In a nutshell
- Mexican food is world-famous — and honestly, it was one of the main reasons we traveled to Mexico in the first place. We were not disappointed: the food was absolutely incredible.
- We especially loved the street food culture — tacos on every corner, and each one better than the last. But classic dishes like chile en nogada are also something we won’t forget anytime soon.
- Here we’ll show you the most iconic traditional Mexican dishes and drinks, plus honest tips on what to eat in Mexico as a traveler. Let’s dig in!
The Classic Dishes in Mexico
First, let’s walk you through 5 truly iconic Mexican dishes. Many of these are considered Mexico’s national dish in their own right. You should definitely try them on your Mexico road trip.
Mole
Mole is a sauce you’ll find on pretty much every menu across Mexico. It’s made from an incredible number of ingredients, including chili, chocolate, and a whole lot of spices. The flavor is like nothing else — we’d describe it as bitter, sweet, and gently spicy (not blow-your-head-off hot, don’t worry).
There are many different moles — they vary from region to region. Probably the most famous is Mole Poblano, pictured above, which comes from the Puebla region.
In Oaxaca, Mole Negro (black mole) is super popular, and in Guerrero you’ll find Mole Rojo (red mole).
You’ll often find the sauce served as a side with meat, or stirred into dishes like enchiladas in mole.
Enchiladas
Enchiladas are corn tortillas filled with meat and served in sauce. Sometimes they have other fillings too. The sauce is usually salsa roja, salsa verde, or a mix of both.
Enchiladas aren’t typically very spicy. They’re a popular choice for breakfast or lunch and can be found in almost every restaurant in Mexico.
Pozole
Pozole is a hearty corn stew that’s especially perfect for rainy days. It comes in several varieties.
The classic is Pozole blanco (white pozole) — large white corn kernels and pork in a rich broth. Also really popular are Pozole rojo and Pozole verde.
The dish is traditionally served in a clay bowl.
Chile en nogada
Chile en nogada consists of stuffed poblano peppers with walnut sauce and pomegranate seeds. The filling is usually made with meat.
This one is a seasonal specialty — you’ll find it on menus primarily from June through September.
It’s especially typical of the Puebla region, and honestly, that’s also where it tastes best.
Aguachiles
Aguachiles are a kind of ceviche — you might know the dish from Peru and Ecuador. In the Mexican version, shrimp are submerged in a sharp, sour liquid made from limes, chili, and various spices.
This dish is eaten primarily along the Pacific coast in northwestern Mexico.
Popular Street Food in Mexico
Mexico is seriously a street food country. You’ll find small food stands and stalls on every corner. Here’s a look at all the delicious things you can eat on the street.
Tacos
If you’re ever not sure what to eat in Mexico, the answer is always: tacos. You’ll find them on every street corner, and they never get old — they’re cheap, quick, and absolutely delicious. Honestly, they’re one of the best reasons to visit Mexico in the first place.
A taco typically costs around 20 MXN. Depending on your appetite, 3–6 tacos will fill you up.
At a street stand, small round corn tortillas are loaded up with a portion of meat. You then add whichever sauces you like.
Popular meat options include Res (beef), al Pastor (pork and pineapple), and Tinga de Pollo (spiced shredded chicken).
Choosing the right sauces for your taco
At a taco stand, there are usually lots of different salsas set out that you can add however you like. Some are mild, some are spicy, some are seriously hot.
Our tip: Start with just a little of each sauce to figure out how hot it is. You can always add more afterward.
These are the sauces you’ll usually find:
- Salsa roja (red chili sauce, spicy)
- Salsa verde (green chili sauce, spicy)
- Guacamole (mild — easy to mix up with salsa verde at a glance)
- Pico de gallo (a fresh mix of onions, chilies, and tomatoes — spicy)
Tortas, Quesadillas & Co.
At most taco stands or casual restaurants, you’ll find not just tacos but all kinds of dishes in the same family.
So you don’t get overwhelmed by the options, here’s a quick rundown.
- Tortas: Sandwiches, Mexican style
- Quesadillas: Soft tortillas with melted cheese
- Burritos: Large, soft tortillas with various fillings
- Gringas: Two soft tortillas with meat and cheese
- Empanadas: Stuffed pastry pockets
- Tostadas: Crispy, flat tortillas
Tamales
Like so much authentic Mexican food, tamales are made primarily from corn. They consist of a corn dough wrapped in a corn husk.
Tamales can be filled in all kinds of ways, and there are often vegetarian options too. Popular fillings include mushrooms, cheese, salsa roja, and salsa verde. They’re especially common in mountain regions.
Elotes & Esquites
Corn is absolutely everywhere in Mexico. Two popular snacks worth knowing about are elotes and esquites — both sold a lot on the street, often at the very same stand.
Elotes are grilled corn on the cob, classically slathered with cream and then topped with a generous amount of chili.
Esquites are essentially the same thing, except you get the corn kernels in a cup.
Breakfast in Mexico
First, a quick overview of breakfast culture in Mexico. You won’t necessarily find it in hotels, but you will in most restaurants.
Many restaurants offer breakfast packages until around noon. A typical package includes a hot drink (coffee, hot chocolate, or tea), a main dish, bread, and a juice or fruit.
The selection of main dishes is huge: omelets, burgers, enchiladas, pancakes — you can order almost anything. But the truly traditional Mexican options are chilaquiles or eggs prepared in all kinds of ways.
By the way: Instead of regular coffee, Mexico’s drink of choice is mainly Café de Olla — coffee brewed with cinnamon and panela (raw cane sugar).
Chilaquiles
Chilaquiles are the ultimate classic breakfast in Mexico — and honestly one of our favorites.
The dish consists of tortilla chips soaked in red or green sauce, then topped with cheese and something similar to sour cream. Depending on your preference, a fried egg or shredded chicken goes on top.
Huevos
There’s one thing that’s almost always part of a Mexican breakfast: huevos (eggs). You’ll often be asked how you’d like yours, so here’s a handy cheat sheet.
- Huevos revueltos = Scrambled eggs
- Huevos fritos = Fried egg (sunny-side up)
- Huevo en torta = Omelet
- Huevos divorciados = Two fried eggs in two different sauces
- Huevos rancheros = Fried egg on a tortilla in sauce
Sweets in Mexico
Mexico isn’t quite as famous for its desserts, but there are definitely some typical sweet dishes worth knowing about. Honestly, Mexican cuisine didn’t blow us away in that department — we were pretty happy to stick with the tacos.
Flan
Flan was the dessert we found most often on menus in Mexico. It’s technically a pudding, though in its most common form — Flan Napolitano — it’s closer to a cake.
It has a custard base and is topped with a caramel cream. Simple, but really good.
Churros & Marquesitas
Both sweets are found mainly at street stands, though churros also show up at cafés. You might already know churros from Spain — they’re just as popular in Mexico.
Churros are made from deep-fried choux pastry and have an elongated shape. In Mexico they’re not filled, but you usually get dipping sauces like chocolate or condensed milk on the side.
Marquesitas are something like crispy pancakes. They’re filled with things like bananas, strawberries, chocolate, and more, and served as a handheld treat. They look amazing, but in our opinion they don’t taste half as good as crêpes.
Marquesitas are typical of the Yucatán region — that’s where they originate.
Typical Mexican Drinks
When you think of a Mexican drink, tequila is probably the first thing that comes to mind. But tequila isn’t actually all that widespread in Mexico itself. Let us clear that up and walk you through the most typical drinks you’ll actually encounter.
Tequila & Mezcal
Tequila is a spirit made from agave and is known worldwide. It may only be produced in Mexico, and only in five specific regions. To be called tequila, the spirit must be derived from the Blue Agave.
A spirit is also produced from Blue Agave as well as all other agave varieties — and that’s called Mezcal. Mezcal is an agave brandy, and tequila is technically a subcategory of mezcal.
That’s why mezcal is more commonly found than tequila in many parts of Mexico. It’s tequila, though, that made the international breakthrough.
Aguas Frescas
Aguas Frescas (fresh waters) are popular refreshing drinks to enjoy between meals or with food. They’re made from water, fruits or their seeds, sugar, and ice.
You’ll find them widely sold on the street in pre-packaged bottles, or by the glass at any restaurant.
Popular Aguas Frescas flavors in Mexico:
- Jamaica (hibiscus flowers)
- Horchata (rice milk and cinnamon)
- Tamarindo
- Limón (lime)
Note: Be careful when buying Aguas Frescas on the street — the ice is sometimes made from unfiltered water.
Also read our travel tips for Mexico
Michelada
A michelada is a cold beer mixed with lime, ice, salt, and hot sauce. You’ll find it all across Mexico.
It’s the summer drink of choice here, and it comes in all kinds of variations — with Clamato tomato juice, with fruit, and even with shrimp.
Unusual Dishes in Mexico
If you really want to try something out of the ordinary, Mexico is the place. From worms to grasshoppers to cacti, you’ll find some truly extraordinary things on the menu.
Nopales
The nopal is a prickly pear cactus — and yes, you can actually eat cactus in Mexico. You’ll often find nopales in soups or salads.
Nopales are also really healthy and considered a superfood. Describing the flavor is tricky — many people say they taste a bit like cucumber, though we’re not entirely sure we agree.
Insects
Do people eat insects in Mexico? Yes! One insect in particular is totally on trend: grasshoppers. In Mexico, edible grasshoppers are called chapulines. They’re typically roasted and seasoned — and they taste better than they sound, we promise.
But chapulines aren’t the only insects on the menu. The list is long. How about bugs, beetles, worms, or ants? You can absolutely work your way through them all.
FAQ About Eating in Mexico
Finally, here are answers to a few frequently asked questions about eating in Mexico.
How expensive is food in Mexico?
Overall, food in Mexico is really affordable. For 3 tacos you’ll pay about 3 euros, and a lunch special at a simple restaurant costs around 6 euros. Breakfast packages are in the same price range. For dinner, 10 euros is a good benchmark.
As a general rule, the fancier the restaurant and the more touristy the area, the higher the prices. Especially in major tourist hotspots like Cancún, Playa del Carmen, or Tulum, some restaurants can get seriously pricey.
Is food in Mexico really that spicy?
That depends on what “spicy” means to you. If you normally never eat spicy food, pretty much every dish will probably feel hot. Most dishes, however, are served quite mild.
You’ll always have a selection of hot sauces (some are very hot!) on the table, so you can spice up any dish to your liking.
Chili powder or Tajín is often used as a topping on many snacks, whether sweet or savory. So it’s possible you’ll order something sweet that ends up tasting like pure chili — it happened to us too.
What should you avoid eating in Mexico?
You can, in principle, eat almost anything in Mexico.
It’s often recommended that you avoid street food — we think that’s nonsense, because it’s genuinely delicious. Our only real advice is to not drink tap water and to be careful with drinks that contain ice cubes.
It’s also worth taking it easy at the start of your trip and not diving straight into too many dishes your stomach isn’t used to. The spiciness and seasoning in Mexico are quite different, and that can quickly throw your digestion off balance.
What exactly is Tex-Mex cuisine?
Which regions of Mexico have the best food?
Ultimately it comes down to personal taste, but three regions consistently stand out for their excellent cuisine: Oaxaca, Michoacán, and Puebla.
