I wanted to travel to Mexico for the culture, natural landscapes and most, importantly, the food and drinks. Spoiler alert: it’s more than tacos and an all-inclusive resort’s take on what they think Americans like. Mexican passion, culture and creativity is told through food. Stories of the country and its people can be tasted through traditional dishes, made with recipes passed on for generations, using ancient tools and techniques.
Want to know the top 10 foods Mexico is known for? Here are the dishes you have to try when you travel to this delicious country:
1) Tacos
Yes, the country’s cuisine is more than tacos but we’d be remiss if this wasn’t included on the list. Tacos are the most popular Mexican dish internationally and what people associate with Mexico. You take a corn tortilla and fill it with beef steak, chorizo or al pastor. The al pastor variety dates back to the 1920s and the word means in the style of the shepherd. Thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander and pineapple.
Where to eat them:
In Mexico City, peruse the street food. Find a stall that’s busy with locals and grab a taco there. This method never steered me wrong and we found the best tacos we’ve ever had.
2) Tostadas
A tostada is like a taco, but flat and you get a higher filling to tortilla ratio. For toppings you’ll typically get refried beans, salsa made from tomatoes, onion, and cilantro, guacamole, pico de gallo, rice, and hot sauce. They’re messy; you get sauce on your face and cheese on your hands but you never ever use a fork and knife if you want to get the full Mexican experience.
Where to eat them:
Among the stalls of Mercado Coyoacán. Legend has it that the origins of Tostadas Coyoacán take us more than 60 years back when the late Ernestina Hernández opened her stand called La Chaparrita, where she sold vegetables and legumes. Eventually, she expanded the business with tostadas, a dish that is now essentially a synonym for the market.
3) Mangos preparados
This is a treat you need in your life. It’s very simple – fresh cut juicy mangos, topped with spicy tajin, drizzled with chamoy and finished with a squeeze of lime juice. Best fresh right from the street cart.
Where to eat them:
You can get these at almost any market or at a street stall in places like Mexico City, Cancun, Oaxaca
4) Churros
Light, golden, crispy fried pastries topped with sugar and cinnamon. Technically churros originated in Spain but they gained popularity in Mexico (and other places). The story of the
name is said to have come from the churra breed of sheep, their twisted shape resembling the animal’s horns. The key to having the best churros is to eat them right away as soon as they are pulled out of the oil – they need to be FRESH. The Mexican twist on this pastry is serving them with a rich, thick, chocolatey sauce.
Where to eat them:
Churreria El Moro in Mexico City
5) Micheladas
Think beer and tomato juice don’t go together? Think again. A Michelada starts with its basic ingredients: a light Mexican lager, tomato juice, lime, and assorted spicy sauces. Restaurants get creative with toppings and mixings
Where to have them:
La Chubechada in Mexico City
6) Sopa de Lima
This is a light, lime-accented chicken soup originating from the Yucatan region. It’s zesty, lively and is beloved in Mexico.
Where to eat it:
La Chaya Maya in Merida
7) Mole
Mole is considered one of the most important dishes in Mexican cuisine and there is a whole
family of preparations that fall into this category. The word means sauce and comes from the
Aztec empire. An authentic mole poblano sauce is made with hot chiles, rich chocolate, spices and tomatillos. A mile colorado is based on blistered tomatoes, a mole verde is based on fresh herbs and greens including cilantro – the list goes on!
Where to eat mole:
Catedral Restaurant in Oaxaca and La Choza Cozumel in Cozumel
8) Tetelas
They are a triangular empanada type, made from corn and filled with simple ingredients like
beans, herbs and cheese. Unique to Oaxaca and typically sold as street food.
Where to eat them:
Any street food vendor in Oaxaca – you can’t go wrong
9) Mezcal
It is not synonymous with tequila. The name mezcal comes from the Aztec word Nahuatl mexcalli [meʃˈkalːi] meaning an oven-cooked agave. People believe that Spanish conquerors taught distilling techniques to the Mexican natives around 400 years ago and the rest is history. It has an earthy and smoky flavour with a hint of sweetness. Traditionally it is sipped with a slice of orange and some worm salt but can also be incorporated into cocktails.
Where to try it:
Mezcaloteca and in Situ Mezcaleria in Oaxaca
10) Birria
This is a quintessential dish of the Jalisco region and has become wildly popular in Mexico and beyond. It is a spicy meat stew (traditionally goat but these days a lot of places will use beef), marinated in a citrusy broth and garnished with cilantro and onion.
Where to eat it:
In the Guadalajara (Jalisco) region
Ready to travel to Mexico? Email travel@origin-travels.com to start planning your custom designed trip.