16. Mixiotes
17. Tinga de Pollo
18. Guajolota
19. Burritos
20. Chalupas
21. Arrachera
22. Poc Choc
23. Tacos
24. Empanada
25. Cemitas Poblanas
26. Tortas
28. Sope & Picadita
29. Mole de Panza
Even More Authentic, Surprising, and Seriously Delicious Eats
If you’ve already worked your way through Part One of this list, congratulations, you’re well on your way to eating like a true local in Mexico. But we’ve only just scratched the surface.
In this second round, we’ll dive into even more regional specialties, unexpected flavor combos, and yes, a few dishes that might make you hesitate before taking that first bite. From lesser-known street foods to adventurous delicacies and some seriously underrated sweets, Part Two is where things get interesting.
Ready for more? Let’s dig in.
16. Mixiote – Steamed, Spiced, and Wrapped in Tradition
Mixiote is a traditional central Mexican dish that’s rich in flavor, steeped in history, and incredibly satisfying, especially if you’re into slow-cooked, spice-heavy meats. Traditionally pit-barbecued, mixiote can also be made in an oven, making it a dish that bridges old techniques and modern convenience.
The meat, often mutton or rabbit, though chicken, lamb, or pork are also common, is cubed with the bone and marinated in a robust mix of pasilla and guajillo chiles, cumin, thyme, marjoram, bay leaf, cloves, and garlic. The seasoning is bold and aromatic, infusing the meat as it slowly cooks to tender, fall-apart perfection.
What makes mixiote unique is its wrapping: the meat is enclosed in a small package made from the outer skin of the maguey (century plant) leaves. This skin, when steamed, imparts a subtly earthy, herbal flavor you won’t get from any other cooking method. Often, diced nopales (cactus paddles) are added to the mix, giving it a tangy, vegetal contrast.
Personally, I grab mixiotes on weekends from a little stall just around the corner from my house. The meat is insanely tender, the sauce is packed with flavor, and it all comes wrapped up like a gift from the culinary gods. Just a heads up, it can be a bit greasy, so come hungry and maybe skip the white shirt
17. Tinga de Pollo – Smoky, Saucy, and Seriously Versatile
Tinga de pollo is one of those dishes that’s incredibly simple, endlessly adaptable, and absolutely packed with flavor. Originating in Puebla, this classic features shredded chicken simmered in a rich, smoky sauce made from tomatoes, chipotle chiles in adobo, and sliced onions.
The result is a dish that balances smokiness, heat, and tangy sweetness all in one spoonful.
Tinga is most commonly served on a crunchy tostada, usually layered with refried beans and topped with things like, sliced avocado, queso fresco and Mexican crema
But tinga’s versatility is what really makes it shine. You’ll find it tucked into tacos, molotes, tortas, quesadillas, and even as a filling for empanadas. It’s one of those go-to dishes in Mexican kitchens, easy to make in big batches, great for leftovers, and always a crowd-pleaser.
Whether you eat it hot, cold, freshly made, or the next day straight from the fridge, tinga de pollo delivers every time.
18. Guajolota – Mexico’s Ultimate Carb Bomb
If you’re in the mood for a carb overload, look no further than the guajolota, also known as the torta de tamal. It’s exactly what it sounds like: a steamed tamal, slipped into a bolillo (bread roll) and served as a handheld breakfast that’s as filling as it is unapologetic.
There’s not much subtlety here, it’s starch on starch, wrapped in foil, and often sold on the street with a cup of atole (masa-based hot beverage) to wash it down. It’s a working-class power meal, designed to keep you going for hours.
I’ve always had a soft spot for chip butties (fries in a bread roll, for the uninitiated), so honestly, this didn’t feel all that foreign to me. If you’re the type who enjoys a heavy, comforting bite first thing in the morning, the guajolota might be your new guilty pleasure.
19. Burrito – Big, Bold, and Surprisingly Hard to Find
Ah yes, the burrito, arguably one of the most recognized “Mexican” foods around the world. Consisting of a large flour tortilla wrapped into a neat, sealed cylinder around fillings like beans, rice, meat, cheese, and veggies, burritos are everywhere from fast food chains to food trucks across the globe.
But here’s the twist: burritos aren’t actually that common in most parts of Mexico.
They do exist, especially in the north, where flour tortillas are more common than corn but they’re not a staple in central or southern Mexican cuisine. And when you do find them, they tend to be massive. I’m talking eat-half-now-save-the-rest-for-later huge. The kind that makes you rethink your life choices halfway through.
The burritos I’ve had in Mexico have been simple but delicious, usually filled with meat, refried beans, onion and some veggies and often without rice, which is more of a Tex-Mex addition.
So while burritos may be more famous abroad than at home, they’re still worth seeking out, especially if you’re up north or just craving something wrapped, warm, and overstuffed.
20. Chalupas – Crispy, Greasy, and Seriously Snackable
Chalupas are hands-down one of my favorite snack foods in Mexico—the kind of thing you order to nibble on while scanning the menu, only to wonder why you didn’t just order five more plates.
Typically served in sets of five, chalupas are small, thin corn tortillas that are pan-fried in oil with a touch of garlic, giving them a slightly crisp, rich base. Once fried, they’re topped with salsa roja or verde, and finished off with either shredded meat (usually pork or chicken) or a generous sprinkle of crumbled cheese.
They’re greasy, simple, and absolutely addictive, one of those foods that hits the spot whether you’re starving or just need a salty bite to go with your beer. In many places, they’re served as an appetizer or a side dish while you decide on your main meal.
Chalupas are especially common in Puebla, where they’re a local specialty, but you can find variations in other parts of central Mexico. Just be warned: they’re hard to stop eating, and one plate is never enough.
21. Arrachera – Skirt Steak Worth the Splurge
Simply put, arrachera is skirt steak, but don’t let the simplicity fool you. This cut of beef is incredibly flavorful, tender, and one of the best things you can order if you’re craving meat done right. It’s usually one of the more expensive items on a menu, but honestly, it’s worth every peso.
Arrachera is typically marinated for hours (or even overnight) in a mix of citrus, garlic, herbs, and sometimes beer, then grilled over an open flame until juicy and charred just right. The result is beef that’s packed with smoky flavor and perfect texture, especially when served freshly sliced.
You’ll often find arrachera as:
A topping for huaraches
A filling for burritos or tacos
A bold upgrade to chilaquiles
Or simply served on its own with grilled onions, guacamole, and fresh tortillas on the side
If you see arrachera on the menu, don’t overthink it. Whether you eat it with salsa, lime, or just as-is, it’s one of those dishes that’s hard to beat.
22. Poc Chuc – Yucatán’s Zesty Take on Grilled Pork
Poc chuc is one of the signature dishes of the Yucatán Peninsula, and if you’re a fan of pork chops with a citrusy twist, this one’s for you. The name comes from the Mayan words poc (to toast) and chuc (charcoal), and that’s exactly what it is, grilled pork, marinated in sour orange juice and other seasonings, then cooked over an open flame for a smoky, tangy flavor that’s totally unique to the region.
It’s usually served with classic sides like:
Pickled red onions
Refried black beans
Rice
Avocado slices
And sometimes a warm tortilla or two to wrap it all up
While poc chuc isn’t very common in central Mexico, it’s worth seeking out. A quick Google search or a few questions to locals in any decent-sized city will usually lead you to a spot that serves it and it’s absolutely worth the effort.
Think of it as a Yucatecan pork chop, but brighter, more flavorful, and perfectly balanced between smoky and citrusy. If you’re traveling through MĂ©rida or Valladolid, this dish is a must-try.
23. Tacos – The Heart and Soul of Mexican Food
It goes without saying: the taco is the most iconic, beloved, and widely consumed dish in Mexico. You’ll find tacos on every street corner, in bustling city markets, small-town plazas, and even gas stations and each one has its own regional flavor, twist, and loyal following.
But let’s clear one thing up right away:
Never—and I mean never—ask for a hard-shell taco in Mexico.
That crunchy, U-shaped shell you know from fast food chains? Total sacrilege here. It’s the culinary equivalent of putting pineapple on pizza or asking for ketchup at a steakhouse.
Tacos in Mexico are soft, corn-based, and almost always eaten with your hands. Using a knife and fork will get you more than a few confused looks, especially in the villages, where tortillas often double as utensils, folded around whatever’s on your plate.
What can go in a taco? Pretty much anything:
Beef, chicken, pork, chorizo, seafood
Quesillo (Oaxaca cheese), mushrooms, nopales (cactus), eggs with dried meat
And yes, I’ve even seen pizza tacos
You’ll also find tacos de guisado, a fantastic street food option that offers a variety of pre-cooked stews and fillings like tinga de pollo, picadillo, cochinita, rice with vegetables, and more. You simply point to what you want, and the vendor builds your taco. It’s one of the best ways to sample several different dishes in a single meal.
One word of caution: if you see a stand selling 3 tacos for 10 pesos, be a bit skeptical. While budget eats are part of the charm of Mexico, unusually cheap tacos often mean questionable meat. When in doubt, follow the locals, if a spot is busy, it’s probably delicious and safe.
What I love most about tacos is their endless versatility. In Mexico, anything can be a taco. And that’s not just a saying, it’s a way of life.
You may also be interested in: A Backpacker’s Guide to Baja California Sur: Budget Travel Tips for the Adventure-Seeker
24. Empanadas – Mexico’s Savory Pocket with a Regional Twist
In some parts of Mexico, empanadas resemble something close to a Cornish pasty, flaky, golden dough folded over savory fillings like meat, cheese, or vegetables, then either baked or fried (for the record, I’m team baked, better flavor, less grease).
But, as with many things in Mexican cuisine, just when you think you’ve figured it out the empanada changes.
In other regions, especially in the south, empanadas are made from masa (corn dough) instead of wheat flour. These versions are more like mini molotes, soft, hand-formed, and typically fried, then stuffed with similar fillings: cheese, mushrooms, chicken, picadillo, and so on. Still delicious, just with a totally different texture and base.
You’ll often find both sweet and savory versions depending on where you are. Some vendors even offer empanadas with pumpkin, pineapple, or sweet cream fillings, especially around holidays and festivals.
So if you order an empanada in Mexico, be prepared for a bit of a surprise. But don’t worry, whichever version you get, it’ll be good.
25. Cemita Poblana – Puebla’s Supersized Sandwich (But Don’t Call It a Torta)
The cemita poblana hails from Puebla, and if you’re imagining a torta on steroids, you’re not far off. But be warned: never tell someone from Puebla that a cemita is “just like a torta.” I made that mistake once and I was politely educated for about 10 minutes on why the two are worlds apart.
What sets a cemita apart? It starts with the bread: a thick, round roll topped with sesame seeds, slightly sweet, and fluffier than your average torta bun. In fact, many places will scoop out some of the bread inside just to make room for more filling. Efficiency and generosity all in one.
Typical fillings include:
Sliced avocado
Quesillo (Oaxaca cheese) or white cheese
Crispy milanesa (breaded meat) or other meats
Sliced onions
Chipotle adobado or jalapeño
And the herb pápalo, known for its strong, almost metallic flavor
Now, pápalo is a bit of a divider. Some love it, some (like me) don’t. I usually ask for mine without, the flavor just doesn’t do it for me, but traditionalists will tell you it’s essential to a real cemita.
If you’re feeling ambitious (and hungry), ask for a Cubano cemita, which is basically a cemita with every possible ingredient stacked inside. It’s often the biggest sandwich on the menu and definitely not for the faint of stomach.
Whether you’re team torta or team cemita, one thing’s certain: you won’t walk away hungry.
26. Torta – Mexico’s Answer to the Sandwich
Second only to tacos in national popularity, the torta is Mexico’s go-to sandwich-style meal, beloved for its variety, portability, and ability to satisfy even the hungriest traveler. You’ll find tortas everywhere, from bustling city food stalls to sleepy roadside stands and even high-end cafés.
Tortas are typically made with one of two types of white bread rolls:
Bolillo – A crusty roll similar to a mini baguette, perfect for toasted or grilled tortas
Telera – Softer, flatter, and a bit wider, ideal for stuffing generously
Tortas can be hot or cold, grilled, pressed, or toasted, and the fillings are as endless as your imagination.
No two tortas are exactly the same, and that’s part of their charm. They’re quick, filling, and endlessly customizable, making them a true staple of everyday Mexican eating.
So whether you grab one from a bustling market in Mexico City or a sleepy corner stand in a small town, rest assured: you’re in for something delicious.
27. Torta Ahogada & Pambazo – Mexico’s Spiciest Sandwiches
If you thought tortas were all about soft bread and balanced fillings, let me introduce you to their fiery cousins: the torta ahogada and the pambazo. These regional specialties from Guadalajara and Toluca, respectively, are absolutely soaked in red chile sauce and they’re not messing around when it comes to spice.
The torta ahogada (literally “drowned sandwich”) is bathed in a chile de árbol sauce that’s unapologetically hot. It’s spicy enough to make even seasoned chili-heads sweat, so if you’re not used to heat, have a glass of cold milk—or a horchata—ready.
The pambazo is a little milder, dipped in a guajillo-based sauce and then grilled or lightly fried. Still flavorful, still messy, but slightly more forgiving for the spice-sensitive.
Both sandwiches can be filled with a variety of ingredients such as chorizo and potatoes, milanesa, carnitas, or cheese and many more. What sets them apart (besides the spice) is the bread:
Tortas ahogadas use a crusty birote salado, ideal for soaking without falling apart.
Pambazos are made with soft, fluffy bread that crisps up a little during grilling.
Fair warning: both of these are incredibly messy. This is not white-shirt food. Napkins (plural) are mandatory.
Spicy, saucy, and wildly satisfying, these tortas are must-tries for anyone who wants to go beyond the basics and dive into the bolder side of Mexican street food.
28. Sope vs. Picadita – Small Snacks, Big Flavor
If you’re wandering through a Mexican market and craving something small but satisfying, you’ll likely come across sopes and picaditas, two street food staples that look similar at a glance but have distinct differences once you bite in.
Both are types of antojitos (Mexican street snacks), made from thick rounds of masa dough, and both are loaded with toppings. But here’s where they differ:
Sopes
Origin: Central and southern Mexico
Preparation: The masa base is fried and the edges are pinched up to keep toppings in place
Toppings: Refried beans, queso fresco, lettuce, onions, salsa roja or verde, cream, and some type of meat (like shredded chicken, chorizo, or beef)
Texture: Crisp outside, soft inside, perfect for eating hot and fresh
Picaditas
Origin: Unclear, no one seems to agree exactly where they come from
Preparation: The masa base is baked, often with a bit of pork fat mixed in for extra flavor
Toppings: Salsa roja or verde, quesillo or queso fresco, and chopped onion
Texture: Slightly denser and less crispy than a sope, but full of rich, roasted flavor
Both are cheap, quick, and seriously tasty, ideal for snacking while exploring a market or strolling through town. Since they’re small (just a couple of bites each), you can try a few different versions without overloading.
If you see a vendor selling either, stop and try one, you might just discover your new favorite street food.
29. Mole de Panza
For the more adventurous eaters out there, mole de panza, also known in many regions as menudo, is a traditional Mexican soup made with cow’s stomach (tripe), simmered in a red chile broth and seasoned with hominy, onions, lime, and oregano. It’s hearty, deeply flavorful, and often considered a classic hangover cure thanks to its spice and intensity.
But here’s the catch: in some places, “menudo” can mean more than just stomach. Depending on where you are, it might also include lungs, heart, and other bits and pieces, a true nose-to-tail approach that’s not for the faint of heart (or stomach).
Full disclosure: I haven’t worked up the nerve to try it myself. The texture of tripe is just not my thing. My father-in-law loves it, though, and judging by the popularity of some menudo stalls, he’s clearly not alone.
If you’re the kind of traveler who’s up for anything, mole de panza might be right up your alley. But if, like me, you’re a bit squeamish when it comes to texture, maybe stick to your usual recovery combo.
I’ll take an electrolyte and a full English, thanks.
30. The Adventurous Taco – Eyes, Insects, and Organs Galore
To close things out, I want to give a special shoutout to the more adventurous tacos I’ve come across in Mexico, some of which were surprisingly tasty, others I’d never touch again (and some I accidentally ate before finding out what they were).
Let’s kick things off with tacos de ojo—yes, eye tacos. Then there are chapulines (grasshoppers), which are actually quite common and often used as a crunchy, salty garnish on a range of dishes. If you can get past the legs, they’re not bad at all.
The list continues with:
Tacos de escamoles – ant larvae, sometimes called Mexican caviar
Tacos de huitlacoche – a prized corn fungus often more expensive than the corn itself
Tacos de lengua – beef tongue, incredibly tender and flavorful
Tacos de sesos – brain tacos
Tacos de criadillas – testicle tacos
Tacos de machitos – intestines and organ mix
Tacos de tripa – crispy or soft beef intestines
Tacos de cabeza – slow-cooked head meat, including cheek and jaw
I know what you’re thinking, but in Mexico, nothing goes to waste. It’s a beautiful example of culinary respect and resourcefulness, and for the most part, these tacos are prepared with care and tradition.
Let’s not forget one more rural favorite: chicken feet. In less touristy areas and rural parts of Mexico, these are a common snack, often boiled or stewed, and occasionally served as taco filling or as a side dish in soups. They might not have a lot of meat, but locals swear by the flavor (and the collagen boost).
For the record, I’ve tried both tacos de criadillas and machitos. And guess what? They’re not as bad as you’d think. In fact, I once polished off an entire plate of machitos before someone told me what I’d just eaten. Luckily, by that point it was already digested—so no turning back.
The truth is, some of these might surprise you. They’re packed with bold flavors, and the textures (though challenging for some) are part of the experience. I live by the philosophy of “try everything once” (within reason), and if you’re feeling brave, I highly recommend doing the same.
Just… maybe ask what’s in it before you start eating.
Final Thoughts: More Than Just Tacos
After working through 30 of Mexico’s most popular, traditional, and downright daring dishes, one thing is clear, Mexican cuisine is incredibly diverse, deeply regional, and full of surprises. From street-side snacks and comforting classics to fungus-filled tortillas and ant larvae delicacies, the food here tells a story far richer than just tacos and tequila.
What I’ve learned from living in Mexico and sharing meals with locals, family, friends, and street vendors alike, is that Mexican food is about community, creativity, and never wasting a thing. The same ingredients show up again and again, but every region, town, and even household gives them a new twist. That’s what makes exploring the cuisine here such a rewarding experience, you’ll never eat the same taco twice.
So whether you’re trying your first torta ahogada in Guadalajara, sharing mole poblano at a family table in Puebla, or cautiously nibbling on chapulines at a local market, my advice is simple:
Try everything once (within reason), ask locals for their favorites, and don’t be afraid to step out of your comfort zone.
You might be surprised by what you end up loving. I certainly was.
And if nothing else, you’ll come away with a full stomach, a few strange stories, and a whole new appreciation for one of the most flavorful and layered cuisines in the world.
Some pictures sourced from pixabay, freepik and pexels.
