![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-11.58.53-AM.png\")
Tamales are made of masa (a starchy, corn-based dough) and can be filled with cheese, vegetables, meats, fruits and pretty much just about anything else. The fillings are steamed inside a corn husk or banana leaf, which is tossed away before digging in.\u00a0Fun fact: tamales have origins in Mesoamerica as far back as 8000 to 5000 BC where the Olmeca, Tolteca and Aztec and Mayan civilizations used them as portable food for their armies and hunters.<\/p>\n
2. Mole<\/h2>\n![\"Photo](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
Delicious vibrant mole boiling and bubbling. Photo by cessar_mdg<\/a><\/figcaption><\/figure>\nMole can come in many forms and flavours but the simplest way to put it is that it’s a sauce that finds its way into a variety of dishes. The sauce comes in a variety of colours depending on the spices and ingredients used; you can enjoy thick paste like mole that’s\u00a0black, red, yellow, green and everything in between. Mole is strongly associated with celebrations in Mexico and is widely regarded to be an acquired taste for many non-natives.<\/p>\n
3. Enchiladas Verdes<\/h2>\nChicken enchiladas. Photo by playatakeria<\/a><\/figcaption><\/figure>\nEnchiladas are\u00a0corn tortillas rolled up, and stuffed with a variety of ingredients that range from meat, beans, cheese, vegetables, and potatoes and are covered in a chilli pepper sauce. The “verdes” comes from the use of green tamatillos, which are not tomatoes but do belong to the same family despite the dissimilar taste.<\/p>\n
4. Tostadas<\/h2>\nShrimp tostadas with avacado. Photo by foodgawker<\/a><\/figcaption><\/figure>\nIn Mexico, tostada typically means a flat or bowl-shaped\u00a0tortilla that’s either\u00a0toasted or deep fried. While they can be consumed on their own (and undoubtedly taste delicious) tostada can also refer to any dish that uses one as its base.\u00a0They are usually made out of corn but can also be made out of wheat flour as well.<\/p>\n
5. Flan<\/h2>\nFlan covered in sweet glaze. Photo by allisondorado<\/a><\/figcaption><\/figure>\nThis delicious Mexican dessert (also a favourite of Spain) is made with milk, sugar and eggs, and can have many different flavours that range from coffee flan to chocolate flan.\u00a0Flan is guaranteed to melt in your mouth with its sponge cake base and sweet glaze drizzled on top.<\/p>\n
6. Pozole<\/h2>\nPozole accented with cilantro. Photo by s2focus<\/a><\/figcaption><\/figure>\nGet ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n7. Tacos Arabes<\/h2>\nTaco arabes\u00a0topped with lime juice. Photo by lisa_santoz<\/a><\/figcaption><\/figure>\nThis delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n
8. Sopaipilla<\/h2>\nSugar coated sopaipillas. Photo by kairuzjuan<\/a><\/figcaption><\/figure>\nSopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n
9. Elote<\/h2>\nElote, corn on the cob, seasoned to perfection. Photo by crackdaddyeatz<\/a><\/figcaption><\/figure>\nElote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n
10. Tacos al pastor<\/h2>\nTaco al pastor being cooked in a restaurant. Photo by andresgruiz<\/a><\/figcaption><\/figure>\nTaco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n
11. Chiles en nogada<\/h2>\nChiles en nogada filled with picadillo. Photo by lamaria_royuela<\/a><\/figcaption><\/figure>\nThe perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.02.56-PM.png\")
Mole can come in many forms and flavours but the simplest way to put it is that it’s a sauce that finds its way into a variety of dishes. The sauce comes in a variety of colours depending on the spices and ingredients used; you can enjoy thick paste like mole that’s\u00a0black, red, yellow, green and everything in between. Mole is strongly associated with celebrations in Mexico and is widely regarded to be an acquired taste for many non-natives.<\/p>\n
3. Enchiladas Verdes<\/h2>\nChicken enchiladas. Photo by playatakeria<\/a><\/figcaption><\/figure>\nEnchiladas are\u00a0corn tortillas rolled up, and stuffed with a variety of ingredients that range from meat, beans, cheese, vegetables, and potatoes and are covered in a chilli pepper sauce. The “verdes” comes from the use of green tamatillos, which are not tomatoes but do belong to the same family despite the dissimilar taste.<\/p>\n
4. Tostadas<\/h2>\nShrimp tostadas with avacado. Photo by foodgawker<\/a><\/figcaption><\/figure>\nIn Mexico, tostada typically means a flat or bowl-shaped\u00a0tortilla that’s either\u00a0toasted or deep fried. While they can be consumed on their own (and undoubtedly taste delicious) tostada can also refer to any dish that uses one as its base.\u00a0They are usually made out of corn but can also be made out of wheat flour as well.<\/p>\n
5. Flan<\/h2>\nFlan covered in sweet glaze. Photo by allisondorado<\/a><\/figcaption><\/figure>\nThis delicious Mexican dessert (also a favourite of Spain) is made with milk, sugar and eggs, and can have many different flavours that range from coffee flan to chocolate flan.\u00a0Flan is guaranteed to melt in your mouth with its sponge cake base and sweet glaze drizzled on top.<\/p>\n
6. Pozole<\/h2>\nPozole accented with cilantro. Photo by s2focus<\/a><\/figcaption><\/figure>\nGet ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n7. Tacos Arabes<\/h2>\nTaco arabes\u00a0topped with lime juice. Photo by lisa_santoz<\/a><\/figcaption><\/figure>\nThis delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n
8. Sopaipilla<\/h2>\nSugar coated sopaipillas. Photo by kairuzjuan<\/a><\/figcaption><\/figure>\nSopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n
9. Elote<\/h2>\nElote, corn on the cob, seasoned to perfection. Photo by crackdaddyeatz<\/a><\/figcaption><\/figure>\nElote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n
10. Tacos al pastor<\/h2>\nTaco al pastor being cooked in a restaurant. Photo by andresgruiz<\/a><\/figcaption><\/figure>\nTaco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n
11. Chiles en nogada<\/h2>\nChiles en nogada filled with picadillo. Photo by lamaria_royuela<\/a><\/figcaption><\/figure>\nThe perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.07.14-PM.png\")
Enchiladas are\u00a0corn tortillas rolled up, and stuffed with a variety of ingredients that range from meat, beans, cheese, vegetables, and potatoes and are covered in a chilli pepper sauce. The “verdes” comes from the use of green tamatillos, which are not tomatoes but do belong to the same family despite the dissimilar taste.<\/p>\n
4. Tostadas<\/h2>\nShrimp tostadas with avacado. Photo by foodgawker<\/a><\/figcaption><\/figure>\nIn Mexico, tostada typically means a flat or bowl-shaped\u00a0tortilla that’s either\u00a0toasted or deep fried. While they can be consumed on their own (and undoubtedly taste delicious) tostada can also refer to any dish that uses one as its base.\u00a0They are usually made out of corn but can also be made out of wheat flour as well.<\/p>\n
5. Flan<\/h2>\nFlan covered in sweet glaze. Photo by allisondorado<\/a><\/figcaption><\/figure>\nThis delicious Mexican dessert (also a favourite of Spain) is made with milk, sugar and eggs, and can have many different flavours that range from coffee flan to chocolate flan.\u00a0Flan is guaranteed to melt in your mouth with its sponge cake base and sweet glaze drizzled on top.<\/p>\n
6. Pozole<\/h2>\nPozole accented with cilantro. Photo by s2focus<\/a><\/figcaption><\/figure>\nGet ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n7. Tacos Arabes<\/h2>\nTaco arabes\u00a0topped with lime juice. Photo by lisa_santoz<\/a><\/figcaption><\/figure>\nThis delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n
8. Sopaipilla<\/h2>\nSugar coated sopaipillas. Photo by kairuzjuan<\/a><\/figcaption><\/figure>\nSopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n
9. Elote<\/h2>\nElote, corn on the cob, seasoned to perfection. Photo by crackdaddyeatz<\/a><\/figcaption><\/figure>\nElote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n
10. Tacos al pastor<\/h2>\nTaco al pastor being cooked in a restaurant. Photo by andresgruiz<\/a><\/figcaption><\/figure>\nTaco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n
11. Chiles en nogada<\/h2>\nChiles en nogada filled with picadillo. Photo by lamaria_royuela<\/a><\/figcaption><\/figure>\nThe perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.12.12-PM.png\")
In Mexico, tostada typically means a flat or bowl-shaped\u00a0tortilla that’s either\u00a0toasted or deep fried. While they can be consumed on their own (and undoubtedly taste delicious) tostada can also refer to any dish that uses one as its base.\u00a0They are usually made out of corn but can also be made out of wheat flour as well.<\/p>\n
5. Flan<\/h2>\nFlan covered in sweet glaze. Photo by allisondorado<\/a><\/figcaption><\/figure>\nThis delicious Mexican dessert (also a favourite of Spain) is made with milk, sugar and eggs, and can have many different flavours that range from coffee flan to chocolate flan.\u00a0Flan is guaranteed to melt in your mouth with its sponge cake base and sweet glaze drizzled on top.<\/p>\n
6. Pozole<\/h2>\nPozole accented with cilantro. Photo by s2focus<\/a><\/figcaption><\/figure>\nGet ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n7. Tacos Arabes<\/h2>\nTaco arabes\u00a0topped with lime juice. Photo by lisa_santoz<\/a><\/figcaption><\/figure>\nThis delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n
8. Sopaipilla<\/h2>\nSugar coated sopaipillas. Photo by kairuzjuan<\/a><\/figcaption><\/figure>\nSopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n
9. Elote<\/h2>\nElote, corn on the cob, seasoned to perfection. Photo by crackdaddyeatz<\/a><\/figcaption><\/figure>\nElote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n
10. Tacos al pastor<\/h2>\nTaco al pastor being cooked in a restaurant. Photo by andresgruiz<\/a><\/figcaption><\/figure>\nTaco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n
11. Chiles en nogada<\/h2>\nChiles en nogada filled with picadillo. Photo by lamaria_royuela<\/a><\/figcaption><\/figure>\nThe perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.17.12-PM.png\")
This delicious Mexican dessert (also a favourite of Spain) is made with milk, sugar and eggs, and can have many different flavours that range from coffee flan to chocolate flan.\u00a0Flan is guaranteed to melt in your mouth with its sponge cake base and sweet glaze drizzled on top.<\/p>\n
6. Pozole<\/h2>\nPozole accented with cilantro. Photo by s2focus<\/a><\/figcaption><\/figure>\nGet ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n7. Tacos Arabes<\/h2>\nTaco arabes\u00a0topped with lime juice. Photo by lisa_santoz<\/a><\/figcaption><\/figure>\nThis delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n
8. Sopaipilla<\/h2>\nSugar coated sopaipillas. Photo by kairuzjuan<\/a><\/figcaption><\/figure>\nSopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n
9. Elote<\/h2>\nElote, corn on the cob, seasoned to perfection. Photo by crackdaddyeatz<\/a><\/figcaption><\/figure>\nElote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n
10. Tacos al pastor<\/h2>\nTaco al pastor being cooked in a restaurant. Photo by andresgruiz<\/a><\/figcaption><\/figure>\nTaco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n
11. Chiles en nogada<\/h2>\nChiles en nogada filled with picadillo. Photo by lamaria_royuela<\/a><\/figcaption><\/figure>\nThe perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.20.24-PM.png\")
Get ready to enjoy a hearty stew that will satisfy you like nothing else. This traditional soup, once having held ritual significance,\u00a0is made with dried kernels (hominy), meat (usually pork) and is\u00a0seasoned with chile peppers, garlic, radishes, onion, salsa, avocado and limes.<\/sup><\/p>\n This delicious type of taco is widely regarded as the most popular fast food in all of Mexico. With Arab origins, the taco arabe featured shredded, spit-roasted pork that’s been wrapped in a pita-style flatbread that is then garnished with salt, salsa and lime juice.<\/p>\n Sopaipillas are essentially little deep-fried pockets of doughy goodness that are crisp on the outside and soft on the inside. If you order one of these mini fried treats in a restaurant, you’ll be presented with a bottle of honey to soak your sopaipillas in.<\/p>\n Elote is essentially corn on the cob but Mexico takes this standard dish to a whole new level. Travellers can find elote served as a standard Mexican street food and is prepared by either boiling or grilling the cob within its husk. Served on a stick, the corn is then covered in everything from salt to cheese to lime juice to sour cream and more, before being served.<\/p>\n Taco al pastor is a Lebanese inspired dish that looks and tastes quite similar to shawarma. This savoury Mexican delight is made of marinated pork that’s been seasoned with spices, pineapple, onions and dried chilli peppers. The pork is slowly cooked on a rotisserie which is then sliced off the pit and served on small tortilla that have been garnished with diced onions, cilantros, spicy salsa, and then topped with lemon or lime juice for a touch of refreshing citrus.<\/p>\n The perfect sweet dish to end any day of feasting in Mexico, chiles en nogada consists of poblano chilli peppers\u00a0filled with picadillo (a mixture usually containing shredded meat, fruits and spices) that’s been topped with a walnut-based cream sauce, known as nogada, and pomegranate seeds. This patriotically coloured dish will truly make you drool as you bite into its apple and sweet-milk pear or criollo peach centre as cream and pomegranate drips down your face. Make sure you time your visit accordingly so that you can enjoy chiles en nogada during pomegranate season (usually early October to January).<\/p>\n7. Tacos Arabes<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.21.59-PM.png\")
8. Sopaipilla<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.24.59-PM.png\")
9. Elote<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.28.47-PM.png\")
10. Tacos al pastor<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.30.45-PM.png\")
11. Chiles en nogada<\/h2>\n
![\"Photo](\"\/days-to-come\/wp-content\/uploads\/2016\/09\/Screen-Shot-2016-09-04-at-12.50.44-PM.png\")
Did I miss one of your favourite Mexican dishes? Add yours in the comments below!<\/h2>\n