Few cuisines on this planet are as fresh, varied, creative, and downright delicious as what you’ll find in Mexico. Tasty and affordable, Mexico’s well-spiced food goes beyond tacos, making it worth planning your trip around.
You’re guaranteed to find something flavorful and delicious from coast to coast in Mexico, from simple street taco stands that won’t cost you more than a handful of pesos to refined contemporary fusion restaurants by renowned chefs.
Here are some of the top dishes to try on your trip to Mexico.
Start Your Day with Chilaquiles
A vegetarian-friendly breakfast found across Mexico, chilaquiles combine eggs, crumbled queso fresco (white cheese) or crema (thickened cream), avocado, and sliced onion over tortillas with a red or green sauce poured on top.
Unravel a Tamale to Eat Like the Ancients
A pre-Columbian dish, tamales consist of pressed masa (corn dough) mixed with lard, stewed meat, fish, or veggies and steamed in corn husks or banana leaves. Be careful not to get a face full of steam while unraveling the plant-based wrap!
Dig into Tacos Al Pastor, Mexico City’s Beloved Street Food
Tacos al pastor means “in the style of the shepherd,” made by filling corn tortillas with sliced pork and pineapple, grilled on a stick, shawarma style. This dish has its roots with Lebanese immigrants and has evolved into a Mexican favorite.
Feel Patriotic with Chiles en Nogada
Combining green, white, and red ingredients—the colors of the Mexican flag—chiles en nogada is a prideful dish from Puebla. It consists of a poblano chili stuffed with picadillo (ground meat, fruit, and spices), bathed in a cream sauce, and sprinkled with pomegranate seeds.
Experience the Complex Flavors of Mole
Known for its flavor, complexity, and mystery, mole is a sauce and marinade attributed to both Puebla and Oaxaca. Often closely associated with mole negro, this dish boasts an intricate blend of smoked chiles, fruits, chocolate, and spices.
Spice Things Up with Enchiladas
Enchiladas, lightly fried tortillas filled with beans or meat and covered in a chile sauce, date back to Aztec times, showcasing the rich history of Mexican cuisine.
Crunch into a Tlayuda
Often described as “Oaxacan pizzas,” tlayudas are crunchy tortillas topped with cheese, lettuce, refried beans, and sometimes chapulines (grasshoppers), typically grilled over charcoal.
Fill Up on Cochinita Pibil, Mexican Barbecue
Cochinita pibil is a traditional method of barbecuing meat underground, originating from the Mayans of the Yucatán Peninsula, where suckling pig was slow-roasted and marinated with local spices and bitter Seville orange juice.
Vegetarians and Vegans
While the aroma of meat wafts from street carts across the country, it is possible to enjoy a variety of plant-based options in Mexico. Look for tacos stuffed with seitan, nopales (cactus), and huitlacoche (corn truffles).
A Year in Food
With vibrant food festivals year-round, some dishes are only available during specific seasons, offering food enthusiasts a unique culinary experience.
March–April
Meatless dishes like romeritos appear on many vegetarian menus during Lent.
August–September
It’s chiles en nogada season in Puebla, coinciding with the pomegranate harvest.
October–November
Día de Muertos brings pan de muerto, a sweet bread loaf enjoyed with hot chocolate.
