Las Vegas’ diversity is one of its strengths, with different cultures reflected throughout the fabric of the city, including in its restaurants and grocery stores. The Mexican market is one of those treasures—part grocery store, part bakery and part grab-and-go takeout spot. Below are just a few items to consider next time you’re at Cardenas, Marketon, Marianas, La Bonita or another Mexican grocer in town.
Breads and sweets Most Mexican markets house dedicated panaderías (bakeries), where the breads and pastries (dulces and pan), are made fresh daily. Grab a concha de canela (cinnamon shell), an assortment of bolillos (Mexican-style French breads), plus tres leches (three milks) cake and more. In addition to baked goods, most markets also include a tortilleria (tortilla factory), where fresh tortillas are made.
Prepared foods Mexican markets are often known for their grab-and-go foods, including dishes like ceviche or shrimp salad, carnitas, tamales, pozole and bionicos (fruit salad). Let your eyes do the shopping and grab whatever looks good—it’s tough to go wrong.
Produce Many vegetables and fruits native to Mexico aren’t available in your run-of-the-mill grocery store. At a Mexican market, you can findtomatillos(green tomatoes), guanabana (also known as soursop), along with great prices on onions, tomatoes, fresh avocados, mangoes and more.
Dairy Mexican sour cream, or crema, is different from American sour cream in that it tastes fresher, bolder and saltier. There are also variations of crema, including Crema Centroamericana, which is preferred in Central American countries. Queso(cheese) is a staple in Mexican food, including cotija, that crumbly, white cheese you get at Mexican restaurants; queso fresco, a must atop refried beans and tacos; and quessilla, also known as Oaxacan cheese, for quesadillas.
Dried chiles and spices Ancho, guajillo, pasilla, arbol and chipotle are some of the chiles used in an assortment of dishes. Search for a recipe on YouTube, or simply experiment in the kitchen with different chiles. To use, boil the chiles until they become soft, then put them in a blender with onions, garlic, Mexican oregano and other spices. Of course, if you don’t have that kind of time, a little bit of Sazón Goya goes a long way, especially if you’re making chicken or Spanish-style rice.
