4 popular dishes that aren’t so Mexican

Mexican gastronomy is very wide in color, taste and texture, but there are some very popular dishes on Mexican family tables that are not actually native to the country.


Churros are easy to find on the streets of Mexico and in some CDMX metro stations, but the truth is that the history of churros began in China.

There, Portuguese merchants discovered Youtiao, strips of fried dough served for breakfast in pairs, as a symbol of the Song Qin Hui dynasty and his beloved wife.

The Portuguese brought this food to the Iberian Peninsula, where sugar was added to give it its characteristic star shape, producing what is known today in Mexico as the churro.

As time went on, preparations were extended until the time of conquest, and the Spaniards brought it into the territory of Mexico and the rest of the Americas.

Now in Mexico you can taste it in many different ways. Mexican ingenuity has led to churros filled with cajetas, dulce de leche, chocolate and jam, usually served hot his chocolate or coffee-based recipes.

Rosca de Reyes

Rosca de Reyes is an indispensable dish on January 6th. Its origins began in European countries such as France and Spain in the Middle Ages, shortly after arriving in Mexico during the conquests.

According to tradition, the oval loaf is a symbol of God’s eternal love, as it has no beginning and no end.

In Mexico, there is a tradition that anyone who finds a child Jesus figure must be cared for until February 2nd, when Candlemas is celebrated.

Early in the morning on January 6th, the children receive the gifts left at home by the wise man.


Ceviche is a popular way to refresh the body during Lent and hot weather, and this dish originated in Peru.

One of the most accepted theories around the world is that it is related to the Mochica culture, which inhabited the coastal regions of Peru from the 2nd to 7th century AD, growing the tambo, a typical fruit of the region. Cooked with juice.

In Mexico, its flavor is predominantly spicy and traditionally prepared with chili, avocado, shrimp, surimi, tomato and lemon.

A similarity in formulations is the importance of citrus fruits in formulations and the unanimity in placing citrus fruits as one of the star dishes of Latin American cuisine.

Ceviche was declared a national cultural heritage site by the National Institute of Culture in 2004 and is celebrated every year on June 28th as National Day. This is his date enacted in 2008 with the aim of promoting and popularizing Peruvian ceviche nationally and internationally.

horchata water

Mexicans have always debated whether they are on the Horchata or Jamaica team when it comes to water flavors, and despite the fact that the flavor is very popular, it is not native to that country.

Its true origin is in the Mediterranean, attributed to the city of Valencia, shaped like a knot and prepared from a tuber known as tigernut, which is derived from a plant called hazelnut sedge.

The waters of Horchata were brought to Mexico through the Spaniards after the conquest. The ingredients in the recipe are very similar to those in Valencia, but instead of using nuts, Tigerhe adds water-soaked rice grains and usually no lemon to flavor it with cinnamon and vanilla.

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