The nicee.com article gives you 10 amazing foods to try in Mexico, either if you're a local or a first-time visitor. With food for everyone, even your picky eater can find something to enjoy!
There's a lot of Mexican food in Latin America, but the foods you'll find in Mexico are often very different and unique. We put together a list of 10 foods to try in Mexico.
Lightly fried corn tortillas cut into quarters are topped with green or red salsa in this popular traditional breakfast dish (the red is slightly spicier). Chilaquiles are fried corn tortilla pieces that have been cooked in salsa and topped with cheese. They are frequently served with eggs and a side of beans or nopalitos for breakfast.
A corn tortilla is rolled around a filling and topped with a savory sauce to make an enchilada. Enchiladas are a Mexican dish that can be filled with a variety of ingredients such as meats, cheeses, beans, potatoes, vegetables, or a combination of them.
Pozole is a popular soup or stew in Mexican cuisine. It's made with hominy and meat, and it can be seasoned and topped with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa, or limes.
Chicken, pork, and vegetarian pozole versions are now widely available in more casual settings. The dish is traditionally stewed for hours, often overnight, using hominy corn and a variety of herbs and spices. When ready to serve, top with lettuce, radish, onion, lime, and chili.
Mole is a term used to describe a type of sauce in Mexican cuisine. The word mole (pronounced MOE-lay) comes from Nahuatl, the Aztec Empire's and the Nahua people's language. The Nahua people are Mexico's largest indigenous group. Molli, the Nahuatl word for sauce, is the original Nahuatl word.
Guacamole is without a doubt one of Mexico's most popular dishes, but few people are aware that this traditional sauce dates back to the Aztec era. Guacamole is a dip, spread, or salad made with avocado that originated in Mexico. It is now used as a dip, condiment, and salad ingredient in international and American cuisines, in addition to its use in modern Mexican cuisine.
Tacos al pastor
This historic dish is one of the most popular types of tacos, with origins in the 1920s and 1930s with the arrival of Lebanese and Syrian immigrants to Mexico. Typically, al pastor is made with boneless pork shoulder that has been thinly sliced.
Tostada is the name given to a variety of dishes in Mexico and other parts of Latin America that use a toasted tortilla as the main ingredient. The name usually refers to a deep-fried or toasted flat or bowl-shaped tortilla, but it can also refer to any dish that uses a tostada as a base.
Chiles en nogada
Chiles en nogada is a Mexican dish made with poblano chiles stuffed with picadillo and served at room temperature with a walnut-based cream sauce called nogada, pomegranate seeds, and parsley.
Elote is made with corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and cilantro. It's messy to eat but worth every bite. Elote is the perfect summertime side dish for any Mexican-inspired meal.
Tamales are a traditional Mexican dish made from a corn-based dough that is filled with meats, beans, and cheese. Tamales are wrapped in corn husks or banana leaves and cooked, but the husks are removed before eating.