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Antojitos are small snacks or appetizers served in Mexican restaurants, bars, and markets. Each region of Mexico has its own specialty, such as ceviche in coastal areas and tlayuda in Oaxaca. In the US, antojitos can refer to an appetizer platter with items like tacos and quesadillas.
Antojito is a small snack or appetizer served in Mexican restaurants, bars, open-air markets, and on the street. The literal translation actually means a small wish or desire. Each region of Mexico specializes in an antojito that may not be found anywhere else in the country. Regional cheeses and other available fresh ingredients determine the type of antojitos served in some areas.
An antojito might start with a corn or tortilla-based dough, fried or cooked on a hot griddle. Various ingredients, such as meat, cheese, salsa, and cabbage, might complement the antiojito, along with hot peppers. In some areas, a snack can be a cake, a small sandwich with freshly baked bread.
These snacks are also called botanicals in some states of Mexico, including the Yucatan Peninsula. Tradition in this region calls for free hors d’oeuvres to be served whenever a customer orders a beer or cocktail. A server typically delivers several small plates as samplers whenever a drink is ordered. This process usually continues as long as customers continue to drink.
In coastal areas, the availability of fresh fish and octopus makes ceviche a popular snack. This raw fish appetizer is made with fresh tomato juice, onion, coriander and lime. While the seafood marinates in fresh lime juice, it chemically cooks the fish. Ceviche, along with most other appetizers, comes with a bowl of tortilla chips to use as measuring cups or spoons.
A popular appetizer is pumpkin seed puree eaten as a dip. Cold potatoes mixed with spices, onion and lime juice create another botana served with drinks. In traditional bars and restaurants away from tourist areas, an antojito might be made with diced pig ears cooked in a light broth. In most food establishments, refried beans appear on one of the plates brought to the table.
Tlayuda defines an antojito found only in the state of Oaxaca. The cooks use a fried corn tortilla and cover it with beans, meat, local string cheese and cabbage. Salsa or hot peppers can be added to the table. Another snack native to this region is called memelas, a pizza made with corn dough, mole sauce, cheese, beans and cabbage. Some restaurants add guacamole and salsa to the dish.
In Mexican restaurants in the United States, antojitos might refer to an appetizer platter that customers can purchase to sample items on the menu. Common items called antojitos in these restaurants include tacos, nachos, small burritos and quesadillas. The dish usually comes with guacamole and sour cream.
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