The pozole.

(It comes from the Nahuatl pozolli, from tlapozonalli, 'boiled' or 'sparkling') is a traditional Mexican soup made from nixtamalized corn grains, to which meats, vegetables and very varied spices are added according to the region.

Red, White and Green.

Did you notice that these are the three colors of the Mexican flag?

Pozole is prepared in various ways throughout Mexico, but the most common varieties are red, green, and white, which in turn vary by region and ingredients. The red pozole acquires its flavor and color from chili peppers such as guajillo, ancho and piquín. The green pozole gets its color thanks to the tomatillos and the coriander. The white pozole does not use any of these ingredients.

Red pozole recipe.

1 Avocado Cut Into Cubes

5 Clean Ancho Chiles

5 Clean Guajillo Chiles

1 Teaspoon of Mexican Oregano Coffee Maker

1 White Onion Cut Into Four Parts

1 Medium Onion.

1 tablespoons Vegetable Oil

1 kilogram of pork cut into cubes

1 kilogram of pork rib cut into pieces

6 cloves of garlic.

8 Large Garlic Cloves.

3 Cans Of Corn For Pozole.

There are many reasons why eating pozole, apart from being delicious, the IMSS ensures that a complete plate of pozole contains all the necessary nutrients for mealtime, its recommended dose is 1 and a half cup of pozole (approximately 100 g) with 60 g of meat and vegetables to taste.

So do not punish yourself thinking that it is not healthy and that it will make you gain a few extra kilos, you can eat it without any worry.

The tacos.

Its origin is Mexican which means "half or in the middle", referring to the way it is made. It is the most typical dish in Mexico dating from pre-Hispanic times and is the second most consumed food at lunchtime among its inhabitants.

The taco was originally as a practical way for women to send food to men who worked long hours in the fields as it was easy to transport and consume.