College students make other choices of their own, from whether to study or hang out with friends to whether they eat on a regular basis, and other thrilling firsts for college students, such as living with roommates for the first time or living away from their hometown. It is as relevant as how much sleep and exercise they have, what they eat when they eat it, and where they eat it. Students are challenged at college to balance not only a packed academic and social life but also their wellbeing. Although certain students may be on pre-paid meal plans that their dorm or university needs, in on-campus restaurants they are either required to use such meal plans, or they are likely to prefer a fast food alternative over a cafeteria-style meal.
College Station is home to Texas A&M University’s main campus and many other college campuses, thus making it a hot spot for a number of college students. With students seeking non-native tastes, it is only natural for Mexican dishes to be a hot favorite among the population in College Station. With this, there are a variety of Mexican dishes served by restaurants in the area. As a result, Mexican dishes are a frequent choice and popular cuisine among the locals and tourists. In the following part of the article, you will find the most famous and delicious Mexican food available at College Station. Hope you enjoy reading about the selection of the top ten best Mexican food and get to try them at the restaurants, food trucks, and food joints at College Station as well.
With breakfast, we launch our look at the best Mexican dishes, and this one will certainly wake you up and fuel you for some early-morning lectures. Fried eggs served on lightly fried, spicy corn tortillas and topped with salsa are Huevos rancheros (translated as’ ranch eggs’). They’re very easy to prepare, and refried beans, avocado, Mexican-style rice, and guacamole go well with them.
Chiles En Nogada
Chile en nogada is undoubtedly one of the most patriotic Mexican dishes, prepared at room temperature and consisting of poblano chilis filled with picadillo, a mixture normally containing shredded beef, dried fruits, and spices, topped with nogada walnut-based cream sauce and pomegranate seeds, making it three Mexican flag colors: green from the chili, nut sauce white and red from the pomegranate.
Pozole is a popular soup or stew that, while it had ceremonial meaning, dates back to the Aztecs. It is made of hominy, kernels of dried maize with meat, usually pork, and toppings such as cabbage, chili peppers, onions, garlic, radishes, avocado, salsa, or limes. On special holidays, such as Mexican Independence Day, Christmas, or birthdays, Mexican citizens usually eat pozole.
Chilaquiles are crispy corn tortillas, sprinkled with cheese and served in green or red salsa. There are many ways you can eat it: with eggs so you can have them for breakfast, or with a tasty lunch topped with ham, steak, or guacamole and refried beans. Even, it’s a perfect way to use any tortillas that go stale.
Often referred to as Mexico’s national dish, mole poblano is perhaps the best-known mole variety. A rich, dense sauce made from at least 20 ingredients, including chili peppers and chocolate, Mole poblano offers a wonderful variety of flavors. It is also reserved, like pozole, for special events, such as weddings and birthdays (where it is eaten over turkey) or Christmas, where it is served over shrimp cakes with romeritos (a herb resembling rosemary).
Pambazos are white bread rolls filled with potato and chorizo, then dipped in a warm red chili pepper sauce, giving the bread its famed coloring, turning our attention to an iconic illustration of Mexico City street food. It’s then fried and served with lettuce, salsa, cheese, and/or sour cream once crispy. Mini variants known as pambacitos can also be purchased.
In Mexican and Tex-Mex cuisine, a burrito is a dish composed of a flour tortilla wrapped around different ingredients in a sealed cylindrical shape. In order to soften it, make it more pliable, and allow it to adhere to itself when wrapped, the tortilla is often lightly grilled or steamed. As their close packaging holds the ingredients together, Burritos are mostly consumed by hand. As their tight wrapping holds the ingredients together, Burritos are mostly consumed by hand. It is also possible to serve burritos “wet,” that is, wrapped in a savory and spicy sauce, where they are served with a fork and a knife.
A taco consists of small hand-sized corn or wheat tortilla topped with a filling and is a popular Mexican dish. The tortilla is then rolled and eaten by hand, over the filling. A taco can be made with a range of fillings that make for great flexibility and variety, including beef, pork, chicken, seafood, beans, vegetables, and cheese. Various condiments, such as salsa, guacamole, or sour cream, and vegetables such as spinach, cabbage, peppers, and chiles are also garnished with them. Tacos are a popular type of antojitos, or street food from Mexico, which has spread all over the world.
After trying one of these tasty Mexican dishes, if you have any room left for pudding, you might want to try a bionico that originated in the town of Guadalajara in Jalisco. It’s a Mexican-style fruit salad made up of a selection of diced fruits, eaten with granola, shredded coconut, raisins, and sometimes sugar, drenched with cream or yogurt.
Pan De Muerto
The Pan De Muerto (literally ‘bread of the dead’) is a sweet roll usually baked in the run-up to the Día de Muertos (Day of the Dead) celebrations from October 31 to November 2 each year, remaining on the sweet side for the last of the best Mexican dishes. As a consequence, the bread also has a distinctive look, with bone-shaped dough toppings, typically shown in a circle to reflect the circle of life.