Mexican cuisine is a rich and diverse blend of different cultures, including the indigenous people of Mexico, the Spanish conquistadors, and African slaves. This fusion of flavors and cooking techniques has resulted in a unique and delicious culinary experience that is popular around the world. In this article, we will explore 10 traditional Mexican foods that you need to try.
1. Tacos al pastor
Tacos al pastor, which translates to “shepherd’s tacos,” is a popular Mexican dish that originated in Mexico City. This dish is inspired by the Lebanese immigrants who came to Mexico in the early 20th century and brought with them their tradition of shawarma, a Middle Eastern dish made with thinly sliced meat served in a pita bread.
The History of Tacos al pastor
The story of tacos al pastor is a fascinating one. In the 1960s, a group of Lebanese immigrants arrived in Mexico City and opened a restaurant called El Tio. They began serving a dish called tacos al pastor, which was made with thinly sliced pork cooked on a vertical spit and served in a corn tortilla with onions, cilantro, and lime juice. The dish quickly became popular, and today it is one of the most beloved Mexican dishes around the world.
How to Make Tacos al pastor
Making tacos al pastor is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 1 pound boneless pork shoulder
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Sliced onions, cilantro, and lime wedges, for garnish
Instructions:
- In a large bowl, whisk together orange juice, lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
- Add the pork shoulder to the marinade and refrigerate for at least 2 hours or overnight.
- Preheat a grill or grill pan to medium-high heat.
- Remove the pork from the marinade and cook for 3-4 minutes per side, or until cooked through.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by slicing the pork into thin strips and serving it in the tortillas with onions, cilantro, and lime wedges.
2. Chiles rellenos
Chiles rellenos, which translates to “stuffed peppers,” is a traditional Mexican dish that consists of roasted poblano peppers stuffed with cheese, battered, and fried.
The History of Chiles rellenos
Chiles rellenos has a long history in Mexico, dating back to the 16th century when the Spanish conquistadors arrived in the country. The dish was originally made with poblano peppers, which were native to Mexico, and was stuffed with cheese, meat, or vegetables.
How to Make Chiles rellenos
Making chiles rellenos is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 4 poblano peppers
- 1 cup queso fresco or Monterey Jack cheese, crumbled
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil, for frying
Instructions:
- Roast the poblano peppers by placing them on a baking sheet and baking at 400°F (200°C) for 30-40 minutes, or until the skin is blistered and charred.
- Remove the peppers from the oven and let them cool.
- Once the peppers are cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
- Stuff each pepper with cheese and coat with flour, shaking off excess.
- Dip the peppers in the beaten eggs and then coat with flour again.
- Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
- Fry the peppers until they are golden brown and crispy, about 2-3 minutes per side.
- Drain the peppers on paper towels and serve hot.
3. Enchiladas mole
Enchiladas mole is a traditional Mexican dish that consists of corn tortillas filled with chicken or beef, covered in a rich and complex mole sauce, and baked until hot and bubbly.
The History of Enchiladas mole
Enchiladas mole has a long history in Mexico, dating back to the Aztecs and Mayans. The dish was originally made with turkey or duck, but today it’s more common to use chicken or beef.
How to Make Enchiladas mole
Making enchiladas mole is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 8 corn tortillas
- 1 pound cooked chicken or beef, shredded
- 1/2 cup mole sauce (see below for recipe)
- 1 cup shredded cheese (Monterey Jack or Cheddar work well)
- 1/4 cup chopped fresh cilantro
- Salt and pepper, to taste
Mole Sauce:
- 1/2 cup almonds
- 1/2 cup raisins
- 1/2 cup dark chocolate chips
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken or beef, mole sauce, and chopped cilantro.
- In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.
- To assemble the enchiladas, lay a tortilla flat and spoon some of the chicken or beef mixture onto the center of the tortilla.
- Roll the tortilla up and place it seam-side down in a baking dish.
- Repeat with the remaining tortillas and filling.
- Pour the mole sauce over the top of the enchiladas and sprinkle with cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
4. Chilaquiles
Chilaquiles is a traditional Mexican breakfast dish that consists of fried tortilla chips smothered in a spicy tomato sauce and topped with cheese, sour cream, and eggs.
The History of Chilaquiles
Chilaquiles has a long history in Mexico, dating back to the Aztecs. The dish was originally made with leftover tortillas, which were fried and then smothered in a spicy sauce.
How to Make Chilaquiles
Making chilaquiles is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 6-8 corn tortillas
- 1/4 cup vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded cheese (Monterey Jack or Cheddar work well)
- 1/2 cup sour cream
- 2 eggs, fried or poached
Instructions:
- Cut the tortillas into quarters and fry them in hot oil until crispy.
- Drain the tortilla chips on paper towels.
- In a large skillet, heat the oil over medium heat.
- Add the onion, garlic, and jalapeño to the skillet and cook until the onion is translucent.
- Add the diced tomatoes, chicken broth, tomato paste, and oregano to the skillet.
- Stir the sauce and bring it to a simmer.
- Add the fried tortilla chips to the skillet and stir to coat with the sauce.
- Reduce the heat to low and simmer the chilaquiles for 10-15 minutes, stirring occasionally.
- Serve the chilaquiles hot, topped with cheese, sour cream, and eggs.
5. Sopes
Sopes is a traditional Mexican dish that consists of thick, round tortillas topped with beans, cheese, and various meats.
The History of Sopes
Sopes has a long history in Mexico, dating back to the Aztecs. The dish was originally made with thick, round tortillas made from masa harina.
How to Make Sopes
Making sopes is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 2 cups masa harina
- 1/2 cup warm water
- 1/4 teaspoon salt
- Vegetable oil, for brushing
- Toppings (choose one or more):
- 1 cup cooked beans (black beans or pinto beans work well)
- 1 cup shredded cheese (Monterey Jack or Cheddar work well)
- 1/2 cup diced cooked chicken or beef
- 1/4 cup diced onion
- 1/4 cup diced cilantro
Instructions:
- In a large bowl, combine the masa harina and salt.
- Gradually add the warm water to the bowl, stirring with a fork until the dough comes together.
- Knead the dough for 5-10 minutes until it’s smooth and pliable.
- Divide the dough into 8-10 pieces.
- Roll each piece into a ball and flatten it slightly into a disk shape.
- Brush the tops of the sopes with vegetable oil.
- Heat a large skillet or griddle over medium heat.
- Cook the sopes for 30-45 seconds on each side, or until they’re lightly browned and crispy.
- Top the sopes with your desired toppings.
6. Empanadas
Empanadas is a traditional Mexican pastry that consists of a flaky crust filled with meat, cheese, or vegetables.
The History of Empanadas
Empanadas has a long history in Mexico, dating back to the Spanish conquistadors. The dish was originally made with a flaky crust filled with meat or cheese.
How to Make Empanadas
Making empanadas is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup lard or vegetable shortening
- 1/4 cup warm water
- Filling ingredients (choose one or more):
- 1 cup cooked beef or chicken, shredded
- 1 cup shredded cheese (Monterey Jack or Cheddar work well)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions:
- In a large bowl, combine the flour and salt.
- Add the lard or shortening to the bowl and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add the warm water to the bowl, stirring with a fork until the dough comes together.
- Turn the dough out onto a floured surface and knead for 5-10 minutes until it’s smooth and pliable.
- Divide the dough into 8-10 pieces.
- Roll each piece into a ball and flatten it slightly into a disk shape.
- Place a tablespoon or two of your desired filling in the center of each disk.
- Fold the dough over the filling and press the edges together to seal the empanada.
- Brush the tops of the empanadas with a little water and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
7. Tamales
Tamales is a traditional Mexican dish that consists of steamed corn dough filled with meat, cheese, or vegetables.
The History of Tamales
Tamales has a long history in Mexico, dating back to the Aztecs. The dish was originally made with steamed corn dough filled with meat or cheese.
How to Make Tamales
Making tamales is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 2 cups masa harina
- 1/2 cup lard or vegetable shortening
- 1 cup chicken broth
- 1/2 cup water
- Filling ingredients (choose one or more):
- 1 cup cooked beef or chicken, shredded
- 1 cup shredded cheese (Monterey Jack or Cheddar work well)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions:
- In a large bowl, combine the masa harina and lard or shortening.
- Gradually add the chicken broth and water to the bowl, stirring with a fork until the dough comes together.
- Turn the dough out onto a floured surface and knead for 5-10 minutes until it’s smooth and pliable.
- Divide the dough into 8-10 pieces.
- Roll each piece into a ball and flatten it slightly into a disk shape.
- Place a tablespoon or two of your desired filling in the center of each disk.
- Fold the dough over the filling and press the edges together to seal the tamale.
- Steam the tamales in a large steamer basket for 45-60 minutes, or until the dough is firm and the filling is hot.
8. Pozole
Pozole is a traditional Mexican stew made with hominy and pork or chicken.
The History of Pozole
Pozole has a long history in Mexico, dating back to the Aztecs. The dish was originally made with hominy and human flesh, but today it’s made with pork or chicken.
How to Make Pozole
Making pozole is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 1 pound dried hominy
- 1 pound pork shoulder or chicken breast, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 4 cups chicken broth
- 2 tablespoons lard or vegetable oil
- Lime wedges, for serving
- Shredded cabbage, diced radish, and lime wedges, for garnish
Instructions:
- Rinse the hominy and soak it in water for at least 4 hours or overnight.
- Drain and rinse the hominy, then place it in a large pot.
- Add the pork or chicken, onion, garlic, jalapeño, oregano, cumin, salt, and pepper to the pot.
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat to low and simmer the pozole for 1-2 hours, or until the meat is tender.
- Stir in the lard or oil.
- Serve the pozole hot, garnished with shredded cabbage, diced radish, and a squeeze of lime juice.
9. Chiles en nogada
Chiles en nogada is a traditional Mexican dish that consists of poblano peppers stuffed with picadillo, topped with a creamy walnut sauce and pomegranate seeds.
The History of Chiles en nogada
Chiles en nogada has a long history in Mexico, dating back to the 16th century. The dish was originally made with poblano peppers, picadillo, and a creamy walnut sauce.
How to Make Chiles en nogada
Making chiles en nogada is a bit of a process, but it’s worth the effort. Here’s a simple recipe to get you started:
Ingredients:
- 4 poblano peppers
- 1 cup picadillo (see below for recipe)
- 1 cup walnut sauce (see below for recipe)
- 1/4 cup pomegranate seeds
- Salt and pepper, to taste
Picadillo:
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- Salt and pepper, to taste
Walnut Sauce:
- 1 cup walnuts
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Roast the poblano peppers by placing them on a baking sheet and baking at
What are some popular traditional Mexican foods that I should try?
Traditional Mexican cuisine offers a diverse array of delicious dishes, each with its unique flavors and ingredients. Some popular options include tacos al pastor, which features marinated pork cooked on a vertical spit and served in a corn tortilla; chiles rellenos, which are roasted poblano peppers stuffed with cheese, battered, and fried; and enchiladas mole, which are corn tortillas filled with chicken or beef and covered in a rich, chocolate-based sauce.
Other must-try dishes include chilaquiles, a breakfast staple made from fried tortilla chips smothered in salsa and cheese; sopes, thick, round tortillas topped with refried beans, shredded chicken, and crema; and pozole, a hearty soup made from hominy and pork or chicken, topped with shredded cabbage, radish, and lime wedges.
What is the difference between a taco and a tostada?
A taco and a tostada are two popular Mexican dishes that are often confused with each other. The main difference between the two is the type of tortilla used. A taco typically consists of a soft, pliable corn tortilla that is folded in half to enclose various fillings, such as meats, cheeses, and vegetables. On the other hand, a tostada is made with a fried or toasted tortilla that is flat and rigid, topped with a variety of ingredients like beans, meats, and cheeses.
While both dishes can have similar toppings, the texture and presentation of a taco and a tostada are distinct. Tacos are often eaten with your hands, while tostadas are typically eaten with a fork and knife. Additionally, tostadas tend to have more toppings and a greater variety of ingredients than tacos.
What is mole, and how is it used in Mexican cuisine?
Mole is a complex and rich sauce that originated in Mexico, typically made from a combination of chocolate, spices, nuts, and chilies. The sauce is often served over meats, such as chicken or beef, and is a staple of traditional Mexican cuisine. There are several types of mole, including mole poblano, mole negro, and mole rojo, each with its unique flavor profile and ingredients.
Mole is often used to add depth and complexity to dishes like enchiladas, chicken, and pork. The sauce is typically made from scratch, requiring a significant amount of time and effort to prepare. However, many Mexican restaurants and households also use store-bought mole paste or powder as a convenient alternative. Mole is a key component of Mexican cuisine and is often served at special occasions and celebrations.
What are some common ingredients used in traditional Mexican cooking?
Traditional Mexican cooking relies heavily on a few staple ingredients, including corn, beans, chilies, and avocados. Corn is a fundamental ingredient in Mexican cuisine, used to make tortillas, tamales, and other dishes. Beans, such as pinto and black beans, are also common, often used in soups, stews, and as a filling for tacos and burritos.
Chilies, both fresh and dried, add heat and flavor to many Mexican dishes, while avocados provide a creamy texture and healthy fats. Other common ingredients include onions, garlic, cilantro, and lime juice, which add flavor and freshness to a variety of dishes. Meat, such as chicken, beef, and pork, is also commonly used in Mexican cooking, often slow-cooked in sauces and stews.
What is the difference between a burrito and a chimichanga?
A burrito and a chimichanga are two popular Mexican-inspired dishes that are often confused with each other. The main difference between the two is the way they are prepared and cooked. A burrito is a large flour tortilla wrapped around various fillings, such as beans, rice, meats, and cheeses, and is typically served steamed or microwaved.
A chimichanga, on the other hand, is a deep-fried burrito that is typically filled with meat, cheese, and vegetables. The tortilla is wrapped around the fillings and then fried until crispy and golden brown. While both dishes can have similar fillings, the cooking method and texture of a burrito and a chimichanga are distinct.
What are some popular Mexican desserts that I should try?
Mexican desserts are known for their rich flavors and vibrant colors, often incorporating ingredients like chocolate, vanilla, and tropical fruits. Some popular Mexican desserts include churros, which are fried dough pastries coated in cinnamon sugar and served with a side of chocolate sauce; flan, a creamy custard dessert topped with caramel sauce; and tres leches cake, a moist sponge cake soaked in three types of milk (evaporated milk, condensed milk, and heavy cream).
Other must-try desserts include empanadas, which are pastry pockets filled with sweet ingredients like strawberries and pineapple; arroz con leche, a creamy rice pudding flavored with cinnamon and vanilla; and bunuelos, which are fried dough balls sprinkled with cinnamon and sugar, often served with a side of honey or syrup.
What are some popular Mexican drinks that I should try?
Mexican drinks are known for their refreshing flavors and vibrant colors, often incorporating ingredients like citrus, agave, and spices. Some popular Mexican drinks include horchata, a sweet and milky beverage made from rice, cinnamon, and vanilla; aguas frescas, which are fruit-infused waters made with ingredients like watermelon, hibiscus, and tamarind; and Mexican hot chocolate, a rich and spicy drink made with dark chocolate, milk, and chili peppers.
Other must-try drinks include fresh lime margaritas, which are made with tequila, lime juice, and agave nectar; cerveza, which is a crisp and refreshing beer often served with a slice of lime; and jamaica, a sweet and tangy drink made from hibiscus flowers and often served over ice with a squeeze of lime.