If you’ve ever lived in or visited the Netherlands, you’ve likely come across a curious snack called the “Mexicano.” Despite its name, this tasty treat has nothing to do with Mexico! Instead, the Mexicano is a deep-fried meat snack, introduced in the Netherlands in the 1980s by the food manufacturer “De Vries Snacks.” It was created to celebrate the Qualifiers for the World Cup in Mexico in 1984. Unfortunately, The Netherlands didn’t qualify for, but It’s still a popular choice at snack bars across the country and a must-try for anyone wanting to experience Dutch street food.
The Mexicano has a distinctive look—flattened, ridged, and typically served with all sorts of different sauces, from mayo, and curry ketchup, to peanut sauce, or even chili sauce. It’s made from a seasoned mixture of chicken and meat, giving it a hearty, savory flavor with a satisfying crunch from the crispy fried exterior. Some folks know it under different names like Carrero, Chileno, Belcanto, and Rib Burger.
For many Dutch people, the Mexicano evokes a sense of nostalgia, bringing back memories of grabbing a quick bite at the local snack bar after school or during a night out with friends. It’s one of those comfort foods that you might not realize you miss until you’ve had the chance to enjoy it again.
My version is not traditional, because as an extra twist, I like to smoke the meat before frying it. To me, it adds a rich, smoky depth to the flavor. In the recipe, I’ll give the traditional alternative to smoking, and I hope you will try it both ways, and let me know which way you like better!
Ingredients
Mexicano
- 900 g ground chicken
- 450 g ground beef or a beef/pork blend
- 100 g onion Chopped
- 100 g Bell Pepper Chopped
- 6 g garlic Minced
- 20 g breadcrumbs
- 6 g salt
- 3 g white pepper
- 35 g Sambal Oelek
- 60 g Ketjap Manis
- 7 g Paprika
Other
- Avocado Oil For Frying
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Preparing the Meat Mixture
- Start by adding all the bell peppers, onions, garlic, salt, pepper, paprika, sambal, and ketjap manis to a food processor. Pulse these ingredients until they form a smooth paste. This will serve as the flavorful base for your Mexicano.
- Next, add the ground meats, bread crumbs, and a few ice cubes to the mixture. The ice cubes are important—they help keep the mixture cool, preventing the heat from the food processor blades from partially cooking the meat. Pulse again until everything is well-incorporated and finely ground. The result should be a smooth, cohesive mixture.
- Before moving on, it’s a good idea to check your seasoning. Take a small spoonful of the mixture, fry it up in a pan, and give it a taste. If it needs a bit more salt, spice, or any other adjustment, now’s the time to make those tweaks.
Shaping the Mexicanos
- Once your meat mixture is seasoned to perfection, divide it into 135g portions. Roll each portion into a ball, then flatten it out into a rectangle. The thickness should be enough to allow you to create the signature ribbed texture.
- To achieve this, take the flat handle of a ladle (or something similar), rub it with a little oil, and press it down into the meat in several places. This will create the alternating thick and thin strips that give the Mexicano its distinctive look.
- Place the shaped Mexicanos on a parchment-lined baking sheet, and refrigerate them for at least an hour. This rest time helps the meat firm up, making it easier to handle in the next steps.
Smoking the Mexicanos
- While the Mexicanos are resting, preheat your smoker to 85ºC (185ºF). Smoking adds an incredible depth of flavor to the Mexicano, enhancing its meaty, spicy profile.
- Once the smoker is ready, line the rack with butcher paper and place the Mexicanos on it. Smoke them for one hour, allowing the flavors to fully develop.
- If you want to make these the traditional way, tightly wrap the raw Mexicanos in plastic wrap and simmer them in water for 10-15 minutes. There won’t be any smoky flavor this way, but it will still be delicious.
Frying the Mexicanos
- After smoking, allow the Mexicanos to cool. If you’re not planning to fry them all immediately, now is the perfect time to freeze them. Wrap each one tightly in plastic wrap and place them in an airtight freezer-safe bag or container. This method helps prevent freezer burn and keeps them fresh.
- When ready to fry, heat your oil to 180ºC (350ºF). I recommend using avocado oil, but any neutral-flavored oil will work, such as vegetable, grapeseed, or canola oil.
- Fry the Mexicanos for 2-3 minutes, just until they’re golden brown and crispy. Be careful not to overcook them, as you want to maintain that juicy interior with a perfect crispy exterior.
Though I live in Australia now, I’ve got Dutch roots, and I’ll never forget tasting my first Mexicano at a snack bar in the charming town of Edam a few years ago. I’ve been looking for a way to recreate it ever since! I gave your recipe a go, they were spot on.
I experimented by boiling some of them first, and smoking others before frying. The smoked ones were incredible! That extra depth of smoky flavor added a whole new dimension that was just so unique, but both varieties were absolutely delicious. It really took me back to those Dutch snack bars, and I can’t wait to make them again. Thanks, Toine, for helping me bring a taste of the Netherlands to my Aussie kitchen!
Thank you so much for sharing your experience—I’m thrilled to hear the recipe brought back fond memories of Edam and those Dutch snack bar flavors! The smoked version really does add that special twist, doesn’t it? It’s wonderful that you enjoyed both approaches. If you ever have more Dutch snacks you’re craving, I’d love to hear about them! Enjoy, and thanks again for the kind words.