23 Essential Mexican Dishes You Must Try

Mexican cuisine is a global favorite, celebrated for its unique blend of indigenous and European influences. Key ingredients like corn, vanilla, chocolate, tomatoes, and chilies have roots in Mexico and continue to shape culinary traditions worldwide.

Often ranked among the top five most popular cuisines in the U.S., Mexican food is known for staples like tacos, burritos, chips and salsa, and margaritas. However, beneath these well-known dishes lies a treasure trove of lesser-known, authentic recipes rarely seen outside of Mexico.

Scholars agree that the heart of Mexican culinary tradition lies in nixtamalization—a time-honored, labor-intensive technique dating back to pre-Hispanic times. This process involves soaking corn kernels in lime to unlock their nutrients, creating the masa used for tortillas, tamales, and other essential corn-based dishes.

From Lebanese-inspired dishes to the zesty flavors of Mexico's coastal regions, the iconic torta, and the endless possibilities of corn, these 23 traditional dishes provide a rich, flavorful history of Mexican cuisine.

Chilaquiles

A beloved breakfast classic, chilaquiles are made by slicing stale tortillas into strips, frying them, and smothering them in a vibrant red or green sauce, creating the perfect blend of crispy and soft textures. It's the ultimate way to repurpose leftover tortillas, often topped with crumbled queso fresco, crema, and sometimes a perfectly cooked egg.

Conchas

Looking for a delicious companion to enjoy with your spiced café de olla? The traditional concha, also known as pan dulce (sweet bread), is a favorite in Mexican coffee shops and bakeries. This light yet hearty roll features a crunchy seashell-like topping, often decorated in shades of pink, yellow, white, or even playful pastel unicorn colors at modern spots.

Tecolota

Another popular breakfast treat in Mexico City, the tecolota takes chilaquiles to the next level. It’s a toasted bolillo roll filled with refried beans, chilaquiles, cheese, crema, cilantro, and diced red onions, making for a mouthwatering combination.

Tacos al pastor

The term 'al pastor' translates to 'shepherd-style,' and it represents a beloved taco choice all across Mexico. This dish has roots that go back over a century, when Lebanese immigrants introduced shawarma-style cooking to Mexico, inspiring a unique method of slow-cooking meat over an open flame.

In this version, Mexicans marinate pork in a mix of chiles, cooking it slowly on a vertical spit or trompo. A whole pineapple is often placed on top, its juices adding a tropical sweetness that balances the spicy pork. The pineapple is then sliced and used as a garnish for the tacos.

Barbacoa

Barbacoa, traditionally associated with the Taino people of the Caribbean, refers to a style of slow-cooking meat either over an open flame or in an underground pit. The type of meat varies by region: beef head, beef cheeks (cachete), or goat (cabrito) are common in northern Mexico or south Texas, while lamb is more frequently used in southern regions like Oaxaca.

Mariscos (seafood)

Seafood is a favorite in Mexico, with a wealth of fresh fish, shrimp, and shellfish available throughout coastal regions like the Mexican Riviera, Baja, and Nayarit. Baja is particularly famous as the birthplace of the fish taco, which is said to have been influenced by Japanese immigrants in the early 20th century. Here, battered and fried white fish fillets or shrimp are topped with fresh cabbage, pico de gallo, and creamy crema.

Ceviche is also a common dish along Mexico’s coasts, where raw fish or shrimp is marinated in citrus juice. It’s often enhanced with sliced jalapeños, diced cucumbers, and a refreshing tomato-based broth, then served with crunchy tostadas or crackers for dipping.

Burritos

In northern Mexico, specifically in the border town of Ciudad Juárez, the burrito was born. While often seen as an Americanized version of Mexican cuisine, it holds its own as an authentic dish. This region is known for its flour tortillas, and a burrito here typically features just a few simple fillings, such as carne guisada (braised beef), beans, or barbacoa.

These burritos, also known as 'burros,' are notably slimmer compared to their heftier counterparts, such as the Mission-style burrito popularized by chains like Chipotle. The larger burritos, first served in San Francisco’s Mission District in the 1960s, are packed with extras like rice, beans, cheese, shredded lettuce, diced tomatoes, sour cream, and onions, all wrapped up tightly in a flour tortilla.

Birria

Birria, the iconic dish of Jalisco, has surged in popularity in the United States and elsewhere. Traditionally made with goat meat, though increasingly with beef, birria is a spicy stew marinated in guajillo chiles, citrus like orange, and other ingredients, resulting in a rich, red broth that stains your fingers. The tender meat is served in tortillas and topped with cilantro and onion.

Birria is also the base for quesabirria, where pieces of this tender meat and white cheese are stuffed into a corn tortilla, often soaked in that signature red broth before being griddled. This creates a crispy, gooey delight that’s perfect for dipping into the consommé.

Carnitas

Carnitas, meaning 'little meats,' refers to pork that’s slow-cooked in its own fat for several hours until perfectly tender. It’s then fried until crispy, creating the perfect balance of juicy and crunchy textures.

The Mexican state of Michoacán is the birthplace of carnitas, and it can be argued that carnitas are one of the earliest examples of the nose-to-tail tradition in North America. Nearly every part of the pig is used, from juicy costillas (ribs) to crispy cueritos (skin) used in chicharrones, and the gelatinous buche (stomach) — all fantastic choices for taco fillings.

Torta

The torta is considered Mexico's official sandwich, with its roots in the state of Puebla, influenced by the French occupation. It’s typically made with a bolillo — a crusty white bread roll — and can be filled with marinated meats, often complemented by refried beans, avocado, jalapeños, lettuce, and tomato.

Torta ahogada

There are many variations of the torta, but the 'drowned' version is especially famous in Guadalajara, Jalisco’s capital. This version features marinated fried pork, which is then submerged in a spicy, tangy tomato and vinegar sauce seasoned with chiles de árbol and cumin.

Tamales

Tamales are a classic holiday favorite, prepared in many different ways by families during Christmas. Similar to tacos in their variety, tamales consist of a small portion of masa spread over a corn husk or banana leaf, filled with ingredients like marinated pork or chicken, then wrapped tightly and steamed to perfection, resulting in a soft, fluffy treat.

Pozole

Pozole is a hearty and comforting soup with roots tracing back to the Aztec era. Made with hominy and pork, though chicken or vegan versions are becoming more common, this stew comes in three variations: rojo (red) with guajillo or ancho chiles, verde (green) with tomatillos, cilantro, jalapeños, and pipitas, or blanco (white) without either base. It’s often garnished with diced onions, shredded cabbage, sliced radish, lime juice, or dried chile peppers.

Menudo

Menudo, a beloved dish known for its hangover-curing properties, features beef tripe and hominy simmered in a rich broth infused with red chiles, oregano, and garlic.

Pambazo

The pambazo is another variety of torta, made with a drier bread than the bolillo, which shares its name with the sandwich. This version is filled with a savory mix of potatoes and chorizo, soaked in a spicy red guajillo sauce, and then fried. It’s often topped with queso fresco, lettuce, and crema.

Mole

Mole is widely recognized as one of Mexico's most iconic dishes, with variations that range from deep browns and fiery reds to vibrant greens, yellows, and blacks. The word 'mole' comes from the Aztec language, derived from 'molli,' meaning 'sauce.'

The flavor profiles of mole are vast, with many recipes using Mexican chocolate to add either sweetness or bitterness, depending on the combination. Recipes vary widely across Mexico and may include ingredients like Mexican chocolate discs, plantains, raisins, animal crackers, pumpkin or sesame seeds, peanuts, and tortillas, which thicken the sauce. All these ingredients are ground into a thick paste using a mortar and pestle before being thinned with liquid to achieve a velvety sauce consistency.

Mole is often regarded as a celebratory dish due to the extensive effort required to make it. It’s usually served over proteins like chicken or turkey, but can also serve as a base for enchiladas. A growing number of top chefs have created their own 'mole madre,' a 'mother mole' similar to a sourdough starter, so flavorful it can be eaten with just a tortilla for dipping.

Cemita

The cemita is a Puebla specialty, featuring a sesame seed-coated, brioche-like roll stuffed with crispy fried cutlets of meat such as pork, beef, or chicken. It’s topped with cheese, avocado, chipotle, and the aromatic herb pápalo, making it a hearty meal that will keep you satisfied for hours.

Cochinita pibil

One of the many culinary innovations of southern Mexico, particularly in the Yucatán Peninsula, cochinita pibil involves marinating a suckling pig with bitter orange juice, achiote seeds, and spices. The marinated meat is then wrapped in banana leaves and slow-cooked for hours.

Traditionally cooked in an underground oven, Mayan-style, cochinita pibil is served many hours later on corn tortillas, topped with pickled red onions. The Yucatec Maya word 'pib' translates to 'earth oven.' The pork used in the dish was introduced by Spanish conquistadors.

Tlayuda

If you're visiting Oaxaca, don't miss out on the tlayuda, a popular snack made from a large, crunchy tortilla. It’s typically topped with refried beans, chorizo or another protein, strands of Oaxaca cheese, and a variety of garnishes. Oaxaca cheese, also known as quesillo, is a soft, stretched curd cheese that’s twisted into a ball like yarn.

Chiles en nogada

A beloved delicacy from Puebla, chiles en nogada is often linked to Mexican Independence Day. The dish includes dark green poblano chiles stuffed with a sweet and savory picadillo mixture, then covered in a creamy walnut-based sauce (nogada) and garnished with vibrant red pomegranate seeds.

Chapulines

With growing discussions around sustainable eating and climate change, the practice of eating insects, a long-standing tradition in Mexico, is gaining attention. Chapulines, or grasshoppers, are a flavorful and nutritious example of this age-old culinary practice.

Originating from the Nahuatl language, chapulines are often found dried, toasted, and seasoned with a touch of lime, garlic, and chili. These protein-packed, earthy, and crunchy treats can be enjoyed on their own or sprinkled over tacos.

Elote

Snacking is an art in Mexico, where elote (grilled corn on the cob) is a favorite. This tasty snack is typically topped with creamy mayonnaise, crumbled cheese, chili powder, and a dash of lime, while esquites offer the same flavors in a more convenient cup form.

For those with adventurous taste buds, the 'Doriloco' combines the best of Mexican and American snack foods. To create this, a bag of Doritos is sliced open and loaded with a mix of flavors like chili powder, jicama or carrot strips, cucumber chunks, and corn. This snack is commonly found at street vendors, ice cream parlors, and casual eateries across Mexico.

Paletas

Originating in the town of Tocumbo in Michoacán, paletas are ice pops made from either cream or water, filled with a variety of mix-ins like berries, cookies, nuts, or tropical fruits, often with a sprinkle of chili powder. You can find them at paleterías, street vendors with carts, or anywhere ice cream is sold during the summer months.