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Mexican Food: 53 Traditional Dishes of Mexico | Travel Food Atlas

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Mexican Food: 53 Traditional Dishes of Mexico

Posted on Published: August 25, 2020 - Last updated: February 20, 2024

Categories Blog, Mexico, North America

Let’s face it, Mexican food is so ubiquitous, it has become part of the standard diet in countries all over the world. Of course, as with most cuisines, the food is very often altered to suit local tastes. This means that few people have actually tried the real authentic Mexican fare!

In this article we want to give you a glimpse of the most common, traditional dishes that the country has to offer. Before getting started on the list, there are a few things to note about Mexican cuisine.

Table of Contents

ToggleMost Popular Mexican DishesChilaquilesChiles en NogadaEnmoladaPozoleTorta AhogadaTacos Al PastorBurritoEloteTorta CubanaTostadasGorditasSincronizadaTripas TacosCamarones a la DiablaTlacoyoPambazoCamoteGringas TacosTacos GobernadorMulitasConchasPulqueTamalesMenudoPucheroChongos ZamoranosCriadillas (Bull Testicle Fries)Beef Tongue TacosGarnachaTortillas de MaizPejelagartoCabritoEscamolesChicken MoleEnsalada de PolloCemita PoblanaPepitoTorrejasTacos de Pescado (Fish Tacos)Torta de TamalSopa AztecaCarajilloCaldo De Siete MaresChapulines (Deep Fried Grasshoppers)Tacos de PapaChalupasGuarapoRompopeMojo de AjoElote LocoArroz Con PolloEnchiladas PotosinasSopa de Lima

Top 30 Most Popular Mexican Foods- Best Mexican Dishes - Chef's Pencil

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HomeCentral American FoodsTop 30 Most Popular Mexican Foods- Best Mexican Dishes

Top 30 Most Popular Mexican Foods- Best Mexican Dishes

Posted on Oct 23rd, 2023

by Griselda Muñoz Perez

Categories:

Central American Foods

México has one of the richest gastronomies in the world and Mexican food is one of the most beloved cuisines worldwide!

It is the product of a set of ancient techniques, that are followed even today, and a sort of mix between pre-Hispanic local products and European ingredients such as cinnamon, wheat, beef, milk, or cheese, while four of the main pre-Hispanic Mexican ingredients are chocolate (yes, chocolate), chile (chili), guajolote (wild turkey), and maíz (corn).

Because of its ritual practices, ancient knowledge, culinary techniques, customs and ancestral community cultures, in 2010, Mexican gastronomy was recognized by UNESCO as an Intangible Cultural Heritage.

Mexico is known for its street markets, where you can find all sorts of magical stuff—things you couldn’t even imagine to exist. Every street market has its own food area and is a great representation of local cooking. If you ever visit this country, you must not miss out on eating at a street market; if you do, you will definitely regret it!

Now, let´s take a look at the top 30 most popular Mexican foods of all time:

1. Chilaquiles

Chilaquiles is definitely the most popular breakfast food in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green hot sauce, they are topped with either shredded chicken, chorizo, shredded beef, and scrambled eggs or a sunny side-up egg.

Chilaquiles are decorated with fresh Mexican cheese, coriander, and sliced onions and are served with fried beans on the side.

2. Huevos Rancheros (Ranch Eggs)

Huevos Rancheros is a delicious Mexican dish and the dish represents the hats of two ranchmen. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper. Simply delicious!

3. Machaca (Shredded Dried Beef or Pork)

This is one of the most popular dishes of the northern part of México. It is traditionally made with dried red meat such as beef or pork mixed with spicy peppers, tomato and onion.

Machaca is very versatile: you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side. Definitely worth a try!

4. Discada (Plow Disc BBQ)

Discada is popular northern Mexican dish that is a carnival for carnivores: sausages, chorizo, ground meat, ham, bacon, and lard – all these go in a good discada. Add jalapeño peppers and onions to the mix.

And it is all seasoned with thyme, cilantro, cumin, oregano, bay leaf, black pepper, salt and sometimes with black sauces (i.e. salsa negra), rosemary, or a bit of dark beer.

This dish is cooked on a plow disc previously cured over some wood. It is a popular dish served for family reunions and other events.

5. Tacos

Recognized as the most popular Mexican dish internationally, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.

Hundreds of different fillings can be put on a corn tortilla! The most common local taco fillings are beef steak, flank steak, chorizo, offal, “al pastor”, as well as hot and sweet marinated pork.

But beyond your regular taco fillings, locals also enjoy a few exotic variants that you can only try in Mexico. Some of the most unusual tacos are filled with fried pork brains, beef´s eyes, liver cooked with onions, scorpions, bull testicles, escamoles (i.e. insect caviar), and a bunch of fillings you could never imagine.

Talking about escamoles, these are ant larvae found in central and southern México. The larvae are only harvested once a year and this is quite a delicate operation, making this a very expensive dish — a bit like caviar.

6. Burritos

Burritos are very popular in the north part of México, especially the states bordering the United States, and have become an icon of Mexican food internationally.

A burrito is a cylindrically rolled flour tortilla stuffed with different ingredients of choice, often a stew. The most popular burritos in Mexico are the fried bean burrito with cheese and the machaca burrito.

7. Pozole de Pollo (Chicken or Wild Turkey Stew)

There is a myth in Mexican culture that before the conquest, pozole was made out of human flesh. In reality, the dish was first made with the meat of a Xoloitzcuintle or Xolos, a Mexican dog bread.

Along with turkeys, xolos were one of the very few domesticated animals eaten by ancient Mesoamericans. When the Spanish conquered Mexico, they loved their meat so much that they nearly ate them to extinction.

Nowadays, thankfully, pozole is cooked with chicken or wild turkey. There are many different pozole recipes, such as green, red, or white pozole, camagua, seafood, elopozole, but the most popular remain the green and red pozole.

8. Menudo (Pancita; Mexican Tripe Soup)

History tells us that the origins of this beloved Mexican dish are Spanish – Madrid, Spain’s capital is still known for its delicious, traditional beef tripe soup.

But the original Spanish recipe was adapted and nowadays, menudo is a seasoned soup made with hominy (dried corn kernels), onions, oregano and chilies, and of course, beef tripe.

Locally it is also known as Pancita and a must-try when visiting Mexico.

9. Cochinita Pibil (Pibil Pork Stew)

A southern delight, Cochinita Pibil is a slow cooked shredded pork stew, typical of the Yucatan Peninsula.

The pork meat is marinated in achiote, orange juice, onion, and vinegar, then cooked wrapped in banana leaves. Cochinita pibil is served with marinated onion and fresh habanero and it is a great filling for tacos, burritos, or tortillas.

10. Tamales

Tamales are an icon of Mexican food. You can eat these all day every day, but they are a must on the Day of The Candelaria, when family meals with tamales are a big Mexican tradition.

The tamales recipe comes from pre-Hispanic America, and it means wrapped (i.e. náhuatl) in the indigenous language. Tamales can be wrapped in both corn leaves or banana leaves and stuffed with any stew of your choice.

The most common Mexican tamales fillings are mole, shredded chicken or pork with green or red salsa, pepper with cheese, and yellow corn kernels.

11. Quesadilla

Quesadilla (Cheese-adilla) are corn or flour tortillas folded in half, usually stuffed with cheese and sometimes with other ingredients, which can be either deep fried or grilled. They are enjoyed hot and make a great breakfast or lunch.

The picture shows a blue corn quesadilla, filled with Cochinita Pibil and, of course, cheese.

12. Frijoles Puercos (Fried Beans with Pork)

Frijoles Puercos; Photo credit: Simpuhl

Frijoles Puercos is a very popular Mexican food. They are a mixture of beans cooked with lard, chorizo, bacon, cheese, serrano peppers and some other secret ingredients, making this a rich, delicious dish.

13. Enchiladas

This is the Mexican version of fast food and they are made from corn tortilla dipped in hot sauce, filled with various stews, vegetables or proteins, depending on taste.

Enchilada comes from en-chili-ada—so always expect a spicy touch. They are served with sour cream, fresh cheese, onion, and celery.

14. Chile en Nogada (Nogada Pepper)

This dish is an old tradition in Mexico: poblano peppers are stuffed with picadillo (a mixture of grounded meat, fruits, and spices), topped with a walnut-based cream sauce, and decorated with pomegranate seeds and parsley.

It was invented in the city of Puebla and the dish colors resemble the Mexican flag.

15. Esquites (Corn Stew)

Esquites, also known as elote en vaso, are a delicious corn-based Mexican street food.

This street food comes in many different varieties depending on where you are in the country. Northern states put cream, mayonnaise, chili powder, lemon, butter, and cheese on it and you can either eat it in a cup or with the whole corn pierced on a stick.

The central-southern states prefer them with cream and cheese or with lemon chili powder, but not a mix of these, while some people cook them with epazote, a Central American herb, and bone marrow. Extremely delicious!

16. Alegria de Amaranto (Amaranth Candy)

This candy is made from amaranth seeds, which are popular in Mexico, mixed with honey. It is originally from México City, and, since the 16th century, it has been known by the name Alegría, which means joy.

Mexican popped amaranth candy comes as a bar with various toppings, for example, dried fruit, chocolate, raisins, nuts, etc.

Check out our list of the most popular 25 Mexican desserts.

17. Mole

This is one of México´s most representative foods. Mole is a sauce made from a mixture of dried chilies, tomatoes, chocolate, seeds, and spices.

Its origin is unclear and there are several disputed accounts. One of them says that the original recipe of Poblano Mole, which included about 100 ingredients, was created by a nun from the the city of Puebla, a city known for its fantastic culinary tradition.

Another version says that the Spanish Archbishop Juan de Palafox came to visit the city of Puebla. One of the cooks that was in charge of cooking for the Archbishop got so nervous that he stumbled into the casserole where guajolotes (wild turkeys) were cooking. Chilies, almonds, chocolate, and other spices fell in the casserole and the resulting dish was so delicious that the mole was born.

Regardless of its true recipe origin, mole has become a quintessential Mexican food. There are seven different types of mole – all incredibly tasty and you should try each one.

18. Pipián

Pipián; Photo credit: https://mexicanfoodmemories.co.uk

Pipián originated in pre-Hispanic times and was one of Emperor Moctezuma´s favorite foods. Coming from the central-southern states, it is obligatory on any sauce menu.

The sauce is made from toasted and ground pumpkin seeds and usually poultry, although it is sometimes accompanied by pork, beef, or rabbit.

19. Aguachile (Chili Water)

This is a popular Mexican seafood dish, popular on of the western coast region of México, particularly the state of Sinaloa.

It is said that pre-Hispanic cultures used to mix dry, uncooked meat with water and chilies (chiltepín chili). In 1970, they replaced the meat with raw shrimp and added other ingredients: lime juice, cucumber, coriander, red onion, avocado, salt, and pepper. This is how aguachile was born.

20. Ceviche

Originating in Peru, ceviche is part of South and Central American gastronomic culture. The basics always include raw fish or seafood, onion, tomato, chilies, coriander, and lemon.

Besides fish, shrimp, clam, octopus, crab, or sea snails are other popular ingredients for Mexican ceviche.

21. Pescado Zarandeado (Stirred Fish)

Pescado zarandeado is a very popular seafood dish on the Mexican coasts. The fish was originally roasted on a mangrove wood grill called Zaranda, but now a metal grill is used.

It is typically made with red snapper marinated in an aromatic blend of chili and spices. The fish is slowly smoked on a grill while being continually basted with the marinade. It’s often served alongside a side of green rice and beans or sometimes on a simple salad drizzled with lime dressing.

22. Camarones a la Diabla (Deviled Shrimp)

One of the most ingrained traditions in Mexico is Lent, a period of fasting when seafood is usually eaten instead of meat.

Camarones a la Diabla is an iconic dish during the Lent season. It is cooked with a combination of chilies—guajillo, chipotle and chile de árbol (small and potent Mexican chili pepper)—which makes the dish extremely spicy.

23. Birria de Chivo (Goat Stew)

This Mexican goat stew comes from the State of Jalisco, and it is seasoned with a preparation based on some varieties of chili, seasonings, and salt. A tomato-based sauce is prepared with the juices from the cooking, called consomé.

While birria was originally made with goat meat, nowadays you can find it with pretty much any type of meat from lamb, to pork, chicken, veal, beef, or even fish. Originally, the goat meat was wrapped in maguey (i.e. agave) leaves, but this tradition has almost disappeared.

Birrias are now cooked over the heat in covered pots, with the lid sometimes sealed with corn dough, but some birrias are baked and called tatemadas.

Regardless of the cooking technique and protein used in making it, this traditional Mexican dish is worth to be discovered.

24. Tlayuda

This is the most famous dish in Oaxaca, a state in southern México famous for its local cuisine. It’s also known as the Mexican pizza and you’ll soon understand why.

The cooking process starts with the making of a large corn tortilla, about 30cm (12 inch) in diameter made of white corn. The tortilla is first put on the griddle and then placed on the embers to get it dry and crispy.

On top of the tortilla, lard, black beans, tasajo (dried pork meat), chorizo, and cheese are traditionally used. Tlayuda is accompanied by water chili, sliced tomato, avocado, and, of course, you can´t leave out the mezcal with worm salt!

Mexican street vendors use a heated stone similar to a pizza stone to cook the tlayuda, until the ingredients soften and the cheese bubbles. You can recreate this in a hot oven at home, with a pizza stone.

25. Guacamole con Chapulines (Guacamole with Grasshoppers)

Chapulines (i.e. grasshoppers) are delicacies originating from the state of Oaxaca. During the chapulines season, they are sold in markets and street stalls and you can find them fresh or dried. They are eaten as a snack, with a taco, or with guacamole and tortillas.

Marinated with salt and garlic, then sautéed on the griddle until they turn reddish and crispy, they are a surprising treat, very nutritious and with a high protein content. Probably one of the most exotic dishes you can try in Mexico.

26. Flautas (Flutes)

The flutes are traditional Mexican tacos made with rolled corn tortilla and filled with mashed potatoes, cheese, chicken, etc.

The difference between tacos and flautas as that the latter are fried in oil. They´re usually served with coriander, tomato, fresh cheese, and sour cream on top.

27. Torta Ahogada (Drowned Baguette)

This is the most popular street food in the state of Jalisco. It’s a sandwich made with a local bread called birote and stuffed with pork confit immersed in a hot sauce based on dried chilies, vinegar, tomato, and spices.

They are simple, spicy and tasty! The original torta ahogada is eaten out of a plastic bag.

28. Carnitas (Confit Pork Meat)

This is different parts of pork fried in lard, cooked in huge copper pots for hours. The secret tasty flavor comes from the various, surprising ingredients used in the cooking process, one of them being orange juice or soda!

You can enjoy carnitas wrapped in a taco or a sandwich.

29. Caldo Azteca (Aztec Soup)

Here´s a great classic of Mexican cuisine, made with strips of fried tortillas topped with chicken broth, tomato, pepper, garlic, and onion, scented with epazote and coriander, and topped with cheese, avocado, and sour cream.

In Tlaxcala city, Aztec soup was born as a hybrid, combining Mexican corn tortilla with the Spanish tradition of soup making.

30. Gorditas de Nata (Mini Cream Pancakes)

Gorditas de Nata; Photo credit: Reginarodes

This is a fluffy dessert served outside churches as an after-mass treat, especially on Sundays. They are made from wheat flour, cream, sugar, and cinnamon and can be eaten plain or filled.

If you love Mexican cuisine, check out our next article on the: Top 20 Mexican Christmas Foods.

Related: Most Popular Mexican Desserts

Griselda Muñoz Perez

Born in the state of Chihuahua, Mexico in 1989, Griselda is a Chef and writer. She has a degree in gastronomy from the ECI University of Gastronomy, Guadalajara, and she is a passionate cook.

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Home Recipes Cuisines North America Mexican

62 Recipes for Authentic Mexican Food

Kelli AcciardoUpdated: Feb. 03, 2024

Authentic Mexican food and drinks are more than tacos and margaritas. Here are our favorite Mexican recipes—including elote, micheladas, posole and churros.

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Explore some of the most famous Mexican food (and drinks!) from various regions. From warming soups and stews like pozole to classics like tacos and burritos, we compiled the fan favorites and the not-so-known Mexican meals you should definitely try. Who knows, they may even make your weekly menu rotation once you start experimenting with new ingredients.

While some of your go-to Mexican restaurant copycat recipes might be a bit heavy on meat, cheese and carbs, not all meals are created equal. Just check out all the meat-, gluten- and dairy-free recipes in this list, plus all the Mexican drinks and Mexican dessert recipes fit for a dinner party.

Slow-Cooker BarbacoaGo to Recipe

We’ve cracked the code on restaurant-style barbacoa, which is essentially beef roast simmered in lime juice, chipotle and cumin. This hearty version pairs best over cilantro rice with a spritz of lime.

PozoleGo to Recipe

Add crunch to your pozole with shredded cabbage, chopped green onions and crushed tortilla chips, or dollop with sour cream for a rich, creamy texture. If you happen to have any leftovers after, let the pozole cool completely, then refrigerate it and enjoy the leftovers for up to five days.

Mexican Street Corn (Elote)Go to Recipe

TMB studioOnce you try elote, aka Mexican street corn, there’s no going back to plain corn on the cob. These cheesy cobs are grilled in husks, then slathered in a mayo, sour cream, cilantro and lime mixture before being dusted with chili powder and Cotija cheese for next-level corn with a kick.

ConchasGo to Recipe

TMB StudioOnce you learn the basics of how to make conchas, which are a type of sweet bread referred to as Mexican pan dulce, you’ll want to try our recipe for this chocolate streusel-topped pastry that puffs up like brioche and can be eaten for breakfast or as a snack.

Chicken FlautasGo to Recipe

Flautas are similar to taquitos, but flautas are usually made with flour tortillas that are slightly larger than the corn tortillas typically used for taquitos. Chopped green chiles, chicken, salsa and cheddar cheese fill these flautas, but you can use whatever you have on hand. Make them a meal with recipes like Mexican rice, refried beans or Mexican street corn.

SopesGo to Recipe

This common Mexican street food is usually served in a fried masa base and piled high with refried beans, meat and cheese—but the toppings are endlessly customizable. Our version of sopes makes use of leftover shredded cooked chicken, lettuce and crumbled queso fresco, although pico de gallo, sour cream and avocado slices would also do the trick.

Fresas con CremaGo to Recipe

For a Mexican-style take on berries and cream, try this refreshing fresas con crema recipe when strawberries are in season. Media crema is a rich, unsweetened cream found in the baking aisle or ethnic food section of the grocery store. It’s similar to creme fraiche, which you can also use if you can’t find media crema.

Pressure-Cooker Beef CarnitasGo to Recipe

For flavorful beef carnitas that taste like they’ve been simmering all day, enlist your Instant Pot for a 40-minute version of the recipe. The tender meat is perfect for tacos and burritos, or even just with a side of rice and beans.

Pico de GalloGo to Recipe

Skip the store-bought salsa in lieu of a made-from-scratch pico de gallo bursting with fresh flavors. Chopped onions, tomatoes, cilantro and jalapenos are even better when you let them sit in their juices for an hour or two before serving with tortilla chips.

Chicken MoleGo to Recipe

Taste of HomeFun fact: There are more than 40 forms of mole sauce and they don’t all include chocolate. If you’re not familiar with this versatile Mexican sauce, try it with chicken. We guarantee it’s the game-changing chicken dish you’ll be making from here on out.

Fresh Lime MargaritasGo to Recipe

The one thing that will always pair well with authentic Mexican food? Fresh lime margaritas. Once you master the easy recipe (that’s also great frozen!) you won’t be returning to premade mixes anytime soon.

Creamy Caramel FlanGo to Recipe

If you’re a fan of cheesecake, chances are you’ll be just as tempted by Mexican flan that has a creamy custard-like center and a glazed caramel top. A small slice of this luscious treat goes a long way in the dessert cravings department. If you love this recipe, try baking your way around the world with these other globally-inspired baking recipes.

Mexican Cinnamon CookiesGo to Recipe

Traditional Mexican cinnamon cookies, called reganadas, are a sweet surprise after any celebratory dinner. They’re easy to execute with a mix of on-hand pantry staples and one egg.

Homemade GuacamoleGo to Recipe

Taste of HomeGuac may be extra when you order it at a restaurant, but you can enjoy as much as you want when it’s homemade! This chunky guacamole is one of the best we’ve tried thanks to the right ratio of cilantro, lime juice and avocado.

Shrimp CevicheGo to Recipe

TMB StudioNot feeling a hot kitchen tonight? This no-cook seafood dish is your key to a cool and quick meal and can be served with tortilla chips, spooned into lettuce wraps or topped on a tostada. For those who can’t eat shellfish, you can always replace the shrimp with tuna, cod or haddock.

Refried Bean TostadasGo to Recipe

Taste of HomeHave extra refried beans to use up? Try this veggie-packed tostada with the mashed beans as the spread. You can even substitute store-bought tostada shells for tortillas and add an egg for more protein.

Easy Chili VerdeGo to Recipe

Once fall hits, stew season is on and nothing tops chili—verde style. Whether you prefer to eat it with a fork or with a side of warmed tortillas, just make sure you have a buffet of toppings nearby. Some of our favorites include lime wedges, minced onion or green chile sauce.

Arroz Con Leche (Rice Pudding)Go to Recipe

Arroz con leche translates to comfort food in any language. This Mexican rice pudding is studded with raisins and uses warming spices for an irresistible combination that calls for seconds.

Easy Chicken EnchiladasGo to Recipe

Taste of HomeEnchiladas are one of the most ordered dishes at Mexican restaurants, but if you’re not used to making them at home, they can be semi-intimidating. This easy recipe takes all the guesswork out of the equation. The best part is you can intensify the spiciness or reduce it with more or less green chiles to suit your family’s tastes.

Mexican Steak FajitasGo to Recipe

Tender strips of sirloin get the fajita treatment with onions, peppers and a cacophony of spices in this low-carb recipe that calls for just a bit of orange juice for sweetness. Not big into red meat? Other fajita recipes use different fillings, such as chicken and even squash!

Chiles RellenosGo to Recipe

ERICKA SANCHEZ FOR TASTE OF HOMERoasted poblano chiles stuffed with Oaxaca cheese and white onions, fried, then plated over tomato sauce—if that’s not enough to entice you, we don’t know what is. This increasingly popular dish in Mexico is fun to put together and is quite the eye-catching appetizer.

Instant Pot Black BeansGo to Recipe

TMB studioThere are plenty of healthy dinners that start with a can of beans, but this recipe calls for dried beans. Black beans are one of the most affordable and healthy legumes around, and when prepared in the Instant Pot, they can be an under-30-minute addition to taco salads, breakfast burritos or quesadillas anytime you want them.

Chicken TamalesGo to Recipe

Making tamales is a Christmas tradition in many Mexican households, and this homemade recipe tastes just like abuela’s. They do take a few hours, so set aside most of the day when making this recipe.

Green Tomato SalsaGo to Recipe

If you’re tired of your go-to red salsa, switch things up with a vibrant green variation that makes good use of garden-grown green tomatoes or tomatillos. Perfect with fish or grilled veggies, it’s cold, creamy and herbaceous.

Beef FlautasGo to Recipe

You may want to double or triple this recipe—these beef flautas go quickly, especially with a ravenous crowd around. If you’ve had issues breaking the tortillas in the past, simply warm them for 10 to 15 seconds in the microwave to make them more pliable when filling.

MicheladaGo to Recipe

Taste of HomeThis beer cocktail is a zesty mix of Mexican lager, lime juice and hot sauce. Many riffs on the thirst-quenching libation exist, but this easy recipe is perfect for rookie mixologists. No shaking or straining necessary!

Mole New Mexican Wedding CookiesGo to Recipe

If you’ve never harnessed the power of the one-two punch that is chili powder and chocolate chips, you’re in for a sweet-meets-heat treat with these mole-infused Mexican wedding cookies that melt in your mouth.

Homemade TortillasGo to Recipe

For the chewiest, slightly charred tortillas that resemble those from an authentic taqueria, bookmark this foolproof recipe that will turn you into a tortilla-making pro in no time. The recipe makes eight, so you can easily double it for larger groups (or to have leftovers throughout the week).

Mexican Street Corn Salad (Esquites)Go to Recipe

TMB studioAll the flavors of Mexican street corn—just shaved off the cob in easier-to-eat salad form. The mix of fresh corn, spicy jalapenos, smoky chili powder, cool Cotija cheese and creamy mayo makes it hard to stop at just one scoop.

Carne GuisadaGo to Recipe

This Tex-Mex style stew is smoky, savory and extremely satisfying, thanks to chunks of beef that have been simmering in fragrant brown gravy for seven hours. Is it labor-intensive? Yes, but like any good dish you dream about long after the last bite—it’s worth it.

Empanada Beef ChiliGo to Recipe

The art of empanadas is undisputed, although each region of Mexico has its own way of making them. For those of us trying to cut carbs, there’s this empanada beef chili, which calls upon the same meat filling, minus the pastry encasement outside.

Spicy Refried BeansGo to Recipe

Taste of HomeNeed a quick appetizer? All you need is a jalapeno pepper, seasonings and cheese to jazz up a can of refried beans. Serve with tortilla chips on the side for scooping, or use them for this 7-layer bean dip recipe.

Flavorful Chicken FajitasGo to Recipe

Taste of HomeFajita night starts with this best-ever marinated chicken recipe, then the sky’s the limit when it comes to toppings. Set up a DIY bar with guacamole, pico de gallo or salsa, shredded cheese, sour cream, hot sauce and a stack of warm tortillas, then let everyone dig in!

Pork Tacos with Mango SalsaGo to Recipe

Taste of HomeWhat could be better than pulled pork tacos that have been simmering in a spiced pineapple sauce and Mexican beer all day? This dump-and-go slow cooker meal makes the filling for you, so all you have left to do is handle the mango salsa and set the table.

Salsa RojaGo to Recipe

Somewhere in between homemade salsa recipes and pico de gallo is salsa roja, an incredibly delicious condiment that employs four different kinds of canned tomatoes, peppers, onions, spices, cilantro and lime juice. Word to the wise when cutting hot peppers: Wear disposable gloves and avoid touching your face or eyes after so the oils don’t burn your skin.

Chicken-Stuffed Cubanelle PeppersGo to Recipe

Taste of HomeWe can’t get enough of stuffed pepper recipes. To try a Latin spin on stuffed peppers, pick up a handful of Cubanelles. These sweet green peppers are delicious when filled with a mixture of chicken, rice, salsa and breadcrumbs—and they’re ready in under an hour.

Shortcut Tres Leches CakeGo to Recipe

Taste of HomeIf you’ve never had tres leches cake, it’s about time you did. One of the most famous Mexican desserts, this spongey, airy cake is akin to angel’s food cake except it’s soaked in three kinds of milk, and then frosted. If you enjoyed this recipe, then learn how to make Mexican buñuelos.

Skillet NachosGo to Recipe

The skillet never ceases to amaze with its myriad uses, but nachos in a skillet? Our new favorite way to enjoy beefy cheesy nacho goodness—sans the soggy chips. For toppings, think sour cream, tomatoes, jalapeno and red onion.

Mexican Hot ChocolateGo to Recipe

Taste of HomeYou can’t beat the blend of cinnamon and chocolate in this not-too-sweet Mexican hot chocolate recipe. Richly flavored with cocoa and delicately seasoned with spices, it’s the ultimate treat on a cold day. The whole-stick cinnamon stirrers also come in handy, as the old-fashioned chocolate mixture settles if not stirred before drinking.

Machaca Beef Dip SandwichesGo to Recipe

The winning combination of beef, cumin, chili powder and the spicy heat of chipotle peppers makes these sandwiches game-day food at its finest! Be sure to whip up some fresh guacamole and salsa as sandwich toppers.

Mexican Wedding CookiesGo to Recipe

As tradition goes in Mexico, these wedding cookies are often served or given as gifts at—you guessed it— weddings. But they’re too good to reserve for only a few special days of the year. Comprised of simple ingredients like butter, sugar, spices and nuts, then rolled in confectioners’ sugar, they’re delicious little delicacies.

Slow-Cooker Pork PozoleGo to Recipe

Taste of HomeA heartwarming stew with pork ribs, hominy and simple aromatics is the perfect dish to simmer in the slow cooker. Pork pozole in the Dutch oven usually takes all day, but your trusty slow cooker can cut that time in half.

SopaipillasGo to Recipe

Lightly-fried golden pastry puffs called sopaipillas are a sweet way to finish a spicy meal. Serve them warm and top them off with honey or confectioners’ sugar.

Pork Chile VerdeGo to Recipe

Taste of HomeThis flavorful Mexican food involves stewing pork with jalapenos, onion, carrots and the most addictive green enchilada sauce. It’s wonderful on its own or you can spoon the chile verde into a warm tortilla pocket. Top with sour cream and grated cheese and olives on the side.

Chilaquiles with BaconGo to Recipe

Name a better-looking breakfast…we’ll wait. This hearty morning meal transforms last night’s leftovers into an eggs-and-bacon dish with a Southwest twist. Plus, the short prep and cook time yields six servings.

Mole PoblanoGo to Recipe

Taste of HomeYes, you need a bunch of ingredients for this rich, thick, mole sauce brimming with authentic flavor, but the end result is well worth the prep time. Spoon a big ladle’s worth over poultry or fish and freeze any extra sauce for easy dinners during the week.

Beef Birria TacosGo to Recipe

Ericka Sanchez For Taste Of HomeThere are tacos and then there are beef birria tacos. Inspired by traditional birria, which is a popular lamb or goat stew from the Mexican state of Jalisco, these juicy tacos are loaded with brothy red sauce and tender shredded meat. What makes them game-changing, though, is that the tortillas are soaked in the same sauce and fried in the skillet before serving.

Strawberry, Basil and Honey PaletasGo to Recipe

Ericka Sanchez For Taste Of HomeOften sold in push carts by paleteros, or ice cream men, these tasty fruit pops are extremely refreshing—and easily customizable with different fruits and herbs. This version calls for just four ingredients.

AlbondigasGo to Recipe

The secret ingredient to amazing albondigas? Crushed saltine crackers. That and a saffron-scented tomato sauce soup with beef and rice meatballs floating on top. If desired, serve with tostadas and cabbage and garnish with cilantro. Here’s a guide to saffron, plus an idea for a substitution if you can’t find it in the grocery store.

Homemade Tortilla ChipsGo to Recipe

No offense to store-bought chips, but homemade tortilla chips dusted in chipotle powder just hit different. Serve them with roasted tomatillo salsa or a medley of dips.

Homemade ChurrosGo to Recipe

Right up there with tres leches cake and caramel flan are churros. The beloved Mexican dessert takes fried fritters to another level by coating them in cinnamon sugar—ideal for dunking in coffee or chocolate dipping sauce.

HorchataGo to Recipe

Taste of HomeIn this Mexican horchata recipe, a hint of lime accents the mixture of ground rice and almonds. For a thinner or creamier beverage, experiment with more or less water until you reach the consistency you prefer.

Slow-Cooker Chicken TingaGo to Recipe

Taste of HomeThe combination of sauteed chorizo and slow-cooked chicken in a chipotle adobo sauce produces the most mouthwatering chicken tinga. Scoop a sizeable heap onto a tortilla or tostada with crumbled cheese, Mexican crema and salsa or shredded lettuce and pico de gallo.

Grilled Onion & Skirt Steak TacosGo to Recipe

Skirt steak is a popular type of steak for tacos because of its thin cut and juiciness when marinated. Beer and lime make a winning pair in the marinade for these tacos. While your meat sizzles away, toss a few spring onions on the hot grill as well.

Carnitas Huevos RancherosGo to Recipe

In addition to chilaquiles, huevos rancheros is another popular Mexican breakfast made from eggs, tortillas and salsa. Tender, slow-cooker carnitas dials up the savory flavors in this dish and adds a bonus serving of protein.

Classic Tres Leches CakeGo to Recipe

TMB StudioAlthough the short-cut tres leches cake we shared earlier will save you a ton of time, nothing compares to the classic recipe. A trio of milks—evaporated, condensed and cream—plus vanilla and rum extract are the key ingredients here, and we highly suggest topping your dessert with dulce de leche or sliced fresh strawberries.

Easy Stuffed PoblanosGo to Recipe

If you can find poblano peppers near you, use them for a batch of these saucy stuffed peppers. They come together quickly and can be topped with low-fat sour cream and your favorite salsa.

Agua de JamaicaGo to Recipe

Contrary to the country its name suggests, Agua de Jamaica is a Mexican agua fresca drink that’s commonly called hibiscus water since it’s made from hibiscus iced tea. For a boozy upgrade, a splash of rum turns this beverage into an adults-only cocktail.

Low & Slow Pork VerdeGo to Recipe

This versatile pork dish is so tasty over a heaping mound of cheesy grits, but it also goes well with rice or potatoes. Use leftovers as a filler for a batch of creamy white chili.

Lime-Chipotle Carnitas TostadasGo to Recipe

Taste of HomeAn easy way to customize Mexican cuisine for a crowd is to set out a big platter of this lime-kissed shredded pork, alongside various toppings and garnishes so your crew can custom-make their own tostadas.

Lime-Marinated Shrimp SaladGo to Recipe

If you like the idea of ceviche, but not raw fish, this shrimp salad uses cooked shrimp and adds tomatoes, cucumbers and serrano peppers. For a fun serving suggestion, place the mixture inside a tostada shell, then use the broken sides as chips.

Green Chile Beef BurritosGo to Recipe

Taste of HomeNot all burritos are created equal, but this green chile take on the loaded favorite relies on a few reduced-sodium and fat-free swaps so you can still enjoy burritos without all the calories.

Originally Published: December 31, 1969

Kelli Acciardo

Kelli Acciardo is a New York-based journalist and social media content creator, specializing in travel, beauty, fashion, food & wine, health & fitness, and lifestyle reporting.

With over 15+ years experience in the media industry, she is a seasoned pro at crafting clicky engaging copy and her work has appeared in: Brides, Marie Claire, PureWow, InStyle, Martha Stewart, Redbook, Good Housekeeping, The Knot, Domino, Popsugar, Brit + Co, Bustle, Women's Health, and dozens more publications.

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Mexican cuisine - Wikipedia

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1Basic elements

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1.1Maize

1.2Chile peppers

1.3Beans

1.4Spanish contributions

2Food and society

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2.1Home cooking

2.2Food and festivals

2.3Street food

3History

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3.1Pre-Hispanic period

3.2Modern period

4Beverages

5Regional cuisines

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5.1Chiapas

5.2Mexico City

5.3Northern Mexico

5.4Oaxaca

5.5Veracruz

5.6Western Mexico

5.7Yucatán

6Desserts

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6.1Chocolate

6.2Fruits

6.3Baked goods

7Mexican food outside Mexico

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7.1United States

8See also

9References

10Bibliography

11External links

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Mexican cuisine

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From Wikipedia, the free encyclopedia

Culinary traditions of Mexico

Not to be confused with Tex-Mex cuisine, which is often referred to as "Mexican food" in certain regions of the United States and Canada.

Chile en nogada, maize, tamales, pozole, mezcal, pan de muerto, cóctel de camarón

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Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad[1] and is considered Mexico's national dish.[1]

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways.[2] Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine).

Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including Baja Med, Chiapas, Veracruz, Oaxacan, and the American cuisines of New Mexican and Tex-Mex.

After the Spanish Conquest of the Aztec empire and the rest of Mesoamerica, Spaniards introduced a number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil and various fruits and vegetables. Various cooking styles and recipes were also introduced from Spain both throughout the colonial period and by Spanish immigrants who continued to arrive following independence. Spanish influence in Mexican cuisine is also noticeable in its sweets such as: alfajores, alfeniques, borrachitos and churros.

African influences was also introduced during this era as a result of African slavery in New Spain through the Atlantic slave trade and the Manila-Acapulco Galleons.[3]

Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.[4]

Basic elements[edit]

Still-life with Fruit, Scorpion and Frog (1874) by Hermenegildo Bustos.

Still-life, oil on canvas painting by José Agustín Arrieta (Mexican), c. 1870, San Diego Museum of Art

Mexican cuisine[5] is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history.[6] It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.[7]

In addition to staples such as corn and chili peppers, native ingredients include squashes, avocados, cocoa and vanilla,[4] as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.[8] Chocolate originated in Mexico and was prized by the Aztecs. It remains an important ingredient in Mexican cookery.

Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato), and green tomato. Other traditional vegetable ingredients include chili pepper, huitlacoche (corn fungus), huauzontle, and nopal (cactus pads).

European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits.

Tropical fruits, many of which are indigenous to the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.[9]

Edible insects have been enjoyed in Mexico for millennia. Entemophagy or insect-eating is becoming increasingly popular outside of poor and rural areas for its unique flavors, sustainability, and connection to pre-Hispanic heritage. Popular species include chapulines (grasshoppers or crickets), escamoles (ant larvae), cumiles (stink bugs) and ahuatle (water bug eggs).[10]

Maize[edit]

Ancient mesoamerican engraving of maize, National Museum of Anthropology of Mexico.

Despite the introduction of wheat and rice to Mexico, maize is the most commonly consumed grain in almost all areas of the country and serves as the main ingredient in many local recipes (e.g. maize tortillas, atole, pozole, menudo, tamal). While also eaten fresh, most maize is dried, nixtamalized and ground into a dough called masa.[11][12] This dough is used both fresh and fermented to make a wide variety of dishes from drinks (atole, pozole, etc.) to tamales, sopes, and much more. However, the most common way to eat maize in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of maize in most of the country, but other regional versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca.[4][11]

Chile peppers[edit]

Chiles rellenos, stuffed chile peppers.

The other basic ingredient in all parts of Mexico is the chile pepper.[13] Mexican food has a reputation for being very spicy, but it has a wide range of flavors and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors.[6][8] Chiles are indigenous to Mexico and their use dates back thousands of years. They are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets.[13]

A molcajete and tejolote, the traditional mortar and pestle of Mexico.

The importance of the chile goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chiles, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without chiles and the many varieties of sauces and salsas created using chiles as their base.[14]

Many dishes in Mexico are defined by their sauces and the chiles those sauces contain (which are usually very spicy), rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper strips or mole). Dishes without a sauce are rarely eaten without salsa or without fresh or pickled chiles. This includes street foods, such as tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas and sincronizadas.[15] For most dishes, it is the type of chile used that gives it its main flavor.[14] Chipotle, smoked-dried jalapeño pepper, is very common in Mexican cuisine.

Beans[edit]

In addition to corn, common beans (Phaseolus vulgaris) are a historical component of the Mexican diet. Genetic evidence indicates domestication occurred in Mesoamerica as well as South America [16] Common bean varieties and cultivars used in Mexican cuisine include the pinto bean and the black turtle bean. Beans and corn are deficient in different essential amino acids but complement each other. When eaten in combination, they provide a complete protein source.

Spanish contributions[edit]

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56 Must-Try Mexican Dishes for Food Lovers

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56 Must-Try Mexican Dishes for Food Lovers

Jorge Garcia

February 29, 2024

Are you traveling to Mexico and curious to know the best foods to try in the country?

Wondering what to serve at your Cinco de Mayo party? Or perhaps you just want to treat your pallet to some famous Mexican recipes.

Whichever it is, one thing is sure; you’re going to love Mexican food.

The foods are known for their interesting combinations and flavors that leave your taste buds asking for more.

But like any other country, some foods stand out more than others. Fortunately, there are a plethora of mouth-watering Mexican foods.

If you’re wondering what to eat in Mexico, you’re in for a treat.

We’ve compiled a list of the best Mexican foods to help you out. Ranging from modern day appetizers to classic Mexican desserts.

And even picked our favorite one…can you guess what it is?

Let’s dive right into our most popular Mexican foods list!

56. Mexican Crema

Bowl of Homemade Mexican Crema

Mexican crema is used in countless Mexican dishes. “Crema Mexicana” also referred to as “crema fresca”, resembles sour cream but has some distinct differences.

Mexican crema is velvety and somewhat runny, thinner than American sour cream but thicker than regular cream.

It has a slightly tangy flavor, but it’s milder than sour cream. This mild tanginess adds depth to dishes without overpowering them.

It’s drizzled over many traditional Mexican dishes, including tacos, enchiladas, soups, and chilaquiles, among others. Its cooling effect can counterbalance spicy dishes, and its creamy texture can enhance various recipes.

Mexican crema can be made by combining heavy cream with buttermilk and letting it sit at room temperature until it thickens and achieves the desired tanginess.

55. Calabacitas

Calabacitas Mexican Dish

Zucchini is a versatile vegetable that’s easy to grow.

The best thing about this vegetable is that it grows in most gardens and farmers enjoy its abundance in every harvest.

It’s, therefore, no surprise that it’s used in one of the most popular Mexican dishes. Calabacitas is one of the best vegetarian meals.

It combines sweet yellow squash, crock neck squash, zucchini and pattypan.

The dish can be prepared by grilling, baking, sautéing, or steaming.

If you prefer your vegetables crunchy, you can eat them raw; they’ll be just as delicious.

However, if you prepare them using the other cooking methods, make sure you serve them hot for the best experience.

If you’re dining out, you’ll mostly find Calabacitas in most Mexican restaurants.

54. Fruit Salsa and Cinnamon Chips

Mexican Fruit Salad

Fruit Salsa and cinnamon chips is also a popular breakfast dish in Mexico.

Apart from the incredibly delicious taste this meal offers, most people like it because it’s quite easy to prepare.

For the fruit salsa, all you have to do is to chop up your preferred Mexican fruits and mix them up.

You can use tortilla cinnamon chips as a side dish to add even more flavor to the meal.

The best part is that you can choose your favorite fruits and add a personal touch by topping the salsa up with nuts, ice cream or some yogurt.

Also, you don’t have to take it for breakfast only.

It is often eaten as an appetizer in most Mexican restaurants as well.

So, the next time you’re out for dinner in Mexico, remember to as for some fruit salsa with cinnamon chips.

It will be the perfect start to your meal!

Source: Cooking Classy

53. Quesadillas

Traditional Mexican Quesadillas

Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese.

Therefore, when translated, quesadilla means cheese tortilla.

The best thing about this Mexican food is that it comes together rather quickly.

The basic quesadilla recipe includes cheese, a variety of vegetables, and a protein source – it can be either steak or chicken.

Quesadillas have a bad reputation for being unhealthy since in most cases they’re overflowing with cheese and sour cream.

But don’t let this deter you from trying this amazing food.

When it comes to quesadillas, you need to be wise when it comes to the fillings.

There are vegetarian-friendly and healthier quesadillas. An excellent example is the flor de calabaza (Spanish flower) filling.

52. Tacos

Authentic Mexican Tacos

This wouldn’t be a best Mexican foods list without tacos.

Tacos have also become global foods, and it’s not hard to see why.

This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.

However, it depends on where you get your tacos.

If your first experience of tacos was in the West, you’ll probably not appreciate this food as much.

You see, Western countries tend to make their taco shells a bit crispy. It’s not the same in Mexico.

The tortilla circles are soft and are made from fresh corn that’s mixed with limestone.

The Mexican fillings are also to die for. Some of the more popular tacos in Mexico are;

Tacos al Pastor

Birria Tacos

Carne Asada Tacos

Barbacoa Tacos

Tacos de Pescado

Arrachera Tacos

You can even find vegan tacos if your diet dictates such.

If you’re planning to visit Mexico, make sure you get a taste of the authentic Mexican recipe.

You’ll always remember it.

51. Tamales

Sweet Tamales

Tamales are a staple food in Mexico.

They’re also among the foods that have made it global.

Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.

The difference comes in the preparation.

Tamales are made using steamed corn dough which is then stuffed inside a corn husk.

Other traditional Mexican ingredients you should expect in tamales include:

Mole (a Mexican sauce that contains chilies and a combination of ingredients)

Chicken

Salsa verde

Salsa roja

You also have the option of getting sweet tamales. These are bright pink and have a guava flavor.

Served for over 5000 years, you won’t miss a spot to buy tamales from.

They’re available on street food stands, and you can also get them from Mexican food vendors who announce their availability via speaker.

For the best experience, eat them while hot.

50. Rajas con Crema

Rajas con Crema

Rajas con Crema is one particular dish that is not only known for its savory taste but also its simplicity.

Rajas con Crema is a Mexican dish consisting of roasted poblano pepper strips, corn, and onions in a cream sauce known as Mexican crema.

Mexicans typically serve it over rice, in a tortilla, or as a side dish.

Due to its richness and creaminess, many Mexicans find Rajas con Crema to be a nostalgic comfort food.

49. Dorilocos

Popular Mexican Snack of Dorilocos

Dorilocos are an iconic Mexican snack.

Most people who’ve visited the country say it’s a must-try.

So, what are dorilocos?

These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.

If you decide to try this snack, it may be best to share it with a friend.

In most cases, there are a lot of food combinations which make the meal too big for one person.

Also, be ready for a lot of flavor combinations all at once.

As we’ve mentioned, this food is prepared by combining a lot of ingredients.

48. Machetes

Mexican Machetes Dish

If you’re starving and you’re looking for a filling Mexican meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.

They’re huge tortilla wraps about a meter long that are filled with different fillings.

And the best part? You get to choose which fillings you prefer on your tortilla wraps.

The only disadvantage is that they’re not as available as tamales and tacos.

You’ll mostly find them in the suburbs of Mexico City.

Therefore, if you find yourself in this part of the country, make sure you grab a bite.

It may not be a bad idea to make the trip just to experience the taste of machetes.

You won’t regret it. Just make sure you tag a friend along if you’re not hungry because machetes are enormous!

47. Tlayudas

Tlayudas, Popular Mexican Pizza Style Dish

Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza.

However, there’s also the option of wrapping the ingredients as you would a taco.

Whichever way you choose to enjoy this meal, it will leave a lasting impression because it’s finger-licking.

You have several options when it comes to the fillings.

Some examples include:

Lettuce

Avocado

Salsa

Cheese beans

Frijoles (black bean paste)

If you’re a vegetarian, you should know that some recipes include pork fat.

Therefore, it’s advisable to ask what the fillings contain before digging in.

We’d recommend trying tlayudas in Oaxaca, their area of origin. You’ll probably find the most authentic recipes there.

However, if you’re spending your Mexican vacation in the city, Casa de la Tlayudas restaurant makes a mean Tlayuda.

46. Gorditas

Gorditas Mexican Food

Another pocket-friendly meal you must-try during your stay in Mexico is gorditas.

They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.

A common Mexican filling is the nopales (cactus) and mushroom combination.

However, there are numerous options to choose from.

Therefore, if you plan to stay in the country for a while, make sure you try the different combinations before you leave.

One thing we found interesting is that gorditas means chubby.

But don’t worry, this snack won’t leave you dreading to step on your scale after your vacation.

Like tacos and the majority of other types of Mexican food, you get to choose what kind of filling ingredients go into your gorditas.

So make the right choice!

45. Enfrijoladas

Enfrijoladas, Classic Mexican Breakfast Dish

If you’re the kind of person who prefers a heavy breakfast, enfrijoladas won’t disappoint.

These are folded corn tortillas that are topped with mashed black bean paste or dipped in a simple blended black bean sauce.

It’s also not uncommon to find them topped with eggs and cheese as well, but they’re delicious without cheese too.

When topped with fried eggs, you don’t need an accompaniment because the meal can be quite filling.

If you have it for breakfast, you’ll probably only need a light lunch or no lunch at all.

Yes, it’s that filling.

Source: Where Goes Rose

44. Fried Ice Cream

Mexican Fried Ice Cream

Yes, you read that right.

Fried ice cream is an actual snack in Mexico and one of the most popular foods there.

You can also find this unusual snack in most Mexican restaurants.

The snack is prepared by rolling a scoop of ice cream in a breading or batter and frying it until it’s crisp.

However, fried ice cream is not authentically Mexican.

The food originated in Hong Kong over 20 years ago.

However, the snack got so popular in Mexico that it became known as a Mexican food.

It’s an interesting way to end any meal. Some of the interesting combinations you’ll appreciate include:

Fried ice cream with fried tortillas topped with sugar

Fried ice cream with fried tortillas topped with cinnamon

Fried ice cream with fried tortillas topped with cinnamon and sugar

Or you can go simple and just eat the dessert as it is in a dessert bowl. It’s delicious this way too.

43. Birria

Birria, Traditional Mexican Goat Dish

Goat, anyone? Seriously, don’t knock until you try it! It’s a classic Mexican dish hailing from the Mexican state of Jalisco.

Traditionally served during special events like weddings or during holidays such as Easter and Christmas, Birria is made from goat’s meat but on occasion made from lamb or beef.

When cooked right, tough cuts of meat are turned into a tender and juicy Mexican stew, topped with cilantro, lime, and onion.

42. Refried Bean Salad

Refried Bean Salad

Refried bean salad is among the Mexican foods that almost everyone loves.

You can’t go wrong with this comfort food.

It’s packed with incredible flavors, you can combine it with numerous foods, and it is the perfect family meal.

You can try refried bean salad:

On its own

In a salad

As a dip

As a filler for other meals

This simple Mexican food has a creamy and soft texture with an earthy bean flavor that can be tweaked by adding other ingredients.

For a family meal, it’s often served as a side dish combined with other Hispanic meals.

It’s also an excellent Mexican side dish for parties or reunions with friends.

In Mexico, you’ll mostly find it in restaurants.

41. Camarones a la Diabla

Mexican Dish of Camarones a la Diabla

Camarones a la Diabla sounds like an exciting Mexican food name to non-Spanish speakers, but it loosely translates to “Devilled Shrimp” or “Shrimp of the Devil” in English.

However, it’s also commonly known as Mexican Devilled Shrimp to tourists and non-Mexicans.

You can find Camarones a la Diabla in practically every restaurant in Mexico, and it’s a delight if prepared properly.

Camarones a la Diabla is a shrimp-based meal that originated in Mexico a few hundred years ago.

You need shrimp, chili peppers, garlic, white onions, tomatoes, salt, and oil to make Camarones a la Diabla.

The dish is a staple in Mexico and is famous for its spicy and delicious taste.

40. Mexican Rice

Classic Mexican Rice

Your trip to Mexico is incomplete if you’ve not tried the famous Mexican rice.

Most people confuse Mexican rice for Spanish rice, but there are two different things.

While both recipes include certain similar ingredients like tomatoes, rice, chicken broth, and onions, the spices are different, and that’s what makes the meals different.

Spanish rice incorporates saffron which gives it its sweet taste and bold yellow color.

Mexican rice, on the other hand, uses cumin, which adds a spicy and earthy aroma.

It’s an excellent food for lunches or dinner, and it can be served with salads or different side dishes depending on your preference.

Most people also include a variety of vegetables to make the rice colorful.

You’ll mostly find Mexican rice being served in restaurants.

Source: Down Shiftology

39. Chicken Fajita

Chicken Fajitas

A fajita refers to any grilled meat that is either served as a taco or corn tortilla.

Chicken fajita is a popular meal in Mexico and a must-try if you’re visiting the city.

It’s often served as finger food in parties.

To achieve a finger-licking chicken fajita, the recipe includes several seasonings to bring different flavors together.

Some of the popular fajita toppings include:

Sour cream

Mexican Cheese

Salsa

Guacamole

Meats – chicken, beef, pork

Chicken is an excellent choice if you’re trying to stay trim.

Compared to beef, it’s a healthier alternative.

Just make sure you remove the skin. Vegetarians can also enjoy this treat.

You can pass the meats and replace them with vegetables.

Fajitas are a popular Mexican street food, and you can also get them from bicycle vendors.

Source: Santa Maria

38. Huevos Rancheros

Huevos Rancheros with Avocado Slices

If you’re looking for the perfect brunch dish, huevos rancheros won’t disappoint.

This meal has tortillas as a base and includes fried eggs.

You can have the meal by itself or combine it with other side dishes if you want a filling meal.

Huevos rancheros are often topped with home-made salsa or served with:

Fried potatoes

Avocado slices

Refried beans

Extra chili peppers

The dish is either served like pancakes or an open sandwich and is eaten using a fork and knife.

You’ll find it in most restaurants in Mexico City.

However, some street vendors also prepare this dish.

If you get it from a street vendor you’ll pay way less.

But you may not have many topping options as compared to a restaurant.

37. Pozole

Popular Mexican Soup, Pozole

Pozole dates back many years ago.

This pre-Hispanic soup is said to have been used for sacrificial rituals.

However, today, it is one of the best Mexican soups that’s slowly becoming popular in other parts of the world.

The soup is made from hominy corn with a combination of herbs and spices.

To achieve the best results, the soup is prepared for hours, sometimes even overnight.

When the soup is ready, onions, radishes, lime, and chilies are sprinkled on top to add flavor.

You won’t find pozole in street vending shops.

It’s mostly served in high-end restaurants in Mexico.

However, it’s also possible to find the soup in less popular and smaller restaurants in the city.

Pozole has three popular versions; pozole verde, pozole rojo and pozole blanco.

36. Enchiladas

Classic Mexican Enchiladas

It would be a crime to visit Mexico and not try their famous enchiladas.

This is another type of food that has become global over time.

Enchiladas were in existence since the Mayan times.

At that time, Mexicans would eat them wrapped around small fish.

Today, most people use either corn or flour to make enchiladas. They’re often filled with:

Meat

Seafood

Cheese

Beans

Vegetables

Or a combination of all the above

Once the tortillas are stuffed, they are covered with a chili sauce, which adds another layer of flavor you won’t imagine missing out on.

They’re excellent for breakfast but are often served as side dishes in parties and family gatherings as well.

The most popular enchiladas are

Enchiladas Verdes

Enchiladas Potosinas

Enchiladas Suizas

Enmoladas

Enfrijoladas

Entomatadas

35. Mole

Mole Mexican Sauce

Mole is one of the most popular sauces in Mexico.

Several countries claim to be the original makers of this sauce, but it’s most popular in Mexico.

The sauce combines over 20 ingredients and often includes a variety of chili peppers.

The sauce needs to be stirred continuously over a long period of time to achieve the best results.

The most common mole in Mexico has got to be the mole poblano. This is a sauce that’s often served over chicken or turkey.

If you want to make it at home, you have the freedom to choose your preferred spices and ingredients to achieve a unique taste.

However, it’s best to follow the Mexican recipe if you want to achieve results that are similar to the real thing.

34. Chiles en Nogada

Chiles en Nogada

Chiles en Nogada is considered one of Mexico’s patriotic dishes because it contains the country’s flag colors.

This food includes poblano chilies that are filled with picadillo (mixed chopped meat, spices, and fruits).

This part of the meal represents the green color in the Mexican flag.

The dish also contains walnut-based cream sauce, which represents the white color on the flag.

Additionally, the food is topped with pomegranate seeds, which represent the red color on the flag.

Chiles en Nogada is believed to have originated from Puebla.

It’s believed that the meal was first served to Don Agustin de Itubride who was the liberator and subsequent Emperor of Mexico.

You’re probably wondering, “Apart from patriotic, is the food delicious?” Yes, it is.

You’ll mostly find it in high-end restaurants where it’s mostly served on national holidays such as Independence Day.

However, most people haven’t had the pleasure of tasting this incredible Mexican pepper dish because it is quite expensive.

Source: BBC Good Food

33. Sopes

Sopes

If you’re visiting Mexico for the first time, chances are you’ll spend most of your day touring the city.

Some good street food delights will go a long way in making you appreciate the experience more.

After all, one of the things Mexico is known for is its amazing street food options.

An excellent option to try is sopes. These are similar to tortillas but thicker.

You can find them in most street food vending shops or from bicycle vendors who often announce what they’re selling through a speaker.

This snack is often topped with vegetables, meats, salsas, lettuce, cheese, beans, or guacamole.

The variety of topping options makes it an excellent snack for everyone, including vegans and vegetarians.

32. Torta Ahogada

Torta Ahogada Mexican Sandwich

A torta ahogada is a chicken or pork sandwich that’s often “drowned” in dried chili pepper sauce.

If you don’t like “hot” sauces, you have the option of using tomato sauce on your torta ahogada.

Sometimes, the popular Mexican sandwich is filled with vegetables, although this isn’t as popular as the pork and chicken fillings.

Torta ahogadas are excellent dishes for lunch or brunches.

You’ll mostly find them being sold in most street vending stalls, where you’ll often find a variety of sauces to choose from.

It’s also an easy snack to make at home.

If you have pork or chicken, all you need is the bread and chilli sauce, and you have yourself a torta ahogada.

However, it’s always best to try the real thing. Mexicans always have a twist that adds the extra kick a meal needs.

Source: Insider

31. Chile Relleno

Mexican Chile Relleno Dish

Traditional Mexican food is known for being straightforward and flavorful, and Chile Relleno is an excellent example of how simple ingredients can be combined to create a satisfying dish.

Chiles Rellenos literally translates in English to stuffed chili peppers.

Roasted Poblano peppers are customarily used for this dish and they are stuffed with cheese, coated in batter, then fried.

It is a simple yet delicious dish that is quick and easy to make.

30. Suadero Tacos

Mexican Suadero Tacos

Here’s one taco that few have even heard of, even among the biggest taco connoisseurs, known as suadero tacos.

Suadero tacos are corn tortillas filled with suadero meat that’s been slow-cooked and then grilled before serving.

They are typically topped with diced white onions, fresh cilantro, and salsa, and served with a lime wedge awaiting squeezing for the perfect finishing touch of flavor.

29. Carnitas

Carnitas

Carnitas is a juicy, crispy, and flavorful Mexican dish prepared through slow-cooking.

The main ingredients are pig shoulders, lard, and salt, with equal amounts of lard and pork shoulder in weight.

However, many versions are cooked with other pork parts and a variety of seasonings.

Carnitas is a staple of Mexican food that means “little meat.”

The not-so-glamorous cooking process involves pulled pork simmered or braised in lard.

After three to four hours of gentle and slow cooking, you’ll get tender meat that’s crispy outside and juicy inside.

Mexicans traditionally serve Carnitas with corn tortillas, salsa, and guacamole.

If you go to Mexico, you’ll find this dish everywhere, sold by street vendors and upscale restaurants.

28. Conchas

Conchas

Conchas are a very popular bread that is sold in almost every Mexican bakery.

Whether for breakfast or as a late-night snack, these sweet treats are enjoyed by people of all ages.

Conchas are a type of Mexican sweet bread roll with a crunchy topping of sugar, butter, and flour that is scored for a striped appearance similar to a seashell.

The origins can be traced back to Mexico’s pre-colonial period when French, Spanish, and Italian bakers brought their bread recipes.

27. Barbacoa Tacos

Tacos de Barbacoa

Barbacoa has gained popularity worldwide over recent years.

The long cooking process results in deep, rich flavors that go perfectly in tacos.

Barbacoa tacos consist of meat that’s seasoned and then slow-cooked.

Traditionally, barbacoa was wrapped in avocado leaves and cooked underground.

The meat is placed on top of tortillas and is generally served with chopped onion and fresh cilantro.

26. Pozole Blanco

White Pozole Soup, Pozole Blanco

One of the must-eat Mexican foods is pozole. And more specifically, pozole blanco or white pozole.

Pozole blanco is a popular Mexican stew dish that uses cacahuazintle (hominy kernels) as its base ingredient.

It’s been around since the time of the Aztecs and is often considered a “special occasion” meal.

Many people make this stew for fancy dinners, holidays or those special family gatherings.

25. Cochinita Pibil

Cochinita Pibil

Cochinita Pibil is a Mexican slow-roasted pork dish.

It is traditionally made in a pit (píib) and usually uses a whole pig.

Modern versions of this recipe, however, forgo the pit for an oven or outdoor smoker and substitute pork butt (shoulder) or ham (leg) in place of a whole pig.

Cochinita Pibil is an amazing piece of Mexican culture and an even more amazing meal.

24. Chile Colorado

Traditional Mexican Dish, Chile Colorado

A traditional Mexican dish made with dried chiles, Chile Colorado will have your kitchen smelling divine in no time.

Chile Colorado is a famous Mexican dish incorporating colorful, infused chiles into a hearty, meaty stew.

Hailing from Chihuahua, Mexico, it has become one of the staple dishes of Mexican cuisine.

This dish is called Chile Colorado because it is a variation of ‘chili’ and has a beautiful deep color. ‘

Colorado’ is a shout-out to its famous red color rather than the place in the US.

With so many variations of chili in the world, this one is undoubtedly the best.

23. Carne Asada Tacos

Traditional Carne Asada Tacos

Carne asada tacos are taco shells filled with carne asada or ‘grilled meat.’

They’re some of the earliest tacos ever created.

The meat is typically marinated in lime, cumin, and other Mexican spices before being grilled and placed in a corn tortilla.

It may be served with sides like salsa.

22. Aguachile

Aguachile, Mexican Shrimp Dish

If you’ve ever been to the west coast of Mexico, there’s a good chance you’ve had some incredibly tasty seafood dishes.

And there’s a good chance that one of those dishes was aguachile.

Aguachile is a dish that consists of shrimp soaked in chili pepper and lime-infused water.

It originated in the western Mexican state of Sinaloa and has since led to many variations, some of which use different ingredients such as cucumber, red onion, and other seafood.

21. Huevos Divorciados

Huevos Divorciados

Huevos Divorciados is a variation on Huevos Rancheros, meaning ‘divorced eggs.’

The name refers to the presentation and ingredients of the dish, where two eggs are served up on a bed of lightly fried tortillas and topped with two different sauces of different colors separated by refried beans.

The green sauce, or salsa verde, is usually made of Mexican tomatillos.

The red sauce or salsa roja is usually a pico de gallo or basic tomato salsa.

20. Pan de Elote

Mexican Pan de Elote

Pan de elote literally translates to “cornbread,” but it isn’t like cornbread we’re used to eating.

Pan de elote is a simple Mexican corn cake that uses blended, fresh, sweet corn and condensed milk as the main ingredients.

The cake is moist, fluffy, and delicious, and it has a unique texture.

Street vendors in Mexico sell this delicacy as a snack to eat any time of day.

19. Cemitas

A cemita is a Mexican sandwich traditionally served on a sesame seed bread roll.

Unlike other types of breads, cemita rolls are baked without eggs.

They are loaded with various fillings, such as Oaxaca cheese, onions, avocado, meats, jalapeños, and papálo – a fragrant, but essential, Mexican herb.

It is crucial to note that an authentic cemita always has a couple of leaves from the fragrant herb papalo.

18. Chilorio

Chilorio, Mexican Dish

If you are looking to create a deliciously diverse meal, you should try making Chilorio.

This delicious pork dish practically melts in your mouth and bursts with intense flavor.

Not to mention the meat is incredibly versatile, meaning it can be served in several ways.

Chilorio is traditionally a pork dish that originated in Mexico, though other types of meat like fish, beef, or chicken can be used.

This dish is created using an array of spices and cooking the meat until it falls apart.

You can use it in a number of dishes such as burritos, tacos, and enchiladas.

17. Enchiladas Suizas

Traditional Enchiladas Suizas

With a combination of spicy Mexican flavors and Swiss cooking methods, Enchiladas Suizas are warm, delicious, and comforting.

Enchiladas Suizas are a Mexican-Swiss fusion dish consisting of tortillas stuffed with chicken, dipped in green salsa, and mixed with cream and cheese.

Although enchiladas have been made in Mexico for years, it wasn’t until Swiss immigrants added cream and cheese that Enchiladas Suizas were created.

16. Marquesitas

Marquesitas

Sold from street carts in most plazas and parks, marquesitas are one of Mexico’s tastiest treats.

A marquesita is a thin wafer dessert that originated from Mérida, Mexico.

The dough is rolled and stuffed with various fillings such as custard, chocolate, caramel, or cheese.

These delicious treats were invented during a cold winter by an ice cream vendor to offset his seasonal decline in sales.

Today, you can choose many different fillings to pack inside of this popular Mexican street food, such as cream cheese, chocolate, custard, jam, or dulce de leche (also known as cajeta).

15. Huaraches

Huaraches Traditional Mexican Food

Huaraches are a classic Mexican street food made to resemble the sole of a huarache or a traditional Mexican sandal.

The dish is made of flattened masa dough, a product of masa harina, and topped with various delicious ingredients, including salsa, pinto beans, onion, ground beef, chorizo, etc.

Due to their appearance, huaraches have been called the perfect combination between a sope, a tortilla, and a pizza.

14. Mulitas

Mexican Mulita

Mulitas are a Mexican dish consisting of meat, cheese, guacamole, and salsa, sandwiched between two tortillas.

Some variations can contain lettuce, refried beans, and tomatoes.

Although mulitas are commonly sold in Mexico, they can also be found at eateries in Seattle, Los Angeles, and even Hawaii.

The dish closely resembles tacos, but there is one small difference between the two: mulitas use two tortillas instead of one.

13. Birria Tacos

Birria Taco dipped in its consome

Birria tacos are a Mexican taco dish consisting of stewed meat tucked into tortillas soaked in the broth of the meat.

This broth, also known as consomé, is often served with the birria tacos.

The consomé acts as a dipping sauce for the tacos, which is part of the dish’s appeal.

Over the past couple of years, birria tacos have become an internet sensation, earning them a spot on many restaurants and food truck menus throughout the country.

12. Queso Fresco

Enfrijoladas with Queso Fresco

Queso Fresco is native to Mexico’s southern border and remains a staple in most Mexican kitchens.

It is a mild, soft, fresh, white, and slightly tangy cheese.

The name directly translates to “fresh cheese” and is often considered a type of queso blanco.

It’s easily crumbled and often used as a topping on enchiladas and tacos, among other dishes.

11. Molletes

Mollete with chorizo, cheese and assorted toppings

Like most people, you probably love Mexican food, but you don’t want to spend all day in the kitchen making it.

Well, you’re in luck — Mollete is just the dish you need.

Molletes are traditional Mexican, open-faced sandwiches topped with refried beans and cheese served with salsa.

They are eaten for breakfast, although you can serve them as a light lunch, dinner, or tasty evening snack.

To make molletes, you need bolillo rolls, butter, refried beans, and shredded cheese.

If you’re having molletes for a traditional Mexican breakfast, top the Mexican bread with an egg for extra energy.

10. Enchiladas Verdes

Traditional Enchiladas Verdes

Enchiladas Verdes are a must try!

Enchiladas Verdes is a spicy kind of Mexican casserole traditionally made of meat, tortilla, sauce, and covered with cheese.

While the types of sauce might vary, enchiladas verdes feature a delicious green salsa made from tomatillos, garlic, onion, cilantro, jalapeño peppers, and spices.

Enchiladas Verdes is a favorite Mexican dish you can find in its country of origin and beyond.

9. Chocoflan

Mexican Chocoflan Dessert Cake

One famous and popular Mexican dessert is chocoflan; it is so popular that it is now served in homes and restaurants worldwide.

Chocoflan, or ‘impossible cake,’ is a Mexican dessert that combines chocolate cake, flan, and caramel topping.

It is a lovely and delightful dessert with two elaborate layers.

Although its nickname is the ‘impossible cake’, this dessert is easy to make if you have the right tools and ingredients.

8. Pico de Gallo

Mexico’s Famous Pico de Gallo

If you have ever visited Mexico, you may have tried pico de gallo without even realizing it.

The dish is very similar to salsa, so many people mistake the dip for a delicious and fresh salsa.

However, Pico de Gallo is a unique dish in itself.

Pico de Gallo is a Mexican dip/sauce with five main ingredients: onion, cilantro, red tomatoes, peppers (jalapeno or serrano), and lime.

The dish is very versatile, as you can eat it with chips as a dip or serve it on top of the chicken, tacos, fish, pork, or burritos.

7. Tacos al Pastor

Tacos al Pastor

If you are looking for authentic and flavorful pork tacos, then Tacos al Pastor is perfect for you.

Tacos al Pastor is a traditional Mexican dish with Lebanese influences.

Tacos al Pastor is made with deliciously seasoned and marinated pork, cooked vertically on a spit, called a trompo.

It is commonly found from street vendors in Mexico and at most Mexican restaurants in the United States.

6. Pambazos

Pambazos

A pambazo is a dish that can be found on Mexico’s streets as a delicious afternoon snack or as an appetizer at social events.

Chock-full of fresh and hearty ingredients, pambazos can range from mild to extremely spicy.

A pambazo is a type of Mexican bread or dish that closely resembles a sandwich.

The bread is delicately soaked in a red pepper sauce and fried in oil, before being stuffed with flavorful toppings, such as chorizo and potatoes.

Many believe it was created as a tribute to a nearby volcano.

5. Enchiladas Potosinas

Making Enchiladas Potosinas

Enchiladas Potosinas is a Mexican specialty dish made with corn tortillas and infused ground chile, often filled with cheese, cream, and lettuce and frequently served with potatoes, chorizo, and carrots.

These tasty treats are traditionally consumed for breakfast, and they will often be found in street markets, hotel breakfasts, and traditional Mexican home kitchens.

Enchiladas Potosinas may look slightly different everywhere you go, as each Mexican province has its own way of cooking the dish.

4. Guacamole

Guacamole & Mexican Cooking Utensil Molcajete

You’ve probably had home-made guacamole a million times. But why not try it in Mexico.

There’s a reason guacamole is one of the most popular Mexican foods. It’s delicious, and it’s the perfect side dish for most meals.

In Mexico, it’s made by combining mashed avocados, tomatoes, onions, chili peppers, and lemon juice using a molcajete.

Some people add a clove or two of garlic to elevate the taste even further.

In most cases, it’s served as a dip and eaten with potato chips or tortillas.

However, you can eat it with main dishes like Mexican rice.

The presence of avocado makes it combine effortlessly with every meal.

3. Elotes

Elote, Mexican Grilled Street Corn

In Mexico, corn in its pure form is referred to as maiz (maize), but when it’s cooked, they call it elote.

Sometimes they serve it with chili, mayonnaise, and cotija cheese. This combination is known as elotes y esquites.

In real sense, this snack isn’t complicated. It’s basically cooked corn with a few ingredient combinations.

However, elotes are proof that simplicity can be magical.

And that’s just the tip of the iceberg. Elotes are also among the most affordable snacks in Mexico.

In most places, you’ll get them for 20 pesos or less.

When it comes to nutritional content, you’ll probably not be getting much, but we assure you that your taste buds won’t be complaining.

Now that’s worth paying for!

2. Churros

Churros with Cajeta

Mexico cuisine is not just known for its tortillas and meat preparations but also its desserts.

Churros is one such Mexican sweet that’s found in both high end restaurants and sold on street corners throughout Mexico.

It’s not only delicious but also very easy and quick to make.

Mexican churros are crispy from the outside and soft and tender from within.

The dish is best served fresh and hot. Sugar is sprinkled on the churros to lend the dish increased sweetness.

1. Chilaquiles

Chilaquiles Mexican Dish

Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast.

In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.

The type of sauce will depend on the version of chilaquiles you are making; chilaquiles verdes or chilaquiles rojos.

You also have the option of adding chicken or eggs as your protein source.

However, if you’re a vegetarian or prefer fewer calories, you can order it sencilla (simple).

The best thing about chilaquiles in Mexico is that you can get them everywhere.

They are served in high-end restaurants and street stands at a more affordable price.

There’s, therefore, no excuse for not trying this finger-licking food.

Give Your Taste Buds a Mexican Treat

Various Mexican Dishes

Mexico is one of the best tourist destinations. The city offers a lot in terms of entertainment, history, and fun.

However, one of the top things that make it a favorite for many is the food.

Mexicans put their spin on all their foods and make it their own.

And when it comes to the originals, they maintain unique recipes that leave people going back for more.

No wonder, Mexican recipes are so popular worldwide.

If you’re visiting the country soon and you have no idea which dishes to try, the above list should come in handy.

Try snacks on the street vending stalls to get a feel of the day-to-day dining experience of Mexican residents.

In the evenings, treat yourself to a restaurant cooked meal to enjoy a true Mexican dining experience.

You’ll love Mexico in every bite you take!

Whatever you do, don’t forget about dessert! Check out our article, 25 Must-Try Traditional Mexican Desserts!

And as always visit our online store to shop for all your Latin foods and drinks.

Jorge GarciaOur blog is all about sharing our love of Latin American foods & drinks. We’ll bring you articles and recipes of the very best Latin American & Spanish cuisine. Amigofoods was founded in 2003 and is the largest online grocery store offering a wide variety of hard to find freshly imported foods & drinks from all over Latin America and Spain.

Read more about the author & Amigofoods on our About Us page.

Please Share & Spread the Love of Latin Foods!

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1Antojitos

2Cheese dishes

3Egg dishes

4Meat dishes

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4.1Beef dishes

4.2Goat dishes

4.3Pork dishes

4.4Poultry dishes

4.5Other meat and protein dishes

5Moles, sauces, dips and spreads

6Rice dishes

7Seafood dishes

8Soups and stews

9Vegetable dishes

10Desserts and sweets

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11.1Non-alcoholic

11.2Alcoholic

12See also

13References

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List of Mexican dishes

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From Wikipedia, the free encyclopedia

Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils.

Pozole is a traditional soup or stew from Mexico. The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chili peppers.

Antojitos[edit]

Street food in Mexico, called antojitos, is prepared by street vendors and at small traditional markets in Mexico.[1] Most of them include corn as an ingredient.

Cemita with milanesa

Preparation of huaraches

Chilaquiles

Menudo

Molotes

Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Mayan origin.

Flautas with guacamole

Sopes

Tacos al pastor

Tacos prepared with a carnitas filling

Aguachile

Avocado

Bolillos

Burrito

Burro percherón

Camote (Mexican sweet potato)

Chahuis

Cemitas sandwiches

Chalupa

Chapulines

Charales, small fish, basically a type of smelt

Chicharrón

Chilaquiles

Chimichangas (Tex-Mex mostly)

Choriqueso

Chorizo

Cochinita pibil

Cocido

Cóctel de camarón and other seafood cocktails

Corunda

Curtido

Elote

Empanadas

Enchilada (red or green)

Enfrijoladas

Ensalada de fruta (fruit salad)

Entomatadas

Escamoles

Fajitas

Filete de pescado

Flautas

Frijoles charros

Fritada

Gorditas

Gringas

Huauzontles

Huaraches

Huitlacoche

Japanese peanuts

Jicama

Jocoque

Jumiles

Lengua

Lentil soup (lentil beans)

Longaniza

Machaca

Maguey worm

Mancha manteles

Memela

Menudo

Mixiotes

Mole de olla

Mole poblano

Molletes

Molotes

Moronga

Nachos

Pambazos

Panucho

Papadzules

Parilladas

Pastel azteca

Pejelagarto

Picadillo

Quesadillas

Queso

Rajas con crema

Romeritos

Salbutes

Salsa

Sincronizadas

Sopes

Tacos

Taco al pastor

Tacos de sesos

Tamales

Taquitos

Tlacoyos

Tlayudas

Tortas (sandwiches)

Tortillas

Tostadas

Tostilocos

Totopo

Tripas

Venado (venison), particularly in the Yucatan

Yuca (cassava)

Cheese dishes[edit]

Category

Commons

Cookbook

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Tasting the World

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Best Mexican food: 23 dishes to try

Serena Maria Daniels, CNN

10 minute read

Updated

10:39 AM EDT, Thu July 6, 2023

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Conchas: The traditional concha or pan dulce (sweet bread) is a beloved option in many Mexican coffee shops and bakeries.

Marcos/Adobe Stock

Chilaquiles: Usually consumed for breakfast, chilaquiles are made with stale tortillas that are cut into strips, fried and tossed in a red or green sauce for a balance of crispy and soft at once.

DanitaDelimont.com/Adobe Stock

Tecolota: This dish takes the traditional chilaquiles dish up another level. The tecolota involves a toasty bolillo roll, filled with refried beans, chilaquiles, along with cheese, crema, cilantro and red onions.

Guajillo studio/Adobe Stock

Al pastor: Al pastor loosely translates to "shepherd-style." Here, chef Adrian Reyes cuts small slices of marinated pork cooked on a spit at El Tizoncito restaurant in Mexico City. The meat is often served in tacos with pineapple.

Omar Torres/AFP/Getty Images

Barbacoa: Historically, barbacoa references the style of barbecue by the Taino people of the Caribbean. In Mexican cooking, barbacoa refers to the slow-cooking of meat over an open flame or in a hole in the ground.

Robert Briggs/Adobe Stock

Mariscos: Ceviche is a common seafood option in Mexico's coastal regions. Raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth.

Marotoson/Adobe Stock

Burritos: Northern Mexico is the birthplace of the burrito. Here, burritos are made up of a large, flour tortilla filled with just a few ingredients at most, such as carne guisada (braised beef), beans or barbacoa.

Marie Kazalia/EyeEm/Getty Images

Birria: Birria is the quintessential dish of Jalisco and in recent years, it's become wildly popular in the United States and beyond. Birria is a spicy meat stew — traditionally goat but increasingly beef as well.

Guajillo studio/Adobe Stock

Carnitas: Carnitas is the term that refers to pork that's slow braised for several hours in its own fat until it reaches its peak state of tenderness and then fried to crispiness.

Manny Gamboa/iStockphoto/Getty Images

Torta: The torta is what most would consider the official Mexican sandwich. Made with a bolillo — a crusty white bread roll — that can be stuffed with any manner of marinated protein.

Hector Vivas/Getty Images

Torta ahogada: This is the "drowned" version of the torta popular in Guadalajara. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices.

Marcos/Adobe Stock

Tamales: A typical favorite dish prepared during Christmastime, tamales are just about as varied as the taco. A dab of masa is spread over a corn husk or banana leaf, then filled with proteins such as marinated pork or chicken.

lunamarina/Adobe Stock

Pozole: A dish that can be traced back to the days of the Aztecs, pozole is a deliciously fulfilling, hearty and restorative soup made with hominy kernels and pork (though chicken or vegan options are increasing in popularity).

Juan Pablo Hinojosa/Adobe Stock

Menudo: Another hearty stew-type dish favored to cure the weekend hangover, menudo comes with beef tripe and hominy simmered in a broth turned red by a melody of red chiles, oregano and garlic.

JoseAlfredo/Adobe Stock

Pambazo: A member of the broad torta category, the pambazo bread is the drier relative of the bolillo. Expect this to be stuffed with potatoes and chorizo drenched in a spicy red guajillo sauce and fried.

Guajillo studio/Adobe Stock

Mole: Mole is widely considered one of Mexico's most iconic dishes, ranging in color from rich brown and fiery red to verdant green, yellow and black — just to name a few. The word mole comes from the Aztec word molli, which means "sauce."

Marcos/Adobe Stock

Cemita: The cemita is a specialty of Puebla and features a sesame seed-covered, brioche-like roll filled with battered and fried cutlets of protein such as pork, beef or chicken and toppings.

Marcos/Adobe Stock

Cochinita pibil: This dish involves a suckling pig marinated with bitter orange juice seasoned with achiote seed and spices and then wrapped in a banana leaf to be slow-roasted for hours.

Robert Briggs/Adobe Stock

Tlayuda: The tlayuda makes a delicious snack in Oaxaca. Composed of a flattened, crunchy tortilla, it's usually topped with refried beans, chorizo (or some other protein), ropes of Oaxaca cheese and garnishes.

Marcos/Adobe Stock

Chiles en nogada: This dish from Puebla is often associated with Mexican Independence Day because the dark green poblano chile, a white walnut-based cream sauce (nogada) and red pomegranate seeds make up the colors of the Mexican flag.

Marcos/Adobe Stock

Chapulines: Deriving from the Nahuatl language, chapulines (grasshoppers) can be frequently found dried and toasted and flavored with just a hint of lime juice, garlic and chile.

Jumping Rocks/Universal Images Group/Getty Images

Elote: Grilled corn on the cob that is slathered in mayonnaise, cheese, chile powder and lime is a popular snack.

Sandor Mejias Brito/iStockphoto/Getty Images

Paletas: A summertime treat with origins in the state of Michoacán, the paleta is a cream or water-based ice pop that is combined with berries, cookies, nuts or tropical fruits — sometimes dusted with chile powder.

alespataro/Adobe Stock

Best Mexican food: 23 dishes to try

Editor’s Note: Sign up to CNN Travel’s four-part Unlocking Mexico newsletter for more on the country and its cuisine.

CNN

—

Mexican food is among the most loved cuisines on the planet, known for its confluence of indigenous and European influences. Corn, vanilla, chocolate, tomatoes and chile peppers are all ingredients native to Mexico that have informed recipes all over the world for generations.

It’s consistently among the top five most popular styles of food in the United States, celebrated for tacos, burritos, chips and salsa and margaritas. But within these broad categories of the genre is a plethora of options, and there are hundreds of dishes that rarely appear on menus outside of Mexico.

Most food scholars would agree that at the heart of much of Mexican food tradition is nixtamalization, a labor-intensive, pre-Hispanic process. It involves soaking corn kernels with cal (calcium hydroxide) to draw out its nutrients and turning that into the masa needed to make tortillas, tamales and other corn-dough based dishes that are foundational to the cuisine.

From Lebanese-influenced dishes, the citrusy flavors of the coastal regions, the almighty torta and the myriad ways that corn can be transformed, here are 23 traditional Mexican dishes that tell the story of this beloved cuisine’s history.

Chilaquiles

Leftover tortillas find new purpose in chilaquiles.

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A classic dish usually consumed for breakfast, chilaquiles are made with stale tortillas that are cut into strips, fried and tossed in a red or green sauce for a balance of crispy and soft at once. It’s the ultimate utility meal. You’ve got a stack of old tortillas leftover from dinner? Just make chilaquiles. The meal is given a little razzle dazzle with a bit of queso fresco, crema and maybe a runny egg.

Conchas

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Looking for a companion to go with your spiced café de olla? The traditional concha or pan dulce (sweet bread) is a beloved option in many Mexican coffee shops and bakeries. The sweet bread roll is airy but sturdy, while the seashell-like topping has a little crunch to it. The confection is often colored pink, yellow, off-white, or in more contemporary spots, in fantastical unicorn pastels.

Tecolota

Breakfast of champions: A chilaquiles sandwich.

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Another breakfast option typical of Mexico City, the tecolota takes the traditional chilaquiles dish up another level. The tecolota involves a toasty bolillo roll, filled with refried beans, chilaquiles, along with cheese, crema, a sprinkle of cilantro and diced red onions.

Tacos al pastor

Al pastor loosely translates to “shepherd-style,” and it’s the basis for a staple offering of taqueros across Mexico. One can trace its roots more than a century ago when Lebanese immigrants brought with them the traditional shawarma spit to Mexico, inspiring a whole way to slow cook meat using an open flame.

Here, Mexicans use pork marinated in a blend of chiles, slow-cooked on a trompo or spit. It is often topped with a whole pineapple, whose juices add a tropical hint of flavor to balance the protein’s heat, and is frequently sliced little by little to add a fleck of pineapple garnish atop the taco.

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Barbacoa

Historically, barbacoa references the style of barbecue by the Taino people of the Caribbean. In Mexican cooking, barbacoa refers to the slow-cooking of meat over an open flame or in a hole dug in the ground. Which protein is used depends on the region. In the northern parts of Mexico or south Texas, beef head or cachete (beef cheeks) or cabrito (goat) are commonplace, while lamb is more typical of the southern parts of the country such as Oaxaca.

Mariscos (seafood)

White fish ceviche on tostadas is a favorite seafood dish.

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Mexicans love seafood and have plenty of sources for fresh fish, shrimp and shellfish — whether in the heart of the Mexican Riviera or the Pacific coastal regions of Baja or Nayarit. Baja is where one will find the birthplace of the fish taco, said to be influenced by the Japanese who immigrated to Mexico’s Pacific Coast in the early 20th century. Here, white fish filets or cooked shrimp are battered, flash-fried and topped with cabbage or lettuce, pico de gallo and crema.

Ceviche is also a common delicacy in coastal regions, in which raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth, and served with a tostada or crackers for scooping.

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Burritos

In the north of Mexico, the border town of Ciudad Juárez is the birthplace of the burrito, often derided as an Americanized version of Mexican food but no less authentic. This region of the country is flour tortilla territory. As such, a burrito is made up of a large, flour tortilla filled with just a few ingredients at most, such as carne guisada (braised beef), beans or barbacoa.

These burros are rather slender compared with their much thicker relatives — the Mission-style burrito popularized by chains such as Chipotle. The hefty versions, first introduced to diners in the 1960s in San Francisco’s Mission District, also contain rice, beans, maybe cheese, shredded lettuce, diced tomato, sour cream and onions before the tortilla is stretched to capacity into a tight roll and ready for consumption.

Birria

The spicy meat stew birria has become wildly popular in recent years beyond the borders of Mexico.

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Birria is the quintessential dish of Jalisco and in recent years, it’s become wildly popular in the United States and beyond. Birria is a spicy meat stew — traditionally goat but increasingly beef as well — marinated in guajillo chiles, frequently some sort of citrus such as orange and other ingredients that creates a finger-staining red broth. Morsels of protein can be scooped into tortillas and garnished with cilantro and onion.

It’s also the basis for quesabirria, in which some of that meat and white cheese are stuffed into a corn tortilla that’s usually drenched in that red broth first, then slapped on a hot griddle, where the juices and cheese marry to create a gooey, fiery vessel that can be dipped in the consommé.

Carnitas

The literal translation for this is “little meats,” but carnitas is the term that refers to pork that’s slow braised for several hours in its own fat until it reaches its peak state of tenderness and then fried to crispiness.

The Mexican state of Michoacán is carnitas territory, and the argument can be made that carnitas are among the earliest adoption of the nose-to-tail tradition in North America. Just about every portion of the pork is utilized in the preparation of carnitas, from the juicy costillas (ribs), crispy cueritos (skin) used to make chicharrones and gelatinous buche (stomach) — all great options for taco filling.

Torta

A traditional torta is prepared on a hot griddle during Mexico's "Feria de la Torta."

Hector Vivas/Getty Images

The torta is what most would consider the official Mexican sandwich with origins in the state of Puebla and influenced by the French occupation of yore. Made with a bolillo — a crusty white bread roll — that can be stuffed with any manner of marinated protein, often with a spread of refried beans, avocado, jalapeño, lettuce and tomato.

Torta ahogada

Variations of the torta abound, and this is the “drowned” version popular in Guadalajara, capital of the state of Jalisco. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices such as chiles de árbol and cumin.

Tamales

Tamales are a favorite food at Christmastime.

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A typical favorite dish prepared by families during Christmastime, tamales are just about as varied as the taco. Tamales are prepared using a dab of masa spread over a corn husk or banana leaf, then filled with proteins such as marinated pork or chicken, wrapped tight, and cooked until they’re nice and fluffy.

Pozole

Pozole — a dish that can be traced back to the days of the Aztecs — is a deliciously fulfilling, hearty and restorative soup made with hominy kernels and pork (though chicken or vegan options are increasing in popularity). The soupy stew is prepared rojo or verde — red or green — with red guajillo or ancho chiles or green with tomatillos, cilantro, jalapeños or pipitas. It’s also available white, void of either base. Garnish with diced onions, shredded cabbage, sliced radish, a squeeze of lime juice or dried chile peppers.

Menudo

Beef tripe is a star ingredient in hearty menudo.

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Another hearty stew-type dish favored to cure the weekend hangover, menudo comes with beef tripe and more of that hominy simmered in a broth turned red by a melody of red chiles, oregano and garlic.

Pambazo

Another member of the broad torta category, the pambazo bread is the drier relative of the bolillo, as well as the name of the sandwich itself. Expect this to be stuffed with potatoes and chorizo drenched in a spicy red guajillo sauce, and fried. Folks also like to top the pambazo with sprinkles of queso fresco, lettuce and crema.

Mole

Mole poblano from Puebla features Mexican chocolate among its many ingredients.

Marcos/Adobe Stock

Mole is widely considered one of Mexico’s most iconic dishes, ranging in color from rich brown and fiery red to verdant green, yellow and black — just to name a few. The word mole comes from the Aztec language, and derives from the word molli, which means “sauce.”

The flavor profiles are vast, and many recipes call for the use of Mexican chocolate to impart sweetness or bitterness, depending on how it’s paired. Recipes vary across the country and can call for dozens of ingredients such as discs of Mexican chocolate, plantains, raisins, animal crackers, pumpkin or sesame seeds, peanuts, or tortillas, which add thickness. It is all combined into a thick paste using a pestle and mortar before it’s thinned out with liquid until it reaches a velvety sauce consistency.

It’s usually considered a celebratory dish, what with all of the work involved in its preparation. It is typically served on top of a protein such as chicken or turkey. Others enjoy it as a base for enchiladas and a growing number of world-renowned chefs have developed their own mole madre or “mother mole” — similar in concept to a sourdough starter — delicious enough to eat with just a tortilla to scoop it up.

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Cemita

The cemita is a specialty of Puebla and features a sesame seed-covered, brioche-like roll filled with battered and fried cutlets of protein such as pork, beef or chicken. Add queso, avocado, chipotle and the fragrant herb pápalo — and don’t worry about having to eat again for awhile as these guys are filling.

Cochinita pibil

Slow-roasted for many hours, cochinita pibil is a popular pork dish on the Yucatán Peninsula.

Robert Briggs/Adobe Stock

One of the many innovations in the south of Mexico, in particular the Yucatán Peninsula, cochinita pibil involves a suckling pig marinated with bitter orange juice seasoned with achiote seed and spices and then wrapped in a banana leaf to be slow-roasted for hours.

Traditionally, it is cooked underground in the Mayan style and served many hours later on corn tortillas with pickled red onions. The Yucatec Maya word “pib” means “earth oven.” The pork featured in the dish and widely consumed in the region was introduced by the Spanish conquistadors.

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Tlayuda

Headed to Oaxaca? The tlayuda makes a delicious snack. Composed of a flattened, crunchy tortilla, it’s usually topped with refried beans, chorizo (or some other protein), ropes of Oaxaca cheese and garnishments. Oaxaca cheese, also known as quesillo, is a stretched curd cheese that’s wound like a ball of yarn.

Chiles en nogada

This colorful stuffed pepper dish is associated with Mexican Independence Day.

Marcos/Adobe Stock

This delicacy is a treasured dish that comes by way of Puebla and is most often associated with Mexican Independence Day as its main components — a dark green poblano chile, a white airy walnut-based cream sauce (nogada) and red pomegranate seeds — all make up the colors of the Mexican flag. The chiles are filled with a meaty, fruity and nutty picadillo mixture.

Chapulines

Increasingly, the topic of eating bugs is becoming part of the conversation around climate change. In Mexico, the tradition has been around for centuries. Chapulines (grasshoppers) are known to be one delicious option.

Deriving from the Nahuatl language, chapulines can be frequently found dried and toasted and flavored with just a hint of lime juice, garlic and chile. It’s a protein-rich, earthy and crunchy snack on its own but can also be sprinkled on top of tacos.

Elote

Grilled corn is a popular snack.

Sandor Mejias Brito/iStockphoto/Getty Images

Snacking is a beloved pastime anywhere, but Mexicans have a special knack for it. One popular snack form is elote, grilled corn on the cob that is slathered in mayonnaise, cheese, chile powder and lime. Its less messy cousin, esquites, are the corn kernels in a cup with the aforementioned ingredients on top.

For the more daring, the “Doriloco” is an amalgamation of Mexican and American junk food. To make it, bags of Doritos are cut open lengthwise and dressed up with a blend of flavors and textures such as chile powder, jicama or carrot strips, cucumber cubes and, of course, corn. Find them sold on street corners in Mexico, ice cream shops and most other casual eateries.

Paletas

A summertime treat with origins in the village of Tocumbo in the state of Michoacán, the paleta is a cream or water-based ice pop (some would say akin to popsicles) that is combined with berries, cookies, nuts or tropical fruits — sometimes dusted with chile powder. They can be found in paleterias, on the streets sold by paleteros pushing carts, and elsewhere where ice cream is found.

Serena Maria Daniels is an award-winning journalist writing and reporting at the intersection of halal burgers, Ramadan IHOP, grasshopper pizza, taco literacy and Detroit-style pizza. She is the Detroit City Editor for Eater, the founder and Chingona-in-Chief at Tostada Magazine and the president of the International Taco Council.

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65 Mexican Recipes - Traditional Mexican Food

exican Recipes - Traditional Mexican FoodSearchSubscribeMy RecipesMeals & CookingFood NewsFood TrendsHolidaysKitchen Tips and ToolsRestaurants & ChefsEntertaining & PartiesDelish ShopAll VideosNewsletterAbout UsFollowOther EditionsPrivacy NoticeTerms Of UseSkip to ContentDinnersRecipesFood NewsCocktailsTips & ToolsSubscribesign inQuick Lunch IdeasMust-Try Chicken DinnersSlow-Cooker InspoEasy Weeknight PastasBest Dessert RecipesMeals & CookingWorld Cuisine TBD70 Recipes for Traditional (& Not-So-Traditional) Mexican Foods70 Recipes for Traditional (& Not-So-Traditional) Mexican FoodsLearn how to make all your restaurant favorites at home.By Camille LowderUpdated: May 4, 2023Save ArticleJoel goldbergMexican food is one of the most popular cuisines in the world, and we can see why—the flavor combinations and textures, the comfort-food-meets-showstopper-vibes, and the simplicity and ease of many recipes make it one we return to again and again. Whether it's Taco Tuesday, Cinco de Mayo, or just another a weeknight, these recipes are fun enough for a party and easy enough to make for an anytime meal. Check out our 70 traditional (and some not-so-traditional) Mexican recipes for inspiration.When it comes to Mexican food, we’re sure you’re familiar with the classics, like tacos, quesadillas, and burritos. We’ve included lots of our favorites, like our fish tacos, chicken quesadillas, and cheesy baked burritos, as well as some Tex-Mex/Southern spins, like our chicken enchilada casserole or tamale pie. If your experience with Mexican food has been largely limited to fast food, no judgement. We've also included some more authentic Mexican dishes here too if you'd like to branch out—our sopes, our chalupas, our gorditas, or our chiles rellenos still have all the flavors you love from Taco Bell or Chipotle, but with some traditional twists. And we can’t forget about all the dips, salsas, and sauces that are some of our absolute favorite parts. Guacamole is classic, of course, but we've also included our salsa verde, our queso fundido, or our pico de gallo here too. Watch out—once you go homemade, you might never go back.Looking to complete your Mexican meal? Don't forget about drinks and desserts. Pair your meal with our creamy, nutty horchata, our spiced Mexican hot chocolate, or a refreshing margarita, then end it with our homemade churros (easier than you'd think!) or our tres leches cake to take it over the top. 1Mexican RicePHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISONThis easy recipe for Mexican rice is so full of flavor and might even be better than any we've had from a Tex-Mex restaurant. Make some to go with your chicken enchiladas or tamale pie, and call it a night!Get the Mexican Rice recipe.2GorditasPHOTO: LUCY SCHAEFFER, FOOD STYLING: TAYLOR ANN SPENCERWe love all foods that are described as pockets... Hot Pockets, pita, arepas, you name it! Our absolute favorite might have to be these gorditas, for two reasons: 1) They are infinitely customizable, and 2) they’re super-simple to make at home, all thanks to masa harina.Get the Gorditas recipe.3Grilled Chicken Street TacosPHOTO: ERIK BERNSTEIN; FOOD STYLING: SPENCER RICHARDSNothing beats a street taco—super-juicy, tender grilled meat in a quick grab-and-go format, typically made possible by doubling up two smaller corn tortillas. This makes them easier to eat on the side of the street, in the car, anywhere! They're no frills yet tend to be some of the most crave-able tacos around.Get the Grilled Chicken Street Tacos recipe.Advertisement - Continue Reading Below4Carne Asada TortasJoel goldbergThese loaded tortas are a fun weekend project, and many of the steps can be done ahead of when you plan to serve them. Plus, you'll never make refried beans the same after trying this method out.Get the Carne Asada Tortas recipe.5SopesPHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCEROne of the greatest pleasures of Mexican street food are sopes: round bundles of masa lightly fried and piled with refried beans, shredded chicken, salsa roja or salsa verde, and cotija cheese. These little antojitos, or snacks, can be eaten throughout the day, and make for perfect anytime party apps.Get the Sopes recipe.6Green Chile Chicken Skillet EnchiladasPHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORECraving homemade enchiladas and being in a hurry aren't really compatible since the classic Mexican dish requires many steps and a fair amount of time. Enter: this skillet recipe, a quick take on the dish that comes together quickly and is perfect for a party.Get the Green Chile Chicken Skillet Enchiladas recipe.Advertisement - Continue Reading Below7Chicken EnchiladasPHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISONWhen the craving for satisfying comfort food meets the need for a straightforward weeknight dinner, chicken enchiladas are a guaranteed winner. They’re easy, filling, and take less than an hour to prepare from start to finish.Get the Chicken Enchiladas recipe.8Chicken TostadasPHOTO: ANDREA MONZO; FOOD STYLIST: BROOKE CAISONTostadas might just be the perfect meal—these fried corn tortillas are easy to buy at the supermarket, AND they have all the delicious crunch of a tortilla chip, but can act as a vehicle for whatever toppings you like. Here, that means creamy refried beans and a chile-spiked shredded chicken topping, but feel free to get creative.Get the Chicken Tostadas recipe.9Bean & Cheese TaquitosPHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISONLike our chicken taquitos, these vegetarian versions are quick and easy to make—even if you don’t want to bust out the big bottle of oil. Instead, brush them with a little oil, then bake them at 450° for around 15 minutes.Get the Bean & Cheese Taquitos recipe.Advertisement - Continue Reading Below10Best-Ever GuacamolePHOTO: ANDREW BUI; FOOD STYLING: FRANCESCA ZANIWhether you serve it as a simple dip, load it on top of your tacos, or smear it on a bun as a burger topping, we can all agree—it’s not a party without Mexico’s most famous dip. Keep it simple, like we did, or go wild with your mix-ins—just be sure to make extra, this'll go fast.Get the Best-Ever Guacamole recipe.11ChalupasPHOTO: RACHEL VANNI; FOOD STYLISTChalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. Usually chalupas are served like a tostada, but because we know you might be looking for the fluffy fry bread-like taco shell, we decided to create a version that was the best of both worlds.Get the Chalupas recipe.12Mexican Fried Chicken TortaPHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GOREThis torta recipe follows the "torta de milanese" tradition, featuring a breaded chicken cutlet that adds nice crunch to each bite. If you're looking for a torta made with beef, try our carne asada torta instead.Get the Mexican Fried Chicken Torta recipe.Advertisement - Continue Reading Below13Carne Asada TacosPHOTO: RACHEL VANNI; FOOD STYLING: TAYLOR ANN SPENCERThis flavorful handheld food has it all—tender marinated carne asada, an aromatic corn tortilla, and all of the classic street taco toppings. Served for lunch or dinner, these are delicious with a hearty side of refried beans and rice, or you can keep it light with corn salad.Get the Carne Asada Tacos recipe.14Chile VerdePHOTO: JOEL GOLDBERG; FOOD STYLING: LENA ABRAHAMChile verde is a traditional dish from Northern Mexico that can be made with several types of meat. Pork is classic, and here, you'll transform a pork shoulder into meltingly tender nuggets through a long braise. Get the Chile Verde recipe.15Sikil P’ak Pumpkin Seed SalsaAndrew buiIf salsa verde and hummus had a child, it would remind us of this dip. Our version of sikil p’ak, which in Mayan means “pumpkin seed” and “tomato” respectively, is inspired by the Yucatecan version. Our riff uses hulled pepitas and charred tomatillos, and its subtle smokiness will keep you coming back for more.Get the Sikil P’ak Pumpkin Seed Salsa recipe.Advertisement - Continue Reading Below16Chicken EmpanadasPHOTO: ERIK BERNSTEIN; FOOD STYLING: LENA ABRAHAMEmpanadas come in many different forms with many different fillings. This version is a flavor bomb, with tender chicken thighs, peppers, and olives, bolstered by tomato paste and paprika. Yum!Get the Chicken Empanadas recipe.17Carne AsadaAndrew buiCarne asada is an undisputedly delicious, classic Mexican preparation for steak in which the marinade is as important as the meat. There are as many marinades for carne asada as there are taquerias that turn them into tortas or tacos. This recipe employs the must-haves of garlic, cilantro, citrus, and chipotle chiles in adobo to great effect.Get the Carne Asada recipe.18TamalesANDREW BUITamales aren’t just fun to eat, they’re a great solo or group project for anyone who loves to cook. Make it a Cinco de Mayo party by involving your friends, enlist your partner or spouse for a different kind of date night, or get the whole family involved. Tamale making is a joy, and tamales are a great canvas for different kinds of fillings.Get the Tamales recipe.Advertisement - Continue Reading Below19Elote: Mexican Street CornPARKER FEIERBACHElote is an unbelievably popular antojito (little craving) that you can find sold on the street in Mexico. It's often served on a stick, though you could skip the skewer and make it the same way you'd boil or oven bake regular corn on the cob.Get the Elote: Mexican Street Corn recipe.20Chiles RellenosParker feierbachHere, we broil the poblanos until they're blackened for an extra-smoky vibe, then fill them with a cheesy rice mixture that's honestly so delicious, it can be eaten on its own. Once baked to perfection, top it all off with tangy sour cream, fresh salsa, and cilantro—now that's a good stuffed pepper, upgraded.Get the Chiles Rellenos recipe.Camille LowderDigital Food ProducerCamille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.Watch Next Advertisement - Continue Reading BelowWorld Cuisine TBD62 Chinese Food Recipes Anyone Can Pull Off 22 Latin American DishesChicken Tikka MasalaZeppoleAdvertisement - Continue Reading BelowKorean Fried ChickenKorean Corn DogFrench OmeletStir-Fried Gochugaru Eggplant With BeefKālua Pig And CabbageCurried Coconut LentilsViet-Cajun BoilPandan PopsAdvertisement - Continue Reading BelowNewsletterSubscribeCustomer ServiceAbout UsPress RoomMedia KitCommunity GuidelinesAdvertise With UsDelish Shop Product SupportDelish Unlimited Membership SupportA Part of Hearst Digital MediaWe may earn commission from links on this page, but we only recommend products we back.©2024 Hearst Magazine Media, Inc. All Rights Reserved.Privacy NoticeCA Notice at CollectionYour CA Privacy Rights/Shine the LightDAA Industry Opt OutTerms of UseSite MapCookies Choi

Best Mexican Dishes: 29 Popular Mexican Foods | The Planet D

st Mexican Dishes: 29 Popular Mexican Foods | The Planet D Skip to content Menu Menu Blog Destinations Experiences Itineraries Nomadic Living Travel Tips Best Travel Tips Travel Resources Budget Travel Tips Subscribe Menu Blog Destinations Experiences Itineraries Nomadic Living Travel Tips Best Travel Tips Travel Resources Budget Travel Tips Best Mexican Dishes: 29 Popular Mexican Foods Written By: ThePlanetD Team Mexico Updated On: November 13, 2023 Vacationing in Mexico is an exciting experience full of fun activities and tasty meals. But you don’t need to travel to Mexico to experience the most popular Mexican food, many of the best Mexican dishes are easy to prepare at home. But, of course, if you’d prefer to keep things simple, you can also visit a local Mexican restaurant! Table of Contents ToggleAuthentic Mexican Food To Try in Mexico or At Home1. Chiles en nogada2. Frijoles Charros (Bean Stew)3. Mexican Rice4. Quesadillas5. Huevos Rancheros (Ranch Eggs)6. Menudo (Tripe Soup)7. Tamales8. Chilli Con Carne (Chilli With Beef)9. Pozole (Hominy Soup)10 Chicken Fajitas11. Torta Ahogada (Pork Sandwich)12. Caldo De Queso (Cheese Soup)13. Pollo Asado (Marinated Grilled Chicken)14. Elote (Grilled Corn)15. Platáno Frito (Fried Plantains)16. Enchiladas17. Enfrijolada (Bean Sauce)18. Mole19. Salsa Verde (Green Sauce)20. Guacamole21. Tacos Al Pastor (Shepherd-Style Tacos)22. Chilaquiles (Breakfast Tortillas)23. Burritos Traveling to Mexico? Check out these guides to help you plan your trip24. Sopa De Lima (Lime Soup)25. Caldo De Res (Beef and Vegetable Soup)26. Carne Asada27. Mexican Radish Slaw28. Cocadas (Coconut Balls)29. Deep Fried Ice CreamMouthwatering Mexican FoodsExplore More Food From Around the World Authentic Mexican Food To Try in Mexico or At Home Still, it’s an excellent idea to familiarize yourself with these meals before placing your order. This guide will explore the best Mexican foods, making it easy to choose dishes that suit your palate and preferences. 1. Chiles en nogada Let’s begin with Chiles En Nogada the most patriotic of Mexican meals made with the colors of the Mexican flag. Chiles En Nogada is made with green poblano peppers stuffed with a mixture of meats and spices known as picadillo. It is then topped with a white walnut-based cream sauce. Add the final layer to the bonanza of colors by adding a sprinkle of pomegranate seeds and you have the colors of the Mexican flag creating this delicious Mexican favorite. Try it at home with this delicious recipe. 2. Frijoles Charros (Bean Stew) Many of the most popular Mexican meals feature beans, but Frijoles Charros is a dish that makes beans the star of the show. This pinto bean stew takes several hours to prepare, as it’s best served after hours of slow cooking. Though the name may make you think it only consists of beans, this dish also contains roasted tomatoes, garlic, bacon, and chiles. The result is a thick stew with a touch of spiciness and plenty of savory goodness. This is one of those Mexican dishes that are easy to make at home, especially with this recipe. 3. Mexican Rice Mexican Rice, also known as Spanish Rice is a staple in Mexican cooking that is slow-cooked in a crockpot. The main ingredients are fresh tomatoes, onions, tomato paste, and long grain rice simmered in a chicken or vegetable broth. You can then add in your favorite vegetables from peas, corn, carrots, or peppers. Feel free to add cumin and chili powder to taste and then slow cook it for 20 minutes topping with cilantro. If you are up for it, add jalapeño peppers for a bit of spice. It can be served as a side dish with tacos or you can eat it on your own. As we said, it’s a household staple that makes for a great snack. 4. Quesadillas Quesadillas are sandwich-like snacks made by compressing ingredients between two warm tortillas. They’re not only popular in Mexico but Mexican restaurants around the world. You can find quesadillas on the menu at almost every Tex-Mex or Mexican restaurant. These tasty tortillas are also entirely customizable, as you can put any combination of ingredients between them. That said, beef, cheese, refried beans, and spicy peppers are common quesadillas ingredients with sour cream, guacamole, and sales on the side. If you’re able to get your hands on some flour tortillas, shredded Mexican cheese, and fresh jalapeno peppers, you can make quesadillas at home in just a few minutes for an easy snack. You can also use a corn tortilla as well. 5. Huevos Rancheros (Ranch Eggs) There are tons of interesting facts about Mexico, but the origins of Huevos Rancheros might be one of the most fascinating Mexican legends. This egg-based dish dates back to the 1600s and was once primarily enjoyed by rural farmers and peasants. As such, it was a meal considered unappealing for affluent members of society. Well, that’s changed now! Huevos Rancheros is exceptionally popular throughout Central, North, and South America due to its simple recipe and savory flavor. Made of fried eggs, soft tortillas, and a fresh Pico de Gallo topping, this dish is perfect for breakfast, lunch, or dinner. 6. Menudo (Tripe Soup) This Mexican meal may not be for everyone, as it contains tripe (cow stomach). That said, it’s 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 tripe does have a 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’ll appreciate the chili powder base used to make Menudo. 7. Tamales Tamales are a popular Mexican street food due to their corn husk wrappers. If you’re planning on visiting Mexico, you’ll want to stop by a local food cart to try some for yourself! Unlike some Mexican foods, tamales date back to Mexico’s ancient past. Corn, one of the oldest still-grown crops in Mexico, is the primary ingredient used to make tamales. Essentially, tamales are corn cakes wrapped in a corn husk or banana leaves during the steaming process. This husk also makes them easy to eat while on the go. While this isn’t an easy dish to recreate at home, you’ll find tamales in almost every restaurant throughout Mexico! 8. Chilli Con Carne (Chilli With Beef) When the weather gets colder, it’s an excellent idea to prepare chilli for dinner. Chilli con Carne (chili with beef) is a fantastic meal that can warm you up from the inside, making it a top-notch wintertime meal. Made of kidney beans, ground beef, and diced tomatoes, this dish is incredibly flavorful, thanks to the addition of onions, garlic, and chili powder. Still, if you’re in a hurry, Chilli con Carne might not be the best option. That’s because this dish is best when allowed to simmer for several hours. Taking the time to let the ingredients meld together ensures that each bite is warming and savory. 9. Pozole (Hominy Soup) Mexican cuisine is a unique blend of Mesoamerican recipes and Spanish influences. But pozole is entirely Mesoamerican.Made of locally-grown hominy (maize kernels), pozole is a foam-like soup with a slightly sweet flavor. Rich and savory meats (like pork or beef) are often added to pozole to counterbalance its naturally sweet taste. While this meal might be simple, it can fill you up and leave you feeling satisfied. Eating pozole is also an excellent way to experience authentic Mesoamerican cuisine, so be sure to try some when visiting Mexico! 10 Chicken Fajitas Nowadays a Fajita is basically any type of protein that can be wrapped in a flour tortilla. Traditionally it was a snack that was served to Mexican ranch hands as partial payment in West Texas back in the 1930s. It was often made from the less desirable cuts of beef that were turned into something tasty by the ranchhands. Since that time it has evolved into a really popular Mexican food in North America. It is usually served on a sizzling platter with onions and peppers along with the protein of choice ( most often chicken or steak though it can be served with just vegetables as well.) Pair that with toppings like shredded cheese, salsa, sour cream, and guacamole and you have a Mexican dish that you can easily make at home. 11. Torta Ahogada (Pork Sandwich) If you have access to a crispy sub-style bread (like baguettes), you can make Torta Ahogada at home. That’s because this popular dish is essentially a Mexican pork sandwich! The shredded pork bites are marinated in a tomato mixture, imbuing them with a rich flavor that’s complemented by a small dash of vinegar and oregano. Typically, this dish is served without lots of toppings. However, you can add chopped or sliced onions to complete the flavor profile and bring out the richness of the pork. If you don’t want to eat pork you can make the same with shredded chicken. 12. Caldo De Queso (Cheese Soup) Caldo de Queso may have Spanish origins, but it’s a uniquely Mexican dish that you won’t want to miss. However, this soup might not be suitable for anyone who’s lactose intolerant, as its primary ingredients are cheese and milk. But if you’re in the mood for a hearty, cheesy soup, you can’t go wrong with Caldo de Queso. It’s made using queso fresco (fresh cheese), thick-cut potatoes, and plenty of love. When it’s cold outside, there’s almost nothing more comforting than a hot bowl of this slightly salty savory soup. Add some corn tortillas on the side. 13. Pollo Asado (Marinated Grilled Chicken) Cooking Mexican meals doesn’t have to be complicated. Pollo Asado is one of the simplest dishes you can prepare at home, though it’s best prepared on a grill. The primary difference between Pollo Asado and standard grilled chicken is the seasoning. Each chicken drumstick or thigh is smothered in a thick achiote paste (also called recado) before it’s seared over the grill. This paste is made of vinegar, which softens the meat, and garlic, which gives it a more complex flavor. It also helps the chicken form a flavorful crust during the grilling process. After you’ve tried a bite of Pollo Asado, you may never prepare chicken another way ever again. 14. Elote (Grilled Corn) Are you thinking of having Mexican food for lunch? If so, you can’t go wrong with elote! This simple dish is one of Mexico’s most popular street foods and is both sweet and savory. Elote is essentially grilled corn on the cob seasoned with a uniquely Mexican mayonnaise sauce. After placing your corn cobs onto a hot grill, you’ll mix lime juice, chili powder, and mayonnaise in a small bowl. When the corn is adequately roasted, you’ll brush each cob with the mayonnaise mixture and sprinkle fresh cilantro leaves and grated cheese on top. This meal is easy, fast, and delicious. 15. Platáno Frito (Fried Plantains) Are you looking for a straightforward Mexican snack? If so, you may want to try Platáno Frito. This dish is simple, as it’s chopped-and-friend plantains. Plantains typically have a slightly sweet, somewhat bitter taste when eaten raw. They can also be a bit chewy and thick. But when you fry them, the small yellow bites become soft and savory, making them a treat for your tastebuds. You can whip up this Mexican snack in just a few minutes, making it an ideal option for those with limited cooking time. 16. Enchiladas If you’ve ever eaten at a Mexican restaurant, there’s a good chance you’ve tried enchiladas. After all, these tortilla-based delights are one of the most popular foods in Mexico and the U.S.! Like tacos, burritos, and quesadillas, enchiladas come in many styles. Still, the one quality that unites all enchiladas is a soft tortilla that’s wrapped around savory ingredients. Enchiladas are typically covered in enfrijolada (bean sauce), green or red salsa, or melted fresh cheese. They’re also filled with meats, rice, refried beans, cheeses, and hot peppers. Serve red or green salsa, sour cream, and guacamole on the side with hot sauce to taste. 17. Enfrijolada (Bean Sauce) Enfrijolada is a black bean sauce often paired with popular Mexican meals, including enchiladas. It’s typically poured over a dish, covering it entirely in a protein-rich blanket of deliciousness. To make Enfrijolada, you’ll need fresh-cooked black beans and a food processor. Add the black beans to the food processor, and blend until the beans have a liquid consistency. You may need to add a little water to help them along. 18. Mole Mexican cuisine is full of spices and sauces. Mole (pronounced moe-lay) is a popular and spicy sauce used to flavor Mexican meals, including enchiladas and quesadillas. The primary ingredients used to make mole are chili peppers, which give every dish a kick. This sauce tends to get its coloration from the type of Mexican peppers used to create it, and there are several varieties of Mole to try. Because mole is made using Mexican chili peppers, making it can be challenging at home. Still, trying mole is a fantastic incentive to book a trip to Mexico! There many different kinds of mole sound throughout Mexico, but Mole Poblano is probably from the Mexican State of Pueblo is the most notable. It is a combination of chilis and Mexican chocolate sauce creating a thick deep red or brown sauce mixed with spices, fruits, and seed cooked over a long period of time to create a thick and savory sauce. 19. Salsa Verde (Green Sauce) Many people in the U.S. are familiar with tomato salsas and red salsa, but salsa verde is still relatively unknown. That’s a shame because this tangy sauce pairs well with almost every Mexican dish, from quesadillas to tamales. Salsa Verde (literally translated, green sauce) is made of green tomatillos, chopping onions, lime juice, garlic, and jalapeno peppers. It’s a little spicy, a little sweet, and undeniably delicious. You can make this bright green sauce at home using a food processor. You can also order it as a side dish for any main dishes at your Mexican restaurant, as it’s often paired with tortilla chips. 20. Guacamole Another popular side dish is Guacamole. We simply love eating it with Fried Corn Tortillas for dipping. It’s 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 snack or appetizer. This recipe is easy and tasty. 21. Tacos Al Pastor (Shepherd-Style Tacos) Tacos Al Pastor (Shepherd-style tacos) are extremely popular throughout Mexico and the U.S. Traditionally, these tacos are made with flattened pork shoulder or lamb, but you can make them using bacon or pork sirloin (or both) and then topped with pineapple. Originating from Puebla, Mexico, these tacos are remarkable due to their simplicity and rich combination of flavors. Each soft flour tortilla cradles a helping of well-seasoned, slow-cooked meat and freshly-chopped onions. Like many other popular Mexican dishes, the best way to garnish these tacos is with a few cilantro leaves, and feel free to add some hot sauce to taste. Tacos are popular throughout Mexico and are popular street food. 22. Chilaquiles (Breakfast Tortillas) While having Mexican food for dinner is a treat, you can also enjoy authentic Mexican meals for breakfast! Chilaquiles is one of the more popular breakfast dishes throughout Mexico and often features shredded chicken and scrambled or fried eggs. To make chilaquiles, you’ll need to cut corn tortillas into quarters, place them into a hot oiled skillet, then cover them with tomato salsa. Then, depending on your preferences, you can use a different skillet to fry or scramble eggs to go on top. Fortunately, cooking chilaquiles takes less than thirty minutes, making it a fantastic breakfast for those who are short on time. 23. Burritos Burritos (which translates to tiny donkeys) date back to ancient Mesoamerican civilizations. However, the first burritos were very different from the ones enjoyed today. These thick corn tortilla wraps became popular among the Spanish Conquistadors during the 1500s. The invading Spanish soldiers filled their burritos with meats and cheeses. Over time, the tortillas used to make burritos transformed from corn tortilla to wheat, resulting in the familiar flour tortilla used today. You can make burritos at home using flour tortillas, rice, beans, lettuce, shredded cheese, and your favorite meats. Add sour cream, guacamole, and salsa for more flavor. Traveling to Mexico? Check out these guides to help you plan your trip Mexico City – 10 Best Things to do in Mexico City for an Epic Trip Yucatan – 23 Amazing Things to do in Mexico’s Yucatan Peninsula Cancun – Best Things to do in Cancun, Mexico La Paz – 19 Best Things to do in La Paz, Mexico 24. Sopa De Lima (Lime Soup) Mexico’s southern Yucatan Peninsula is full of amazing sights and experiences, and it’s also home to a unique subtype of food. The most popular dishes here tend to feature ingredients grown in the lush forests throughout the area, including limes. One of the most well-known meals that originate from this area is Sopa de Lima (lime soup). While you might think this dish primarily consists of bitter limes, its primary ingredients include chicken, tomatoes, and fresh cilantro leaves. These savory components help balance the bitter tang of the lime juice, resulting in a balanced dish with plenty of depth. 25. Caldo De Res (Beef and Vegetable Soup) Caldo de Res is one of the most popular dishes in Central and South America, especially during winter. This hearty and warming comfort food features filling ingredients like corn, beef shanks, carrots, and potatoes. Essentially, Caldo de Res is a Mexican beef-and-veggie soup. As you might expect, it’s best when allowed to cook slowly for a few hours. As such, it’s not the best choice for those looking to prepare a quick dish. However, you’ll be glad you waited when you take your first bite! 26. Carne Asada Carne asada, which literally translates to “grilled meat,” is a term used to refer to a style of preparing beef??????. Common cuts of beef used for carne asada include skirt steak, flap steak, flank steak, or chuck steak (diezmillo in Spanish)??. The beef is typically marinated in a lime-based marinade, grilled over high heat to impart a charred flavor, and then sliced into thin strips across the grain??. Carne asada can be enjoyed on its own or as an ingredient in a variety of dishes, including tacos, burritos, and cabbage salads??. In South America, a similar dish is known as “asado,” although it has a different style and preparation??. 27. Mexican Radish Slaw Mexican Radish Slaw is a vibrant and tangy salad that can be paired with shrimp tacos or any meal to add a fresh crunch. The key ingredients include thinly sliced radishes, shredded cabbage, jalapenos for a bit of heat, lime juice for acidity, and olive oil as the dressing base. Additional components often include chopped cilantro for freshness and a pinch of salt and pepper for seasoning. Some variations may also include black beans for added protein and texture. The preparation is quite straightforward: the vegetables are mixed with the dressing ingredients, and then the slaw is allowed to sit for a few minutes to marinate and develop the flavors before serving. 28. Cocadas (Coconut Balls) Cocadas are some of the most popular Mexican desserts, though they weren’t popular among Mesoamericans. After all, coconut palms aren’t native to Mexico or Central America. Instead, coconut palms were brought to Mexico by Spanish explorers during the 1600s. Today, these plants continue to flourish throughout Central America. For that reason, cocadas are widely available throughout Mexico. However, they’re most popular during the winter holiday season. You’ll need milk, coconuts, and sugar to make these treats. After mixing these ingredients, you’ll shape spoonfuls and bake them for about fifteen minutes. 29. Deep Fried Ice Cream Another popular dessert is deep-fried ice cream. If you haven’t tried it make sure to add it to your list of orders on your next trip to Mexico. The ice cream is first covered in a coating that consists of sugar and cinnamon, then deep-fried for about 10 seconds or less. It is then topped with whatever sweet topping you like and served in a deep-fried tortilla shell which is also covered in cinnamon. This Mexican dessert is as delicious as it sounds. Mouthwatering Mexican Foods These delicious Mexican dishes are a surefire way to enjoy the authentic flavors of the Estados Unidos Mexicanos. They feature some of the most beloved local ingredients, including tomatoes, corn, and chili peppers. Whether you’re planning a trip to Mexico and Central America or you’d like to try popular at home, you’ll want to be sure to experience each of these popular Mexican foods. Traveling to a foreign destination is one of the best ways to enjoy authentic cuisine. Explore More Food From Around the World Caribbean Food: 20 Dishes You Can Try in the Caribbean or At Home Jamaican Food – 20 Traditional Dishes You Have to Try Best Thai Food – Traditional Thai Dishes to Eat in Thailand or at Home British Food: 23 Best UK Dishes to Try at Home or Abroad Traditional Japanese Food: 20 Dishes You Can Try in Japan or At Home Delicious Greek Food – 29 Traditional Greek Dishes To Try Now Facebook Twitter Pinterest Travel Planning Resources Looking to book your next trip? Why not use these resources that are tried and tested by yours truly. Flights: Start planning your trip by finding the best flight deals on Skyscanner Book your Hotel: Find the best prices on hotels with these two providers. If you are located in Europe use Booking.com and if you are anywhere else use TripAdvisor Find Apartment Rentals: You will find the cheapest prices on apartment rentals with VRBO. Travel Insurance: Don't leave home without it. Here is what we recommend: Allianz - Occasional Travelers. Medjet - Global air medical transport and travel security. Need more help planning your trip? Make sure to check out our Resources Page where we highlight all the great companies that we trust when we are traveling. You May Also Like Is Mexico City Safe To Visit in 2024? Travel Warnings And Safety Tips 22 Best Things To Do In San Jose Del Cabo, Mexico in 2024 27 Best Things to Do in Tulum, Mexico In 2024 About ThePlanetD Team Guest writers for The Planet D offer insider tips and information on destinations that they are experts in. We can't be everywhere at once, and it is important to have the highest level of travel information from local writers and experienced travelers. Join thousands of others who get our monthly updates! 5 Secrets to Stress-Free Travel Planning ... Categories Mexico Tags Food 16 Best Cities in CaliforniaCruise The Rideau Canal to Ottawa – Complete 7 Day Itinerary Leave a Comment Cancel replyCommentName Email Website Save my name, email, and website in this browser for the next time I comment. Δ 2 thoughts on “Best Mexican Dishes: 29 Popular Mexican Foods” OlyPoly July 17, 2023 at 7:40 am Grilled corn is also found in India I always eat grilled corn whenever I go outside with my family. You shared really mouthwatering recipes. Thank you for sharing. Reply Got Omnia April 11, 2022 at 2:51 am This article has the very specific content I was looking for Reply Home » Mexico » Best Mexican Dishes: 29 Popular Mexican Foods Get SocialSubscribe now See why 1 Million+ Travelers visit our website each month. Start Now! 5 secrets to stress-free travel planningPopular Posts 101 Best Travel Quotes in the World Best Travel Vloggers on Youtube Top Things to do in Ottawa Canadian Slang and Sayings Best Gifts for Travelers in 2023 Other Resources About UsAbout Dave and Deb Contact Us Privacy Policy Work With Us Press and Media Follow us on Social Search for: Travel ResourcesBest Travel Tips How to Save Money for Travel The Ultimate Travel Packing List Travel Safety Tips How to Travel on a Budget Start Here Privacy/Disclosure Policy Travel Blog © 2024 THE PLANET D | ADVENTURE TRAVEL BLOG Blog Destinations Experiences Itineraries Nomadic Living Travel Tips Best Travel Tips Travel Resources Budget Travel Tips Search for: Close

Authentic Mexican Recipes and Dishes | México in my Kitchen

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HomeAuthentic Mexican Recipes and Dishes

Mexico in my Kitchen’s mission is to show to the world the richness of México’s centennial culinary art. Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques, ancestral community customs, and manners. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating.

The basis of the Mexican traditional food is founded on corn, beans, and chilies; unique farming methods such as “milpas” (rotating swidden fields of corn and other crops like squash and beans) and “chinampas” (man-made farming islets in lake areas); cooking processes such as nixtamalization (lime-hulling maize, which increases its nutritional value); and singular utensils including grinding stones and stone mortars. Native ingredients such as varieties of tomatoes, squashes, avocados, cocoa, and vanilla augment the basic staples.

Mexican cuisine is elaborate and symbol-laden, with everyday tortillas and tamales, both made of corn, forming an integral part of “Día de los Muertos” (Day of the Dead) offerings, which is one of many traditional religious celebrations in México. Collectives of female cooks and other practitioners devoted to raising crops and traditional cuisine are found in the State of Michoacán and across México. Their knowledge and techniques express community identity, reinforce social bonds, and build stronger local, regional and national identities. Those efforts in Michoacán also underline the importance of traditional cuisine as a means of sustainable development.

That is why the UNESCO specifically cited the importance of the food of Michoacán to Mexico's cultural identity and it's the reason why the designation was deserved. In short, the incredible variety of Mexican food is finally receiving its due. No other nation’s food has been given this honor. Like the Giza Pyramids, the Great Wall of China, the Eiffel Tower, Machu Picchu and other world wonders, Mexican food with its indigenous influences is getting serious recognition.

Here at México in my Kitchen, we’re extremely proud of our cultural heritage. Mexican cuisine has a long and rich history spanning thousands of years, and in addition to the culinary art of Michoacán, it was the ancient Aztecs who introduced many of the ingredients that we now think of as classically Mexican. Many of the traditional recipes that we showcase in our blog are full of the most traditional Azteca Mexican food possible. Looking back at the diverse history of our beloved Mexican cuisine, we can see how it has evolved to incorporate a wide variety of influences.

Mexican cuisine focuses on the use of corn in the national diet dating back some 7,000 years. After all, as the expression goes, “Mexico is corn, corn is Mexico”. According to the famous Mayan story known as the “Popul-Vuh”, humans were created from corn. Mexico’s culinary broadened its application to include basic staples other than corn, such as beans, squash, chile, and agave, just to mention a few. As you know, Agave is a type of cactus grown in México, which is used to make our world famous Tequila.

Traditional home-style meals from Mexico. Authentic Mexican recipes presented in an easy, step-by-step process so that you can cook an authentic Mexican meal in your own kitchen; each post also adds a little background about the history of the recipe and the region of the country where it originated.

You can reach me at:

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Mely Martínez

MAIN DISHES

Mole Sauce Casserole With Chicken

Beef

Shredded Beef Quesadillas

Oxtail Beef Stew with Poblano Peppers

Red Wine Beef Stew

Beef Tongue in Almond Sauce

Menudo Veracruz Style

Steak Ranchero

Pickled Beef Tongue

Chipotle Adobo Tacos with Oxtail

Leftover Tacos Recipe

Tripe Quesadillas Recipe & How to Video

Beef Birria Recipe

Beef Tostadas: a Comfort Food / Receta de Tostadas de Carne Deshebrada

Carne Asada Recipe

You say Skewers… I say Alambres!

How to Make a Tasty Milanesa

Beef Tongue in Salsa Verde

Tacos de Suadero

Mexican Beef Stew Recipe

Discada Norteña Recipe

Bistec Encebollado – Steak and Onions

Shredded beef for tacos and more…

Tostadas de pata de res (as in, “Cow’s Feet”!)

Easy Picadillo recipe – Ground beef and Potatoes

Tacos de Alambre: beef, bacon, cheese and…peppers!

Beef Cheek Tacos – Tacos de Barbacoa de Cachete

Steak and potatoes in Pasilla Sauce

Nopales with ground beef in a piquin sauce

Mole de Olla, a delicious soup year around.

Mexican Ropa Vieja (old clothes)

Easy Mexican Beef Stew to serve with flour tortillas

This is the recipe you were looking for, delightful and authentic.

Mexican Meatloaf Recipe Super Moist!

Mexican Steak Tartare

Salpicón, Shredded Beef Mexican Salad

Spaghetti with Chipotle Ground Beef and Cotija

Mexican Shredded Beef Tacos in Guajillo Sauce

Carne en su jugo | Meat cooked in its own juice

Easy Steak Seasoning

Beef and Potato Stew | Carne con Papas: un platillo económico.

Steak Sandwich | Torta de Bistec

Chipotle Sauce Meatballs | Albóndigas con Chipotle

How to Make Sopes Recipe | Cómo Hacer Sopes

Tabasco Style Enchiladas with a Picadillo filling.

Meatball Soup Recipe | Receta de Sopa de Albóndigas

Beef Tongue in Tomato Sauce Recipe | Receta de Lengua de Res Entomatada

How to Make Tripitas Tacos | Cómo Hacer Tacos de Tripitas

Chiles Rellenos de Picadillo | Stuffed Poblano Peppers

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas

How to Make Beef Tongue Barbacoa Tacos | Tacos de Barbacoa de Lengua de Res

Braised Short Ribs in Tomatillo Sauce | Receta de Costillas de Res en Salsa Verde

Stuffed Poblano Peppers in Walnut Sauce Recipe, Guest Post from “Gabriela, Clavo y Canela”

Taco Party Recipes ¡Recetas para Taquiza de la Fiesta de Noche Mexicana!

Machaca with Eggs | Machaca con Huevo

Mexican Beef Soup Recipe | Caldo de Res, Puchero o Cocido

How to Make Mexican Menudo Soup Recipe | Menudo, Pancita o Mondongo

How to Make Mexican Beef Crispy Taquitos (Flautas) | Taquitos Dorados Mexicanos

Bistec a la Mexicana / Beef Tips Mexican Style

Mexican Steak Tacos / Cómo Hacer Tacos de Bistec

Lamb

Lamb Barbacoa / Barbacoa de Borrego

Pork

Mexican Pork Leg Torta Recipe

Chile Colorado with Pork and Nopales

Sweet Corn Tamales with a Savory Filling

Pork Spare Ribs in Salsa Verde

How to Make Tacos al Pastor at Home / Cómo Hacer Tacos de Trompo en Casa

Pork in Tomato Sauce

Green Mole / Mole Verde

Mexican Pork Carnitas Torta

Pork Loin in Prune Sauce

Pambazo Mexicano: Chorizo-Potato Sandwich

How to make carnitas into chicharrón prensado

Pork Carnitas in Guajillo Sauce Tacos (Chicharron Prensado Casero)

Pipián Rojo Recipe, a creamy red sauce.

Black Beans and Pork Cracklings Tamales

Easy and delicious way to make a roasted pork leg

Warning: you’ll want to cook this tonight!

How to make Smoked Pork Chops in Chipotle Sauce

How to Make Easy Hot Tamales using Corn Flour | Tamales con Harina de Maíz

Pork Tenderloin in Peanut Sauce | Puerco Encacahuatado

Pasta with Chorizo and Tomato Sauce / Espagueti con Chorizo en Salsa de Tomate

How to Make Sopes Recipe | Cómo Hacer Sopes

Pork with Zucchini and Corn Stew | Calabacitas Con Puerco y Elote

Pork Chops with Purslane in Tomatillo Sauce

Chilorio Recipe

Easy Guajillo Pork Stew | Asado de Puerco Sencillo

Pork in Tomatillo Sauce | Puerco Entomatado

Roasted Pork Leg in Adobo Sauce | Pierna de Puerco Adobada

Zacahuil Recipe to Make at Home | Receta de Zacahuil Para Hacer en Casa

Green Pozole Soup Guerrero Style

Pork in Green Pipian Sauce, Guest Post from “Tlazolcalli” / Puerco en Salsa de Pipian Verde

Stuffed Poblano Peppers in Walnut Sauce Recipe, Guest Post from “Gabriela, Clavo y Canela” / Receta de Chiles en Nogada

Taco Party Recipes ¡Recetas para Taquiza de la Fiesta de Noche Mexicana!

Pork Carnitas Drowned Sandwich Jalisco Style / Torta Ahogada, a Guest Post from “Pily en la Cocina”

Nopales with Chorizo Recipe | Nopales con Chorizo and Cooking by Taste…

Roasted Pork Leg Recipe | Pierna de Puerco al Horno

How to Make Pork Rinds Skins | Cómo Hacer Chicharrones de Puerco en Casa

How To Make Pork Carnitas Recipe / Cómo Hacer Carnitas de Puerco

How to Make Cochinita Pibil Recipe from Yucatán / Receta de Cochinita Pibil

How to Make Fried Pork Skin in Green Sauce / Chicharrón en Salsa Verde

Shredded Pork Meat Puebla Style / Cómo Hacer Tinga Poblana

How to Make Mexican Chorizo Recipe / Cómo Hacer Chorizo Mexicano

Pork Stew Nuevo León Style / Asado de Puerco

Chicken

Chicken Breast with Vegetables Stew

Chicken with Creamy Poblano Sauce

Leftover Tacos Recipe

Tamal de Cazuela – Tamal Casserole

Creamy Chipotle Chicken Breast

Chicken with rice – Arroz con Pollo

Easy Chicken Stew – Olla Tapada

Green Mole / Mole Verde

Roast Chicken – Pollo al Horno

Pibil Style Chicken / Pollo Pibil

Tostadas de la Siberia

Braised Chicken with Tomatoes – Pollo Entomatado Sencillo

Pollo Asado in Adobo

Quick Grilled Chicken Dinner: Pechugas de pollo a la plancha

Mouthwatering Chipotle Chilaquiles with Turkey.

Easy Chicken in Mole Sauce – Molito Sencillo

How to make Creamy Roasted Poblanos Enchiladas

Chicken Veracruz Style | Pollo A la Veracruzana

Quick Enchiladas Suizas

Chicken Tinga Recipe

Roasted Chicken Thighs Adobadas

Mexican Chicken Salad Recipe

How to Make Sopes Recipe | Cómo Hacer Sopes

Chilaquiles Verdes with Chicken

Chicken Mole Enchiladas | Enmoladas de Pollo

Chicken and Vegetables Tamales Recipe

Mole Sauce Casserole | Pastel Azteca de Mole

How to Make Chicken in Green Salsa Tamales | Tamales de Pollo en Salsa Verde

Boneless Turkey Roast | Pavo Relleno Deshuesado

How to Cook Mexican Chilaquiles | Chilaquiles Mexicanos

How to Make Mole Poblano / Cómo Hacer Mole Poblano

Seafood

Mexican Chipotle Tuna Tostadas

Yucatan Style Roasted Salmon

Tuna Empanadas

Tequila Shrimp Recipe

Mexican Shrimp Soup – Caldo de Camarón

Shrimp Aguachile in Mango-Habanero

Easy Fish Fillets Dinner

Canned Tuna Ceviche Tostadas

Tiritas de Pescado Zihuatanejo Style

Crab Empanadas Recipe

Shrimp Mexican Style or Ranchero

Dried Shrimp Patties in a Red Sauce with Cactus

How to make fish filets in garlic | Filete de pescado al mojo de ajo

Tilapia Veracruz Style

Canned Tuna Mexican Style

Mexican Style Salted Cod | Bacalao Mexicano a la Vizcaína

Smoked Oyster Dip | Holiday Party Recipe

Chipotle Tuna Sandwich | Sandwich de Atún con Chipotle

Shrimp Cocktail with Habanero Sauce | Coctel de Camarones

Crab Salpicon | Salpicón de Jaiba

Veracruz Style Red Snapper | Huachinango a la Veracruzana

Crab & Shrimp Stuffed Fish | Filete de Pescado Relleno de Mariscos

Quick Fish Fillets with Parsley Sauce

Fish with Mexican Sauce / Filetes de Pescado con Salsa Mexicana

Deviled Shrimp Recipe | Camarones a la Diabla

Enchiladas

Green Enchiladas - Swiss Style / Enchiladas Verdes Suizas

Tabasco Style Enchiladas with a Picadillo Filling / Enchiladas Rellenas de Picadillo

Red Enchiladas / Enchiladas Rojas

Chicken Mole Enchiladas / Enmoladas de Pollo

Quick Swiss Enchiladas / Enchiladas Suizas Rápidas

Entomatadas: Corn Tortillas Dipped in Tomato Sauce

Enfrijoladas: Corn Tortillas Dipped in Bean Sauce

Creamy Poblano Pepper Enchiladas

Guaxmole Enchiladas

Pasta

Pasta with Creamy Poblano Sauce / Pasta con Salsa de Chile Poblano

Pasta with Chorizo in Tomato Sauce / Pasta con Chorizo en Salsa de Tomate

Spaghetti with Ground Beef & Cotija Cheese / Spaghetti con Carne Molida de Res

Creamy Spaghetti / Spaghetti a la Crema

Dried Noodle Soup / Sopa Seca de Fideos

Mexican Mac & Cheese

Snacks & Appetizers

Tetelas Oaxaca Recipe

Quick Baked Sweet Potatoes with Honey

Pickled Beef Tongue

Yucatan Fried Beans

Creamy Poblano Potatoes – Rajas con Papas

Tuna Empanadas

Molotes Plantain Patties Stuffed with Black Beans & Cheese

Chunky Guacamole Recipe

How to make Homemade Tortilla Chips

Creamy Chipotle Dip

Shrimp Aguachile in Mango-Habanero

Creamy Habanero Guacamole Recipe

Mexican Nacho Recipe

Dirty Beans Dip- Frijoles Puercos

Crab Empanadas Recipe

Quick Mexican Appetizer, plus Absolut new cocktail recipe website.

Xec, a Jicama and Citrus Salad from Yucatan

Deviled Sausages Appetizer and Game Day Party Food!

Sweet Plantain Puree, super easy and delightful.

Why this is one of the best street foods in Mexico?

20 Mexican Game Day Recipes

Cheese and Chorizo Turnovers | Volovanes de Chori-Queso Estilo Veracruz

Spicy Peanuts Snack to watch “Guardians of the Galaxy”, a post by my son

Smoked Oyster Dip | Holiday Party Recipe

Spicy Pickled Carrots | with La Morena

Fried Plantains | Plátanos Fritos

Shrimp Cocktail with Habanero Sauce | Coctel de Camarones

Crab Salpicon | Salpicón de Jaiba

Quick Cheese Appetizer in Chile Verde

How to make Steak Quesadilla

Hot Piquín Pepper Powder Sprinkled over Fruit… another Street Food from Mexico

Esquites Recipe: Mexican Street Food with Corn

Molletes… or Should I Say The Mexican Bruschetta?

How to Make Refried Beans Recipe | Frijoles Refritos (Chinitos)

Mexican Ceviche Recipe | Receta de Ceviche Mexicano

Tacos

Chipotle Adobo Tacos with Oxtail

Leftover Tacos Recipe

Creamy Poblano Potatoes – Rajas con Papas

Tacos de Suadero

How to Make Tacos al Pastor at Home / Cómo Hacer Tacos de Trompo en Casa

Chorizo Potato Crispy Tacos

Roasted Poblano Peppers and Cheese Tacos

Shredded beef for tacos and more…

Pork Carnitas in Guajillo Sauce Tacos (Chicharron Prensado Casero)

Tacos de Alambre: beef, bacon, cheese and…peppers!

Beef Cheek Tacos – Tacos de Barbacoa de Cachete

How to make Tacos Tlaquepaque

Crispy Potato Tacos with Pico de Gallo Salsa – Tacos Dorados de Papa

Warning: you’ll want to cook this tonight!

Mexican Shredded Beef Tacos in Guajillo Sauce

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas

How to Make Beef Tongue Barbacoa Tacos | Tacos de Barbacoa de Lengua de Res

Taco Party Recipes ¡Recetas para Taquiza de la Fiesta de Noche Mexicana!

Roasted Tomatillo and Árbol Pepper Salsa | Salsa de Chile de Árbol y Tomatillos Asados

Roasted Poblano Pepper with Cream Recipe | Rajas de Chile Poblano con Crema

How to Make Mexican Beef Crispy Taquitos (Flautas) | Taquitos Dorados Mexicanos

Tamales

Chocolate Tamales Recipe

Sweet Corn Tamales with a Savory Filling

Tamal de Cazuela – Tamal Casserole

Looking for a healthier way to make Tamales? | Healthy Tamales Recipe

Cheese and Roasted Peppers Tamales | Tamales de Rajas Con Queso

How to Make Sweet Tamales | Tamales de Dulce

Chicken and Vegetables Tamales Recipe

Easy Sweet Corn Tamales Recipe

Zacahuil Recipe to Make at Home | Receta de Zacahuil Para Hacer en Casa

Tamales Huastecos in Banana Leaves, Guest Post by “Gusta Usted” | Tamales Huastecos en Hoja de Plátano

How to Make Chicken in Green Salsa Tamales | Tamales de Pollo en Salsa Verde

Vegan

Chocolate Tamales Recipe

Moros y Cristianos – Black Beans and Rice

Crispy Potato Tacos with Pico de Gallo Salsa – Tacos Dorados de Papa

Guava Compote, a sweet aromatic treat. Full of vitamin “C”

How to make a quick & easy papaya drink.

Agua Fresca made with Pineapple, Orange & Chaya

Fruit Gazpacho with Homemade Chamoy Sauce

Grilled Cactus-Nopales | Nopales Asados a la Plancha

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas

How to Make Refried Beans Recipe | Frijoles Refritos (Chinitos)

How to Make Homemade Corn Tortillas / Cómo Hacer Tortillas de Maíz en Casa

Vegetarian

Creamy Poblano Potatoes – Rajas con Papas

Nopales a la Mexicana, Easy Recipe

AVOCADO, TOMATO, CORN SALAD RECIPE

Chunky Guacamole Recipe

Nopal Soup (Nopales Navegantes)

Entomatadas Recipe

Mexican Style Potatoes – Papas a la Mexicana

Cream of Zucchini Soup – Sopa de Calabacitas

Mexican Fava Bean Soup – Sopa de Habas

Creamy Black Bean Soup

Roasted Poblano Peppers and Cheese Tacos

Steamed Squash Easy Recipe

Creamy Habanero Guacamole Recipe

Chayote Salad Recipe

Corn and Zucchini Soup – Sopa de Calabacitas con Elote

Sautéed Mushrooms

Xec, a Jicama and Citrus Salad from Yucatan

Crispy Potato Tacos with Pico de Gallo Salsa – Tacos Dorados de Papa

Mexican Christmas Apple Salad

How to make an easy & delightful Mexican Vegetable Soup

15 wonderful ways to enjoy Poblano Peppers

Poblano Pepper Strips with Cream | Rajas de Chile Poblano con Crema

How to make mouth watering spicy new potatoes

How to cook Huauzontle Patties | Tortitas de Huauzontle

How to marry cheese and tomato in a happy & unique way

Scrambled Eggs with Chaya, a Super Food from the Mayans

Mexican Corn on the Cob

Fava Bean Soup Recipe | Receta de Sopa de Habas

Potato Patties with Cheese Recipe | Tortitas de Papa con Queso

Cheese and Roasted Peppers Tamales | Tamales de Rajas Con Queso

How to make Pickled Red Onions

8 Mexican Recipes with Sweet Corn

Cheese Stuffed Zucchini | Calabacitas Rellenas de Queso

Mexican Christmas Eve Salad

Swiss Chard and Potato Soup | Sopa de Acelgas con Papas

Tortilla Soup Recipe

Homemade Pickled Jalapeños, Quick and Easy

Pasta with Creamy Roasted Poblano Sauce | Pasta con Salsa Cremosa de Chile Poblano

Grilled Cactus-Nopales | Nopales Asados a la Plancha

Squash Blossoms Quesadillas | Quesadillas de Flor de Calabaza

Cactus Salad with Pomegranate and a Xoconostle dessert.

Roasted Banana for a Warm Breakfast

Picadas Veracruz Style | Picadas Estilo Veracruz

Roasted Poblano Pepper with Cream Recipe | Rajas de Chile Poblano con Crema

Corn and Zucchini Mexican Style Recipe | Calabacitas con Elote

How to Make Refried Beans Recipe | Frijoles Refritos (Chinitos)

How to Cook Cactus Paddles (Nopales) / Cómo Cocinar Nopales

How to Make Corn Dough Quesadillas

How to Make Homemade Corn Tortillas / Cómo Hacer Tortillas de Maíz en Casa

Lentil Soup with Chorizo

Soups

Cream of Pecan Soup | Cream de Nuez

Menudo Veracruz Style

Mexican Black Bean Soup with Chorizo

Lentil Soup, easy & comforting!

Beef Birria Recipe

Easy Chicken Stew – Olla Tapada

Alphabet Soup Recipe

Nopal Soup (Nopales Navegantes)

Mexican Shrimp Soup – Caldo de Camarón

Cream of Zucchini Soup – Sopa de Calabacitas

Mexican Fava Bean Soup – Sopa de Habas

Sopa Seca de Fideo, Mexican Noodles

Creamy Black Bean Soup

Corn and Zucchini Soup – Sopa de Calabacitas con Elote

Wheels or Gear Pasta Soup – Sopa de Rueditas o Engranes

Mole de Olla, a delicious soup year around.

White Menudo Soup, a perfect winter treat!

This is the recipe you were looking for, delightful and authentic.

How to make an easy & delightful Mexican Vegetable Soup

Masa Balls in a Black Bean Soup (Mexican corn Dumplings)

Fava Bean Soup Recipe | Receta de Sopa de Habas

Carne en su jugo | Meat cooked in its own juice

Mexican Noodle Soup | Sopa de Fideos

Mushroom Soup | Sopa de Hongos

8 Mexican Recipes with Sweet Corn

Vegetable Garden Soup | Sopa de Milpa

Beans from the Pot | Frijoles de la Olla

Mexican Chicken Soup | Caldo de Pollo

Swiss Chard and Potato Soup | Sopa de Acelgas con Papas

Tortilla Soup Recipe

Meatball Soup Recipe | Receta de Sopa de Albóndigas

Green Pozole Soup Guerrero Style

How to Make Charro Beans Soup / Receta de Frijoles a la Charra o Frijoles Charros

Mexican Vermicelli Soup with Chicken and Vegetables | Sopa de Fideos con Pollo

Lentil Soup with Chorizo Recipe | Sopa de Lentejas con Chorizo

Mexican Beef Soup Recipe | Caldo de Res, Puchero o Cocido

How to Make Red Pozole Visit our site to check out the full recipe. Cómo Hacer Pozole Rojo

How to Make Mexican Menudo Soup Recipe | Menudo, Pancita o Mondongo

Breakfast

Tetelas Oaxaca Recipe

Cream Cheese Pound Cake | Panque

Easy Nopales and Eggs recipe

Empalmes, a recipe by Chef Adrian Herrera

Pan Scrambled Eggs with Poblano Peppers and Green Salsa

Scrambled Eggs and beans a perfect match!

Mexican Style Scrambled Eggs – Huevos a la Mexicana

How to make Scrambled eggs with salsa | Huevito en Salsa

Scrambled Eggs with Chaya, a Super Food from the Mayans

How to Make Griddle Cookies | Cómo Hacer Gorditas de Harina

Mexican Bolillos: Crusty Rolls

Eggs Motul Style Recipe

Morning Tacos or Slapping Tacos / Tacos Mañaneros o Cachetadas

Machaca with Eggs | Machaca con Huevo

How to Make Refried Beans Recipe | Frijoles Refritos (Chinitos)

How to Cook Nopales

Basic Recipes

Quick Baked Sweet Potatoes with Honey

Guide to Mexican Dried Peppers II

Mexican Dried Peppers

Yucatan Fried Beans

Empalmes, a recipe by Chef Adrian Herrera

Easy and Quick Mexican Style Mac & Cheese

Moros y Cristianos – Black Beans and Rice

Easy Red Rice Recipe

Shredded beef for tacos and more…

Easy Merienda Idea with Crackers and cheese!

25 Healthy Mexican Recipes to start the New Year on the right foot.

Looking for a healthier way to make Tamales? | Healthy Tamales Recipe

Basic Tomato Sauce for Stew, Soups, Rice, and many other Mexican Dishes

10 Amazing and popular recipes using Tomatillos

Summer Holiday Recipe Ideas

How to make a remarkable multipurpose dried pepper sauce

How to make the popular spaghetti a la crema | Quick and easy.

How to Make Easy Hot Tamales using Corn Flour | Tamales con Harina de Maíz

How to Make Fried Pinto Beans

Easy Steak Seasoning

Beans from the Pot | Frijoles de la Olla

How to Make Blue Corn Masa

Mexican Chicken Soup | Caldo de Pollo

Mexican White Rice Recipe | Receta de Arroz Blanco Mexicano

How To Make Flour Tortillas Recipe | Tortillas de Harina

4 Guacamole Recipes, Pico de Gallo Salsa and Flour Tortilla Chips

Guaxmole or Huaxmole Recipe

Enfrijoladas Recipe – Corn Tortillas Dipped in Bean Sauce

How to Make Refried Beans Recipe | Frijoles Refritos (Chinitos)

How to Cook Cactus Paddles (Nopales) / Cómo Cocinar Nopales

How to Make Fresh Mexican Cheese / Cómo Hacer Queso Mexicano Fresco

How to Make Swiss Green Enchiladas / Cómo Hacer Enchiladas Verdes Suizas

How to Make Homemade Corn Tortillas / Cómo Hacer Tortillas de Maíz en Casa

How to Make Corn Masa / Cómo Hacer Tu Propia Masa de Maíz

Salsas

Habanero Tomato Salsa Recipe

Guide to Mexican Dried Peppers II

Hot Piquin Salsa

Chicken with Creamy Poblano Sauce

Creamy Jalapeño Salsa

Avocado Green Salsa – Salsa Verde con Aguacate

Three Peppers Stew – Guisado a los tres chiles

Restaurant Style Red Fried Salsa

Piquin Pepper Salsa

Green Mole / Mole Verde

Homemade Red Hot Sauce

Roasted Red Jalapeño Salsa Recipe

Raw Sauce using Cherry tomatoes

Habanero Tomatillo Salsa Recipe

Fried Serrano Pepper Salsa – Salsa de Chile Serrano Frita

Chile Morita Salsa

Red Taquería Style Salsa

Steak and potatoes in Pasilla Sauce

Nopales with ground beef in a piquin sauce

Red Salsa en Molcajete – Salsa Roja Molcajeteada

Easy Chicken in Mole Sauce – Molito Sencillo

Basic Tomato Sauce for Stew, Soups, Rice, and many other Mexican Dishes

Xnipec Salsa Recipe

How to make Smoked Pork Chops in Chipotle Sauce

How to make a sweet-spicy cherry tomato salsa

Pickled Bird Peppers – Chile de Monte En Vinagre

How to make Chiles Toreados Recipe

How to make a remarkable multipurpose dried pepper sauce

Creamy Habanero Salsa

Super Spicy Salsa with Puya and Árbol Peppers

Quick & Easy Mango Salsa

Spicy Pickled Carrots | with La Morena

Salsa Molcajeteada with Bird Peppers

How drunk is your salsa?

How to make Pickled Red Onions

Quick Fresh Tomatillo Salsa Recipe

Raw Serrano Pepper Sauce | Salsa Cruda de Chile Serrano

Easy Guajillo Pork Stew | Asado de Puerco Sencillo

Pork in Tomatillo Sauce | Puerco Entomatado

Habanero Chocolate Sauce, and loving the Farmers Market

Quick Fish Fillets with Parsley Sauce

Homemade Pickled Jalapeños, Quick and Easy

Taqueria Style Salsa Recipe | Receta de Salsa Taquera

4 Guacamole Recipes, Pico de Gallo Salsa and Flour Tortilla Chips

Fresh Pickled Manzano Peppers With Onions | Chiles Manzanos Curtidos

Pickled Habanero Peppers Recipe / Receta de Chiles Habaneros en Vinagre

Spicy Sauce with Árbol Pepper and Oil, and Fresh Serrano Sauce | Salsa Macha

Roasted Tomatillo and Árbol Pepper Salsa | Salsa de Chile de Árbol y Tomatillos Asados

How to Make Authentic Salsa Mexicana | Salsa Pico de Gallo

How to Make Serrano Pepper Salsa / Cómo Hacer Salsa Picosa con Chiles Serranos

How to Make Roasted Tomatoes Salsa / Cómo Hacer Salsa de Tomates Asados

How to Make Spicy Green Tomatillo Sauce / Salsa Verde Picante

How to Make an Easy Homemade Salsa

Flan Napolitano, really easy to make!

Desserts

Chocolate Tamales Recipe

Cream Cheese Pound Cake | Panque

Apple Pie Recipe

PEACH CAKE ROLL

Mango Mousse Recipe

Chocolate Milk Pie & Milk Pie Recipe

Sweet Molletes – Molletes Dulces

“Champola” an easy fruity frozen treat!

Easy Avocado Ice Cream, No Ice Cream Maker Needed

Easy 4-Ingredient Corn Bread

Carlota de Limón, a dessert to make with your kids!

Easy Merienda Idea with Crackers and cheese!

Hojarascas Recipe

Guava Compote, a sweet aromatic treat. Full of vitamin “C”

Mexican Bread Pudding – Budín de Pan

Piloncillo and pecans “messy’ cookies, Chorreadas

Cassava Fritters – Buñuelos de Yuca

Strawberries and Cream | Fresas con Crema

How to make Mantecadas, super easy and quick recipe.

Mexican Rice Pudding | Arroz con Leche

How to Make Griddle Cookies | Cómo Hacer Gorditas de Harina

Pastel de Tres Leches | Tres Leches Cake, Hispanic Heritage Month

Polvorones: One cookie with many faces

How to Make Sweet Tamales | Tamales de Dulce

Mexican Wedding Cookies Recipe

How to Make Mexican Little Piggy Cookies / Marranitos

Easy Sweet Corn Tamales Recipe

Easy Flan Recipe | Receta de Flan Fácil

How to Make Capirotada: a Mexican Lenten Dish

Day Old or Stale Bread? Use it to make a new bread called Stones

Cactus Salad with Pomegranate and a Xoconostle dessert.

Three Kings Bread Recipe | Receta de Rosca de Reyes

Pumpkin Turnover Recipe / Receta de Empanadas de Calabaza

How to make Sweet Corn Cake | Pan de Elote

Strawberry Cream Roll Cake | Rollo de Fresa

How to Make No-Bake Mango Pie / Cómo Hacer Pay de Mango

How to Make No-Bake Mango Pie Ciudad Mante Style / Cómo Hacer Pay de Mango Estilo Cd. Mante

Champurrado @ Mexico in my Kitchen

Drinks

Strawberry Banana Yogurt Smoothie

Mango Agua Fresca

Aguas Frescas: Pineapple, Watermelon and Cantaloupe Drinks

Pineapple Atole Recipe

Orange Atole – Atole de Naranja

Mexican Christmas Punch / Ponche Navideño Mexicano

Sweet Corn Atole and Masa Harina Atole Recipe

Peanut Torito Cocktail, recipe from Veracruz

“Champola” an easy fruity frozen treat!

Easy Avocado Ice Cream, No Ice Cream Maker Needed

Cucumber Lime Agua Fresca

Quick & Easy Banana Smoothie, your morning protein

Sparkling Mexican Limeade and Orangeade -Limonada y Naranjada Preparada

10 Ways to cool off this summer

How to make a quick & easy papaya drink.

How to make a Pink Banana Agua Fresca your kids will love

Agua Fresca made with Pineapple, Orange & Chaya

Mexican Eggnog Recipe | Rompope

Healthy Honey Recipes, Honey for the Holidays

Guava Atole | Atole de Guayaba

Mexican Margarita Recipe

White Atole with Milk | Atole Blanco con Leche

White Moscato And Peach Sangria

Basic Michelada Cocktail Recipe

Prickly Pear Drink | Agua de Tuna

Tepache: an easy Homemade Pineapple Brew

Nopal Cactus Juice Recipe | Licuado de Nopales

Cocktail Recipes Using Tequila

Café de Olla Recipe | Receta de Café de Olla

Mexican Fruit Drinks / Aguas Frescas: Jamaica Flower, Tamarind and Horchata

Mexican Food Recipes

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About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.Read more...

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Mexican Food: 53 Traditional Dishes of Mexico | Travel Food Atlas

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62 Best Authentic Mexican Food Dishes

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56 Must-Try Mexican Dishes for Food Lovers

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