This month, as part of the Mexican Culinary Experiences by Royal Resorts festival, El Conquistador restaurant at The Royal Islander pays tribute to the glories of Mexican cuisine, declared World Heritage by UNESCO, with a delicious tasting menu. Book your table and get ready to try some of the country’s best-loved dishes.



In the Nahuatl language pozole means foam or froth and this soup recipe dates from the pre-Hispanic period when it was prepared to honor the Mexica god Xipe Totec. Nowadays, pork or chicken are used and the broth can be red (from Jalisco) or green or white (Guerrero).



Made with the tortilla, a staple in the Mexican diet, enchiladas can be filled with chicken, shredded beef or even potato and carrot and are served with green, red sauce, adobo or mole, cream and cheese. Each region has its own recipe and all are delicious.



One of Mexico’s culinary masterpieces, mole sauce has its origin in pre-Hispanic times although it is an example of the syncretism that occurred after the Conquest when the Spaniards introduced spices and herbs from Europe and the Middle East. The word “mole” comes from the Nahuatl word “mulli,” which means sauce.

Mole sauce is a sophisticated blend of a variety of ingredients including chocolate, chili, sesame seeds, cinnamon, almonds, peanuts, garlic and pepper that is served over chicken, turkey or pork. The recipe for mole poblano is said to have originated in Santa Rosa convent in Puebla in the 17th-century. It has so many ingredients and processes that it takes hours or days to prepare. According to the Encyclopedia of Mexican Cuisine there are over 40 varieties of mole in Puebla, Oaxaca and other states, some are spicy and others are mild.


Chiles en nogada

With its colors of red, white and green symbolizing the Mexican flag, chiles en nogada is the Independence Night dish par excellence. You can read more about the ingredients, preparation and history in our related post.



The word tamal comes from the Nahuatl word tamalli, which means “wrapped.”
Made from corn dough, they have savory fillings such as pork, shredded beef, chicken, mole salsa, cheese and rajas poblanas or are sweet (sweet corn, raisins or other dried fruit) and are wrapped in corn or palm leaves and steamed.

Although a number of Latin American countries make tamales, Mexico has the largest number of recipes. Each state has its own traditional tamales such as coriundas from Michoacán or chipilines from Chiapas and they are served during fiestas, often with atole or hot chocolate.