Are you in the mood for Mexican cuisine this month? Here are five delicious dishes you won’t want to miss at Flor de Canela restaurant.

Mexican Snack Platter

Great for sharing, try the Mexican snack platter, a tempting spread of antojitos or Mexican finger food. Our selection includes sopes, quesadillas filled with Oaxaca string cheese, tlacoyos with tender nopal salad and crispy fried chicken tacos. Accompany your platter with a bowl of guacamole and lashings of salsa.
You might be tempted to order another plate, or try some of the other  appetizers on the menu. How about a plate of tacos, choose from duck, shrimp, rib-eye steak or barbacoa, lamb cooked in an adobo two-chile marinade? Or opt for Yucatecan panuchos, which are tortillas filled with beans and topped with cochinita pibil, pork marinated in a Seville orange and achiote (annatto) spice mix and slow roasted. And for a seafood snack, try the fish pescadillas or the tuna tostadas.

Tuna in a Mexican Seed Crust

The taste of the Mexican Pacific, yellow fin tuna cooked in an aromatic sesame, coriander and chia seed crust. This delicious fish dish is served with baby potatoes, nopales, onion, chayote sautéed with xoconostle prickly pear syrup and purslane salad.


On Mexican Caribbean shores, you must try the Mayan-style grilled fish, tikinxic. Fresh fish is marinated in achiote and Seville orange juice, topped with sliced bell peppers and onion and charcoal-grilled. It is served with fried plantains, tortillas and habanero salsa.

Chicken in Oaxaca Black Mole Sauce

In Mexico, when food conversation turn to mole, the famous smooth, sophisticated chocolate-chili-spice sauce, you’ll find that people are split into two camps, those that prefer recipes from Puebla and those that love Oaxacan mole. The truth is that both are delicious and each state has a variety of mole dishes made to traditional recipes passed down from generation to generation. At Flor de Canela, we serve tender organic chicken breast in a black mole sauce from Oaxaca.

Chiles en Nogada

Chiles en Nogada (Chilies in Walnut Sauce) is the Mexican Independence dish par excellence.
Chiles en Nogada dates from 1821 and was created by the nuns of Santa Monica Convent in Puebla for a banquet to honor General Agustín de Iturbide who was visiting the city after signing the Treaty of Córdoba, the agreement that gave Mexico its Independence from Spain. The recipe is based on Poblano chilies that are stuffed with a tasty mix of ground pork and beef, assorted dried fruit, spices, garlic and onion. The chilies are topped with a creamy walnut sauce and sprinkled with pomegranate seeds, coriander and parsley, the colors of the Mexican flag, red, white and green.

Of course, these are just suggestions, there are many more tempting dishes to try on the menu. Order a margarita, tequila or mezcal, straight or in a red berry cocktail, or a bottle of Mexican wine and be sure to save space for dessert.

Buen provecho!

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