The Ultimate Guide to Mexican Food: 36 Must-Try Dishes and Drinks

Some links are affiliate links. They help support our travel guide work while giving you the same price.

Hey there, food lovers! If you’re planning a trip to Mexico or just dreaming about its incredible cuisine, you’re in for a treat. After spending months exploring Mexico’s vibrant streets, bustling markets, and cozy taquerías, I’ve fallen head over heels for its food. Mexican cuisine is so much more than what you might find at a Tex-Mex joint back home—no offense to nachos, but the real deal is on another level. From soft corn tacos to smoky mezcal, this guide covers 36 of the best Mexican foods and drinks you have to try. I’ve added my personal favorites, insider tips, and a sprinkle of cultural history to make your culinary journey unforgettable. Let’s get started!

Contents

The Ultimate Guide to Mexican Food: 36 Must-Try Dishes and Drinks. 1

Why Mexican Food is Special 1

The Best Mexican Foods. 1

1. Tacos. 1

2. Tortas. 2

3. Tostadas. 2

4. Enchiladas/Enmoladas. 2

20. Chile en Nogada. 5

25. Papas con Valentina. 5

The Best Mexican Drinks. 6

26. Mezcal 6

27. Tequila. 6

28. Oaxaca Hot Chocolate. 6

Tips for Exploring Mexican Street Food. 7

Final Thoughts. 7

Why Mexican Food is Special

Mexican food is a love letter to flavor, tradition, and community. At its heart is corn, the lifeblood of the cuisine. The ancient Mesoamericans believed humans were created from corn, and honestly, after tasting a fresh tortilla, I get why—it’s pure magic. Corn is ground with limestone to make masa, a dough that forms the base of tacos, tamales, and so much more. But it’s not just about corn. Mexican food is a fusion of indigenous ingredients like chiles, cacao, and avocados with Spanish influences like pork and cheese. The result? A cuisine that’s bold, diverse, and deeply tied to Mexico’s history.

What I love most is how accessible it is. Whether you’re at a street cart paying 20 pesos for a taco or dining at a fancy restaurant, the flavors are always vibrant. Plus, Mexican food is customizable—you can spice it up or keep it mild, go veggie or meaty. It’s food for everyone. So, grab a napkin (you’ll need it), and let’s explore the 36 best Mexican foods and drinks!

The Best Mexican Foods

1. Tacos

If Mexico had a food mascot, it’d be the taco. Forget those hard-shell tacos you find abroad—real Mexican tacos are soft, warm corn tortillas filled with pure deliciousness. They come in all sizes, from tiny al pastor tacos you pop in your mouth to larger ones that make a full meal. The fillings? Endless. Here are some classics:

Al pastor: Think spit-roasted pork with Middle Eastern roots, topped with pineapple, onions, and cilantro. It’s sweet, savory, and a must-try.
Carne asada: Grilled beef with a smoky char, often served with salsa and guacamole.
Flor de calabaza: Squash blossoms for a delicate, veggie-friendly option.
Fish tacos: Crispy battered fish with slaw and a squeeze of lime, especially popular in coastal areas like Baja.
Nopales: Grilled cactus pads, tangy and surprisingly meaty.
Carnitas: Slow-cooked pork that melts in your mouth, often using every part of the pig.

Pro tip: Head to a taquería with a trompo (spinning spit) for the freshest al pastor. In Mexico City, try Taquería El Califa de León for a legendary taco experience.

2. Tortas

Tortas are Mexico’s answer to the sandwich, but way more epic. These massive buns are stuffed to the brim with ingredients like breaded chicken (milanesa), avocado, cheese, and spicy chipotle sauce. The king of tortas is the Cubana, a beast loaded with ham, pork, cheese, avocado, and more. It’s a meal for when you’re starving. My go-to is a cochinita pibil torta—slow-cooked Yucatán pork with pickled onions. You’ll find tortas at markets for 30–60 pesos, and they’ll keep you full for hours.

3. Tostadas

Crispy fried tortillas topped with fresh ingredients—that’s a tostada. They’re like an open-faced taco, crunchy and piled high with goodies like shrimp, avocado, or shredded chicken. In Mexico City’s Coyoacán Market, Tostadas Coyoacán serves unforgettable versions, especially the octopus (pulpo) or chicken with mole. The lime and chili kick makes every bite pop.

4. Enchiladas/Enmoladas

Enchiladas are corn tortillas rolled around fillings like chicken or cheese, then smothered in sauce. The classic is a red tomato-based sauce, but I’m obsessed with enmoladas, which swap tomato for rich, chocolatey mole. Both are topped with cheese and cream for extra decadence. They’re a staple at breakfast or lunch, and you can find them everywhere from street stalls to upscale restaurants.

5. Mole

Mole (pronounced mo-lay) is Mexico’s culinary crown jewel. This complex sauce blends chiles, spices, nuts, and sometimes chocolate for a flavor that’s smoky, sweet, and savory all at once. Mole poblano, with its hint of cacao, is the most famous, often served over chicken or as the base for enmoladas. Making it from scratch is a labor of love—think hours of stirring and blending ingredients like raisins, garlic, and sesame seeds. If you’re not up for cooking, grab a jar of mole paste at a market and mix it with broth. Trust me, mole will steal your heart.

Book a Food tour in Mexico

6. Pozole

Pozole is a hearty soup that warms you from the inside out. It’s made with hominy (dried corn kernels), meat (usually pork or chicken), and a rich broth. You can choose red (rojo) with chiles or green (verde) with tomatillos. Vegetarian versions exist in places like Mexico City’s hip veggie spots. Customize it with radishes, lettuce, and a squeeze of lime. On a chilly evening, nothing beats a steaming bowl of pozole with a side of tostadas.

7. Flautas

Flautas are rolled corn tortillas stuffed with fillings like potato, beans, or shredded pork, then fried until crispy. The name means “flutes” because of their shape. They’re often topped with lettuce, cream, and cheese. I find potato flautas a bit plain, but a pork flauta dipped in spicy salsa is pure heaven. They’re a great snack or light meal, especially at street markets.

8. Quesadillas

Quesadillas are the ultimate comfort food—corn tortillas stuffed with melty cheese (queso). You can keep it simple or add fillings like flor de calabaza or chorizo. Look for blue corn quesadillas for an extra flavor boost; they’re somehow richer and nuttier. My favorite breakfast? A blue corn quesadilla with Oaxaca cheese at a street stall, paired with a strong coffee.

9. Huitlacoche

Huitlacoche, or corn smut, might sound weird, but it’s a vegetarian gem. This edible fungus grows on corn and has a mushroomy, earthy flavor. I love it stuffed in quesadillas with cheese—it’s like Mexico’s version of a truffle. If you’re in a market, ask for a huitlacoche taco or quesadilla to try this unique ingredient.

10. Churros

Churros are Mexico’s sweet treat, crispy fried dough dusted with cinnamon sugar. Dip them in thick hot chocolate, caramel-like cajeta, or condensed milk for maximum indulgence. In Mexico City, Churrería El Moro is a must-visit. The Condesa location is perfect for people-watching, while the Zócalo branch feels like stepping into a bustling diner. Be ready for a line—it’s worth it!

11. Sopa Azteca

Sopa Azteca, or tortilla soup, is a tomato-based delight packed with crispy tortilla strips, avocado, cheese, and sometimes chicken. It hails from Tlaxcala, near Mexico City, and makes a perfect starter. The balance of tangy broth and crunchy toppings is addictive. I could eat it every day!

12. Sopes

Sopes are thick, round corn bases topped with beans, meat, or veggies. They’re like mini tacos but heartier, often served as an appetizer. My favorite is topped with flor de calabaza and cheese—simple yet divine. Order a few for a filling meal at any street food stand.

13. Gorditas

Gorditas are “chubby” corn patties (hence the name) stuffed or topped with ingredients like mushrooms, nopales, or pork. They’re cheap, cheerful, and widely available. I love them with beans and cheese for a quick, satisfying bite.

14. Chilaquiles

Chilaquiles are my brunch obsession. Fried tortilla chips are tossed in red (roja) or green (verde) salsa, then topped with cheese, cream, and onions. Add an egg or chicken for extra protein, or keep it sencilla (simple). In trendy Mexico City neighborhoods like Condesa, you’ll pay around 100 pesos at a café, but local stalls offer them for as little as 35 pesos. Pair with a flat white for the ultimate weekend vibe.

15. Elotes

Elotes are corn on the cob slathered with mayo, chili powder, and cheese. Called esquites when served off the cob in a cup, they’re the ultimate street food snack. For 20 pesos, you get a messy, delicious treat that’s low on nutrition but high on flavor. Grab one from a vendor and embrace the mess!

16. Dorilocos

Okay, confession: Dorilocos aren’t my thing, but they’re a beloved Mexican snack, so I’ll give them their due. Picture a bag of Doritos sliced open and stuffed with Cheetos, peanuts, hot sauce, veggies, and more. It’s a chaotic flavor explosion. I tried sharing one with friends and couldn’t finish it, but locals love it. Try it and let me know what you think!

17. Enfrijoladas

Enfrijoladas are like enchiladas but topped with a creamy black bean sauce. Often served with eggs and cheese, they’re a hearty breakfast, especially in Oaxaca. They’re rich, comforting, and perfect for starting your day.

18. Tamales

Tamales are a Mexican classic, dating back thousands of years. Steamed corn dough (masa) is wrapped in a corn husk and filled with chicken, mole, or sweet ingredients like guava. You’ll hear vendors on bikes shouting “¡Tamales!” in the morning. Grab a hot one for breakfast—they’re best fresh. Sweet pink tamales are a fun twist!

19. Chile Relleno

Chile relleno is a large green chili stuffed with cheese or meat, battered, and fried, then served in a tomato sauce. It’s hearty and indulgent, often paired with rice and beans. While the chili makes it sound healthy, the cheese and frying tip it into treat territory.

20. Chile en Nogada

This dish is a work of art. A poblano chili is stuffed with a fruity picadillo (minced meat with peaches and pears), draped in a creamy walnut sauce, and sprinkled with pomegranate seeds. The red, white, and green colors mimic the Mexican flag, making it a patriotic favorite, especially in Puebla, where it was born. It’s in my top three with mole and chilaquiles!

21. Huaraches

Huaraches are oblong corn bases (named for their sandal-like shape) topped with beans, cheese, or nopales. They’re thinner than sopes and common in Mexico City. Try them at a market for a quick, delicious bite.

22. Tlacoyos

Tlacoyos are like huaraches but stuffed with fillings like beans, cheese, or potato. They’re topped with salsa and cheese for extra flavor. The cheese-filled ones are my favorite—because, well, cheese. Find them at street stalls for a cheap, filling snack.

23. Tlayudas

Known as “Mexican pizza,” tlayudas are large, crispy tortillas topped or folded with beans, cheese, avocado, and salsa. They’re a specialty of Oaxaca, where the food scene is unreal. In Mexico City, Casa de la Tlayuda serves great ones. Watch out for hidden pork fat if you’re vegetarian.

24. Machetes

Machetes are massive tortillas, nearly half a meter long, stuffed with fillings like huitlacoche or chicken. They’re a specialty in Guerrero, near Mexico City’s Biblioteca Vasconcelos. Try them at Los Machetes de Amparito and ask for two fillings to mix it up.

25. Papas con Valentina

These spicy potato chips are my guilty pleasure. Vendors drizzle crispy chips with Valentina hot sauce for a fiery, addictive snack. Ask for “un poco más” if you want extra heat. You’ll find them everywhere, and they’re perfect for munching on the go.

The Best Mexican Drinks

26. Mezcal

Mezcal is the smoky cousin of tequila, made from roasted agave in Oaxaca. It’s gaining global fame, and for good reason—it’s complex and bold. Visit an Oaxaca plantation to see the process and sample flavors like tobalá or espadín. I’m not a huge fan of the smokiness, but it’s a must-try for spirit lovers.

27. Tequila

No Mexican food guide is complete without tequila. Made from blue agave, it’s best sipped in the town of Tequila, Jalisco. Take the Tequila Express train from Guadalajara for a scenic ride through agave fields with unlimited tequila tastings. ¡Salud!

28. Oaxaca Hot Chocolate

Mexican hot chocolate is rich, thick, and often made with water instead of milk, a nod to its pre-Hispanic roots. Oaxaca is the birthplace of cacao, so it’s the place to try it. At Tierra Garat in Mexico City, order the chili-spiced version for a kick.

29. Agua Frescas

These “fresh waters” are fruity, non-alcoholic drinks sold everywhere. Favorites include tamarind, hibiscus (jamaica), guava, and lemon-chia. They’re perfect for cooling off on a hot day and often come with a meal for a few extra pesos.

30. Horchata

Horchata is a sweet, cinnamon-infused rice milk that’s technically an agua fresca. It’s refreshing but sugary, so it’s a treat. Dating back to the 13th century, it’s one of Mexico’s oldest drinks.

31. Tejate

Tejate is a creamy, cocoa-corn drink from Oaxaca, like a cold chocolate shake. It’s rich and slightly grainy, perfect for a hot afternoon. You’ll find it in markets or specialty cafés.

32. Tepache

Tepache is fermented pineapple peel with cinnamon and brown sugar, giving it a sweet, slightly boozy tang. It’s like a Mexican kombucha and widely available at street stands.

33. Pulque

Pulque is a milky, slightly alcoholic drink made from maguey sap. It’s an acquired taste—lumpy and funky—but I love the fruity versions like berry. Visit a pulquería in Mexico City for flavors like chocolate or mango.

34. Aguamiel

Aguamiel is unfermented pulque, straight from the agave plant. It’s sweet, refreshing, and rare, but I found it at a Xochimilco market. If you spot it, give it a try!

35. Atole

Atole is a warm, thick corn-based drink, perfect for chilly mornings. Flavors like chocolate or guava pair beautifully with tamales for a classic Mexican breakfast.

36. Ponche

Ponche is a festive Christmas punch, like mulled wine but served cold. Stewed fruits, cinnamon, and hibiscus give it a cozy, spicy flavor. Grab a cup at a holiday market in December.

Tips for Exploring Mexican Street Food

Join a food tour: For a guided experience, try a taco and mezcal crawl in Mexico City or a market tour in Oaxaca. Check out Eat Like a Local for authentic tours.
Learn basic Spanish: Phrases like “sin carne” (without meat) or “poco picante” (less spicy) will help you order.
Carry cash: Most street vendors don’t take cards, so have small bills (20–50 pesos) handy.
Trust the crowds: Stalls with long lines are usually the best—they’re busy for a reason!
Try everything: Don’t shy away from unfamiliar dishes like huitlacoche or tlacoyos. You might discover a new favorite.

Final Thoughts

Mexican food is a celebration of flavor, culture, and history. From the humble taco to the intricate chile en nogada, every dish tells a story. Whether you’re wandering the colorful streets of Oaxaca or sipping hot chocolate in Mexico City, you’re in for a culinary adventure. I hope this guide inspires you to dive into Mexico’s food scene with an open mind and an empty stomach. ¡Buen provecho!

Historic Center Food Tour in Mexico City

Similar Posts

Leave a Reply Cancel reply