Mexico

Travel stories, city guides, travel tips, recipes, and more inspired by one of our favorite food places on earth, Mexico.
Plan Your Next Vacation With Help From Our Concierge Desk! | http://saltandwind.com

Plan Your Next Vacation With Help From Our Concierge Desk!

Dreaming of traveling but not sure where to start? We've got a service for that! The Salt & Wind concierge desk is here to help make your food adventures happen!

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The Seven Classic Moles You Should Eat When You Travel To Oaxaca | http://saltandwind.com

The Seven Classic Moles You Should Eat When You Travel To Oaxaca

You probably know mole. And Oaxaca. But did you know that there are seven moles that come from Oaxaca? Here is everything you need to know to master mole for your next trip to Mexico:

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These Are The Best Places To Eat In Mexico City On A Sunday | http://saltandwind.com

These Are The Best Places To Eat In Mexico City On A Sunday

We love how chill Mexico City is on a Sunday but it can put a kink in your plans when you’re in search of where to eat. Here are our pick of restaurants to eat on a Sunday in Mexico City.

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Signs You're Being An Ugly American When You Travel To Mexico | http://saltandwind.com

Signs You're Being An Ugly American When You Travel To Mexico

Ever feel like you’re leaning in to the cliche of being an ugly American tourist when you travel to Mexico? Here are our telltale signs you should check before you hop on a flight!

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Charred Asparagus With Requeson And Mexican Dukkah | http://saltandwind.com

Charred Asparagus With Requeson And Mexican Dukkah

In this super simple salad, pencil-thin asparagus are charred on a grill then tossed with a quick lime and olive oil combo. The twist I added was making a twist on Egyptian dukkah (a seed-herb-nut mix used for dipping bread) and used classic Mexican ingredients like cumin, Mexican oregano, pistachios, and almonds. 

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The Places You Must Visit On Your First Trip To Mexico City | http://saltandwind.com

The Places You Must Visit On Your First Trip To Mexico City

These are the things you need to see and do while you are on your first trip to Mexico City. Whether you are looking for markets, sights to visit, or the best restaurants, this is your guide for what do and see in Mexico City.

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Road Trip: Crossing The Border To Uncover Mexico's Baja California Alta | http://saltandwind.com

Road Trip: Crossing The Border To Uncover Mexico's Baja California Alta

Baja California has been one of Mexico's best-kept culinary secrets but is getting its moment in the sun. These are a few must-stop places should you head south of the border. 

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Everything You've Ever Wanted To Ask About Tortillas | http://saltandwind.com

Everything You've Ever Wanted To Ask About Tortillas

Up your Mexican food I.Q. with this guide to all things tortillas!

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So, Wait, What Exactly Is The Difference Between Tequila And Mezcal? | http://saltandwind.com

So, Wait, What Exactly Is The Difference Between Tequila And Mezcal?

Ever asked yourself, “what is Mezcal?” As far as Mexican spirits go, most people immediately think of tequila, which makes sense but mezcal is very much a close second. Here's everything you need to know about mezcal: 

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The Best Mexican Breakfast Foods According To Us! | http://saltandwind.com

The Best Mexican Breakfast Foods According To Us!

From huevos rancheros to chilquiles and molletes, these are the nine Mexican breakfast dishes worth crossing the border for!

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From Al Pastor to Carne Asada: A Brief Guide To Classic Mexican Tacos | http://saltandwind.com

From Al Pastor to Carne Asada: A Brief Guide To Classic Mexican Tacos

The Mexican taco scene is unending but we're here to help! Here's a guide to help you keep your carne asada and your carnitas straight!

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Roasted Squash Tacos with Toasted Chile Peanut Salsa | http://saltandwind.com

Roasted Squash Tacos with Toasted Chile Peanut Salsa

On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy —  pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos. 

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