Mexico is known around the world for its food, but the further away you get from Mexico, the less Mexican “Mexican food” becomes. While you’re there, make sure you get a taste of the real Mexico!
Must-try food
- Tacos al pastor: Pork adobo tacos sold at every taquería. They are guarnished with cebolla (onion), cilantro (coriander) and piña (pineapple).
- Gringa: Flour tortilla with pastor meat (pork adobo tacos) and cheese.
- Tacos Baja California: Breaded shrimp tacos with coleslaw and a chipotle creamy sauce.
- Chilaquiles (v): Triangle tortilla chips dipped in green or red sauce, sour cream and cheese. Great for hangovers.
- Esquites (v): Slowed cooked corn with mayo, lemon juice and chilli peppers.
- Chiles en nogada: Stuffed chiles with minced pork meat, fruit and spices. They are served with a nogada sauce and guarnished with promgrate seeds. It is a seasonal dish wish you can only find in September.
- Enchiladas: Tortillas filled with meat, cheese, beans, seafood or all of the above. Great for hangovers.
- Mole: This dish contains more than 20 ingredients including chocolate and chilli peppers. It is usually served over chicken.
- Guacamole (v): No explanation required.
- Tostadas: Oven Baked tortilla with several garnishes. We especially recommend the ones that are made with seafood.
- Quesadillas (v): Good option for vegetarians as they usually contain just cheese. Vegetarian guarnishes can be huitlacoche (mushroom), flor de calabaza (pumpkin flower) or rajas (spicy peppers).
- Tlacoyo (v): oval shaped dish from the pre-hispanic era which consist of corn dough filled with different fillings such as cheese, fava beans, chicharron or other ingredients.
- Cochinita Pibil: Pork or chicken marinated in adobo sauce and orange juice.
- Ceviche: Raw fish cooked in lemon juice. Accompanied by vegetables and other sauces.
- Nopales (v): Cactus that is served in different presentations (e.g grilled or in a salad). It’s a emblematic ingredient in Mexican cuisine although the texture is not for everyone.
- Pozole (v): pre-hispanic soup made with hominy corn, herbs, spices and meat (pork or chicken). It is garnished with lettuce, radish, onion, lime and chilli. Some restaurants offer vegetarian alternatives.
The options marked (v) are suited for vegetarians. If cream and cheese are omitted, then these dishes could also be vegan. Always double check with the waiter because vegan and vegetarian options in Mexico are not as abundant as in other areas of the world.
Must-try drinks
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Tequila: a proper tequila tasting consists of sipping it slowly, not shooting.
Feeling adventurous? Try a “banderita”, which consists of consecutively taking sips of three shooters that are placed in the ordered of the Mexican flag: Green (lemon juice), white (tequila) and red (sangrita).
Good tequilas to try out are (from cheapest to most expensive): Tradicional, Alacran, Maestro Tequilero, Tequila 1800 Anejo Cristalino, Reserva de la familia.
- Mezcal: Naughty cousin of tequila with a smoky twist. Good names are: Mezcal Alacran, Amores, 400 conejos.
- Michelada Cubana: Beer, lime and assorted sauces. This is a savory drink, saved in a salt-rimmed glass, so give it a few sips to wash the salt away and properly savour it.
- Carajillo: Great digestive that consists of an iced espresso with Licor del 43. Ask them to shake it (in Spanish: shakeado).
- Clamato con cerveza: beer, lime, assorted sauces, and clamato (a tomato juice flavoured with spices and clam juice). Sounds weird, but it works REALLY REALLY well specially for hang overs.
Where to eat
As tempting as the smell might be, do not eat streetfood from stalls as the sanitary conditions are not ideal. Eating at proper restaurants should be fine.
For recommendations in Mexico City, check out the Mexico City page.
For recommendations in Cuernavaca and Jiutepec, check out the Cuernavaca page.