Vancouver Mexican food
Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat, but occasionally made from beef or mutton. The dish is often served at celebratory occasions, such as weddings and baptisms, and holidays, such as Christmas and Easter.
Tacos al Pastor
Vancouver Mexican Menu
tacos al pastor, is a taco made with spit-grilled pork. Based on the lamb shawarma brought by Lebanese immigrants to Mexico, al pastor features a flavor palate that combines traditional Middle Eastern spices with those indigenous to central Mexico
Vancouver Mexican Cuisine
Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender.
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Truly amazing vegetarian tacos featuring easy-to-make refried beans, quick-
Aztec people often stuffed tortillas with squash and pumpkin and baked them in clay ovens as a sweet dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix.
Now usually quesadillas are made with flour tortilla, cheese, sour cream, pico de gallo. chicken, beef, or pork.
Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Diaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas.
Ceviche actually has South American origins. Ceviche, or seviche, or cebiche is from South America and eventually spread into Mexico and Central America. There is some debate on whether it originally came from Peru or Ecuador.
Our Mexican version of ceviche is made with fish, avocado, tomato, chips, and shrimp.