists top tips for refuelling when cycle touring in Mexico.
Buen Provecho!
For recipes and more information visit www.thehungrycyclist.com
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