Have you ever heard of huaraches or tried them at a Mexican restaurant?
While many other Mexican favorites such as tacos, burritos, and guacamole are more well-known, huaraches are unique and worth your attention.
The huarache dates back to the 1930s and was born in Mexico City.
The base of the huarache is an oblong, platter-shaped portion of fried masa dough. This means that the dish is based on corn flour.
After the dough base is ready, the huarache is then topped with smashed pinto beans or normal refried beans.
From there, any chef has the ability to be as creative as they want with the huarache’s toppings.
Some common huarache protein options include carnitas, chorizo, ground beef, or chicken.
Veggie options also abound for huaraches. It’s common to see diced tomatoes, chopped onion, avocado, lettuce, and guacamole on top of huaraches. Many chefs also add cilantro to their huaraches to give them character.
Finally, the huarache is topped with queso fresco and sometimes with sour cream. This large creation is definitely a fork and knife dish, as it cannot be tackled with one’s hands only!
Have you ever tried a huarache? What do you like on yours? The possibilities are truly endless.