Mexico A-Go-Go with Intrepid

Join Anna, our Mexicana Piñata winner, as she pins her way to Mexico and back on an Intrepid Real Food Adventure in 2013.
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Lunch at the markets en route to Mitla - Quesadillas with Oaxacan stringy cheese and zucchini flowers. Pretty sure I would never tire of eating these

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El Pulque, Aztec spirit made from fermented agave sap. Apparently it "has the color of milk, somewhat viscous consistency and a sour yeast-like taste" should be interesting!..

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Getting excited! 2 days until I leave! Just picked up a super cute travel journal to write about my trip & keep together the bits, pieces and memories I collect while i'm away

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I made these! Chiles en nogada - chiles stuffed with a combination of fried pork, fruit and nuts, then battered & fried, and topped with a creamy walnut sauce & pomegrante

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Churros & Hot chocolate from El Moro, a tradition in Mexico city and the oldest churreria in town. Conveniently open 24 hours a day to sit down and load up on many many forms of sugary deliciousness

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The baseis of all the mexican foods! Spices and Moles galore

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Yum!! Barbacoa! Going to head to one of these incredible looking Mexican pit BBQ's on day 3

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Tacos al pastor, incredibly famous tacos originating in Mexico City. Pork is marinated over a couple of days in a combination of dried chiles and then slowly cooked with a gas flame on a vertical rotisserie called a trompo. the meat is then thinly sliced off the spit with a large knife. It is served on small tortillas, with finely chopped onions, cilantro and a small slice of pineapple, and usually topped with some lime juice and hot salsa.

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Tamales with pork and amarillo (yellow) mole in Oaxaca

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