Food and Water
Food

Corn (maize) has been a staple of the Mexico diet for some 4,000 years. Tortillas, the equivalent to our bread, are made from either corn or flour. To make from corn, the kernels are softened in water and lime and then ground and formed into tortillas. Beans is another staple of the diet and provides the necessary protein. Re-fried beans seem to be served with everything.Rice is much more commonly served than potatoes. Chilies (of so many different varieties and degrees of heat) are abundant and can add that zing to any dish to make it special. Mexicans are gifted cooks and their ability to use herbs, spices and chilies allows them to create flavorful food which is prepared in a host of interesting and different ways.Mexican cuisine is further enhanced by the abundant array of fruits and vegetables which really do seem to taste better in Mexico than anywhere else; perhaps it is because of so much sunshine and they are vine ripened. I remember when we first moved here, the tomatoes tasted like the tomatoes when I was a child. (I guess that is why the Mexican salsa is so incredibly tasty here, but try and duplicate it back home and something seems to be lost in the translation.) The contribution of this semi-tropical climate provides for a variety of fresh fruits and vegetables year round; and at ridiculously low prices. Try these great recipes in English at "Mexican Cuisine"
On the Lakeside
food
Many people are nervous about eating fruits, vegetables and salads. In most of the restaurants in Lake Chapala, the fruit and vegetables are washed and purified in an iodine solution; a common one found here in the supermarkets or pharmacy is under the name of Microdine.On the lakeside we have an incredible abundance of fabulous restaurants and the prices are excellent. See “Cost of Living” and “Eating Out" – The Restaurants are Great! for an overview of what’s available and approximate costs. Because of the vast variety of affordable excellent restaurants in the Lake Chapala area, we tend to eat out quite often. Plus everything is close by, and many within walking distance. When it comes to eating at home, Mexico has a wonderful variety of fresh fruits and vegetables year ‘round and it would be a shame not to try them. They are vine ripened - sweet and delicious. When you buy fruits and vegetables for home use, just soak them in water with a few drops of Microdine for 20 to 30 minutes. Then dry and put in the fridge, ready to enjoy. You can also peel the fruit if you aren’t able to properly clean it and of course it is fine if it is cooked.Local supermarkets carry many imported goods and there isn’t much you won’t find either here in the lakeside or in Guadalajara at Wal-Mart or Costco. The imported goods are more expensive, but if you must have them, they are available. Try not to just buy the foods you are accustomed to. There are lots of Mexican delicacies that you simply must try plus some very exotic fruits and vegetables.


Opuntia (Opuntia lasiacanta) - Mystic Fruit of Mexico. Fruit of the "sacred tree", these have been credited from pre-Columbian day to modern Mexico with being useful as a beverage, medicine, source of dye, and as an object of magical-religious practices. This fruit gave life and strength.
Source: http://www.differentworld.com/mexico/common/pages/food.htm
The Basics You’ll encounter all of these in your first few days in Mexico:
TortillasThe staple food of generations of ordinary Mexicans, tortillas can be made of flour (more common in the north) or maize (the traditional method and still the most common in the south). Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

Frijoles (beans) A good source of protein, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.

Chilies In general, the bigger the chili, the milder the flavor. Large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. To ask if a dish is spicy, say "es picante?" – though hotel menus will often specify dishes that might offend tourist palates.

Guacamole Avocado mashed with onions, chilies and cilantro (coriander). Served as a dip or as a garnish.		 Salsa A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander) served on your table as a relish or a dip. Beware of ‘salsa habañero’ in innocuous bottles like small jars of ketchup, and always try just a little salsa first as a precaution.

Tequila This infamous spirit is most commonly served to tourists in the form of a margarita – mixed with lime juice in salt-rimmed glasses. It is actually derived from the maguey plant – a spiky bush often seen growing in fields. Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle – the worm should be eaten when the bottle is finished!

Cerveza Mexican beers are now known all over the world. Corona, Sol and Dos Equis are common brands, usually served cold and a very refreshing alternative to iced drinks.

Making Tortillas - some things never change
tortillas
aguaWater
Puedo tomar agua?
(Can I drink the water?) This is one of the first questions asked. Do not drink water out of a tap unless you are certain it is purified. Drink potable (purified) water. When staying in a hotel, don’t assume the water is purified. It is also best to even brush your teeth with purified water. The locals all drink purified water.Most of the restaurants in the Lake Chapala area (and also in the coastal areas) serve purified water. They will buy the big five liter bottles and serve it by the glass (el vaso de agua). If in doubt, order it in the bottle (un botella de agua purificada, por favor). You will have to buy it but then you don’t have to worry.You will find that many restaurants serve what is called “Agua de fruta” – fruit drink made from fruit and water. These are absolutely delicious!Also most of the restaurants will serve ice made from purified water. If the ice served is cylinder shaped with a hole through the middle, it was made in the same factories that produce and bottle purified water and it is safe to drink.

You may be surprised to learn that by LAW ice must be purified.

For the last decade many of the developers in the area have been including a purification system for water (or at least the rough in to allow you to add it yourself) in the new homes they construct. Then you can safely drink from the tap.If you are renting a house and you aren’t certain the water from the tap is purified, always buy the big containers of water. Water trucks deliver all over the Lakeside so just ask your neighbors when they come. You can also boil the water (about 40 minutes) to remove any contaminates or use the Microdine drops (about 30 minutes). Personally the big bottles are so convenient and economical ($16 pesos for five liters), it is not worth the trouble to do it yourself. Note: We have on occasion met people who will bring one suitcase full of bottled water and canned goods. It is not only not necessary but it would be a crime not to try the wonderful selection of Mexican foods and drinks available. You need to use common sense and certainly we don’t recommend you eat from the street vendors before you have lived here awhile and acclimatized. Even then, be cautious, especially in the spring when it is hotter. You don’t know how long the food has been sitting or if they have proper washing facilities. But there are lots of good restaurants serving well cleaned and prepared food. So don’t worry. Enjoy.
 
Dining out in Lake Chapala, Mexico is a pleasant surprise.