A recent trip to Mexico, as with previous visits, was a sensory treat. Besides the beautiful sites, thanks to the generosity of my cousins in San Luis Potosi in the central part of the country, we were indulged with exceptional meals.
I’d heard about enchiladas Potosinas, and was happy they were served the night of arrival. This set the bar for subsequent foods. Shaped more like empanadas, red sauce-infused corn tortillas are stuffed with cheese and salsa. They’re lightly fried for a crispy exterior texture that contrasts with the creamy cheese filling.
My cousins provided numerous opportunities to sample other dishes popular in the region, including gorditas, sincronizadas, chiliaquilles, enmolladas and fundido with chorizo.
Sincronizadas can best be described as stacked quesadillas. Ham, cheese, salsa between layers of flour tortillas made this an especially flavorful brunch that also included beans and freshly-made green salsa. Although, normally served as a snack or simple meal, molletes were added to the menu simply because my cousin knows I like them and it was our last day in Mexico. It was far too much food, yet far too difficult to stop eating.
Part of our trip we began one day in Guanajuato with chilaquilles covered with pasilla sauce and ended it with enmolladas (mole enchiladas) and tamarindo margaritas in San Miguel de Allende. Not a bad way to dine/visit.
Tacos are part of the national cuisine, so our stay would have been incomplete without them. Fortunately, the tacos al pastor, among others, at Taqueria Arandas ensured our palates, and stomachs, were well-sated.
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