Mexico Travel Guide

Pork marinated in achiote and chillies, slow-roasted on a vertical spit then shaved onto small corn tortillas with raw onion, cilantro and pineapple. The taquero's technique is performance art.

30+ ingredients including dried chillies, chocolate and spices ground and slow-cooked for two days. The result coats turkey or chicken with extraordinary depth — eat it with a stack of handmade tortillas.

Poblano chillies stuffed with picadillo, covered in walnut cream and pomegranate seeds in the Mexican flag colours. Available August–October exclusively in Puebla and Mexico City.

A large crispy tortilla with black bean paste, Oaxacan string cheese, tasajo beef and avocado — Oaxacan street food that delivers enormous flavour, eaten folded at a market stall.

Corn slathered with mayonnaise, Cotija cheese, lime and chilli powder — found at every street cart. A bite that perfectly encapsulates Mexico's approach to flavour: bold, bright and unapologetic.