Food of Mexico
59 traditional dishes · North America
Cities & regions of Mexico
Mexico City guide 
Tacos al Pastor
Marinated spit-roasted pork on corn tortillas with pineapple, onion and coriander.
Barbacoa
Lamb slow-steamed in agave leaves in an earth pit.
Birria
Rich chilli-braised meat stew, also tucked into crispy tacos.
Cochinita Pibil
Achiote-marinated pork slow-roasted in banana leaf.
Chileajo
Chileajo is a dark Mexican sauce or stew of dried chillies and garlic, usually made with pork.
Charanda
Yucatán rum made from local sugarcane, rested in oak. Enjoyed straight or with lime and salt.
Joven Tequila
Joven tequila is a Mexican spirit blending young blanco with lightly aged reposado, giving a smooth drink that keeps the fresh agave character, a versatile cocktail base.
Mole
Mole is one of the classic dishes in the sauce tradition of Mexico.
Pozole
Hearty hominy soup topped with crunchy garnishes.
Tacos
Tacos are Mexico's iconic corn (or wheat) tortillas folded around a savoury filling, from al pastor and carnitas to Baja fish tacos, finished with salsa, lime and coriander.
Chilaquiles
Fried tortilla chips simmered in salsa with egg and cream.
Tamales
Steamed corn-dough parcels wrapped in husks, sweet or savoury.
Enmoladas
Corn tortillas bathed in Oaxacan mole negro, rolled and topped with crumbled queso fresco, raw onion, and sesame seeds - a celebratory Oaxacan dish whose name means "in mole."
Cabrito
Whole-roast kid goat from northern Mexico, pit-barbecued for hours and served with tortillas and salsa verde in Monterrey and Saltillo.
Antojitos
A family of inexpensive masa-based street foods sold from market stalls and fondas across Mexico, served with salsas, beans, cheese, and lime.
Chilate
Cold, sweet chocolate drink from the Costa Chica of Guerrero, made with cocoa, rice and cinnamon and served with buñuelos at village festivals.