Undoubtedly, an important part of the Mexican culture is its varied gastronomy. When Christopher Columbus in 1492 went out on his search for India and for the valuable black pepper, instead he found America, sparking off the conquest of countries which, like Mexico, opened the world to new culinary horizons with its universal donation of vanilla, chilli peppers, avocado, corn, tomato and chocolate, among others.

Mexican food is popular throughout the world. But the kind you might be used to – tacos, nachos with guacamole, quesadillas, and enchiladas - is only a small part of this country's culinary repertoire. The fundamental Mexican food is based on corn, black beans and chillies, but due to the variety of cultures and communities in Mexico, each region is marked by a distinct aroma, taste and texture.

Due to their great gastronomic variety, the States of Puebla, Oaxaca and Yucatán stand out; however one must not forget the recipes from Bajío (central part of the country) or the cuisine of the border states.

In central Mexico you will find a blend of Aztec and Spanish food. Typical is the centuries old mole poblano, a thick, dark sauce made with dried chilli peppers, nuts, seeds, spices, Mexican chocolate, etc. Southern Mexico, with its variety of dried peppers and chillies, is famous for its savoury herbed stews and sauces. Seafood, garnished with tomatoes and herbs followed by strong coffee is the basic meal along the Pacific Coast. And in the Peninsula of Yucatán, dinner is likely to be a Mayan delicacy like cochinita pibil, which is pork meat cooked in banana leaves, served with the famous achiote-sauce.

In the links above some basic Mexican recipes will be presented, with the understanding that the elements needed for their preparation are easily available in Denmark and Norway.

Food recipes

Drink recipes

Embajada de México ante Dinamarca, Islandia y Noruega