In Mexican culture, food is not just sustenance; it is a means of celebration and connection. Traditional dishes are central to festive occasions, religious ceremonies and family gatherings. Mexican cuisine is deeply rooted in ancestral ingredients, showcasing the country’s agricultural heritage. From the ancient cultivation of maize (corn) to the diverse array of chilies, herbs and native plants, Mexican dishes pay homage to the land’s bounty.
Mexico has long been among the world’s popular holiday destinations, attracting sun seekers and food lovers alike. All the best food in Mexico revolved around corn. Basically, corn is life, or as the Mexicans would say “no pais sin maiz” (literally: there is no country without corn).
If you are lucky enough to be planning a trip, make sure you sample the best tastes and flavors the country has to offer with our roundup of the 20 best dishes to try while you are there.
This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).
Warm your soul with Pozole, a hearty soup featuring hominy corn kernels, meat and a rich broth flavored with chili pepper and spices. Garnished with radishes, lettuce, onions and lime, it is a true comfort food.
According to anthropologists, this pre-Hispanic soup was once used for ritual sacrifices. These days, chicken, pork and vegetarian pozole versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once it is ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.
Enchiladas date back to Mayan times, when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days, both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables, or all of the above. The stuffed tortillas are then covered in a chili sauce, making for a perfect Mexican breakfast.
Tamales originated as a portable and nourishing food of the Aztec, Mayan, and Inca tribes during battles. They involve pockets of corn dough filled with sweet or savory ingredients, wrapped in banana leaves or corn husks, and then steamed. Fillings range from meats, cheeses, fruits, vegetables to chilies and mole. When indulging in tamales, do not forget to remove the wrapping.
For a delightful variation of the traditional tamale, consider trying our cornbread tamale pie. Although it requires some effort, it can be conveniently frozen for later, providing a quick and comforting supper whenever needed.
What would a Mexican food guide be without tacos? If you think tacos are hard, crispy sheels. Maybe there are in the West but not here in Mexico City (or anywhere else in Mexico for that matter). These soft tortilla circles are made fresh from corn mixed with limestone.
Tacos come in a variety of sizes. Al pastor tacos are typically small and you will want at least three of these to make a meal, while larger tacos can be eaten solo for a small meal.
Celebrating the tricolors of the Mexican flag, chiles en nogada stands out as a highly patriotic dish. Poblana chillies, filled with picadillo (a blend of chopped meat, fruits and spices), symbolize the green on the flag. The walnut-based cream sauce embodies the white, while the vibrant red pomegranate seeds complete the trio. With roots in Peubla, historical accounts trace the dish back to its inaugural serving for Don Agustin de Iturbide, the liberator and subsequent emperor of Mexico.
Mexican Rice, also known as Spanish Rice, is a fundamental element in Mexican cuisine, often prepared through slow-cooking in a crockpot. The key ingredients include fresh tomatoes, onions, tomato paste and long-grain rice, all simmered in either chicken or vegetable broth. Enhance the dish by incorporating your favorite vegetables like peas, corn, carrots or peppers. For added flavor, feel free to season with cumin and chili powder to your liking and then slow-cook for approximately 20 minutes, garnishing with cilantro. For those seeking a bit of heat, jalapeno peppers can be included. This versatile dish can be served as a side with tacos or enjoyed on its own, making it a household staple that doubles as a delightful snack.
Another Mexcian food that’s made it global is the quesadilla. Since queso is the Spanish word for cheese, quesadilla basically means cheese tortilla.
However, quesadillas can also come with other fillings. If you are veggie, you can order fillings like flor de calabaza (in English, squash flower). Look out for blue corn quesadillas (or in fact, blue corn anything). For some reason, these taste so much better than regular quesadillas.
You cannot do much better than a blue corn breakfast quesadillas stuffed with Oaxaca cheese, preferably eaten perched on a plastic street stall. Mexican food heaven!
The origins of Huevos Rancheros are steeped in fascinating Mexican legends, adding an intriguing layer to the country’s rich tapestry of facts. Dating back to the 1600s, this egg-based dish was initially a humble fare enjoyed by rural farmers and peasants, considered unappealing to the more affluent members of society. However, times have certainly changed!
Heuvos Racheros has evolved into an exceptionally popular dish across Central, North and South America. Its widespread appeal can be attributed to its simple yet savory recipe, featuring fried eggs, soft tortillas and a fresh Pico de Gallo topping. Versatile enough to be enjoyed for breakfast, lunch or dinner, Huevos Rancheros has transcended its humble origins to become a beloved culinary classic.
This Mexican meal may not be for everyone, as it contains tripe (cow stomach). That said, it is one of the most widely enjoyed dishes throughout Mexico and Central America, making it a must for those looking to experience authentic Mexican cuisine.
The trip does have slightly rubbery texture, so it won’t melt in your mouth like other meat–based soups and stews. However, if you enjoy spicy foods, you will appreciate the chili powder base used to make Menudo.
Machaca can be enjoyed in various forms, such as in tacos, burritos or scrambled with eggs for a hearty breakfast. Its versatility and rich taste have made machaca a beloved dish, connecting the present to Mexico’s historical culinary practices. Whether served in a tortilla or mixed into a flavorful breakfast scramble, machca continues to captivate taste buds with its unique blend of textures and spices.
In contemporary times, the term “Fajita” has evolved to encompass any protein wrapped in a flour tortilla. However, its origins trace back to the 1930s when it served as a snack for Mexican ranch hands in West Texas. At that time, Fajitas were crafted from less desirable cuts of beef, transforming them into a flavorful delight for the ranch hands.
Since then, Fajitas have transcended their humble beginnings to become a highly popular Mexican food in North America. Typically served on a sizzling platter with onions and peppers, the protein of choice (often chicken or steak), and sometimes just vegetables, Fajitas are a versatile and customizable dish. Toppings like shredded cheese, salsa, sour cream and guacamole further enhance their experience, making Fajitas a beloved Mexican dish that can be easily recreated in the comfort of your own home.
Caldo de Queso, though with Spanish origins, stands as a uniquely Mexican dish that promises a culinary experience not to be overlooked. This soup, however, might not be the best choice for those with lactose intolerance, given its primary ingredients of cheese and milk. Nevertheless, for those craving a hearty, cheesy soup, Caldo de Queso is an irresistible option.
Crafted with queso fresco (fresh cheese), thick-cut potatoes, and a generous dose of love, this savory soup offers comfort like no other, especially on chilly days. Slightly salty and immensely satisfying. Caldo de Queso becomes a warm embrace in a bowl. Consider serving it with some corn tortillas on the side for a complete and wholesome experience.
Another popular side dish is Guacamole. We simply love eating it with Fried Corn Tortillas for dipping. It is one of the easiest Mexican recipes to make at home. All it takes is some fresh avocado, lime or lemon juice, salt, red onion garlic and cilantro and you and a quick snacks or appetizer.
What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.
You will find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob. Salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are then added in abundance.
Three states claim to be the original home of mole (pronounced mol-eh), a rich sauce popular in Mexican cooking. There are myriad types of mole but all contain around 20 or so ingredients, including one or more varietes of chilli peppers, and all require constant stirring over a long periods of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.
Guacamole is undoubtedly one of Mexico’s most popular dishes, but few people know that this traditional sauce dates back to the time of the Aztecs. Made from mashed-up potatoes, onions, tomatoes, lemon juice and chili peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.
These sandwiches are made with a telera roll and filled with meat, cheese and avocado. They are a great option for those looking for something a little more substantial.
This raw fish dish is marinated in lime juice and typically served with tomatoes, onions and cilantro. It is a refreshing and light option that is perfect for hot summer days.
Get ready to explore Mexican culinary wonders
Exploring the culinary wonders of Mexico is not just a journey for your taste buds but a celebration of the country’s rich heritage and diverse flavors. From the vibrant streets to the family kitchens, these 20 best food offer a glimpse into the heart and soul of Mediterranean gastronomy. So, whether you are a seasoned food enthusiast or a curious traveler, let the flavors of Mexico captivate your senses and leave you craving for more.
In Mexican culture, food is not just sustenance; it is a means of celebration and connection. Traditional dishes are central to festive occasions, religious ceremonies and family gatherings. Mexican cuisine is deeply rooted in ancestral ingredients, showcasing the country’s agricultural heritage. From the ancient cultivation of maize (corn) to the diverse array of chilies, herbs and native plants, Mexican dishes pay homage to the land’s bounty.
Mexico has long been among the world’s popular holiday destinations, attracting sun seekers and food lovers alike. All the best food in Mexico revolved around corn. Basically, corn is life, or as the Mexicans would say “no pais sin maiz” (literally: there is no country without corn).
If you are lucky enough to be planning a trip, make sure you sample the best tastes and flavors the country has to offer with our roundup of the 20 best dishes to try while you are there.
This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).
Warm your soul with Pozole, a hearty soup featuring hominy corn kernels, meat and a rich broth flavored with chili pepper and spices. Garnished with radishes, lettuce, onions and lime, it is a true comfort food.
According to anthropologists, this pre-Hispanic soup was once used for ritual sacrifices. These days, chicken, pork and vegetarian pozole versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once it is ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.
Enchiladas date back to Mayan times, when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days, both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables, or all of the above. The stuffed tortillas are then covered in a chili sauce, making for a perfect Mexican breakfast.
Tamales originated as a portable and nourishing food of the Aztec, Mayan, and Inca tribes during battles. They involve pockets of corn dough filled with sweet or savory ingredients, wrapped in banana leaves or corn husks, and then steamed. Fillings range from meats, cheeses, fruits, vegetables to chilies and mole. When indulging in tamales, do not forget to remove the wrapping.
For a delightful variation of the traditional tamale, consider trying our cornbread tamale pie. Although it requires some effort, it can be conveniently frozen for later, providing a quick and comforting supper whenever needed.
What would a Mexican food guide be without tacos? If you think tacos are hard, crispy sheels. Maybe there are in the West but not here in Mexico City (or anywhere else in Mexico for that matter). These soft tortilla circles are made fresh from corn mixed with limestone.
Tacos come in a variety of sizes. Al pastor tacos are typically small and you will want at least three of these to make a meal, while larger tacos can be eaten solo for a small meal.
Celebrating the tricolors of the Mexican flag, chiles en nogada stands out as a highly patriotic dish. Poblana chillies, filled with picadillo (a blend of chopped meat, fruits and spices), symbolize the green on the flag. The walnut-based cream sauce embodies the white, while the vibrant red pomegranate seeds complete the trio. With roots in Peubla, historical accounts trace the dish back to its inaugural serving for Don Agustin de Iturbide, the liberator and subsequent emperor of Mexico.
Mexican Rice, also known as Spanish Rice, is a fundamental element in Mexican cuisine, often prepared through slow-cooking in a crockpot. The key ingredients include fresh tomatoes, onions, tomato paste and long-grain rice, all simmered in either chicken or vegetable broth. Enhance the dish by incorporating your favorite vegetables like peas, corn, carrots or peppers. For added flavor, feel free to season with cumin and chili powder to your liking and then slow-cook for approximately 20 minutes, garnishing with cilantro. For those seeking a bit of heat, jalapeno peppers can be included. This versatile dish can be served as a side with tacos or enjoyed on its own, making it a household staple that doubles as a delightful snack.
Another Mexcian food that’s made it global is the quesadilla. Since queso is the Spanish word for cheese, quesadilla basically means cheese tortilla.
However, quesadillas can also come with other fillings. If you are veggie, you can order fillings like flor de calabaza (in English, squash flower). Look out for blue corn quesadillas (or in fact, blue corn anything). For some reason, these taste so much better than regular quesadillas.
You cannot do much better than a blue corn breakfast quesadillas stuffed with Oaxaca cheese, preferably eaten perched on a plastic street stall. Mexican food heaven!
The origins of Huevos Rancheros are steeped in fascinating Mexican legends, adding an intriguing layer to the country’s rich tapestry of facts. Dating back to the 1600s, this egg-based dish was initially a humble fare enjoyed by rural farmers and peasants, considered unappealing to the more affluent members of society. However, times have certainly changed!
Heuvos Racheros has evolved into an exceptionally popular dish across Central, North and South America. Its widespread appeal can be attributed to its simple yet savory recipe, featuring fried eggs, soft tortillas and a fresh Pico de Gallo topping. Versatile enough to be enjoyed for breakfast, lunch or dinner, Huevos Rancheros has transcended its humble origins to become a beloved culinary classic.
This Mexican meal may not be for everyone, as it contains tripe (cow stomach). That said, it is one of the most widely enjoyed dishes throughout Mexico and Central America, making it a must for those looking to experience authentic Mexican cuisine.
The trip does have slightly rubbery texture, so it won’t melt in your mouth like other meat–based soups and stews. However, if you enjoy spicy foods, you will appreciate the chili powder base used to make Menudo.
Machaca can be enjoyed in various forms, such as in tacos, burritos or scrambled with eggs for a hearty breakfast. Its versatility and rich taste have made machaca a beloved dish, connecting the present to Mexico’s historical culinary practices. Whether served in a tortilla or mixed into a flavorful breakfast scramble, machca continues to captivate taste buds with its unique blend of textures and spices.
In contemporary times, the term “Fajita” has evolved to encompass any protein wrapped in a flour tortilla. However, its origins trace back to the 1930s when it served as a snack for Mexican ranch hands in West Texas. At that time, Fajitas were crafted from less desirable cuts of beef, transforming them into a flavorful delight for the ranch hands.
Since then, Fajitas have transcended their humble beginnings to become a highly popular Mexican food in North America. Typically served on a sizzling platter with onions and peppers, the protein of choice (often chicken or steak), and sometimes just vegetables, Fajitas are a versatile and customizable dish. Toppings like shredded cheese, salsa, sour cream and guacamole further enhance their experience, making Fajitas a beloved Mexican dish that can be easily recreated in the comfort of your own home.
Caldo de Queso, though with Spanish origins, stands as a uniquely Mexican dish that promises a culinary experience not to be overlooked. This soup, however, might not be the best choice for those with lactose intolerance, given its primary ingredients of cheese and milk. Nevertheless, for those craving a hearty, cheesy soup, Caldo de Queso is an irresistible option.
Crafted with queso fresco (fresh cheese), thick-cut potatoes, and a generous dose of love, this savory soup offers comfort like no other, especially on chilly days. Slightly salty and immensely satisfying. Caldo de Queso becomes a warm embrace in a bowl. Consider serving it with some corn tortillas on the side for a complete and wholesome experience.
Another popular side dish is Guacamole. We simply love eating it with Fried Corn Tortillas for dipping. It is one of the easiest Mexican recipes to make at home. All it takes is some fresh avocado, lime or lemon juice, salt, red onion garlic and cilantro and you and a quick snacks or appetizer.
What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.
You will find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob. Salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are then added in abundance.
Three states claim to be the original home of mole (pronounced mol-eh), a rich sauce popular in Mexican cooking. There are myriad types of mole but all contain around 20 or so ingredients, including one or more varietes of chilli peppers, and all require constant stirring over a long periods of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.
Guacamole is undoubtedly one of Mexico’s most popular dishes, but few people know that this traditional sauce dates back to the time of the Aztecs. Made from mashed-up potatoes, onions, tomatoes, lemon juice and chili peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.
These sandwiches are made with a telera roll and filled with meat, cheese and avocado. They are a great option for those looking for something a little more substantial.
This raw fish dish is marinated in lime juice and typically served with tomatoes, onions and cilantro. It is a refreshing and light option that is perfect for hot summer days.
Get ready to explore Mexican culinary wonders
Exploring the culinary wonders of Mexico is not just a journey for your taste buds but a celebration of the country’s rich heritage and diverse flavors. From the vibrant streets to the family kitchens, these 20 best food offer a glimpse into the heart and soul of Mediterranean gastronomy. So, whether you are a seasoned food enthusiast or a curious traveler, let the flavors of Mexico captivate your senses and leave you craving for more.
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