Mexican gastronomy is a mosaic of flavors and culinary techniques that reflect the country’s history, geography, and cultural diversity. Mexican traditional food continues to captivate taste buds around the world.

Mexican street food

Begin your culinary exploration with the quintessential Mexican street food – tacos, tamales, and tostadas. These handheld delights showcase the artistry of combining fresh ingredients with flavorful spices.

Seafood delights in Baja California

Head west to Baja California for a taste of exquisite seafood. From the bustling fish markets to seaside shacks, you’ll find ceviche, fish tacos, and grilled octopus that redefine your seafood expectations.

Oaxacan culinary heritage

Oaxaca, often hailed as the culinary capital of Mexico, is a treasure trove of indigenous flavors. Mole negro, tlayudas, and roasted grasshoppers are just a few examples of the diverse dishes of this region’s culinary.

Veracruz: a fusion of flavors

Veracruz, situated along the Gulf of Mexico, offers a unique blend of indigenous, Spanish, and Afro-Caribbean flavors. The seafood is exceptional, and the use of vanilla in both sweet and savory dishes adds a distinctive touch to the local cuisine.

Yucatec cuisine

The Yucatan Peninsula, with its rich Mayan heritage, contributes distinct flavors and ingredients to Mexican gastronomy. Yucatec cuisine is a fascinating blend of indigenous traditions and local produce.

Mexico’s foodie destinations promise an unforgettable journey through a tapestry of flavors. Each region offers a unique culinary experience, making Mexico a paradise for those who appreciate the artistry of food.

Plan your gastronomic adventure and let your taste buds savor the magic of Mexican cuisine.

Cancun:

• Pescado Tikin Xic (Grilled Fish)
• Cochinita Pibil (Marinated Pork)
• Tacos de Pescado (Fish Tacos)
• Sopa de Lima (Lime Soup)
• Ceviche (Citrus-Marinated Raw Seafood)

Cuernavaca:

• Tacos de Cecina (Cured Beef Tacos)
• Caldo de Pescado (Fish Soup)
• Tamales
• Quesadillas
• Carnitas

Ensenada:

• Fish Tacos
• Ceviche (Citrus-Marinated Raw Seafood)
• Tostadas de Mariscos (Seafood Tostadas)
• Clamatos (Clam and Tomato Juice Cocktail)
• Almejas Rellenas (Stuffed Clams)

Guadalajara:

• Birria (Spiced Meat Stew)
• Tortas Ahogadas (Drowned Sandwiches)
• Pozole
• Tamales
• Sopes

Guanajuato City:

• Enchiladas Mineras (Miner’s Enchiladas)
• Chiles en Nogada (Stuffed Chilies in Walnut Sauce)
• Caldito de Haba (Fava Bean Soup)
• Tamales
• Pambazos

Mazatlán:

• Aguachile (Spicy Shrimp and Chili Dish)
• Pescado Zarandeado (Grilled Fish)
• Tamales
• Camarones a la Diabla (Deviled Shrimp)
• Ceviche (Citrus-Marinated Raw Seafood)

Merida:

• Cochinita Pibil (Achiote-Marinated Pork)
• Sopa de Lima (Lime Soup)
• Salbutes
• Poc Chuc (Citrus-Marinated Grilled Pork)
• Queso Relleno (Stuffed Cheese)

Mexico City:

• Tacos al Pastor (Marinated Pork Tacos)
• Chiles en Nogada (Stuffed Chilies in Walnut Sauce)
• Mole Poblano (Rich, Dark Mole Sauce)
• Tamales
• Cemitas Poblanas (Puebla-Style Sandwiches)

Monterrey:

• Cabrito (Roast Kid Goat)
• Machacado con Huevo (Dried Beef with Eggs)
• Tacos de Trompo (Spinning Spit Tacos)
• Discada (Mixed Meat Dish)
• Guacamole

Morelia:

• Carnitas (Fried Pork)
• Uchepos (Corn Tamales)
• Corundas
• Carnes en su Jugo (Meat in its Juices)
• Atole

Oaxaca City:

• Mole Negro (Black Mole Sauce)
• Tlayudas (Large Tortillas with Various Toppings)
• Chapulines (Grasshoppers)
• Enchiladas Oaxaqueñas
• Tamales

Playa del Carmen:

• Ceviche (Citrus-Marinated Raw Seafood)
• Tacos de Pescado (Fish Tacos)
• Cochinita Pibil (Achiote-Marinated Pork)
• Tamales
• Guacamole

Puebla City:

• Mole Poblano (Rich, Dark Mole Sauce)
• Chiles en Nogada (Stuffed Chilies in Walnut Sauce)
• Tacos Arabes (Arab-Style Tacos)
• Cemitas Poblanas (Puebla-Style Sandwiches)
• Molotes

Puerto Vallarta:

• Pescado Zarandeado (Grilled Fish)
• Tacos de Marlin (Marlin Tacos)
• Ceviche (Citrus-Marinated Raw Seafood)
• Enchiladas Potosinas
• Birria

Querétaro City:

• Enchiladas Queretanas (Queretaro-Style Enchiladas)
• Carnitas de Pato (Duck Carnitas)
• Gazpacho Queretano (Queretaro-Style Gazpacho)
• Cabuche (Edible Flower)
• Cecina de Yecapixtla (Dried Meat)

San Miguel de Allende:

• Tamales Sanmiguelenses (San Miguel Tamales)
• Carnitas (Fried Pork)
• Enchiladas Sanmiguelenses
• Guacamole
• Atole

Tijuana:

• Tacos de Carne Asada (Grilled Beef Tacos)
• Caesar Salad (originated in Tijuana)
• Enchiladas
• Mariscos (Seafood Platter)
• Churros

Toluca:

• Chorizo Toluqueño (Toluca-Style Sausage)
• Mole Toluqueño (Toluca-Style Mole)
• Carnitas
• Barbacoa
• Tamales

Valle de Guadalupe:

• Asado de Res (Beef Stew)
• Tacos de Mariscos (Seafood Tacos)
• Almejas Rellenas (Stuffed Clams)
• Guacamole
• Birria

Veracruz City:

• Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
• Tamales Veracruzanos (Veracruz-Style Tamales)
• Picadas (Fried Tortillas with Toppings)
• Arroz a la Tumbada (Rice with Seafood)
• Enchiladas Veracruzanas

Rich in phytonutrients, they help reduce cholesterol and sugar levels. Its satiating fiber and gelatin-like pectin capture and remove cholesterol from the blood while slowing the digestion of carbohydrates, helping prevent blood sugar spikes and diabetes.

In addition, it provides calcium, potassium, magnesium, sodium, iron, vitamins C, A, iron, and calcium.

In 2007, French researchers tested the impact of dehydrated cactus leaves on 68 patients suffering from metabolic syndrome. After four weeks, “bad cholesterol” and triglyceride levels decreased, while “good cholesterol” increased.

The plant was also found to reduce the risks associated with heart problems.

The cactus also contains phenolics and flavonoids, two compounds with antioxidant properties that help protect healthy cells from free radical damage linked to cardiovascular disease and cancer.

In the June 2009 issue of “Plant Food for Human Nutrition,” it was claimed that phytochemical compounds in prickly pear slowed the growth of colon, liver, breast, and prostate cancer cells without negatively impacting healthy cells.

Cactus provides 16 kcal per 100 g of intake, making it food to consider in diets to reduce weight. Cacti are said to possess anti-inflammatory properties that are beneficial to the cardiovascular system, gastrointestinal tract, and arteries.

It has been found to contain quercetin, a bioflavonoid that neutralizes cell-damaging compounds and serves as a pain reliever due to its anti-inflammatory properties.

Do you dare to try the nopal?

Perhaps the most important thing is to buy them without thorns since removing them can be a real nightmare.

The small blades of the nopal are the most succulent, with a delicate flavor and with fewer thorns. It is better to choose thin, firm blades. If they are soft, cracked, or shriveled, they are too old.

Shovels are often sold whole or cut into strips or cubes and packaged for convenience.

Fresh edible cacti can be refrigerated for up to a week if well-wrapped in plastic. The cactus is available in specialized and organic stores in the form of slices and cubes or juices, jam, and canned to consume as needed.

There are various ways to prepare cacti so that they are not bland when eaten.

At first, it may seem intimidating, but it is easier than it seems. The shovels or pencas must be washed well, then they can be cut and boiled or grilled and then added to quesadillas, salsas, fajitas, salads, or served as a side dish.

They can also be eaten raw, although the bitter taste may not excite everyone.

The nopal shovels go well with the flavor of cheese, chiles, cilantro, corn, eggs, lemon, lime, onions, oregano, salsa, chives, sweet peppers, tomatoes, tortillas, and tropical fruits.

Boiled

Cut the cactus into cubes and boil it in a copper pot with a little water and onion. The copper keeps the cactus green after cooking, otherwise, it turns a dull gray. Let it simmer for about 40 minutes.

Then drain it and let it cool.

One idea is to pour it into a salad bowl and season it with salt and oregano. Add the chopped onion, sliced ​​tomatoes, pieces of fresh cheese, and slices of avocado, and finally, sprinkle it with a little olive oil.

Those who want a more Mexican touch can add jalapeño peppers and cilantro.

The best way to remove the stickiness is to grill it for a crispy-tender texture with a drizzle of olive oil and a twist of lemon.

And if you still want to experiment with nopal, we suggest a couple of recipes:

Scrambled eggs with nopales

• 1 or 2 cactus shovels
• 8 eggs
• 100 gr of cheese (of our choice)
• Salt and pepper to taste

Then…

• Sauté the cubed shovels in a small amount of butter for 5 minutes. Remove from heat and set it aside.
• Beat the eggs in a bowl and add the grated cheese and the sautéed cactus pieces.
• Pour the egg mixture into a pan and stir while adding salt and pepper to taste.

Stuffed nopales (stuffed cactus)

• 12 tender cactus shovels
• 750 ml of water
• 6 slices of manchego cheese
• 6 slices of ham
• 40 grams onion, thinly sliced ​​lengthwise
• 1 clove garlic
• Salt to taste
• 100 grams of flour
• 4 eggs (yolk and white separated)
• 300 ml vegetable or olive oil
• 350 grams of tomato sauce

The shovels are boiled in the water with garlic, onion, and salt. Drain them. In each of the 6, place a slice of cheese, ham, and a little onion. Cover them with another shovel fix them with toothpicks and wrap them with flour.

Beat the egg whites with the salt for 7 minutes or until they double in size, add the yolks and continue for 1 more minute. Heat the oil in a frying pan, dip the fillings into the egg batter, and fry until golden brown on both sides.

Drain them on kitchen paper. Serve it with tomato sauce on top.

On the international scene, tequila is known as the most representative drink in Mexico and there are already several countries to which it is exported, such as the United States and Germany.

Tequila is made through the fermentation and exclusive distillation of the “blue agave” or “agave tequilana” and takes its name from Tequila, a region of Jalisco where this Mexican liquor is made.

One of the most popular and traditional ways to enjoy it is to drink tequila with salt and lemon. For this, a “shot” or “caballito” is prepared, which is nothing more than a small glass filled to the brim with this liquor.

This is taken all at once and sucked on a lemon with salt. But it is also a base ingredient for preparing a wide variety of cocktails that are well known, such as the “jarrito”, the “margarita”, the “pigeon”, etc.

Mezcal is a traditional Mexican drink that is made by distilling agave and unlike tequila, it is organic, handmade, and can come from more than 50 varieties of agave, while tequila is only from blue agave.

It is traditionally accompanied by slices of sour orange, sometimes sprinkled with worm salt.

Also known as Christmas punch, this infusion is prepared mainly during the holidays: posadas, Christmas, and the celebration of the new year. To make this sweet drink, spices and seasonal fruits are left to boil over low heat until the fruit softens and the water begins to boil.

Depending on the region of the country, the ingredients of this traditional drink may vary a bit, but it usually includes apple, sugar cane, tejocote, guava, prune, jamaica flower, and tamarind.

To give it its characteristic flavor, piloncillo, cinnamon, cloves, and sometimes star anise or chamomile are used.

Although tequila is the drink that other countries associate with Mexico, beer is perhaps the most consumed by Mexicans. Whether dark or light, commercial or artisanal, this alcoholic beverage is the one that many prefer in their glass.

But the favorite way to enjoy beer is in a michelada, which is a mix of lime juice, salt, Worcestershire sauce, Maggi juice, and chili. Currently, there are elaborated versions, in addition to the classic ingredients, with fruit pulp, such as the tamarind michelada or the mango michelada.

This concoction of pre-Hispanic origin was prepared only with nixtamalized corn and water, but after the arrival of the Spaniards, it underwent changes in its preparation, as it began to be mixed with milk and other ingredients.

The atole can be found with different flavorings or spices, such as vanilla, cinnamon, chocolate, strawberry, tangerine, coffee, or others.

One way to prepare it is by boiling milk with a little cornstarch, water, vanilla extract, sea salt, and sugar. But you can also find powdered atole presentations that only need water or milk and are ready to drink.

Pulque is a thick and intoxicating drink of pre-Hispanic origin that is made by fermenting the sap, also known as “aguamiel”, of the “maguey pulquero” plant.

Its production process is quite particular and elaborate, from the extraction of the sap to its fermentation in a vat for 24 hours.

This drink can be found in pulquerías, where it is enjoyed raw or cured, that is, flavored with fruit.

Not all Mexican drinks are intoxicating, fresh waters such as jamaica are very popular throughout Mexico but also in other parts of the world such as Jamaica, Africa, and the United States. In restaurants, it is normal to find it to complement any meal, from breakfast to dinner.

In Mexico, this infusion is one of the most consumed and is prepared by boiling water with roselle flowers (Hibiscus Sabdariffa), then strained to separate, and sweetened to taste with sugar.

Depending on the preparation, more water may be added to dilute, but in other parts of the world, ingredients such as ginger or cloves may be added.

Although it has a slightly tart flavor, which is why it is usually sweetened to soften it, this drink is very refreshing when taken cold, but can also be enjoyed hot when brewed as a tea.

It is also popular for its health benefits, such as being a natural diuretic, treating blood pressure, and its rich content of vitamins, antioxidants, and minerals. In these cases, it is recommended to consume it without sugar to preserve its properties.

Horchata is a drink that has its roots in Spain, where it is made with tiger nuts, but in Mexico, it has its own version called horchata water, only that it is prepared with rice flour and is one of the fresh waters most popular to accompany typical food.

The ingredients to make it are commonly rice, milk, cinnamon, and sugar. But if you don’t want to prepare it from scratch, you can always get concentrated syrups that only need water to be ready.

Although there are other varieties that are prepared with coconut or almonds to create a new flavor.

Corn, cocoa, and cold water are the basis for preparing pozol, a very popular Mexican drink in southern Mexico. Of the pre-Hispanic origin and with roots in the Tabasco region, pozol spread throughout the country with the arrival of the Spanish.

Although the preparation with cocoa is one of the best known, there are other varieties of pozol, among them the sour pozol that is allowed to ferment, the pozol without cocoa, or the pozol with coconut.

Among all the drinks in Mexico, the fresh waters are the classic companions of any traditional food dish.

Fruit waters are the perfect drinks to deal with the different climates that exist in the Mexican territory, as they are refreshing, healthy options and take advantage of seasonal fruits.

Some of the best-known fruit waters are:

• Watermelon water
• Tamarind water
• Guava water
• Orange water
• Melon water

Another Mexican drink made with corn, in this case fermented, is “tejuino”. It is widely consumed in several states such as Nayarit, Veracruz, Colima, or Jalisco, but mainly in the west of the country.

It can be found in street stalls, either alone or prepared as ice cream, where it is sweetened with piloncillo, and served cold with salt, lemon, and chili.

One of the ways to make it is to grind the corn grains, which are then cooked, once cold, strained, fortified, and fermented in special pots for this purpose.

Sotol is a brandy with a high percentage of alcohol that comes from the state of Chihuahua and still retains a traditional manufacturing process.

Made with the Dasylirión plant, it is distilled through a process similar to the one that mezcal goes through.

This Yucatecan liquor has an aniseed flavor, has a Mayan origin, and is made from honey produced by bees with the xtabentún flower (Rivea Corymbosa). Although it is already a cocktail element, it was originally used as a digestif.

Concoctions prepared with corn are a constant in Mexico and this is the case with this pre-Columbian drink.

Tascalate or taxcalate is especially popular in Chiapas, but is also consumed in other states, and is made from roasted corn and flavored with achiote, chocolate, and sugar.

Coffee is a drink that is enjoyed all over the world, but in Mexico, there is a typical way of preparing it that gives it a particular and very comforting flavor that is used in cold climates.

It is traditionally made in a clay pot, which gives it its name, and piloncillo (panela) and cinnamon sticks are added. In some states, it is also supplemented with cloves, anise, dark chocolate, or even orange zest.

Champurrado is a typical Mexican drink that has its origins in pre-Hispanic times, as it is a derivative of atole. It is prepared with corn dough, which gives it its thick consistency, along with dark chocolate or directly with the cocoa beans.

Although it is similar to atole, they differ in several aspects, among which is that champurrado is still made with corn dough and only flavored with chocolate, while atole now has a base of flour or cornstarch, which is why it can be found in Various flavors.

Another typical Mexican soft drink is tepache, which was formerly a concoction prepared with corn.

But today it is the name of freshwater that is prepared thanks to the fermentation of fruits, mainly the pineapple peel, although it can also be guava or apple, among other fruits.

It has a particular flavor, similar to beer but sweeter, which is the result of fermenting for a long period of time. To prepare your own tepache, you do not need many ingredients, since it is made with pineapple peel, water, and piloncillo.

This intoxicating drink from Veracruz has a thick consistency and a sweet taste.

To make it, cane brandy is traditionally used, but it can be replaced with tequila or rum, the rest of the ingredients are condensed milk, evaporated milk, flavoring, and a splash of vanilla extract.

Although there are several flavors, such as coconut or nance, torito de cacahuate (“peanut butter”) is the most popular flavor.

The charanda is obtained from the fermentation and distillation of sugar cane, its production process is very similar to that of rum, however, it contains a higher percentage of sugar.

This traditional drink from the state of Michoacán was originally called just “aguardiente”, but currently has a designation of origin, which identifies it as the cane distillate that is produced in some municipalities of Michoacán.

A comforting drink that cannot be missed in cold weather, and during celebrations such as Christmas, is hot chocolate.

Although chocolate is a food that has gone around the world, in Mexico it is prepared using a variety of spices, including vanilla and cinnamon, which differentiates it from other varieties of chocolate.

Chilaquiles is a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese.

Made of triangular pieces of fried or toasted corn tortilla (so-called “totopos), soaked in a red or green hot sauce, topped with shredded chicken, chorizo, shredded beef, and scrambled or sunny-side-up egg.

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

This dish represents the hats of two ranchmen.

Huevos Rancheros are 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.

This is one of the most popular dishes on the northern side of México.

Machaca is very versatile and can be eaten in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side. Machaca is simply a shredded version of dried beef with proper seasoning. It´s delicious!

Discada is cooked on a plow disc previously cured over some wood.

A northern dish, full of meat: sausage, chorizo, ground meat, ham, bacon, lard, jalapeño pepper, and onion. All seasoned with thyme, celery, cumin, oregano, bay leaf, black pepper, black sauces, salt, rosemary, and a bit of dark beer.

It is a traditional dish for family reunions.

Recognized as the most popular Mexican dish worldwide, the taco has become an art. The most common are beef steak, flank steak, chorizo, offal, “al pastor”, and hot and sweet marinated pork.

Exotic tacos are filled with fried brains, beef eyes, liver with onions, scorpions, bull testicles, escamoles (edible ant larvae, considered a delicacy), and a whole lot of fillings you could never imagine.

Escamoles are ant larvae found only in central and southern México. The larvae are only found once a year and harvesting them is quite a delicate operation, making this a very expensive dish – a bit like caviar.

This is very popular on the northern side of México, especially the states bordering the United States. A burrito is a cylindrically rolled flour tortilla stuffed with different ingredients of choice, often a stew.

The most popular are the fried bean burrito with cheese and the machaca burrito.

There is a myth in Mexican culture that before the conquest, Pozole was made out of human flesh. In reality, it is a dish made with the meat of a Xoloitzcuintle (a dog endemic to the country).

Nowadays, though, Pozole is cooked with shredded chicken or wild turkey. There are several types, such as green, red, or white pozole, camagua, seafood, elopozole, etc. The most popular are green and red.

History tells us this came from Spain decades before the conquest.

They used pieces of tripe, according to The Art Book of Cozine, by Diego Granado. Nowadays, “menudo” is a seasoned soup made with corn kernels, with or without grains, and beef tripe. It is often also known as Pancita.

A southern delight, Cochinita Pibil is a slow-cooked shredded pork stew, typical of the Yucatan Peninsula. The meat is marinated in achiote, orange juice, onion, and vinegar, then cooked and wrapped in banana leaves.

It is served with marinated onion and fresh habanero.

Tamales are an icon of Mexican food. You can eat these all day every day, especially on the Day of The Candelaria. It comes from pre-Hispanic America, and is náhuatl in the indigenous language, meaning wrapped.

These can be wrapped in corn leaves or banana leaves and stuffed with any stew of your choice. The most common are mole, shredded chicken or pork with green or red salsa, pepper with cheese, and yellow corn kernels.

Quesadillas are made by folding either corn or flour tortillas in half and filling them with cheese, meats, vegetables, or other fillings. They can be grilled, fried, or cooked until the cheese melts and the tortilla becomes crispy.

Quesadillas are a delicious dish enjoyed around the world.

“Frijoles Puercos,” which translates to “Dirty Beans” or “Fried Beans,” is a flavorful Mexican dish. It typically consists of pinto beans that are fried and cooked with chorizo, bacon, onions, garlic, and sometimes tomatoes.

The result is a rich and savory bean dish with a satisfying blend of textures and flavors.

These fried beans are often enjoyed as a side dish or as a filling for tacos and burritos. They are known for their hearty and indulgent taste, making them a favorite comfort food in Mexican cuisine.

Enchiladas are a popular Mexican dish consisting of corn tortillas dipped in a flavorful chili sauce and filled with a variety of ingredients, which can include stews, vegetables, or proteins, depending on regional variations and personal preferences.

Traditionally, enchiladas are garnished with toppings like sour cream, crumbled fresh cheese, diced onions, and chopped cilantro. These toppings add freshness and contrasting textures to the dish, enhancing its overall taste.

This dish comes from a very old tradition. It is made with a full Poblano pepper stuffed with picadillo (a mixture of grounded meat, fruits, and spices), topped with a walnut-based cream sauce, and decorated with pomegranate seeds and celery.

Esquites are delicious street food and come 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.

The central-southern states prefer them with cream and cheese or with lemon chili powder, but not a mix. Some cook them with epazote and bone marrow. Can be eaten in a cup or with the whole corn pierced on a stick.

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

This candy is made from amaranth seeds 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” in Spanish.

Mole is a sauce made from a mixture of dried chilies, tomatoes, chocolate, seeds, and spices. It is one of México’s most representative dishes. In México, there are seven different types of mole, you should try each one.

Pipián stew 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.

This is a typical dish of the western coast region of México, particularly the state of Sinaloa.

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

Originating in Peru, ceviche is part of South and Central American gastronomic culture. The basics always include raw fish, onion, tomato, chilies, coriander, and lemon. The most commonly used proteins are fish, shrimp, clam, octopus, crab, or snail.

This is a very popular dish from the Mexican coasts and it’s a pre-Hispanic delight.

The meat was originally roasted on a mangrove wood grill called Zaranda, but now a metal grill is used. It is prepared by seasoning the fish with lemon and chili sauce, then smoking it with mangrove wood.

“Camarones a la Diabla,” which translates to “Deviled Shrimp,” is a bold and spicy Mexican seafood dish. These succulent shrimp are typically cooked in a fiery red chili sauce that gives them their “devilish” designation.

Camarones a la Diabla is an extremely spicy dish.

From the State of Jalisco, this dish 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.

Birria was originally made with goat, but lamb, mutton, pork, chicken, veal, beef, or fish can also be used. Some “birrias” are cooked over the heat in covered pots, with the lid sometimes sealed with corn dough.

Baked birrias are called tatemadas.

Originally, the meat was wrapped in maguey stalk and cooked, but this tradition has almost disappeared.

This is the most famous dish in the State of Oaxaca. It is a large corn tortilla (about 30 cm in diameter) made of white corn. It is first put on the griddle and then placed on the embers to get it dry and crispy.

A traditional “tlayuda” consists of lard, black beans, dried pork meat, chorizo, and cheese and is accompanied by water chili, sliced tomato, avocado, and, of course, you can’t leave out the mezcal with worm salt!

You can find this in the states of Oaxaca and México City. It is the perfect combination of creamy avocado and a crispy, acidic grasshopper. They are delicious and very nutritious as they have a high protein content.

Marinated with salt and garlic, then sautéed on the griddle until they turn reddish and crispy.

The flutes are traditional Mexican tacos made with rolled corn tortillas and filled with mashed potato, cheese, chicken, etc. The difference is that they’re fried in oil. They´re usually served with coriander, tomato, fresh cheese, and sour cream on top.

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

The original “torta ahogada” is eaten out of a plastic bag.

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

Can be eaten in a taco or a sandwich.

It is a 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.

The Aztec soup was born as a hybrid, combining Mexican corn tortillas with the Spanish tradition of soup making.

In pre-Hispanic Mexico, there was a wide variety of different tortillas, since corn was mixed with different ingredients. The “gorditas”, both salty and creamy, have their antecedents in Mexican pre-Hispanic gastronomy.

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 stuffed with some kind of caramel, jam, cream cheese, or even beans.

In various regions of Mexico, these spicy shrimp dishes are also affectionately referred to as “Gorditas Guadalupanas.”

This name comes from the tradition of enjoying these delectable shrimp on December 12, which is the celebrated day of Our Lady of Guadalupe, a significant religious and cultural event in Mexico.

Mole Poblano in pre-Hispanic times

The first mentions of the mole that we know of are found in the “General History of Things in New Spain” by Fray Bernardino de Sahagún.

The “mole” has ancient roots since the term mole is derived from the Nahuatl word “mulli” which by coincidence means “to grind” (“moler”) in Spanish since the ingredients of the “mulli” were ground in some kind of a carved stone mortar.

The “moles” had a ritual character, as in the case of the Aztecs who offered them as thanks to Xiuhtecuhtli (God of fire) for both transcendental events, such as births and marriages, as well as everyday ones, such as having carried out a task well.

Mole Poblano in Colonial times

It was in colonial times that the Mole Poblano was closest to the recipe we know today. It was also at that time that the different myths surrounding his birth began to emerge and spread in the late twenties of the last century.

We must remember that the state of Puebla in the Viceregal era extended from the Pacific Ocean to the Gulf of Mexico, until, in 1849, the state of Guerrero was created. Thanks to this, some elements brought by the Manila Galleon, better known as the Nao de China, were also incorporated into the Mole Poblano.

The Mole Poblano incorporates oriental condiments such as cloves, cinnamon, cumin, black pepper, anise, coriander seed, and scented herbs of European origin such as thyme and marjoram. This is what differentiates it from other “mole” throughout the country, which remain almost identical to their pre-Hispanic versions.

Also during that historical stage, pork and its lard, hen, chicken, goat, dried meat, and sheep began to be added to the “mole” and gradually took the place of the turkey, the iguana, the duck, the armadillo, or opossum.

From 1550, clay pots or pots from Talavera began to be used, displaying the indigenous, Arab, Flemish, and Chinese influences of the 18th century.

The first antecedent of the Mole Poblano is found only in the Novohispano Recipe book, from 1791. This manuscript, found in the General Archive of the Nation, mentions the Mole Poblano, whose ingredients are:

“Toasted sesame seeds, chili seeds, coriander, cumin, garlic, cloves, pepper, cinnamon, ginger, soaked ancho chili, roasted ancho chili, tomatoes, and cooked tomatoes, which are ground and fried in very hot butter”.

Neither this manuscript nor any other known book mentions the specific place where the Mole Poblano was created. Mole Poblano is the legacy of a long culinary journey that began in pre-Hispanic times, reached its peak in the viceroyalty, but continues to evolve to this day.

Post Independence epoch

After Independence, a process of pride and dissemination of Mexican cuisine begins in books such as El Cocinero Mexicano, from 1831, in which different “mole” appear, among them, the Mole Poblano.

In post-revolutionary times, the sum of inspirations from almost three centuries already outlines a prototype of the Mole Poblano:

“It has four varieties of chiles: anchos, pasillas, Mulato and chipotle; sesame seeds, almonds, walnuts, and peanuts; chocolate; oriental spices (cloves, pepper, and cinnamon); toasted wheat bread and corn tortilla; anise, raisins, coriander, onion, and garlic; tomato and tomato. Of course, it is prepared with lard, sugar, and salt. All this adds up to 25 ingredients.”

To give Mexican cuisine its rightful place as one of the best in the world, and the first recognized by UNESCO as such, it is essential to recognize its origins, evolution, and strength of both its roots, in cases where the original recipes are maintained from pre-Hispanic times in many corners of Mexico, as well as its cultural continuity, which knew how to adapt foreign legacies to enrich, even more, the ancestral flavors of the pre-Hispanic “mulli”.

There was no chocolate in the first mole, so it cannot be attributed to chocolate sauces, its structure is much more complicated and requires careful preparation. Since then, the “mole” has been the quintessential festive dish throughout the country, although very different from how it is currently known.

The first “mole” did not have ingredients such as lard, onion, or nuts.

Nor was it accompanied by pork or chicken because they did not exist in the pre-Hispanic gastronomic landscape. It was then, the combination of ashes, chili peppers, and herbs that was more like a paste.

This dish has evolved over the years, thus adapting to the new ingredients that are used in cooking and in the region where it is produced.

Today, there are more than 50 varieties of “mole” throughout the country in addition to the Mole Poblano, what identifies them is the grinding of chili peppers and spices as the basis for their preparation.

Ingredients

The Mole Poblano is prepared with ingredients such as dark chocolate, ancho chilies, Mulato chilies, pasilla chilies, chile chipotle, almonds, banana, walnuts, raisins, sesame, cloves, cinnamon, parsley, pepper, onion, and garlic.

All chiles must be toasted, the seeds removed, and then soaked in salted water overnight, one day before preparing the mole. The correct proportions do not really exist, and some ingredients may be omitted or vary in proportion.

The dish usually is accompanied by chicken and served with tortillas.

Mole Poblano used to be served with turkey, however, nowadays chicken is often used, making the recipe even more popular. The dish is served sprinkled with sesame seeds and topped with rice.

You can save your time if you know how to make rice in the microwave.

You can create quick dishes such as “enchiladas” (tortillas) stuffed with shredded chicken and covered with a savory Mole Poblano. These “enchiladas” are so easy to make with ready-to-serve “mole” and rotisserie chicken.

This dish does not disappoint any palate, it satisfies salty, spicy, and sweet tastes.

This symbolic delicacy has its own party: the Mole Poblano festival, which has been held every June since 1991 with the cooperation of the National Chamber of Restaurant and Food Industry.

The festival includes exhibitions, artistic events, gastronomic workshops, and the “The Best Mole” contest. This cultural event is much loved and is celebrated in Puebla City and all municipalities of the state of Puebla.

The main venue is the Santa Rosa Cultural Center in Puebla City, a beautiful place where it is said that this culinary miracle was created in its kitchen, covered in Talavera tiles.

Mexican pre-Hispanic cuisine originated much long before this territory became known as Mexico. Here are some of the pre-Hispanic preparations that are still in use in some Mexican regions:

Nixtamalization is the process of removing the cuticle of the corn grains by soaking to facilitate the grinding of the grain and thus finally obtain a paste or dough used in the preparation of countless foods, one of the best known is the corn tortilla, which in ancient times was used as a dish and food at the same time.

Atoles is a substantial drink helping the peasants to carry out intense working hours. This mixture was also can be prepared with nixtamalized corn with water and sweetened with honey or some fruit.

Tamales are prepared by filling the corn with beans, some boiled or roasted sauce. Tamales could be steamed or cooked over a comal (some kind of flat frying pan). To improve the flavor and consistency also can be added a “tequesquite” or tomato sauce, which acted as a kind of chemical yeast.

Quelites are leaves, buds, shoots, petioles, stems, and even flowers of various herbaceous plants that are considered edible in Mexico and were one of the fundamental elements in the diet of pre-Hispanic civilization.

Chiles are a variety of hot pepper, which also were fundamental in the culinary element in Mesoamerica. And nowadays they continue to be seasoned in sauces and dishes of typical Mexican cuisine.

Red and green beans. In pre-Hispanic times, the pods of green beans were consumed along with red bean seeds, which were boiled in water with a natural mineral salt with a purpose to soften and give them flavor and better assimilate their nutrients.

Desert plants and fruits could be obtained from cacti and/or succulents, one of the most famous being the nopales. Succulents used to be used to obtain mead, an ingredient that was left to ferment to prepare one of the sacred drinks – pulque.

Cocoa is another very important product. Cocoa beans were so highly valued that they were even used as a bargaining chip. By means of this grain, a bitter-tasting drink was prepared that was usually flavored with vanilla or chili peppers in some occasions.

The cocoa drink was also sweetened with a little honey or agave, said drink received the name of “xocoatl” and was consumed only by the upper classes, the high priests, and the warriors who were going to fight.

The food that the Spanish brought became part of a wide repertoire of dishes that today characterize traditional Mexican cuisine.

Meat products. Certain animals were totally unknown by the inhabitants of the region, even at the beginning they were viewed with fear, but with the passage of time, they became a widely consumed food in the diet of New Spain.

Fruits and vegetables were fundamental ingredients in the Spanish diet thanks to its extensive agricultural tradition. Some of the most important are products brought in Mexico by Spaniards:

The vine, a climbing shrub with a twisted, woody trunk that can be up to 20 m high. Fresh grapes and wine were widely consumed in New Spain. The wine was used as a habitual drink, as well as in religious ceremonies of the Catholic Church, in which bread and wine are consecrated to represent the resurrection of mythological Jesus.

Citrus which in turn came from the marked Arab influence that existed in Spain.

Spices, such as cinnamon, cloves, nutmeg, and saffron began to be used in many dishes.

Cereals such as wheat, rice, oats, and barley.

Other fundamental ingredients for current Mexican cuisine were also brought in, such as garlic, onion, cabbage, peas, pears, apples, peaches, and sugar cane.

Spaniards began to experiment with various dishes and preparations within different areas of culture, one of the most relevant centers would be the convents and churches.

During the first years of the conquest, convents, churches, and monasteries created a series of preparations both complex and simple and always full of flavor. Some of the most common ingredients were the sauces of nuts, sweets, preserves, bread, among other foods that began to be used for the recipes of the conventual cuisine.

In the beginning, the diet of the friars was somewhat precarious; however, over time it was transformed and even led to excesses. For example, at first, were only allowed to drink a certain amount of chocolate per day, later its fascinating flavor began to wreak havoc, generating a small addiction to the cocoa drink.

The women of the convents of New Spain were the ones who gave life to the stoves and transformed the kitchen into a laboratory of creation, which gave rise to the most emblematic dishes such as “mole” or “chiles en nogada”.

Although the nuns were very marked by fasting and abstinence, they used to give themselves small “permits” when the entry of a new novice or the feast of a patron saint was celebrated. So they flaunted their culinary skills, preparing large and delicious banquets.

After the period of the conquest, the territory experienced a time of political and social revolution known as Independence. At this time Mexico was born as the nation we know today. Although the conflict made it difficult to use certain foods, Mexican cuisine continued to explore its flavors.

Independence in Mexico began in 1810 and ended in 1821, this period also represented one of the most emblematic episodes of Mexican cuisine. The armed movement that presented more than 10 years using a food shortage and a brake on culinary creation.

However, in the end, a new boom was achieved thanks to the influence of other countries. Throughout the 19th century, the Mexican territory was filled with settlers of various nationalities, mostly European. So bakeries, confectioneries, chocolate shops, and hotels began to open, making great contributions to free Mexico.

Some of the main dishes of that time were:

• Manchamanteles, a classic preparation in Mexican cuisine that is similar to “mole”, only it is accompanied by fruits such as pear, apple, plantain, or peach.
• Pastes were one of the most emblematic dishes at the time of Independence and the 19th century. It was the adaptation of the English pastries, which were empanadas that miners used to eat. They are characterized by having a fold on the edge that serves to hold them.
• Chayotes en pipián. This recipe was taken from the book “The new Mexican cook” of 1845, in which a protein-free option is presented to use the pipián, which consists of the preparation of a sauce based on pumpkin seeds.
• Green Beans were a food eaten as a snack, which was frequented in the cheap inns of that time.

Later, in 1910, an armed social movement known as the Mexican Revolution revived. However, this was not the exception of Mexican culinary creation, since, despite the scarcity, ingenuity was not long in coming.

During the revolutionary era there was scarcity in many ways, throughout this movement it also became difficult to get food, so everything that was at hand had to be used.

One of the key figures were women who accompanied the men who were fighting, known as “adelitas”. So the participants of the movement enjoyed simple but very seasoned meals, being a source of creativity for the elaboration of emblematic dishes among which are:

• Mole de olla, a soup that was left to cook for a long time, meats and vegetables that could be easily obtained were poured into it. The railroad played a very important role in the preparation of this dish since when it transported the rebel forces, the “mole de olla” used to be cooked with the boilers of the trains.
• La Discada, a dish made up of various meats and vegetables, was popular in northern Mexico. The name comes from the unusual instrument used to cook it: the plow disk, which used to be placed directly on the fire to prepare meats on it, vegetables, and some tortillas.

During the revolutionary era, many differences were marked between social classes and the gastronomic aspect was no exception. Each of the following social classes had a very different diet:

• Lower-class diest was made up mainly of indigenous people who worked in the fields, they used to eat corn, beans, and chili.
• The middle-class diet had a similar base to the diet of the lower class but had the benefit of being able to supplement with more elements. For example, broths with pieces of boiled meat, vegetables, watery and dry soups. Rice was the undisputed king in these preparations, in which beans could not be missing, which ended up being the perfect complement to many meals.
• The upper class could afford luxuries despite the scarcity experienced during the time of the Revolution. They had servants and cooks who were in charge of preparing large banquets with foods such as soups, main dishes, and desserts.

Thanks to the fusion of diverse cultures and historical eras, Mexican cuisine became increasingly stronger, becoming the modern Mexican cuisine that currently lives in every corner of the world.

Within international cuisine, the fusion of cultures began to become popular, a syncretism and appropriation that was experienced thanks to different times and moments. This is how the new classics of international Mexican cuisine were born, among which are the Swiss enchiladas and others.

Another dish that began to be found in the menus of cafes and restaurants around the world is the sandwich club, a preparation that originated with the American influence since there was a competition between the cake and the sandwiches or sandwiches of the United States.

Some of the most popular foods in contemporary Mexican cuisine are:

Corn is a characteristic element since pre-Hispanic times. Corn never disappeared from Mexican culture, so it accompanies various dishes. Currently, in Mexico, there are small stalls that sell boiled corn in the most traditional way.

Coffee is another product that managed to position itself within the general taste of the population. This drink arrived in Mexico thanks to foreign influence. However, little by little it became a perfect complement to Mexican breakfasts and snacks. The traditional way of preparing coffee in this country is known as “café de olla”.

Oil is another ingredient that had a great influence on Mexican cuisine, oil displaced lard that was used in more traditional recipes.

Bread has great importance at breakfast and snacks, it is used to eat fresh and just out of the oven. In ancient times it was reserved for the upper and middle classes.

Aztec cake. This recipe that emerged during modernity, its creation was possible thanks to the invention of ovens that were fired with gas. This food has traces of the culinary fusion that occurred at the end of the century. The Aztec cake is the Mexican version of lasagna, in which the wheat pasta and tomato sauce are substituted for other traditional Mexican ingredients.

Mexican gastronomy has gone through different historical moments that have marked its course, making it one of the most pleasant for the palate. However, it continues in constant transformation, recovering its roots and exploring new flavors.

• Rice: Choose a type of round grain rice as it gradually releases starch during cooking and absorbs the aromas and flavors of other ingredients very well.
• Milk: Whole cow’s milk is the most recommended, as its fat content makes the rice creamy and does not require additional ingredients.
• Sugar: A regular white sugar of everyday use. Optionally, can be added other sweeteners like honey, stevia, agave syrup, etc.
• Extras: Most often it is cinnamon, but optionally can also be lemon or orange zest, star anise, cardamom, vanilla, etc.
• Serve: It is served to the maximum, sprinkled with cinnamon powder, nuts (hazelnuts, pistachios, walnuts, raisins, etc.), or even grated coconut or chocolate chips.

Rice pudding recipe step by step

Rinse the rice only once with tap water, put it in a pot, and add the cinnamon and water until the rice is covered by 1 cm more or less, and turn the heat to medium.

Once the rice begins to boil, lower the heat to a minimum and let it simmer, uncovered, for about 10-15 minutes, always taking care that the water does not evaporate completely.

Add the milk and the orange peel. Raise the heat to bring the mixture to a boil.

As soon as it comes to a boil, lower the heat to low and continue cooking for about 15 minutes, stirring the rice occasionally to help it not stick to the bottom of the pot.

Uncover the pot and raise the heat to medium, add the sugar, and cook, stirring gently for another 5 minutes or until the rice has the desired consistency.

Source: How to Make Arroz con Leche | Mahatma® Rice

Quesadilla is a crispy, nicely toasted tortilla, filled mainly with special cheese, and sometimes meats, beans, vegetables, spices and then cooked on a griddle.

Traditionally, the Mexicans use a corn tortilla for quesadillas, but it can also be made with a flour tortilla, particularly in northern Mexico.

A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half quesadilla is a single tortilla, filled with cheese and folded in half.

An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations.

Enchiladas are commonly topped or garnished with cheese, sour cream, lettuce, olives, chopped onions, chili peppers, salsa, or fresh cilantro.

A variety of sauces can also be used to cover the enchiladas, including chile-based sauces, such as salsa roja, various moles, or cheese-based sauces such as chile con queso.

Chilaquiles is a traditional Mexican dish. One of the most popular breakfast dishes in Mexico.

Chilaquiles are lightly fried corn tortillas, cut into quarters and topped with green or red salsa. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled fresh cheese, raw onion rings and avocado slices.

Chilaquiles can be served with fried beans, scrambled or fried eggs, beef and guacamole as a side dishes.

Guacamole is an avocado-based dip, traditionally made by mashing ripe avocados and sea salt. The lime juice, coriander and a very hot green chili pepper (“jalapeños”) are often added.

Guacamole is often eaten with tortilla chips or used as a side dish with other starters.

This authentic Mexican delicacy, originated in Oaxaca Region. Locals fill their corn tortillas with deep-fried grasshoppers called here “chapulines”. This dish is often seasoned with chilli and lime.

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds – thus, gets the three colors of the Mexican flag: green from the chili, white from the nut sauce and red from the pomegranate.

The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo).

The traditional season for making and eating Chiles en nogada is August and first half of September when pomegranates appear in the markets of Central Mexico and the national independence festivities begin.

A taco is a traditional Mexican dish consisting of small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand.

A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing great versatility and variety.

They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles.

Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.

It has been called the signature dish of the state of Veracruz. It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. The use of olives and capers give something of a Mediterranean flavor to the dish and shows the Spanish influence.

Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. Capers and raisins may also be used.

The dish cooks in a large skillet over medium-high heat and traditionally served with small roasted potatoes and Mexican-style white rice.

A churro is a fried-dough pastry-based snack. They are normally eaten for breakfast dipping in hot chocolate, dulce de leche or coffee with milk. Churros are often sprinkled with sugar on top.

Churros are fried in hot oil until they become crunchy. The surface of churros is ridged due to having been piped from churrera, a syringe-like tool with a star-shaped nozzle. Churros are generally prisms in shape and may be straight, curled or spirally twisted.

Tacos

The taco is the best-known and one of the most popular Mexican street food. Tacos are folded tortillas with some kind of filling. Mexican street taco sizes and fillings vary from one region to another.

Most tacos are made with corn tortillas, except in the very north of the country where wheat flour tortillas dominate. The tortillas used in Mexican tacos are soft, although the entire taco can be fried, which is called “dorado” (golden).

The fillings for tacos vary widely and most taco vendors have a specialty, the most known are the pastor and bistek. There are also tacos for more adventurous people that are filled with beef eyes, brains, or tongues.

Taco vendors usually have a large block of wood, on which meat and other fillings are minced with a cleaver. Garnishes vary but usually include chopped onion, cilantro, various salsas, grilled green onions, and lime wedges.

Tacos de canasta (Basket tacos) are the only kind that is not prepared on the spot. They are tortillas with fillings such as potatoes/chorizo sausage, pork rind, beans, and picadillo (spiced ground meat), then steamed and wrapped to keep warm and carried in a basket.

Barbacoa is pit-roasted meat. It is most commonly found in the center of the country, where the preferred meat is mutton. In the north of the country, there is a version made with beef.

Cabeza de res is made from meat and other parts of a steer, most commonly found in Sonora, the Bajío region, and Mexico City. Vendors of these kinds of tacos usually sell out and close by midday.

Other taco varieties include tacos de guisado, or tacos de cazuela, which are filled with meat or vegetables in a sauce. Fritangas are tacos with fried meat such as sausage.

Carnitas is pork cooked in lard flavored with orange rind. It was originally a specialty of Michoacán and Jalisco, but now can be found in most of the center of the country and in other parts of the country as well.

The best-known grilled taco is carne asada (grilled meat) which originated in Sonora. It is beef grilled over charcoal, originally mesquite. These are served with grilled green onions and depending on the region served with flour or corn tortillas.

Fish tacos are a specialty of Baja California and the Pacific Coast.

Codzitos are small tacos popular in the Yucatán Peninsula, which are fastened with toothpicks and then fried. Flautas, also called taquitos or tacos dorados, are similar to tacos in that they are filled, but they are then rolled and fried.

They are served topped with cream, salsa, and vegetables such as lettuce, tomatoes, and onions.

Tamales

Some travel guides rank tamales as among the best street food in the world.

Tamales come in sweet and savory versions, some spicy and some bland. Versions with pork or chicken with a salsa or mole sauce are the most popular along with a version called “rajas” which are strips of poblano chili pepper and cheese.

It is one of the safer street foods for novices to try as it is cooked and kept in a steam vat while being sold.

Corundas are a variety of tamales in Michoacán in a triangle shape wrapped in corn stalk leaves. They can be eaten alone, with salsa or as an accompaniment to a meal.

In Chiapas tamale has a distinct flavor, often containing ingredients such as pibil, mole sauce, carrot, corn grains, egg, raisins, almonds, a version with the regional herb chipilín with chicken or queso blanco, and versions wrapped in banana leaves.

They are often sold by vendors on specially made tricycles for street vendors.

Uchepos are tamales made with fresh corn, generally made in Michoacán in July and August.

Camotes

Camotes is a traditional food present in Central and Southern Mexico.

This Mexican street food is closely related to the holiday Dia de la Muerte, or the Day of the Dead. Because of the close ties to such a central holiday, the Comote is very important to the culture of the Mexican people.

Camotes is a pressure-cooked sweet potato served individually to each customer. Traditionally the Camote is a pressure-cooked sweet potato topped with condensed milk, seasoned with chili peppers, cinnamon, or strawberry jam.

Camote vendors are distinctive because of the loud, highly noticeable, whistle created by the cart they cook the potatoes in. One can walk down the streets of Mexico City and know where a camote vendor is located.

Camote is mostly only located in or around Mexico City or other metropolises.

Additional foods

There are other street foods made with tortillas. Tostadas are flat hard tortillas either fried or dried on which are placed a variety of toppings such as shredded chicken, pork, beef, seafood, cheese, and salsa.

Quesadillas are derived from the Spanish word for cheese “queso” and refer to a tortilla folded in half and filled with cheese and possibly other ingredients such as spicy meat, mushrooms, chili pepper strips, and more.

The type of cheese used generally varies by region and in some areas, cheese is not even used unless requested.

Empalmes are three stacked corn tortillas with beans, some kind of meat, or stew which are typical in the state of Nuevo León.

Gringas are two corn tortillas with a meat and cheese filling then toasted on each side until the cheese melts.

Tlayudas are large dried tortillas topped with beans and other ingredients similar to a pizza or large tostada popular in the state of Oaxaca.

There are street foods that use the same corn dough used to make tortillas but in different preparations. Gorditas can be found in almost all parts of the country. They are very thick corn dough patties fried in oil or cooked on a comal (like a flat pan) with oil.

After cooking they are split and filled with a variety of ingredients.

There is a flour dough version of this in Coahuila. Bocoles are small round gorditas popular in Hidalgo, Tamaulipas, Veracruz and San Luis Potosí. After cooking they are split and filled with ingredients such as cheese, picadillo, salsa, beans, or cooked eggs.

Empedradas is a triangular piece of blue corn dough mixed with chickpeas and then cooked on comal popular in Tlaxcala. Garnachas are thick tortillas similar to gorditas split and filled with shredded pork and diced onion.

On top is placed salsa, cheese, vinegar, and chili pepper sauce.

Memelas, also called picadas, are long thick tortillas made of corn dough mixed with fried pork rind and salsa. They are cooked on a comal and then topped with tomato sauce and chopped lettuce or cabbage.

Tlacoyos are the most popular in Mexico City. They are elongated and usually made with blue corn dough which is filled with a paste made of beans before being cooked on a comal.

Chalupas are small tortilla-like cups of fried corn dough filled with cheese, beans, or a variety of stews topped with salsa and chopped lettuce. They are most popular in Puebla.

Similarly, chilapas are tortilla cups fried crispy in the form of a cup and then filled with shredded meat, salsa, cream, avocado, chili peppers, chopped lettuce, and onion. They are a specialty of Chilapa, Guerrero.

Huaraches are similarly large and flat and topped with chopped or shredded meat, and any of the following: beans, cheese, cream, and salsa.

Sopes are also flat and thick but in the disk, form pinched on the edges and then topped with beans, salsa, and more.

Elote refers to fresh corn which is served on the cob or cut kernels. If on the cob is it either grilled or boiled then coated with mayonnaise and dusted with any of the following: chili pepper, salt, cotija cheese, lime juice, and hot sauce?

The cut kernels are usually served in a dish called esquites, where similar seasonings are mixed in and it is eaten with a spoon. Fresh fruits and vegetables can also be had as street food. Fruit cups are popular and vary depending on the season.

They usually contain one or more of the following, watermelon, papaya, mango, orange, jicama, and cucumber. These are cut into slender spears or cubes with lime juice, salt, and chili pepper powder added.

Jicama is a root vegetable that is popularly eaten raw. It can be eaten in strips or chunks as part of a salad or fruit cup.

A jicaleta is a large slice of vegetable placed on a stick to look like a large lollipop. It can be eaten plain like this or it can then be covered with a choice of sweet or savory flavored powders, hot sauce, lime juice, and more.

The Spanish and later the French introduced a variety of wheat bread which have been adapted into a variety of street foods. Tortas are rolled and cut to make thick sandwiches with various fillings.

These include refried beans, cheese, various hot meats such as breaded chicken or pork, carnitas, egg, and more or with cold cuts, along with avocado, onions, and pickled jalapeños. Tortas can be found in cold or warm varieties.

The firsts are usually found at public transport stops or in front of schools.

In Puebla, a similar sandwich is called a cemita, named after the style of bread used to make it. Molotes are a type of torta, bread with a filling and salsa which varies by region. In Hidalgo, they are cylindrical and filled with chicken, cheese, or beef.

In Oaxaca, they are filled with chorizo sausage and potatoes, and in Tlaxcala, they are shaped like a pointed oval. Pambazos are small tortas filled with various ingredients, with salsa covering the filling (in Veracruz) or coating the bread (in Mexico City).

In the Yucatán, small tortas are called salbutes which are heated on comals, and filled with tomatoes, cabbage, onions, and meat. Another European-derived dish is the empanada, which is flour or sometimes corn flour turnovers that enclose a filling and are baked.

In Hidalgo, they are called “pastes” after the English word “pasty”.

In addition to the well-known tacos, tamales, and other street food staples, Mexican street vendors also offer a variety of delicious and hearty soups that are perfect for satisfying your taste buds and warming your soul.

These soups are often regarded as comfort food and are popular among locals and tourists alike.

Pozole: This iconic Mexican soup is a must-try when exploring street food stalls.

Pozole features hominy (dried maize kernels that have been treated with an alkali) and is cooked with meat, typically pork or chicken, along with a flavorful broth made from dried chilies and spices.

It is often garnished with shredded lettuce, radishes, onions, and lime.

The rich and spicy flavors of pozole make it a beloved street food choice.

Caldo de Res: Caldo de Res, or beef soup, is another beloved Mexican street food. It’s a hearty and comforting soup made with beef bones, a variety of vegetables like corn, carrots, cabbage, and potatoes, as well as aromatic herbs and spices.

The broth is simmered for hours, resulting in a rich and flavorful soup. It’s often served with rice, lime, and tortillas on the side.

Menudo: Menudo is a traditional Mexican soup that’s popular as a hangover cure, particularly on weekends.

This soup features tripe (beef stomach) simmered in a spicy broth made from dried chilies. It’s often garnished with onions, cilantro, lime, and crushed red pepper flakes. Menudo is known for its bold and spicy flavor.

Tortilla Soup (Sopa de Tortilla): It is a comforting and hearty soup made from a tomato-based broth infused with spices and tortilla strips. It often contains chicken and is garnished with avocado, cheese, and sour cream, providing a delightful balance of flavors and textures.

Birria de Res: It is a type of stew or consommé made from marinated and slow-cooked beef, often served with corn tortillas. While it’s more commonly associated with tacos, you can find vendors selling birria consommé, which is the flavorful broth from the stew.

It’s savory and rich, perfect for dipping tacos or sipping on its own.

Atole: While not a traditional soup, Atole is a warm and comforting beverage that’s sometimes offered by street food vendors. It’s a thick, hot drink made from masa (corn dough) and flavored with cinnamon, chocolate, or vanilla.

Atole is often served with tamales, making it a popular pairing for a satisfying street food meal.

When exploring Mexican street food, don’t forget to try these delicious and comforting soups.

Mexican street food provides a different dimension to the diverse world of Mexican street cuisine, offering unique flavors and a taste of authentic Mexican culture that’s sure to leave you craving more.

Street drinks are equally integral to the culinary culture of Mexico.

Aguas Frescas: A Refreshing Tradition

Aguas Frescas, which translates to “fresh waters,” is an iconic and beloved category of Mexican street drinks.

These delightful beverages are the perfect antidote to Mexico’s warm climate. They are typically crafted from a harmonious blend of fruits and other natural ingredients, resulting in a refreshing and thirst-quenching experience.

Fruitful Varieties: Aguas frescas come in a kaleidoscope of fruity flavors. You can savor the sweet essence of watermelon, the tropical delight of mango, the zesty kick of orange, or the tangy zest of lime.

These fruits are expertly combined with water and just the right amount of sugar to create a harmonious and satisfying drink.

Beyond Fruits: While fruit-based aguas frescas are incredibly popular, there’s a world beyond the orchard. For instance, the creamy and slightly nutty flavor of the rice is transformed into the delectable “horchata”.

Coconut lovers can indulge in the tropical goodness of coconut-based aguas frescas, and those seeking a unique taste experience can explore the tamarind-infused variety. Hibiscus flower tea is known as “agua de Jamaica”.

Regional Delights: Tejuino and Pozol

Mexico’s diverse geography and culture have given rise to regional street drinks that reflect local tastes and traditions.

Tejuino: In the southern parts of the country, especially in states like Jalisco and Colima, you’ll find tejuino.

This fermented corn drink is a favorite among locals. It offers a range of varieties, some sweeter and others more sour, allowing you to explore the spectrum of flavors that this drink has to offer.

Pozol: In the states of Tabasco, Chiapas, and parts of the Yucatán Peninsula, you’ll encounter a unique treat called pozol.

This is a beverage with deep indigenous roots, traditionally made from ground maize and water. It can be enjoyed in various forms, with some versions flavored with chocolate and served cold.

Pozol is both a nourishing and satisfying street drink.

Juice Bars: Where Tradition Meets Modern Convenience

While street vendors have long been the purveyors of these delightful drinks, you can also find them in dedicated juice bars. These establishments offer an extensive menu of aguas frescas, providing a convenient and modern twist to this beloved tradition.

It’s the perfect place to explore a wide range of flavors and combinations.

A common concern for travelers is whether it’s safe to indulge in Mexican street food. While it’s true that food safety standards can vary from one vendor to another, many street food stalls take hygiene seriously.

Here are some tips for enjoying street food safely:

Choose vendors that are popular with locals, as this often indicates a level of trustworthiness. Check the vendor’s hygiene practices. Are they using gloves, tongs, or other utensils to handle food? Is their workspace clean?

Opt for stalls that prepare food on the spot, ensuring that the ingredients are fresh and cooked thoroughly.

Go for dishes that are served hot, as heat can kill harmful bacteria.