Mexico is the perfect place to travel via your tastebuds. The flavours are out of this world (more lime, please!), the produce is fresh and abundant, and the prowess of those in the kitchen is top notch. In short, Mexico is a culinary powerhouse and you’re in for a major treat when you visit. Trust me when I say that you’re going to want to try allll of the foods in Mexico. I started eating 2 dinners per night (no joke) because there were so many foods I wanted to try!
With no particular order in mind, here are 10 must-try foods to eat while you’re in Mexico. ¡Bueno Provecho!
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1. Chilaquiles
“Chilaquiles” means “chile water” in Nahuatl, an Uto-Aztecan language. You’ll find this breakfast food throughout Mexico, Honduras, and Guatemala thanks to centuries of Aztec rule. Originally the dish was made to repurpose old tortillas by frying them and adding sauce (salsa). Whether you eat them for breakfast or lunch, no matter. On the bottom, you’ve a layer of cooked tortilla chips and meat. Top that with fried eggs, onions, cream avocado, Manchego cheese, and cilantro and you’re off to the races. Don’t forget the red sauce for a warm earthy flavour or the green sauce for an extra kick to start your day!
2. Sopes
Sopes are the perfect little 3-bite poppers when you’re on the go. A popular street food, they’re essentially mini masa cakes. The edge of the masa cake is cooked until it’s crispy while the interior is soft and chewy. On top of the dough, refried beans, salsas, shredded cheese, avocado, and lettuce mix and mingle.
Masa, the main ingredient in sopes, is dough made from corn flour (masa harina). Masa can come in many colours depending on the variety of corn that’s used in the flour: white, yellow, red, or blue.
3. Pellizcadas
Pellizcadas are very similar to sopes. They’re a savoury dish that can be eaten as a stand-alone meal, an appetizer, or with lunch. Similar to sopes, the base is a fried masa cake with a lip that keeps all of the toppings (beans, shredded meat, salsa) in place. In fact, the Spanish word “pellizcar” means “to pinch”!
Pellizcadas and Sopes are variations of a similar vein known by several other names as well: Picadas, Memelas, Panuchos, or Chalupas, to list a few.
4. Buñuelos
Shhh! I tried my first buñuelo while in line for Monserrate in Bogotá, Colombia. Their buñuelos differ from Mexico’s in that they’re fluffy sweet and savoury dough balls filled with white cheese (the Colombians really love their cheese). As you can imagine, both the Mexican and Colombian buñuelos have origins in Spain. The Spanish can thank the Moors, who are said to have enjoyed these treats since the 11th century. Lucky them!
Mexico’s buñuelos come in two forms: buñuelos de rodilla and buñuelos de viento. The first are large and round, thanks to the joint that gives them their name and shape (“rodilla” means “knee”). Buñuelos de viento are more creatively shaped like snowflakes. These fried treats, typically enjoyed around Christmas time, are coated in cinnamon and sugar or piloncillo syrup. Digging into etymology a little more here, the Spanish word “puño”, meaning “fist”, lends way to “buñuelo”.
5. Churros
Churros, I was surprised to learn, originate outside of Mexico. Starting in China with “Youtiao”, their journey continued through Portugal and Spain, eventually hopping across the Atlantic Ocean to Mexico. These scrumptious deep-fried doughy sticks are coated in sugar and cinnamon. Sometimes they’re filled with chocolate or dulce de leche. What’s not to love?! If you’re getting one, I’ll have one too, please.
6. Tacos
I dare you to go to Mexico and not eat a taco – it’s impossible! Scratch that, I wouldn’t want you to miss out on such a savoury staple. No trip to Mexico is complete without feasting on as many tacos as possible.
There are mountains of taco variations, so here are a few for your “must-try” list: fish, birria (stewed goat), shrimp, marlin, al pastor (pork, chilli, pineapple), carne asana (grilled beef), arrachera (steak), chorizo (sausage), chuleta (pork chop), and so many more. Some people are partial to traditional soft shell corn tortillas, others to hard. Just thinking of all of the different types makes me want to return so I can nom more tacos!
Did you know that modern-day tacos have an explosive origin story? It’s theorized that they started as food for 18th century Mexican silver miners. In the mines, a “taco” meant the charge – made of paper wrapped around gunpowder – used to excavate ore. How fun that the fiery nature of this food continues today with hot sauces used as a popular topping. Stretching back before the 18th century, the Nahuatl word “tlahco”, meaning “half” or “in the middle”, is said to refer to the placement of ingredients within the taco. Check out this blog post to see where I tried the most delicous tacos…filled with tongue!
7. Elotes
Simply put, Elotes are grilled corn on the cob. As you may have gathered, corn is a fundamental ingredient in Mexican cuisine thanks to ancient Aztec and Mayan agricultural traditions. What may appear as a delightful and simple street food is more like a kaleidoscope of flavour with each bite. The Nahuatl word “elotitutl” means “tender cob” and is the heart and soul of this handy nibble. The fireworks on top are any combination of salty crumbly cotija cheese, spicy chilli, Mexican cream or creamy mayo, fresh cilantro, and tangy lime.
You may also see this dish served off the cob. In this case, it’s known as “Esquites” and is served in a cup. Sit down to eat, because each spoonful is going to blow your ind.
8. Pozole
Soup may not be the first food that comes to mind when you think of Mexico. However, Pozole is a traditional Mexican soup that must be tasted for one’s self. Typically with a pork base, there are also versions with chicken. Pozole used to be a special dish reserved for religious celebrations. Nowadays it’s enjoyed year-round. There are 3 versions of pozole: red (spicy), green (milder), and white (broth-based, not spicy). Each one has hominy, chillis, lettuce, radish, onion, garlic, avocado, and lime – perfect for curing a hangover. The Nahuatl “pozolli” or “posolli” means “a stew of maíz kernels”.
Perhaps uniquely on this list of must-try foods in Mexico, Pozole has more sinister origins. Its Aztec beginnings favoured the elite and their appetite for human sacrifice. Apparently these spectacles were enjoyed with a side of juicy thigh soup, courtesy of the unlucky captured buggers who ended up in the bowl. Food for thought…
9. Tamales
Tamales may be the oldest dish on this list at a ripe ol’ 10,000 years old! Like anything worthwhile, tamales take a long time to make. Perhaps it’s why this comfort food is a staple dish for nearly every Mexican holiday and special occasion. They’re also popular as a breakfast food, though they can be eaten any time during the day. There are infinite tamale variations, though the standard recipe includes masa harina for the base, corn husk to wrap around the exterior, and fillings. The enveloped goodies will depend on if it’s a sweet, savoury, or neutral tamale and can be anything from meat, to cheese, to veggies, or even fruit. My advice? Try a few of each!
10. Agua Fresca
I love sweet and sugary things so agua fresca, a non-alcoholic drink with fruit, water, and sweetener, was definitely something I wanted to try while in Mexico. Pair that with hot weather and this cool-seeking Canadian was more than happy to taste test a few different flavours! The ingredients are blended and strained for a smooth finish and sometimes seeds like chia are mixed in too. You’ll find agua fresca in restaurants and market food stands. Safe to say, there will be plenty of opportunity for a refreshing gulp (or 10).
Looking for More Mexico Travel Tips?
Whether you’re looking for a bit of travel spontaneity or exploring in the town of Puerto Vallarta, I’ve compiled these Mexico travel tips to ease your planning. Here’s a little sneak peek on Instagram too.
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