Finger Licking: 30 Famous Mexican Food you Want to Taste Once in your Life

A plate of Mexican rice and two cocktails. Photo by Hybrid Storytellers- Unsplash

Finger Licking: 30 Famous Mexican Food you Want to Taste Once in your Life

If you’re going to Mexico for a vacation or to join a university, you’re undoubtedly already looking forward to sampling the local cuisine. Mexican cuisine is not to be overlooked, with elements from the United States, Spain, Aztec, and Maya all influencing the cuisine. Authentic Mexican cuisine is as dynamic and colorful as the nation’s heritage, with rich flavors and extravagant affiliations to events and celebrations. In fact, this is the only cuisine recognized by UNESCO as part of the Intangible Cultural Heritage of Humanity.

1.Arroz con leche

Arroz con leche is basically a better version of Mexican rice pudding. The recipe is straightforward, including: white rice, milk, sugar, and cinnamon. Although, the flavor and consistency of various recipes differ tremendously. Mexican rice pudding is frequently made with both condensed and evaporated milk, as well as rice, sugar, cinnamon, nutmeg, vanilla, egg yolks, orange zest and butter. The raisins that have been marinated in tequila or rum are the icons of this pudding. To get your hands on this delectable dessert, look for an authentic Mexican restaurant or a local neighbourhood abuela near you.

2.Quesadillas

Quesadillas were invented in Northern and Central Mexico in the 1600s. Throughout this time period, the Aztecs were accustomed with corn tortillas however, they frequently used them in Mexican dessert recipes by filling them with pumpkin and squash.

After Spanish settlers introduced cows, sheep, and lamps to Mexico in 1521, dairy products and cheese were created. The incorporation of cheese to the authentic tortillas resulted in quesadillas with vegetable flavors and cheesy vividness.

Furthermore, the outermost part of flour tortillas is fried and baked to add a delicious crispiness. As a logical consequence, do not miss it if you visit Mexico.

3.Chiles en nogada

Chile en nogada, is among the most prideful Mexican cuisine, is offered at room temperature and encompasses of poblano chilis filled with picadillo (a combination that typically has shredded meat, dried fruits and seasonings) and covered with a walnut-based cream sauce called nogada and pomegranate seeds, providing it with the three colors of the Mexican flag: green from the chili, white from the nut sauce, and red from the pomegranate.

4.Tortilla

I mean, what is Mexican food without tortillas? Tortillas are made from corn or flour, with corn being far and away the most common food in Mexico. They are an unleavened flatbread that can be purchased by the kilo at a local tortilleria. Some supermarket chains even make their own tortillas in-house. Most are now made by machine however, if you see one hand crafted, you’re in for a bonus. Tortillas, like nearly everything else on our list of the finest dishes to eat in Mexico, may vary slightly across Mexico.

Your tortillas will be dark purple in some regions where blue corn is particularly prevalent. More yellow in other areas. They’ll be a little denser if they’re made from scratch. Some are tiny, while others are quite big. For those who are more acquainted with the hard taco shell, the tostada is the best comparison to it in the city: a deep-fried tortilla filled with beans, meat, lettuce, avocado, cream and cheese.

5.Birria tacos

Someone enjoying a birria taco with a side of lime. Photo by Nahima Aparicio- Unsplash

Birria usually implies “something of low value” in Mexican slang. They certainly aren’t in the event of tacos de birria!

Birria is a stew that is typically cooked with goat, though beef birria is also available. It’s slow-cooked and seasoned with traditional Mexican flavors like adobo, onion and garlic.

Birria stew is served in a bowl, with toasty tortillas on the side for making your own tacos. It’s also available as a taco, complete with meat, diced white onion, cilantro and salsa.

Before serving a birria taco, the tortilla is typically coated in the red-colored stew mixture. This tends to turn the tortilla red, which is why birria tacos are sometimes referred to as “red tacos.”

6.Alegria de amaranto

If your sugar cravings are wailing and you’re sick of the same old fast food, go the extra step to find alegria de amaranto — or, if you’re from Mexico, simply alegria. While this Mexican snack may appear to be similar to Rice Krispies Treats, it is not. The most noticeable distinction is that alegria de amaranto is prepared from amaranth instead of rice. Amaranth is a sweet, nutty-flavored seed. Alegria de amaranto typically includes a blend of cane sugar and honey to add a much more sweet taste and shape the amaranth into cubes. Differences include everything from dried fruit to pumpkin seeds brought into play.

7.Cochinita pibil

Yucatan is the birthplace of the iconic Mexican cochinita pibil. This meal is also popular in Belizean cuisine.

As the ports in the Yucatan Peninsula region serve as gathering and trading points for several European merchants, the food is a fusion of long – established Maya and European food culture.

This is a shredded pork stew with a truly memorable flavor because the meat is soaked with different flavors and covered in banana leaves while cooking. The organic odour of the banana leaves lends an unique taste to the dish.

8.Pozole

Pozole is a long – established soup or stew that dates back to the Aztecs, when it was used in ritual practices. It’s prepared with hominy (dried maize kernels), meat (usually pork) and garnishes like cabbage, chili peppers, onion, garlic, radishes, avocado, salsa, or limes. Pozole is frequently eaten by Mexicans on important celebrations like Mexican Independence Day, Christmas, or birthdays.

9.Tamales

Tamales are prepared with a corn-based dough called masa, and the stuffing vary from savory mole to sweet strawberry (yes, pink tamales do exist!). Tamales are covered in banana leaf or corn husk, which must be unwrapped prior to serving. In Mexico, Dia de la Candeleria is honored with tamales on February 2nd. They’re also a traditional breakfast option among locals, and they’re most often served with atole.

10.Tacos de cabrito

Tacos de cabrito are tacos with grilled goat. These popular tacos norteos (North Mexican tacos) can be prepared in a variety of methods.

The most common is cabrito al pastor, in which the meat is slow-cooked over a bed of charcoal with indirect heat. This technique has been practiced for hundreds of years and results in succulent, flavorful meat.

You’ll be provided a huge plate of cabrito meat with tortillas and sauces on the side to make your own cabrito tacos.

11.Aguachile

Order aguachile if you desire to eat something healthy however, don’t want to be bored by another salad. This lively Mexican seafood work of art will make you want to eat healthy daily for the rest of your life. Aguachile, like ceviche, uses acid to “cook” raw shrimp. The shrimp are perhaps the most distinguishable and unforgettable component of this meal. While the shrimp are delicious, it’s the cucumber, avocado, cilantro, jalapeno peppers, vinegar, olive oil, garlic and lime juice that make this meal so vibrantly green and appetizing.

12.Aztec soup

Aztec soup is a must-try meal when it comes to Mexican dinner meals. It was first served in Tlaxcala and has since become a local delicacy there. This one-of-a-kind meal was made by combining corn tortillas and Spanish soup cooking.

When eating chicken broth with tomato and chili, it will bring out its amazing flavor and distinctive feature spicy taste. The crispy texture of the tortillas and the fatty flavors of cheese and sour cream on top of the soup bowl will amaze you.

13.Chilaquiles

Chilaquiles de Casa Kali. Photo by Israel Albornoz- Unsplash

Chilaquiles are fried corn tortillas that have been cooked in green or red salsa and topped with cheese. There are several different ways to eat it: with eggs for breakfast, or topped with chicken, beef, or guacamole and refried beans for a tasty bite to eat. It’s also an excellent method for utilizing any fetid tortillas.

14.Tortas

When in Mexico, skip the sliced-bread sandwich in favor of a toasty and filling torta. Tortas are sandwiches offered in oval-shaped buns known as bolillos, which resemble a baguette or panino. The most popular meat toppings are ham, chicken, and milanesa (breaded cutlet), with lettuce, tomato, and avocado as veggie garnishes. These sandwiches are widely available at local marketplaces and street food vendors/trucks, and they are a famous lunch option for those who are always on the go.

15.Menudo soup

Menudo is both Ricky Martin’s eighties band and a popular Mexican soup!

As tripa is the primary element, it is also known as pancita (little stomach) or mole de panza (stomach sauce) (tripe, or cow stomach). Menudo soup is rich and yummy if you can get past the tripe.

Menudo is a festive meal that is frequently offered at Mexican weddings, big gatherings, and important celebrations. The reason for this is that menudo takes a long time to make.

Tripa, maz (hominy), lime, onion, chilis, oregano and other condiments are used in cultural menudo.

16.Barbacoa

Though the phrase “barbacoa” may appear on a Mexican restaurant menu, it refers to the cooking process rather than the name of a meal. Barbacoa is a method of steam cooking meat in a buried oven until it is extremely soft. Barbacoa is frequently made in the United States with bits of a cow’s head, most notably the cheeks. However, in Mexico, the ideal meat for barbacoa varies from lamb to goat or even mutton. Barbacoa is traditionally eaten on corn tortillas with onions, cilantro and numerous salsas, regardless of the type of meat cooked. Even if eating a cow’s head doesn’t sound appealing, you should still eat barbacoa. You might discover that it’s the best meat you’ve ever had.

17.Papian

Papian is a nutritious and tasty meal that will boost your Mexican journey. It dates back to pre-Hispanic periods and was preferred by Emperor Moctezuma. Every restaurant in the Central-Southern area serves this sauce.

As the components that comprise it are quite particular, its flavor is quite distinct. To give the sauce an a little rich flavor, pumpkin seeds are toasted and ground. Restaurants will serve it with chicken or burritos.

18.Mole poblano

The most well-known variation of mole is likely mole poblano, which is frequently referred to as Mexico’s staple food (a basic name for many of the sauces made for Mexican meals). Mole poblano is a dark, thick sauce made with at least 20 ingredients, such as chili peppers and chocolate, that provides a wonderful variety of tastes. It’s almost always preserved for important celebrations such as, weddings and birthdays (where it’s served over turkey) or Christmas (where it’s served with romeritos (a herb similar to rosemary) over shrimp cakes).

19.Molletes

Molletes, which are also common for breakfast, are prepared with bolillos (like a mini baguette). The bread bun is divided lengthwise and filled with refried beans and lots of cheese before being baked and offered open-faced. These are also easy to make at home when you want a Mexican treat and are a great choice for vegetarians in Mexico.

20.Sopa de lima

A thin and appetizing soup known as sopa de lima, which translates as “lime soup,” is one of the best meals to eat when visiting Mexico. This is considered one of the most classical Yucatecan dishes.

Sopa de lima is a cultural Yucatan soup made with chicken and lima yucateca (a significantly bigger Yucatan lime).

It also contains local spices, onions, tomatoes and occasionally red and/or yellow peppers, and is covered with crispy tortilla bits.

Standard Yucatan sopa de lima is a year-round meal that creates a wholesome, nutritious lunch and dinner choice. It’s available in almost any restaurant or café with tables and chairs where you can sit and sip your lime soup.

21.Borracho beans

Ask for borracho beans instead of charro or refried beans the next time you’re in a Mexican restaurant. Pinto beans cooked in beer, bacon drippings and seasonings are known as frijoles borracho (drunken beans). The flavor levels are fantastic, and they go well with any Mexican meal however, especially those prepared with pork. Borracho beans are frequently flavored with poblano, jalapeno, or serrano peppers, along with diced tomatoes, onions and cilantro. You should consider trying borracho beans at some period in your life.

22.Oaxaca pizza

Oaxaca, in southern Mexico, is popular for its indigenous tlayuda. This large white corn tortilla serves 3 to 4 people, so order enough for your household. It is cooked over coals to achieve the ideal crunchiness. It is known as Mexican pizza.

The authentic tlayuda stuffed with lard, dried pork, black beans, and cheese will stay with you for quite a while. Moreover, the addition of tomato, water chili, and avocado broadens its flavor profile.

23.Pambazos

Pambazos, a excellent illustration of Mexico City street food, are white bread rolls stuffed with potato and chorizo, then dunked in a warm red chili pepper sauce, which gives the bread its iconic color. It’s then fried until crunchy and served with lettuce, salsa, cheese and/or sour cream on the side. Mini types, widely recognized as pambacitos, are also available.

24.Enchiladas

Enchiladas. Photo by Alexandra Golovac- Unsplash

Enchiladas are prepared from corn tortillas that have been loaded with anything from chicken to vegetables. They’re rolled or wrapped over and baked in a red or green sauce before being covered with cream, cheese, and onion. Enchilar actually means “to season with chili,” so don’t be shocked if yours is hot!

25.Conchas

Sweet breads, or pan dulce in Mexico, come in a variety of flavors. The concha, which means “shell,” is the most well-known of them all.

This popular breakfast pastry gets its name from a shell-shaped sugar sequence on top of the bread.

Conchas are one of the Mexican foods that have crossed the frontier into the United States.

Conchas are commonly found in panaderas (bakeries) and restaurants in regions with a significant amount of Mexican and Mexican-American population, such as Los Angeles and Texas.

26.Calabacitas

When it’s time to eat your vegetables, you don’t have to look down. Alternatively, look for the Mexican side dish widely recognized as calabacitas, which will keep you smiling. Calabacitas means zucchini in English, so it stands to reason that zucchini is the primary component. Yellow squash, corn, onion, garlic, cilantro and queso fresco join the zucchini. If you want a peppery flavor, get calabacitas with plenty of jalapeno peppers. The vegetables are cooked in olive oil, and the final outcome is a delicious hit.

27.Guacamole con chapulines

Grasshoppers with Guacamole and Chiltepin sauce. Culinary heritage of Mexico. Photo by E.dronism- Wikimedia commons

Guacamole con Chapulines is a healthier alternative with high protein and nutrientional benefits for you to appreciate. You can visit the state of Oaxaca or Mexico City to indulge in this meal with the finest and elegant flavor because it started in these areas.

Due to its distinctiveness, this is a well-known meal. With the ideal crisp, the grasshoppers are brought to the recipe. The guacamole will soften and moisten the dish. For guests, it is a fantastic treatment of Mexican cuisine.

28.Bionico

If you have any space for dessert after trying one of these delectable Mexican meals, you should eat a bionico, which began in the Jalisco city of Guadalajara. It’s a Mexican-style fruit salad made with a variety of sliced fruits, soaked in cream or yogurt, and topped with granola, shredded coconut, raisins and, sometimes, honey.

29.Elote

Elote is similar to corn on the cob however, taken to a whole new extreme in Mexico. It’ll be available at stalls selling street food as well as local carnivals and ceremonies. The corn is boiled or grilled and offered on a stick with mayonnaise or cream, cheese, chili powder and lime. It’s also a good idea to carry some dental floss.

30.Caldo de res

Jarritos Tamarind and Caldo de Res. Photo by Jarritos Mexican Soda- Unsplash

When you’re extremely cold and your stomach is grumbling for Mexican food, there’s no faster or more delicious method of warming you up and satisfy your appetite than with a large bowl of caldo de res. This meal is basically a beef vegetable soup with a lot of coarse texture. Beef meat and bones are boiled in water to cook the meat and produce a rich, flavorful beef broth to make the beefy taste. The soup is then thickened with substantial quantities of carrots, potatoes, corn, onions, cabbage, or even other vegetables.