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What to Eat in Mexico - Top 50 Foods.
- marinafeldman39
- Nov 23, 2024
- 4 min read
Updated: Dec 16, 2024
Mexican cuisine is a vibrant tapestry of flavors, blending indigenous ingredients like corn, beans, and chiles with Spanish influences, featuring meat in various forms, often seasoned with fresh herbs, spices, and complex sauces like mole. This cuisine is regionally diverse, with each area boasting its specialties, from the hearty, meat-centric dishes of the north to the intricate moles of Oaxaca and the seafood-rich offerings of the coastal regions, all enjoyed alongside an ever-present array of salsas, guacamole, and sometimes, the refreshing tang of lime.
Mains and Snacks
Sopa de Lima - A citrus-flavored soup from Yucatan, made with chicken, lime, and tortilla strips.
Aguachile - A type of ceviche where shrimp or fish are marinated in a spicy chili sauce with lime juice.
Aguachile Gazpacho Moreliano - A layered salad from Morelia, with jicama, mango, and cucumber.
Coctel de Camarones - Shrimp cocktail with a spicy, tomato-based sauce.
Sopa de Tortilla (soup)- A tomato-based soup with tortilla strips, often containing avocado, cheese, and chiles.
Sopa de Tortilla Nopales - Cactus paddles are often cooked and used in various dishes or as a side.
Tostadas - Crispy fried corn tortillas served flat with a variety of toppings like beans, fish, meat, cheese, and salsa. Tostadas de atún are popular in Mexico City.
Tostadas de Atun Chiles Rellenos - Peppers stuffed with cheese or meat, battered and fried.
Ceviche - Raw fish or shrimp marinated in lime juice with tomatoes, onions, and cilantro.
Ceviche Chiles en Nogada - Stuffed poblano peppers with picadillo, topped with a walnut cream sauce and garnished with pomegranate seeds, reflecting the colors of the Mexican flag.
Mole Poblano - A complex sauce made from a mixture of dried chilies, tomatoes, chocolate, seeds, and spices, typically served over chicken or turkey.
Chicken Mole Poblano Pozole - A hearty soup made from hominy corn with meat chicken or pork, seasoned with various herbs and spices, and served with toppings like lettuce, radish, and lime.
Carnitas - Slow-cooked pork shoulder or ribs in lard, shredded and often served with tortillas for making tacos.
Tacos with Handmade Tortillas (Chicken, Carnitas, Beef) Chilaquiles - Fried tortilla pieces soaked in salsa (red or green), often topped with eggs, cheese, or meat, and served with refried beans.
Tacos al Pastor - Thin slices of marinated pork cooked on a vertical spit, served with pineapple, cilantro, and onions on a small corn tortilla.
Al Pastor Cochinita Pibil - Marinated pork shoulder cooked in banana leaves, typical of the Yucatan Peninsula, with a distinctive citrus and achiote flavor.
Tamales - Steamed corn dough filled with various ingredients like meat, cheese, or vegetables, wrapped in corn husks or banana leaves.
Tamal Quesadillas - Tortillas filled with cheese and sometimes other ingredients, then folded and cooked until the cheese melts.
Flautas - Rolled tacos filled with shredded chicken or beef, fried until crispy, and served with toppings like lettuce, sour cream, and salsa.
Chicken Flautas Chorizo - Spicy pork sausage, often used in tacos or eaten with eggs for breakfast.
Enchiladas - Corn tortillas rolled around a filling, covered with chili sauce, and typically garnished with cheese, cream, and onions.
Enchiladas Rojas Sopes - Thick corn tortillas with pinched sides, fried and topped with beans, meat, cheese, lettuce, and salsa.
Tacos de Camarones - Fried or grilled shrimp tacos, salsa, and creamy sauce, reflecting the coastal influence.
Tortas - Mexican sandwiches made with a variety of fillings, usually served on a telera or bolillo roll.
Elote - Grilled corn on the cob, slathered with mayonnaise, cheese, chili powder, and lime juice.
Tlayudas - Large, crispy tortillas from Oaxaca, similar to a pizza, topped with beans, cheese, and various meats.
Papas con Chorizo - Potatoes and chorizo, a common breakfast or side dish.
Birria Tacos - Served Often served with tortillas dipped in broth or a side of broth.
Huevos Rancheros - Fried eggs served on tortillas with salsa, often accompanied by beans and avocado.
Menudo - A soup made with cow's stomach (tripe) in broth with a red chili pepper base and hominy.
Birria - A spicy stew from Jalisco, traditionally made with goat, but can also be made with beef or lamb.
Birria Gorditas - Thick corn tortillas stuffed with various fillings like meat or cheese, then fried or baked.
Barbacoa - Slow-cooked meat (usually lamb or goat) in a pit or underground oven, often used for tacos.
Barbacoa Tacos Huitlacoche - Corn smut, a delicacy with a unique flavor, often incorporated into quesadillas or tamales.
Tlacoyos - Oval-shaped masa cakes, stuffed with beans, cheese, or chicharron, typical of Mexico City.
Guacamole - A dip made from avocados, tomatoes, onions, lime juice, and chili peppers, often served with tortilla chips.
Huaraches - Large, flat masa cakes topped with beans, meat, lettuce, cheese, etc.
Caldo de Res (Beef Soup): A hearty soup made with beef with vegetables like corn, carrots, and potatoes. It's known for its nourishing, clear broth.
Caldo de Res Cochinita Pibil (Yucatan) - Mentioned earlier but notable for its regional specificity.
Rajas con Crema - Strips of poblano peppers cooked with onions, corn, and cream, served as a side or filling.
Carne Asado - Marinated and grilled beef flank or skirt steak
Carne Asado Mole Negro - Another mole variant, known for its dark color and rich flavor, from Oaxaca.
Jícama con Chile y Limón - Sliced jicama seasoned with chili powder and lime, a refreshing snack.
Pescado a la Talla - Grilled fish marinated with spices, popular in coastal regions. Red and green grilled snapper is a specialty in Mexico City.
Grilled Fish Dessert
Helados - Artisanal gelato with Mexican flavors, Try their seasonal flavors.
Helados Plátanos con Lechera - This is a simple yet delicious dessert where grilled bananas are drizzled with sweetened condensed milk.
Plantanos con Lechera Churros - Fied-dough pastries often dusted with sugar and cinnamon can be found in street stalls and are popular paired with hot chocolate.
Tres Leches Cake - "Three milks," this cake is soaked in a mixture of evaporated milk, condensed milk, and heavy cream. It's light yet rich, topped with whipped cream and sometimes fruit.
Tres Leches Cake Buñuelos - Thin, crispy fried dough, often served with syrup or sugar.
Flan - A creamy custard dessert with a layer of caramel on top, flan is popular not only in Mexico but throughout Latin America. Variations include different flavors like coffee or coconut, but the classic version remains the most loved.
Flan
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