Are you planning a trip to Mexico and want to know what the best Mexican cuisine is? What should you offer at your Cinco de Mayo party? Or maybe you just want to sample some Mexican foods. Whatever it is, one thing is certain: you will adore Mexican foods since they are delicious. Here, we will explore 30 of the most popular Mexican foods.
Mexican dishes are known for their unique flavor and combinations that leave you wanting more. However, as in every culture, some meals stand out more than others. Fortunately, there is an abundance of delectable Mexican foods.
Most Popular Mexican Foods
You’re in for a treat if you’re wondering what to eat in Mexico. To assist you, we’ve put together a list of the most popular Mexican foods. From trendy appetizers to traditional Mexican desserts.
Let’s get started with our list of the most popular Mexican foods
Chilaquiles is another Mexican staple that you should eat before leaving the country. This dish is ideal for breakfast.
Fried tortilla chips are served with salsa verde (green salsa), onion, salsa roja (red salsa) cream, and cheese in Mexico.
The sort of sauce you use depends depend on whether you’re creating chilaquiles rojos or chilaquiles verdes.
You can also substitute chicken or eggs for the protein source. If you’re a vegetarian or prefer fewer calories, get it sencilla (simple).
The best thing about Mexican chilaquiles is that they are available almost anywhere. They are served at a lower cost in upscale restaurants and street stalls.
As a result, there’s no reason not to taste this mouthwatering dish.
Mexico is well known for its desserts and its tortillas and meat preparations. Churros is not only delicious but also simple and quick to prepare. Mexican churros are crunchy on the outside but soft and tender on the inside.
The meal is best served, hot and fresh. Sugar is put on the churros to make the dish sweeter.
3. Huevos Rancheros (Ranch Eggs)
These are the hats of two ranchers. It’s created with two fried corn tortillas, garnished with fried beans and two sunny side up eggs, and garnished with coriander and freshly mashed black pepper.
4. Machaca (Shredded Dried Beef)
This is one of the most common dishes on México’s northern coast. Machaca is quite adaptable; it can be served as a packed burrito, flautas, or taco, or simply as a stew with beans, tortillas, or rice on the side.
Machaca is just shredded dried beef that is well seasoned. It’s delectable!
Guacamole is a delicious Mexican dip made from mashed avocados, cilantro, tomatoes, onions, lime juice, and spices. It’s creamy and tasty and is usually paired with tortilla chips, tacos, or any Mexican dish.
6. Enchiladas (Tortilla Rolls with Fillings)
Enchiladas are tortilla rolls filled with cheese, meat, or beans, covered in a savory chili sauce, and baked until bubbly. These delectable creations are often served with a drizzle of crema and a sprinkle of cheese.
7. Discada (Plow disc BBQ)
Yes, it’s a northern hearty cuisine… it’s loaded with meat: ground meat, sausage, chorizo, ham, bacon, jalapeo pepper, lard, and onion.
It’s all seasoned with thyme, oregano, salt, rosemary, bay leaf, black pepper, black sauces, and a splash of dark beer, among other things.
This meal is prepared on a plow disc that has been cured over wood. It’s a classic dish for family gatherings.
Taco is widely regarded as the most popular Mexican food in the world and has evolved into an art form. Some call it the “art of eating with a tortilla,” and Mexicans would never turn down a taco.
A maize tortilla can hold hundreds of different fillings! The most prevalent are chorizo, beef steak, flank steak, offal, “al pastor”, and hot and sweet marinated pork.
Rich tacos are loaded with bull testicles, fried brains, beef eyes, escamoles, liver with scorpions, onions, and a variety of other contents. Escamoles are ant larvae that can only be seen in central and southern México.
Since the larvae are only found once a year and extracting them is a delicate operation, this is a very pricey dish—similar to caviar.
This is quite popular in northern México, particularly on its border with the United States.
A burrito is a cylindrically wrapped flour tortilla loaded with your choice of ingredients, usually a stew.
9. Pozole de Pollo o Guajolote
Pozole was said to be made of human flesh before the conquest, according to Mexican folklore. In truth, it is a meal cooked from the meat of a Xoloitzcuintle (a type of dog native to Mexico).
Pozole is now typically made using shredded chicken or wild turkey. There are various varieties, including green, red, or white pozole, elopozole, sea food, camagua, and others. red and green are the most popular.
10. Menudo (Pork Stew)
This, according to history, originated in Spain years before the conquest. Menudo is now a seasoned soup prepared with maize kernels (with or without grains) and beef tripe. Pancita is another name for it.
11. Chiles en Nogada
Chiles en Nogada is a festive Mexican dish created to represent the colors of the Mexican flag.
It consists of roasted poblano chiles filled with picadillo (a mixture of minced meat, fruits, and spices), topped with a creamy walnut sauce, and garnished with pomegranate seeds.
Tamales are steamed corn dough filled with various sweet fillings, wrapped in corn husks. They are a traditional comfort food enjoyed during celebrations and family gatherings.
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13. Cochinita Pibil (Pibil Pork Stew)
Cochinita Pibil is a slow-cooked shredded pork stew popular in the Yucatan Peninsula.
The beef is marinated in orange juice, onion, achiote, and vinegar before being fried in banana leaves. It’s accompanied by fresh habanero and marinated onion. You can use it in burritos, tortillas, tacos, and other dishes.
Quesadillas are corn or flour tortillas folded in half, packed with cheese or other toppings, grilled, or deep fried and served hot.
The image depicts a blue corn quesadilla with Cochinita Pibil and, of course, cheese.
Pozole is a hearty soup made with hominy (large corn kernels) and meat, often pork or chicken, simmered in a rich and flavorful broth. It’s garnished with shredded cabbage, radishes, lime, and other toppings.
Ceviche is a refreshing dish made from fresh raw seafood, such as fish or shrimp, marinated in lime or lemon juice, and mixed with onions, tomatoes, cilantro, and spicy peppers.
17. Frijoles Puercos (Fried Beans)
Pork beans are really popular. They are a delectable combination of beans prepared with bacon, lard, cheese, serrano peppers, chorizo, and other hidden ingredients.
18. Esquites (Corn Stew)
Esquites are a tasty street snack that comes in a variety of flavors regardless of the region you are in the country.
Northern states slathered it with cream, mayonnaise, lemon, butter, chili powder, and cheese. It can be eaten in a bowl or with the full corn pierced on a stick here.
The central and southern states enjoy them with cream and cheese or lemon chili powder, not both. They are sometimes cooked with epazote and bone marrow. Exceptionally tasty!
19. Alegria de Amaranto
Mexican popped amaranth hard candy comes in the form of a bar with various toppings like dried fruit, raisins, nuts, chocolate, and so on.
This delicacy is prepared from amaranth seeds and honey. It originated in Mexico City and has been known as Alegra, which means “joy,” since the 16th century.
Mole is a spicy sauce created from dried chiles, tomatoes, chocolate, seeds, and spices. It is one of México’s most iconic dishes.
There are various tales of how it came to be. According to one of them, Poblano Mole, whose original recipe had over 100 components, originated in Santa Rosa’s Convent in the city of Puebla, when a nun ground several chiles and seasonings in a metate.
According to another story, Archbishop Juan de Palafox of Spain visited Puebla. One of the cooks became agitated and stumbled into the casserole where the guajolotes (wild turkeys) were cooking, spilling chilies, nuts, chocolate, and other seasonings.
There are roughly seven different types of mole in México; you should taste them all.
21. Sopes (Thick Tortilla Bases with Toppings)
Sopes are thick, small, and round corn tortillas with raised edges, filled with beans, meat, lettuce, cheese, salsa, and other toppings. They are a popular street food snack.
Pipián stew dates back to pre-Hispanic times and was a favorite of Emperor Moctezuma. It is mandatory on any sauce menu in the central-southern states.
The sauce is produced from toasted and pulverized pumpkin seeds and is commonly served with poultry, though it can also be served with beef, pork, or rabbit.
23. Aguachile (Chili Water)
This is a traditional meal of México’s western coast, particularly the state of Sinaloa. Pre-Hispanic civilizations are thought to have mixed dried meat with water and chilies (chiltepn chile).
They substituted the meat with raw shrimp and added lime juice, avocado, salt, red onion, cucumber, coriander, and pepper in 1970.
24. Pescado Zarandeado (Stirred Fish)
This is a pre-Hispanic treat and a traditional meal from the Mexican coasts. Zarandear is a word that implies moving or shaking a lot.
Previously, the meat was grilled on a mangrove wood barbecue called Zaranda, but it is now grilled on a metal grill. Before being smoked with mangrove wood, the fish is seasoned with lemon and jalapeo sauce.
25. Flautas (Flutes)
Traditional Mexican tacos are prepared with wrapped corn tortillas and filled with mashed potatoes, cheese, chicken, and other ingredients.
The distinction is that they are cooked in oil. They are typically topped with tomato, fresh cheese, coriander, and sour cream.
26. Pastel de Tres Leches (Moist Three Milk Cake)
Pastel de Tres Leches is a luscious sponge cake soaked in a mixture of three different kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. It’s a moist and indulgent dessert enjoyed on special occasions.
27. Birria de Chivo (Goat Stew)
This Jalisco cuisine is seasoned using a preparation based on various chili kinds, seasonings, and salt.
Consomé is a tomato-based sauce made from the fluids from cooking. Birria was originally prepared with goat, but it can also be made with lamb, veal, mutton, chicken, hog, beef, or fish.
Some birrias are cooked in covered pots at low heat, with the lid occasionally sealed with corn dough. Tatemadas are birrias that have been baked.
Originally, the meat was covered in maguey pencas and baked, but this practice has nearly died out.
This is the most well-known dish in the southern Mexican state of Oaxaca. It is a huge white maize tortilla (approximately 30 cm in diameter).
It is cooked on the griddle first, then on the embers to make it dry and crispy.
A classic tlayuda is made with lard, black beans, tasajo (dried pork meat), chorizo, and cheese, and is served with sliced tomato, avocado, water chile, and, of course, mezcal with worm salt!
29. Guacamole con Chapulines
This species is found in the Mexican states of Oaxaca and México City. It’s the ideal marriage of creamy avocado with a crispy, acidic grasshopper.
Because of their high protein content, they are both delicious and healthy. When marinated with garlic and salt and then sautéed on the griddle until red and crispy, they are an unexpected delight.
30. Torta Ahogada
This is the state of Jalisco’s most popular street food. It’s a sandwich prepared with birote bread stuffed with confit hog meat and dipped in a fiery sauce made with dried chiles, vinegar, tomato, and spices.
They’re easy, spicy, and delicious! The torta ahogada is traditionally eaten from a plastic bag.
Mexican cuisine is a blast of flavors and textures that will satisfy the appetites of any foodie.
These 30 most popular Mexican foods have the heart and spirit of Mexico’s culinary heritage, from the famous Tacos and fiery Guacamole to the festive Chiles en Nogada and sweet Churros.