Our hotel offered a continental breakfast -- but please don't mistake it for just any continental breakfast. We enjoyed fresh-squeezed orange or grapefruit juice, coffee, a variety of sweet breads, and a beautiful arrangement of fresh fruits each morning.
|We called them "Spike" and "Turtle"|
You could also order of the menu.
|The prettiest presentation of chilaquiles I've seen.|
Chilaquiles are a traditional dish-- corn tortillas
cut in quarters and fried with red and/or green
sauce poured over top. Chicken or eggs
can also be added (we had chicken)
|omelette with spinach, Oaxaca cheese|
and green salsa
We tried a variety of other foods during the trip as well, such as:
-Huitlacoche*: an (edible) fungus that grows on corn (we ate it in an omlette)
-Various types of cheeses: Oaxaca, panela, requesón
-Horchata: drink made with rice, vanilla and cinnamon
-Alegrías: made from amaranth seeds
-Lots of tacos: al pastor (marinated pork cooked on a spit with an onion and pineapple on top, possibly a tradition brought by Lebanese immigrants?), shrimp, salmon, etc
-Some kind of Mexican cornbread with a spicy sauce on top?*
-Jamaica: hibiscus tea
-Flor de calabaza: squash blossoms
-A sweet tamal: made of masa (a starchy dough, often corn-based), which is steamed or boiled in a leaf wrapper. It can be filled with meats, cheese, vegetables, chilies, etc. We had a sweet tamal with pineapple in it.
-Atole: a hot drink made with masa, water, unrefined cane sugar, cinnamon, vanilla and optional chocolate or fruit. Chocolate atole is also called champurrado.
-Churros: a fried pastry dipped in sugar, can also be filled (chocolate, caramel, strawberry, etc)
-Mole: generic name for a variety of sauces in Mexico -- we had various kinds
-Paletas: the popular popsicles made with real fruit. We had mamey (a fruit) + cream and passion fruit
-Chapulines: grasshoppers (though they were cooked into something and there were only 4 or 5 in the whole dish, so I'm not sure it counts...)
-Chips with lime and salt (we declined the chili powder)
-Mango on a stick, with lime and salt