Mexico Food: 20 Dishes to Try

Fried corn tortilla pieces simmered in red or green salsa, topped with crema, cheese, onion, and often a fried egg or shredded chicken for a hearty breakfast.

Chris Woodrich (CC BY-SA 4.0)

This patriotic dish, typically seasonal (August-September), features poblano chiles stuffed with picadillo, covered in a creamy walnut sauce (nogada), and garnished with pomegranate and parsley, representing the colors of the Mexican flag.

Ahleli (CC BY-SA 4.0)

A toasted, giant tortilla smeared with lard and bean paste, then topped with salty quesillo cheese and cabbage. Skip the tourist spots; the best ones are prepared over charcoal at night in the market.

François Calvaresi (CC BY-SA 4.0)

A refreshing and savory chicken broth soup infused with local lime, often served with shredded chicken, tortilla strips, and habanero for a kick.

ProtoplasmaKid (CC BY 4.0)

A hearty pre-Hispanic soup made with hominy corn and usually pork or chicken, garnished with radish, lettuce, onion, lime, and tostadas.

Missvain (CC BY 4.0)

This slow-roasted pork, marinated in achiote and sour orange, is a benchmark Yucatecan dish, traditionally cooked in a pib (earth oven) and served with pickled red onions.

Popo le Chien (CC BY-SA 3.0)

Roasted corn on the cob (elote) or kernels in a cup (esquites), slathered with mayonnaise, cotija cheese, chili powder, and lime, a popular and satisfying street snack.

Ezaleta (CC BY-SA 4.0)

A savory tomato-chile broth served with crispy fried tortilla strips, avocado, crema, and cheese.

Wikiwrimo (CC BY-SA 4.0)

Refreshing drinks made from fresh fruits like jamaica (hibiscus), horchata (rice milk), or tamarindo, perfect for cooling down.

Gzzz (CC BY-SA 4.0)

Fried eggs served on tortillas, topped with a rich tomato-habanero sauce, peas, and cheese, often with refried beans and plantains, a flavorful Yucatecan breakfast.

ProtoplasmaKid (CC BY-SA 4.0)

A popular crispy rolled crepe-like street snack, traditionally filled with Nutella and Dutch Edam cheese, offering a unique sweet and salty combination.

Sharon Hahn Darlin (CC BY 2.0)

Soft corn tortillas rolled around fillings like cheese or beans, smothered in a savory red or green chili sauce and topped with cream and cheese, a comforting national dish.

Joey Doll (CC BY 2.0)

A rich, complex sauce with dozens of ingredients, including chili and chocolate, often served over chicken or enchiladas.

AlejandroLinaresGarcia (CC BY-SA 4.0)

A fried tortilla stuffed with refried beans, topped with meat (often cochinita pibil or pollo pibil), pickled red onion, and avocado, offering a delicious textural contrast.

Sharon Hahn Darlin (CC BY 2.0)

Savory or sweet masa dough steamed in corn husks or banana leaves, often filled with cheese and peppers (rajas con queso) or sweet fruit, a versatile and ancient Mexican staple.

Joey Doll (CC BY 2.0)

A regional Pacific coast specialty involving whole fish split open, seasoned with local spices, and grilled over mangrove wood for a distinct smoky flavor.

Andrearodr (CC BY-SA 4.0)

Thick, oval-shaped masa cakes grilled on a comal, topped with salsa and crumbled queso fresco. It is a humble breakfast staple that defines the rhythm of the city markets.

Padaguan (CC BY-SA 4.0)

A labor-intensive sauce featuring chilhuacle chiles, chocolate, and spices, simmered for hours until it turns nearly black. It is the king of Oaxacan moles, savory and slightly sweet.

William Neuheisel (CC BY 2.0)

Fresh whole fish marinated in achiote and sour orange, then grilled, delivering a vibrant and smoky flavor that captures the coastal essence.

Tabi (CC BY 2.0)

This crisp tortilla base is topped with pickled beef trotter, lettuce, cream, and salsa. It offers a unique texture profile that defines local market snacks.

Photo.MarioVG (CC BY-SA 4.0)