After living in Mexico for over five years, I’ve tasted just about everything the country’s rich culinary landscape has to offer. Thanks to my Mexican girlfriend and countless meals shared with her very large extended family I’ve had the chance to go far beyond tourist fare and experience the real flavors of Mexico. (Yes, I’ve even eaten armadillo… once.)
I put this list together for curious foodies and adventurous travelers who want a better idea of what to expect when eating their way through Mexico’s pueblitos and cities. This isn’t your typical “top tacos” roundup, you’ll find beloved staples, regional specialties, and a few things that might challenge your comfort zone.
Before we dive in, here are a few things worth knowing:
Regional Variations Matter: Dishes can vary widely between states not just in name, but in flavor, preparation, and presentation. A mole in Oaxaca won’t taste the same as one in Puebla, and that’s part of the magic.
Beware of Dirt-Cheap Eats: If something is drastically cheaper than average, there’s usually a reason. It’s one thing to score a deal but another to gamble on mystery meat.
Spice Comes From the Sauce: Contrary to popular belief, most Mexican dishes aren’t inherently spicy. The fire usually comes from the sauces added at the table. If you’re spice-sensitive, ask for your food sin picante (without spice).
Brace Yourself in Market Eateries: Markets can be loud and chaotic, with vendors competing for your attention. Embrace it. These are some of the best and most authentic places to eat. Don’t be shy when they shout the daily specials; just smile, ask questions, and follow your nose.
So whether you’re exploring a sleepy village in the Sierra or navigating the chaos of a Mexico City tianguis, this guide will help you find food worth remembering and maybe a few dishes you didn’t know existed.
If you’re considering a visit to Mexico, check out our blog post Why Mexico Should Be at the Top of Your Dream Vacation List for compelling insights that will solidify your decision.
1. Cochinita Pibil – The Yucatán’s Slow-Roasted Secret
This is hands-down one of my favorite dishes in all of Mexico and strangely, one that hasn’t yet made a splash internationally. Cochinita pibil is a slow-roasted pork dish native to the Yucatán Peninsula, and if you’re into deeply flavorful, tender meat, this one’s going to win you over fast.
The pork is marinated in a vibrant mix of citrus juice, spices, and achiote (ground annatto seeds), which gives the meat its iconic orange hue. Traditionally, it’s wrapped in banana leaves and slow-roasted in a fire pit, often using a whole suckling pig. The result is melt-in-your-mouth meat with a slightly tangy, earthy flavor that’s completely addictive.
You’ll most often find it served in a torta (sandwich), topped with pickled red onions and a dash of habanero salsa (optional but recommended if you like heat). It’s also common to eat cochinita with tacos or salbutes, especially at local markets or roadside stands in Mérida and beyond.
Bonus for spice-shy eaters: Cochinita itself isn’t spicy, so you can enjoy all the flavor without burning your mouth. Just be mindful of the salsas served on the side, they don’t mess around.
2. Cecina – Bacon’s Bolder, Smokier Cousin
If cochinita pibil is the star, cecina is its worthy runner-up. This salty, smoky meat is one of my personal favorites, like bacon turned up to eleven and somehow still flies under the radar outside of Mexico.
Cecina is made from thinly sliced sheets of beef or pork, salted and partially dried by air, sun, or (if you’re lucky) smoke. The smoking process is what really brings the flavor to life, giving it a rich, slightly chewy texture and a mouthwatering umami punch. You can grill it, fry it quickly on a hot comal, or wrap it up in a taco, it’s incredibly versatile.
I first tried cecina while visiting my girlfriend’s family in the magical mountain town of Cuetzalan, and it was love at first bite. I casually mentioned to the host how much I liked it, and before I knew it, they had brought out six more plates. That brings me to a quick cultural tip:
If you tell a Mexican host you love a dish, be prepared to eat it until you can’t move.
They call it mal de puerco—“the pig’s sickness”—when you’ve eaten so much you basically need a nap to survive. It’s real, and it’s worth it.
You can find beef cecina at most local butchers, especially in central and southern Mexico, while pork cecina is rarer and more regional. Either way, it’s best eaten fresh off the grill at a street-side taquerĂa or market sta
3. Barbacoa – Slow-Cooked Meat Worth Every Calorie
If you’re counting calories, this might not be your friend but trust me, barbacoa is absolutely worth the splurge. Just one taco can pack in around 300 calories, but every bite is dripping with rich, tender, slow-cooked flavor. You won’t regret it.
Traditionally, barbacoa is made with sheep, goat, or beef, and it’s cooked the old-school way steam-roasted in an underground oven. The process starts by wrapping the meat in agave leaves, then placing it over a grill in a deep pot with a little water, herbs, and vegetables. The whole thing is buried and slow-cooked overnight, allowing the meat to become unbelievably juicy and fall-apart tender.
When the oven is finally uncovered, the meat is perfectly cooked but the real bonus is what’s left behind: the consomĂ©, a rich broth collected at the bottom of the pot. It’s served at the start of the meal, and if you’re skipping it, you’re missing half the experience. It’s savory, deep, and often topped with a bit of onion, cilantro, and lime.
Another tradition? Many barbacoa cooks also prepare offal (organ meats) alongside the main cuts. While I usually stick to the regular meat, if you’re feeling adventurous, the organs are considered a delicacy in many regions.
Barbacoa is typically enjoyed on weekends, especially Sundays, when families head out for breakfast or brunch tacos dripping with flavor and often with a cup of consomé on the side. If you see a long line at a roadside stand, that’s your sign to stop and dig in.
Lechón – A Crispy, Tender Celebration of Suckling Pig
LechĂłn might not be the most common Mexican street food, but if you come across it, stop everything and try it. This dish, roasted suckling pig, gets its name from leche (milk in Spanish), because the piglets are still milk-fed, which gives the meat a uniquely tender texture and subtly rich flavor.
The result? Meat that’s melt-in-your-mouth soft on the inside with golden, crackling skin on the outside. It’s a celebration of everything good about roasted pork but with an extra layer of delicacy due to the pig’s age and preparation.
In Mexico, lechĂłn is often served in tacos or tortas, and it’s especially popular during festivals, holidays, and weekend markets in regions like Yucatán and parts of central Mexico. While it’s not something you’ll find on every corner, it’s not too hard to track down and it’s more than worth the effort.
If you’re a fan of pork (and honestly, who isn’t?), lechón will probably land in your top five. Pair it with a bit of salsa verde, pickled onions, or even some fresh lime for the perfect bite.
You may also be interested in: Beyond Cancun: Exploring Mexico’s most beautiful and underrated towns
5. Molotes
Molotes are one of Mexico’s most comforting and underrated street foods. While you can find different versions across the country, they’re most closely associated with Puebla, which is where they originated and where they’re still done best.
A molote is essentially a corn-based pastry, shaped into a large circle, filled with savory ingredients, folded into a half-moon, and deep-fried until golden and crispy. The dough is typically made from masa or sometimes a blend of masa and wheat flour, which gives it a slightly firmer texture than your average taco or gordita.
Fillings vary by region and vendor, but in Puebla, you’ll commonly find them stuffed with:
Quesillo (Oaxaca string cheese)
Tinga de pollo (shredded chicken in chipotle sauce)
Mashed potatoes or mushrooms
Flor de calabaza (squash blossom)
Minced beef with spices
Once fried, molotes are typically topped with shredded lettuce, queso fresco, Mexican crema, and either salsa roja or salsa verde, depending on your spice tolerance.
My personal favorite? Quesillo molote with salsa roja. It’s cheesy, rich, and usually packed to the brim. I almost always go for the red sauce, especially in Puebla, where it tends to bring more heat and boldness to the dish.
If you’re in Puebla, molotes are easy to find in street stalls, food markets, and family-run fondas. Just follow the scent of sizzling oil and you’ll be in good hands.
6. Chilaquiles
If there’s one dish that perfectly captures the soul of a Mexican breakfast, it’s chilaquiles. This humble, hearty meal turns day-old tortillas into something magical and it’s something you’ll want to eat again and again.
Chilaquiles are made by lightly frying corn tortillas, cutting them into strips or triangles, and smothering them in either salsa verde (green sauce) or salsa roja (red sauce). From there, they’re topped with Mexican crema, crumbled cheese, chopped onions, and often shredded chicken, fried eggs, or grilled meat. On the side? Usually a scoop of refried beans to round out the plate.
The dish has humble origins, born out of the simple idea of not wasting food, leftover tortillas were fried up and turned into a satisfying breakfast. But over time, chilaquiles have become a staple in both homes and restaurants across Mexico.
There are countless regional variations, some crispier, some saucier, some even baked or layered like a casserole. My advice? Try them all. I once had a plate of duck chilaquiles at a small restaurant and it absolutely blew me away. Don’t be afraid to try creative twists on this classic, you’ll find everything from spicy versions to vegetarian-friendly takes depending on where you go.
You’ll see chilaquiles on menus everywhere from roadside eateries to high-end brunch spots, and they’re often one of the most satisfying (and affordable) meals you’ll have.
7. Enchiladas – Rolled, Sauced, and Full of Flavor
Another staple of Mexican cuisine, enchiladas are proof that simple ingredients can be endlessly reinvented. At their core, enchiladas are corn tortillas (you’ll notice a theme here) rolled around a filling and smothered in a savoury sauce and they come in more varieties than you can count.
Typical fillings include meat, cheese, beans, potatoes, or vegetables, and the sauces range from red or green salsas to rich mole, and even creamy queso-based options. Each type of enchilada has its own regional flair, depending on what ingredients are locally available and what kind of flavor profile the cook is aiming for spicy, earthy, tangy, or rich.
If you’re wondering which to try first, I’ll save you the guesswork, go for enchiladas con mole poblano. This deep, dark sauce is made with an incredible blend of chiles, spices, nuts, seeds, and chocolate, yes, chocolate. In fact, mole poblano traditionally includes up to 13 types of chocolate or cacao-based ingredients, but the result isn’t sweet. It’s savory, layered, and completely unlike anything else you’ll taste in Mexican cuisine.
It’s hard to describe mole poblano until you try it, it’s complex, aromatic, slightly bitter, slightly smoky, and totally unforgettable. The first time I had it, I wasn’t sure what to make of it… and then I went back for seconds. And thirds. It’s the kind of sauce that makes you stop mid-bite and wonder how someone ever thought to create it.
You can find enchiladas just about everywhere in Mexico, from street stalls to family restaurants to festive banquets. But when mole poblano is on the menu, don’t skip it.
8. Huarache – The Sandal You Can Eat (But Probably Shouldn’t Wear)
The huarache is one of Mexico City’s most beloved street foods and no, we’re not talking about footwear. The name comes from its distinctive sandal-like shape, which it shares with the traditional leather shoes known as huaraches. So if you see a sign that says “Huaraches aquĂ”, double-check if it’s a taquerĂa or a shoe store.
Culinary huaraches are made from masa dough, shaped into a large oval, and stuffed with refried beans before being griddled to perfection. Once cooked, they’re loaded with toppings like:
CecinaÂ
Grilled chicken or beef
Potatoes
Onions
Salsa roja or verde
And finished with plenty of queso fresco (crumbly white cheese)
What you get is a substantial, flavor-packed dish that’s somewhere between a giant taco and an open-faced tostada hearty enough to be a full meal.
It’s worth noting how Mexican street food often revolves around the same core ingredients: masa, beans, salsa, and toppings but small variations in shape, size, or preparation give each dish its own identity. A huarache is very similar to a memela, just larger and typically more loaded with toppings.
If you’re in Mexico City, trying a freshly made huarache from a market stall or family-run eatery is a must. Just make sure it’s the kind you eat, not the kind you lace up.
9. Tamale – A Traditional Staple
No list of Mexican foods would be complete without the tamale a classic Mesoamerican dish with roots that go back thousands of years. Made from masa (corn dough), a tamale is spread onto a corn husk, filled with sweet or savory ingredients, then wrapped up like a little package and steamed until firm.
Fillings can be as simple or elaborate as you can imagine. There are also “deaf” tamales, which have no filling at all usually eaten with salsa or crema on the side.
Tamales are a go-to meal for breakfast, especially around holidays, and they’re often sold at street corners or in early morning markets by vendors shouting “¡Tamales oaxaqueños!”. You’ll also sometimes find them served inside tacos or tortas (yes, that’s a tamale sandwich) a carb-on-carb combo that’s popular in Mexico City.
Now, I’ll be honest: tamales aren’t my favorite. Something about the texture just doesn’t do it for me. That said, most people love them, and their cultural importance can’t be overstated. They’re wrapped in tradition (literally) and deeply tied to family gatherings, celebrations, and comfort food across the country.
So even if it’s not love at first bite, tamales are still worth trying, if only to say you’ve had one of Mexico’s most iconic dishes.
10. Pastel Azteca – Mexico’s Take on Lasagna
At first glance, pastel azteca might look like a distant cousin of Italian lasagna—and in a way, it is. But instead of pasta, this hearty Mexican dish is made with, you guessed it again, corn tortillas.
Sometimes referred to as “Mexican lasagna,” pastel azteca is built by layering lightly fried tortillas with tomato salsa, roasted chile poblano strips, sweetcorn, onion, Mexican crema, and melty cheeses like Oaxaca or Chihuahua. Meat, usually shredded chicken or ground beef is often added for a more filling version.
The dish is then baked until the cheese is bubbly and golden, and the tortillas have soaked up all the saucy goodness, much like chilaquiles but with more structure. If you’ve ever loved a plate of saucy, cheesy chilaquiles, you’ll probably fall hard for pastel azteca too.
I was honestly surprised by how much I enjoyed this one. The flavor reminded me a lot of chilaquiles, but with a more satisfying, casserole-like bite. It’s warm, indulgent, and incredibly comforting, perfect for a cozy dinner or a dish to share with friends.
You’ll find pastel azteca in both home kitchens and casual restaurants, often as a daily special or part of a menĂş del dĂa. Don’t skip it if you see it on offer, it’s simple, satisfying, and a great intro to home-style Mexican cooking.
11. Chiles en Nogada – A Taste of History (and the Mexican Flag)
Chiles en nogada is not just a dish, it’s a culinary tribute to Mexican history, national pride, and seasonal produce. Originally from Puebla, this elegant meal features a large Poblano chile stuffed with picadillo, a savory-sweet blend of shredded meat, dried fruits, nuts, and spices. It’s then covered in a rich, creamy walnut sauce (the nogada), and topped with pomegranate seeds and parsley for a vibrant finish.
The final result? A dish showcasing the three colors of the Mexican flag:
Green (the chile)
White (the walnut cream sauce)
Red (the pomegranate seeds)
The flavor profile of chiles en nogada is unlike anything else in Mexican cuisine. It’s sweet, savory, nutty, and slightly tart all at once and that’s exactly why so many people fall in love with it. It’s also a bit of a luxury: the dish tends to be on the pricier side of the menu due to its ingredients and labor-intensive preparation.
But there’s a catch: chiles en nogada is seasonal.
You’ll typically only find it between August and September, when pomegranates are in season and Mexican Independence Day celebrations are in full swing. That timing is no coincidence, legend has it the dish was first prepared by nuns in Puebla to welcome AgustĂn de Iturbide, who stopped in the city after signing the Treaty of CĂłrdoba (which secured Mexico’s independence from Spain).
So if you find yourself in Puebla during late summer or early fall, don’t miss the chance to eat a literal piece of history. Not only is it stunning on the plate, it’s a celebration of Mexican identity in every bite.
You may also be interested in: Mexico’s Hidden Ruins That You Need To See
12. Tacos Dorados – Crispy, Crunchy, and Totally Addictive
Tacos dorados literally “golden tacos” are a crispy, satisfying street food classic that’s especially great for those easing into Mexican cuisine. These are small corn tortillas filled with ingredients like shredded chicken, beef, or cheese, then tightly rolled and fried until golden and crispy.
Once they come out of the fryer, they’re usually topped with the usual suspects, shredded lettuce, queso fresco, mexican crema and salsa roja or verde.
If that combination sounds familiar, it’s because it’s similar to how molotes are garnished, crispy base, soft filling, and a mountain of creamy, crunchy toppings.
There’s also a close cousin to tacos dorados called flautas. The difference? Flautas are usually larger, often made with flour tortillas, and rolled more tightly, like their namesake “flutes.” They’re essentially the same idea but in a slightly different format.
You’ll find tacos dorados and flautas everywhere, from street carts to casual restaurants and once you try one, you’ll probably want to order three more.
13. Memela – The Underrated Street Snack You Didn’t Know You Needed
Think of a memela as a huarache’s little brother, smaller, simpler, and easier to eat on the move. This Oaxacan street food staple is made from a thick, round disk of masa dough, usually with a smear of refried beans (frijoles) pressed into the center before it’s cooked on a hot comal.
Once slightly crispy, it’s topped with a splash of salsa roja or salsa verde, a crumble of queso fresco, and sometimes a touch of crema. That’s it. No overloaded toppings, no fork-and-knife situation, just a perfect, handheld snack.
Memelas are smaller than huaraches and typically less elaborate, which makes them ideal for grabbing on the go while exploring markets or walking through town. They’re also usually very affordable, so you can easily try a few from different vendors and see whose salsa packs the most punch.
Simple? Yes. But when the masa is fresh, the beans are creamy, and the salsa hits just right, a memela can be seriously satisfying.
14. Picadillo – Mexico’s Homestyle Ground Beef Stew
Picadillo is one of those deeply comforting, quietly underrated dishes you’ll find across Mexico, throughout Latin America and the Philippines, each with its own twist. In the Mexican version, it’s typically made with minced or ground beef, tomatoes, onions, garlic, carrots, peas, and of course, a blend of chiles and spices that vary by region and household.
If you’re trying to picture it, think of a Mexican-style bolognese but without the pasta, and a bit drier and more aromatic.
Picadillo is often served with rice, beans, and warm tortillas, making it a hearty, no-frills meal that’s perfect for lunch or dinner. It’s the kind of food you’ll find in family kitchens, small fondas, and menĂş del dĂa lunch spots across the country.
One reason I always recommend picadillo to travelers is because it’s a gentler option if your stomach needs a break. While much of Mexican cuisine leans into fried and saucy territory (delicious, but sometimes heavy), picadillo is lighter, less greasy, and still super satisfying. It’s a great fallback when you want something nourishing but not overwhelming.
Don’t expect flashy presentation or complex layers, it’s humble, hearty, and hits the spot every time.
15. Pozole – The Stew With a Surprising Past
Pozole is one of Mexico’s most iconic and beloved dishes, a rich, hominy-based stew that’s as much about history as it is about flavor. Today, it’s a go-to for family gatherings and celebrations, but its origins are far more ancient and a bit darker than most would expect.
Pozole dates back to pre-Hispanic times, where it held deep ritual and ceremonial significance. It was often prepared for religious festivals by the Aztecs, particularly to honor the gods after victory in battle. According to early Spanish chroniclers, the original version of pozole was made not just with maize and herbs but sometimes with the flesh of defeated enemies. The belief was that by consuming the body of a powerful rival, one could absorb their strength and spirit.
After the Spanish conquest, human flesh was understandably replaced with pork, which was considered to have a similar texture. The stew evolved over the centuries, but its ceremonial status remained pozole is still a dish of importance, often eaten during Mexican Independence Day and Christmas, symbolizing unity, abundance, and tradition.
Today, pozole comes in three main varieties:
Pozole Blanco (White Pozole) – The most basic form, made without chiles. It’s a clean, simple broth that acts as a base for all your favorite garnishes.
Pozole Verde (Green Pozole) – Made with a blend of tomatillos, epazote, cilantro, jalapeños, and other green herbs and vegetables. It’s fresh, rich, and herbaceous.
Pozole Rojo (Red Pozole) – The most intense of the three, thanks to the addition of guajillo, ancho, or pasilla chiles. Bold and slightly smoky, this version brings the heat.
No matter the version, pozole is typically topped with:
Shredded cabbage or lettuce
Chopped onion
Radish slices
Oregano
Avocado
Lime wedges
And often served with crispy tostadas on the side
It’s a dish that’s not only incredibly hearty and customizable, but also deeply woven into the fabric of Mexican identity. Whether you’re sharing a big pot with family or slurping it down in a bustling mercado, pozole delivers flavor, comfort, and a connection to centuries of tradition and legend.
Final Thoughts: A Flavorful Introduction to Real Mexican Cuisine
From the rich flavors of cochinita pibil and pozole to the satisfying crunch of tacos dorados and the complexity of chiles en nogada, these 15 dishes highlight just how diverse and delicious real Mexican cuisine can be. Whether you’re a street food fan or drawn to home-style comfort, there’s something here to suit every taste.
Of course, this is only half the story.
If you’re hungry for more, be sure to check out Part Two for the next 15 must-try Mexican foods, including a few bold and unexpected surprises.
You may also be interested in: A Backpacker’s Guide to Baja California Sur: Budget Travel Tips for the Adventure-Seeker
Some pictures sourced from pixabay, freepik and pexels.
