THE 101 MOST TYPICAL AND TRADITIONAL MEXICAN FOODS - CULTURE VOCABULARY

The most typical Mexican meals are part of a culinary tradition that fuses Mesoamerican cuisine with European, especially Spanish.

Some elements of Spanish cuisine were added to Mexican cuisine after the conquest of the Aztec empire in the 16th century. Although the main ingredients continue to be native foods, such as corn, beans, and chili peppers.

The Europeans, however, introduced a large number of ingredients, the most important being domestic animal meats (beef, pork, chicken, goat and sheep) as well as dairy products, different herbs and spices.

Initially, the Spanish conquerors tried to impose their eating style in Mexico. Failing to do so, cooking styles began to gradually integrate, particularly in the convents of the colonial era.

This gave rise to different regional styles of cuisine, such as those that emerged in Oaxaca, Veracruz and the Yucatán Peninsula.

List of typical Mexican dishes

1- Ceviche

It is a dish from the sea, popular in the coastal regions of America, especially in the center and south of the continent.

It is commonly prepared with raw fish marinated in citrus juices and spices. Seasonings such as onion, salt, and pepper are added. It is normally used as a garnish or accompaniment to other dishes.

2- Corn

It is the local name for the ear of corn. It is boiled and served as a traditional street dish in Mexico. Seasonings such as salt, chili powder, butter, cheese, lemon juice, mayonnaise, or sour cream are added.

3- Noodle

It is traditionally used in soups. There are a wide variety of recipes that use it, but the most common involves browning it in oil and adding a chicken or beef broth with tomato puree, hot peppers, garlic and onion.

When served, it can be dressed with lemon juice, hot sauce, sour cream, and Mexican cheese.

4- Refried beans

It is a typical Mexican dish based on cooked and mashed beans. Pinto beans are usually used, but in some regions red or black beans can be used.

They can be served as a main dish or as an accompaniment to other dishes. They are a basic ingredient in the preparation of some tacos, chimichangas and pupusas.

5- Guacamole

It is a sauce of Mexican origin made from avocado. It is prepared by mashing avocados in a molcajete (typical mortar) with salt. Some recipes include tomatoes, lemon juice, coriander, garlic, and spices.

6- Jicama

Jicama is the name given to this species of turnip or yam in Mexico. It is the edible part of the root of this tuber.

It is typically served in chunks or slices that are flavored with lemon juice and chili powder. It is an antojito (street food) that is traditionally sold on the streets.

7- Nopalitos

It is a preparation based on nopales, which are cooked and divided into small pieces. The nopales are sold fresh, canned or bottled.

Its flavor is light and somewhat acidic, its texture is crunchy and somewhat slimy. They are prepared with eggs to be served for breakfast and also in salads and soups for lunch and dinner.

Their carbohydrate content is very low, which is why they are normally used in the treatment of diabetes. In addition, this plant has other excellent health benefits.

8- Pambazo

It is the name given to this treat, very similar to cake. It is prepared with a white bread that is opened in half, bathed in a guajillo pepper-based marinade and stuffed with potatoes and chorizo. The type of bread used is stale and not crunchy.

9- Pico de gallo

In Mexican cuisine, pico de gallo is also called salsa fresco. It is a raw preparation of chopped tomatoes, onions and sometimes hot peppers, usually jalapeños or serranos.

It can also contain lemon juice, fresh coriander, cucumbers, turnips and sometimes some fresh fruit, such as mango.

Its use is similar to that of other sauces, but since its liquid content is lower, it can be used as the main ingredient in tacos and fajitas.

10- Sauce

Mexican sauces were traditionally made using molcajete, a stone mortar, although nowadays the use of blenders is common in their preparation.

There is a wide variety of sauces, with different ingredients, which are common in different regions. Among them, the red sauce, the raw sauce, the green sauce, the ranchera sauce, the brava sauce, the guacamole, the mole and the chipotle sauce.

11- Omelette

The name literally refers to a "little cake." It is a thin cake made with corn or wheat dough that is consumed throughout the year and as an accompaniment to any food.

They are used as a base in tacos, burritos, chilaquiles, tostadas and enchiladas. They are one of the most important elements in Mexican cuisine.

12- chips

Triangular pieces of tortilla that are fried in oil or cooked in the oven. Its origin dates back to the Zapotec region of the Isthmus of Tehuantepec.

Contrary to what happens with tortillas, chips can be stored for a long time to be consumed later. This is due to its low humidity. The chips serve as a vehicle for the consumption of refried beans, sauces or guacamole.

13- Meatballs

The name of these meat balls comes from the Arabic "al-bunduq", which means hazelnut. It is believed that this dish was implanted in Spain during the Arab conquest. Mexican meatballs are commonly served in a tomato vegetable soup.

14- Barbecue

This dish is prepared with mutton that is cooked slowly in a floor-level oven, regularly a hole that is dug, lit with firewood, and covered with soil to allow cooking.

15- Birria

It is a spicy stew made from goat or sheep meat. It is served on festive dates, such as Christmas, New Years, Mother's Day or even weddings.

Originally from Jalisco, it is a typical dish in many Mexican restaurants. It is served with corn tortillas, onions, cilantro and lemon juice.

16- Burrito

It is a taco made with a wheat flour tortilla, which is filled with different ingredients. Refried beans, rice or meat can be included inside.

17- Roast meat

It is a roasted beef preparation consisting of thin cuts of fillet, sometimes marinated or slightly salted, with pepper and spices, which is cooked on the grill.

It can be eaten alone or with other foods. It can also serve as an ingredient for the preparation of tacos.

It is a dish that is normally consumed in the northern region of Mexico, in the states of Baja California, Coahuila and Nuevo León.

18- Carnitas

This dish is made from braised or roasted pork. It is a typical dish of the Mexican state of Michoacán and is internationally recognized.

It is served with fresh coriander leaves and minced onion, salsa, guacamole, tortillas, and refried beans.

It can be a main dish or serve as an ingredient in the preparation of tamales, tacos, tortas and burritos.

19- Cecina

It is meat that has been seasoned and air-dried or smoked. In Mexico it can be mainly of two types, one that is marinated and another that is marinated with hot peppers.

Jerky can be prepared based on pork or beef. The town of Yecapixtla, in the Mexican state of Morelos, is famous for the preparation of this dish.

20- Chalupa

This typical dish from the states of Puebla, Guerrero and Oaxaca is prepared using small discs of corn dough that are fried to produce crispy toasts.

These tostadas are filled with various ingredients such as chicken, cerco, onions and chipotles. They are very similar to sopes and garnachas. They are used as appetizers or snacks.

21- Chicharrón

It is generally prepared with fried pieces of pork skin, although it can also be prepared with chicken, lamb or beef. In Mexico it is eaten in tacos or gorditas with green sauce. It can also be eaten alone, as a snack or appetizer.

22- Chilaquiles

Chilaquiles are a traditional Mexican dish that consists of tortillas cut into triangular pieces and later fried. Later they are covered with green, red or mole sauce until the chips are soft.

You can include fried egg or chicken in the mix. It is garnished with onion, sour cream and cheese, accompanied by refried beans. It is a typical dish for breakfast or lunch.

23- Chiles en nogada

The name is related to the walnut tree. They are poblano peppers stuffed with minced meat that includes meat, aromatic herbs and fruits, bathed in a sauce based on dairy cream, walnuts and pomegranate seeds. The plate includes the three colors of the Mexican flag, green, white and red.

The traditional chile en nogada originated in the city of Puebla and is closely related to the Independence of Mexico, since the dish was prepared for the first time for the emperor Agustín de Iturbide.

24- Chimichanga

It is a burrito that is fried in oil and is popular in the cuisine of the northern states of Mexico, Sonora and Sinaloa, and also in the North American southeast.

It is prepared by filling a wheat flour tortilla with different ingredients such as beans, rice, cheese, beef or chicken and folding it into a triangular shape. Later it is fried and served with salsa, guacamole, sour cream and cheese.

25- Empanada

It is a preparation in which bags of corn or wheat dough are filled. The filling can consist of different ingredients.

There are different types of empanadas according to the region of Mexico that is visited, which vary in their preparation and in the ingredients of the filling.

26- Enchilada

The enchilada is a corn or wheat flour tortilla that is rolled around a filling and covered with sauce. They can be filled with a wide variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood, or a combination of them.

27- Escamoles

These are the larvae of the ant of the species Liometopum, which are taken from the roots of agave or maguey plants in Mexico.

They are considered a delicacy in Mexican cuisine and are also called "insect caviar." Its consistency is similar to that of cottage cheese and a flavor similar to that of butter, although with hints of nutty.

28- Chubby

In Mexican cuisine, gorditas are small corn cakes filled with some ingredient. The gorditas are cooked in a comal, a typical Mexican pan, although they can also be fried in oil.

After cooking, the gorditas are allowed to cool and then cut to be complemented with vegetables, sauce, sour cream and lemon juice.

The most typical gordita is that stuffed with pressed pork rinds. It can be found throughout all of Mexico.

29- Gringa

It is a type of quesadilla in which a wheat flour tortilla is filled with "al pastor" meat and cheese. Later it is put on the grill like a quesadilla.

Some think that its name comes from the white spots that form on the tortilla when heated, similar to the freckles of a gringa.

30- Huarache

This traditional Mexican dish consists of an oval disk of corn dough that is fried and covered with different ingredients. Its shape resembles that of shoes, known by the same name. They are similar to sopes, but with a different shape.

31- Mole

Mole is the generic name for various types of sauce used in Mexican cuisine. Outside of Mexico, mole refers specifically to Mole Poblano, which includes a large number of ingredients and spices in its preparation, including chocolate.

There are other types of mole such as black, red, yellow, red, green, almond and pipián.

The popularity of this dish is such and its use in festivities and celebrations so widespread that 99% of Mexicans have tried at least one version of it during their lives.

32- Pozole

This dish has its origins in pre-Hispanic Mexico and its roots are rituals. It is a Mexican soup or stew made with a kind of corn called “cacahuazintle”.

Meat is added, usually pork, chicken, turkey or seafood, hot peppers and other dressings and dressings.

There are also some vegetarian versions. After the Spanish conquest, the pre-Hispanic recipe for pozole changed, however the use of corn as the main ingredient was maintained.

It is a very typical dish and has different versions in the states of Sinaloa, Michoacán, Guerrero, Jalisco, Morelos and Mexico City.

33- Quesadilla

In most of Mexico, a quesadilla is a flat disk of cooked corn dough, called a tortilla, folded in half lengthwise and filled with cheese. The quesadillas are served once the cheese is melted and topped with salsa, sour cream, and cheese.

Other ingredients can be used to fill the quesadillas, such as meat, vegetables, potatoes with chorizo, pumpkin flowers, mushrooms, huitlacoche, chicharrón, among others.

Quesadillas are traditionally cooked on a comal, although they can sometimes be fried in oil.

34- Tamale

Mexican tamales are made with corn dough that is steamed inside dried corn or banana leaves.

The wrapper is discarded before eating. Tamales can be filled with meat, cheese, vegetables, chili peppers or different stews, according to local taste. They can be salty or sweet.

35- Cake

A cake is a Mexican sandwich, served on an oval bread about 18 centimeters long called a bolillo, telera or virote.

The cakes can be filled with different ingredients that vary according to the region of Mexico where it is eaten. They are a typical street dish that is sold in places called torterías.

36- Jamaica water

This drink is prepared using the Jamaica flower and is very popular in Mexico and Central America. It is one of the so-called “fresh waters”.

That is, inexpensive drinks made from fruit juices or extracts. The flowers are boiled in water, filtered, and water and sugar are added.

37- Cajeta

Cajeta is a Mexican sweet prepared with sweetened and caramelized milk. It is believed that its name comes from the small wooden boxes in which it was originally sold.

Its use in desserts is very popular and its origin is located in the city of Celaya, in the state of Guanajuato.

38- Churros

These are cylindrical pieces of dough that are fried in oil and sweetened with sugar. They are common at breakfast, accompanied by hot chocolate.

39- Tres Leches Cake

The preparation of this dessert is very common in Mexico, using a recipe that was surely inherited by the Europeans during the conquest. It is a fluffy cake that is soaked with three types of milk: evaporated, condensed and cream.

40- Rosca de Reyes

Known in Spain as Roscón de Reyes, it is a cake that is prepared and eaten to celebrate Epiphany. In Mexico it is traditionally eaten on January 6, during the celebration of Three Kings Day.

To decorate it, nuts such as figs and cherries are used. The tradition of placing figures of the Child God inside dates back centuries. Whoever finds these figures while eating the thread, receives the blessing and must take the child to the church closest to his home during the celebration of the Day of Candlemas, the following February 2.

41- Stuffed peppers

This is one of the most popular preparations in Mexico. Very hot chili peppers can be used for this recipe and also other milder ones, and the fillings are very varied: from cheese to meat or even fruits.

To prepare the chilies, the skin is first removed, the seeds are extracted, and the filling is incorporated.

42- Picadillo

This dish is made up of fresh vegetables, meat and spices. First, a sauce is made by blending tomatoes, garlic and onion.

The meat and vegetables are minced very small and cooked together in a pot with enough water.

The idea is that the water is reduced and a preparation with consistency remains that can be eaten on toast or even alone.

43- Tortilla soup

This soup is made with chicken broth and tomato sauce, and has the peculiarity of having crispy strips of tortillas.

This dish is considered a starter and other ingredients such as avocado, cream, cheese or chili can be added to it.

44- Drowned cake

The origin of this dish is in Jalisco. It is a small, firm bread that is filled with meat, dipped in a spicy sauce and then bathed in tomato sauce.

The most representative ingredients of this dish are sauces, and currently they can be filled with other ingredients than meat, such as shrimp, cheese or even just vegetables.

45- Huevos rancheros

This is one of the most typical Mexican breakfasts. The base of this dish is an omelette; An egg is placed on top, which can be scrambled or smashed, and the entire preparation is bathed in a sauce made with tomatoes, onion, garlic and chili.

Since they are so popular, scrambled eggs have spread throughout Mexico and different ways of preparing them have been developed depending on the region.

46- Enfrijolada

The enfrijolada is another sample of Mexican gastronomy in which the corn tortilla is used.

In the original recipe this tortilla is filled with chorizo and then it is bathed with a cream made with beans, with aged cheese and onion.

There are also different variants of this recipe: some use softer cheeses or fill them with chicken or scrambled eggs. This dish is originally from Oaxaca.

47- Tlacoyos

The tlacoyos are one of the vestiges of pre-Hispanic culture that is still present in Mexican gastronomy.

Its preparation is based on nixtamalized corn flour, which is obtained after cooking the corn with lime and water, and grinding the resulting mixture.

This dough is traditionally filled with beans or cheese, although they can also be filled with pork rinds.

48- Lomitos de Valladolid

This dish has pork, tomatoes, boiled egg, garlic and chili peppers. It involves preparing a sauce with the tomatoes and adding it to the meat, which must be cooked slowly.

It is then seasoned with the other ingredients and served when the sauce reaches a thick texture. The boiled egg is used to garnish when serving.

49- Divorced Eggs

This is a variant of Huevos Rancheros. It consists of two fried eggs that are distinguished from each other because one is covered with green sauce and the other with red sauce.

The red sauce has tomatoes, garlic, onion and chili, and the green sauce has green tomatoes, onion, garlic, chili and coriander. Scrambled eggs are usually eaten for breakfast.

50- Tinga

Tinga is another very typical dish of Mexican cuisine. Chicken tinga is the most common, although it can also be made from beef or pork.

In the case of chicken tinga, shredded chicken breast is used, which is cooked together with onions, garlic, chili peppers, bay leaves, thyme and oregano. This preparation is usually served on toast or tortillas.

51- Charro beans

They are very common in Mexico and consist of beans cooked with chicharrón, bacon, chorizo, onion, chili, and garlic, among other ingredients.

They are served hot, usually on corn tortillas, and it is common that they are garnished with a little avocado.

52- Often

It is believed that this dish is inherited from the Spanish influence in Mexican territory in the times of the Conquest, since it is very similar to the Madrid-style tripe typical of the gastronomy of Spain.

It is a stew made with beef belly to which beans, chili peppers, onion and garlic are added, among other condiments. In some areas peppermint is also added.

53- Romeritos

This dish is based on romerito, a plant similar to spinach. The romeritos are cooked until tender and covered with different sauces, especially mole.

The romeritos are accompanied by prawns and potatoes, and are usually eaten at Mexican Christmas parties.

54- Guajolota

It is also called a tamale cake. It consists of a bun filled with a tamale. Originally the tamale was stuffed with pork, although today you can find guajolotas with chicken tamales.

It is usually eaten as fast food and is easily found at street vendor stands in Mexico.

In some regions it is eaten as breakfast, while in others it is eaten in the afternoon due to the heavy ingredients.

55- Capirotada

This Mexican dessert is usually eaten in Lent and is one of the most common in the gastronomy of this country.

These are slices of bread on which are placed nuts, bananas, guava, cinnamon, peanuts, grated coconut, cheese and brown sugar or panela honey.

56- Poblana cream

In this preparation, the protagonist is the poblano pepper, the base ingredient of many other Mexican foods that has low intensity of heat and is large.

To prepare the cream, blend the poblano peppers with onion and water. These are added to a pot where they are mixed with garlic, coriander, corn kernels, milk, and cornstarch or cornstarch.

57- Pipián

The Mexican pipian is usually red or green. It is a sauce whose main characteristic is the use of pumpkin or sesame seeds.

It also has different types of chili, onion tomatoes, garlic, chicken broth, cinnamon and cloves. This sauce is often used to accompany other preparations, such as chicken and pork.

58- Dogfish bread

This dish is originally from Campeche and is based on corn tortillas and dogfish, a kind of small shark. These ingredients are accompanied by chili and beans.

The dogfish bread is presented as a lasagna: the corn tortillas are placed in layers and between them the beans and other ingredients are placed.

59- Nachos

Nachos are very popular in and outside of Mexico. They consist of fried corn tortillas, which are usually eaten accompanied by melted cheese, meat, chicken, beans, guacamole, cream, among others.

60- Machaca with egg

This is a typical breakfast from northern Mexico. The machaca is meat dried in the sun; in this dish it is accompanied by scrambled eggs. The meat can be beef, fish or even horse.

To prepare the mash with egg, fry the mash together with onion, chili, tomato and coriander. Then the eggs are added and all the preparation is mixed. It is usually served with corn tortillas.

61- Stuffed cheese

This recipe is typical of the state of Yucatán. It is a circular Dutch type cheese that is filled with pork seasoned with chili, onions, garlic, capers, olives, raisins and minced cooked eggs.

62- Bread of the Dead

This bread is specially prepared for the celebration of the Day of the Dead. It is a sugary bread that can be filled with pastry cream, cream or other ingredients.

The traditional shape of the bread of the dead represents a human body, and this can be rounded or oval.

63- Mexican rice

Mexican rice or arroz a la mexicana differs from others for its particularly spicy flavor.

This rice is prepared with cooked white rice along with garlic, tomato, onion, cumin and chili or jalapeño.

64- Maguey worms

These larvae grow on the maguey plant, which is usually used to create fabrics. Maguey worms can be white or red and are high in protein.

They are eaten cooked, are usually accompanied with sauces and eaten in tacos. This dish is considered one of the most precious in Mexico and also one of the most expensive, given the scarcity of these larvae.

65- Muffin

Muffins are part of the world's gastronomy, and each country has adapted this recipe to its typical ingredients.

In the case of the Mexican muffin, it is a bread spread with cream of beans and cheese. Pico de gallo is added to the cheese, which adds a fresh and slightly spicy flavor.

66- Arrachera

It is a cut of meat taken from the diaphragm of the beef. Its flavor is characterized by being strong and it is a very juicy meat.

The flank steak is usually served with beans, guacamole, Mexican rice, or other garnishes. Some

They say that the secret of the flank steak is in the marinade, which should last about 2 hours and includes different ingredients, such as oranges, lemons, oregano, soy and English sauces and pepper.

67- Pastes

The paste is another vestige of the Hispanic era. This recipe was introduced in the state of Hidalgo by British engineers who worked in the Hidalgo mines during the 19th century.

The original paste consists of a dough filled with potato and minced meat. Currently other ingredients such as chicken or mole have been added.

The characteristic of the paste is that the ingredients are added to the dough raw, and these are cooked together with the dough.

68- Jericalla

It is a dessert originally from Guadalajara that is prepared with eggs, milk, cinnamon, vanilla and sugar. Jericallas have a characteristic golden, crunchy coating on the surface and are eaten cold.

69- Monterrey kid

Kid meat is widely consumed in Monterrey. To prepare the Monterrey kid, kid meat called lechado is used, which is one that has only fed on the mother's milk.

The kid can be cooked in the oven or on the spit, and in both cases it can take about 2 hours. It is accompanied with potatoes or vegetables and a spicy sauce is usually incorporated.

70- Donuts

This recipe is widespread throughout Latin America, it is common to find different types of buñuelos, which are fried doughs of Spanish origin.

In Mexican fritters, the disc shape, the cinnamon flavor and the crunchy texture stand out.

They are usually eaten around Christmas time and their surface is usually dusted with sugar.

71- Mixiotes

This Mexican classic is a heritage from the Mayan culture. They can be made from chicken, mutton or other meats, and are characterized by cooking said meat wrapped in maguey leaves.

The meat is marinated in a preparation that has chili, garlic, onion, oregano, thyme, vinegar and cumin.

After about 3 hours the meat is taken, wrapped in the maguey leaves and steamed for about 2 hours.

Instead of the maguey leaves you can also use banana leaves or simply aluminum foil.

72- Papadzules

This dish is originally from Yucatan, and it is also inherited from pre-Hispanic cultures, specifically the Mayan civilization.

They are corn tortillas stuffed with boiled eggs bathed in pumpkin seed sauce. As a final touch a spicy tomato sauce is added.

73- Tarascan soup

This soup has its origin in the state of Michoacán. It is prepared with bay beans, a variety of brown beans, to which tomatoes, onion, garlic and epazote are added, an aromatic plant that is used as a condiment.

When served, this soup is topped with strips of corn tortillas and pasilla chili, a type of dark chili widely used in Mexican cuisine.

74- Charales

Charales are fish that can be found in abundance in some Mexican lakes; it is practically considered that they reproduce only in Mexico.

There are many ways to prepare it: they can be fried or breaded, and chili is often added to highlight the spicy flavor typical of Mexican cuisine.

75- Tlayuda

This is another typical dish from the state of Oaxaca. It is a large and firm corn tortilla that can measure 30 centimeters in diameter and on which dried meat, chorizo, bacon, tomato, avocado and other ingredients are placed, all bathed in a spicy sauce.

76- Machitos

This is a rather peculiar dish, given that it is the intestines of the lamb. It is also prepared with the intestines of the beef.

This piece is steamed and then roasted on the grill. They are usually served with salads and are accompanied with tortillas.

77- Pumpkin flowers

The pumpkin plant is one of the oldest that can be found in Mexico. The flowers of this plant are widely used in many Mexican recipes, such as soups, creams, and quesadillas.

Since their flavor and aroma is very slight, they are usually seasoned with salt and epazote.

78- Sweet potato in sweet brown sugar

This is another characteristic dessert of the celebration of the Day of the Dead in Mexico. It is based on the sweet potato, also known as sweet potato or sweet potato.

It is a very easy dish to prepare: the chopped sweet potatoes are placed in a pot along with the piloncillo, cinnamon sticks and plenty of water. Cover, cook and remove from heat when sweet potatoes are soft.

79- Vanilla Tapioca

The star of this Mexican dessert is tapioca, which is the starch of yucca. The accompanying ingredients are eggs, sugar, milk, and of course, vanilla.

To prepare this dessert, first part of the milk is mixed with the tapioca in a pot off the fire.

When the mixture is well integrated, add the eggs, the sugar, the rest of the milk and the vanilla, and cook until it boils.

At that moment the heat is lowered, it continues to stir a little and is removed. The vanilla tapiocas are served cold.

80- Rancher shrimp

They are also known as Mexican shrimp and are usually eaten at Easter.

The preparation consists of sautéing onions, tomatoes, garlic, coriander and serrano pepper, and then adding the shrimp. They can be served with corn tortillas or with rice.

81- Poblana Lasagna

In this preparation the corn in grains and the poblano pepper stand out. First, the corn is sautéed along with onion, garlic, mushrooms and chilies. At the same time, the pasta sheets that will form the structure of the lasagna are cooked.

Finally the dish is assembled, alternating a sheet of lasagna, another of shredded chicken, another of the sautéed mixture and another of cheese. The preparation is placed in the oven and is ready after about 30 minutes.

82- Molcajete of mixed meats

This dish is usually eaten as a snack at a gathering of friends. It consists of a mixture of different meats, such as beef, chicken breast or chorizo, accompanied by cheese, chili peppers, onion, avocado and other ingredients.

The most characteristic thing about this dish is that it is served in a molcajete, which is a stone mortar traditionally used in Mexican gastronomy.

83- Duranguense Caldillo

This broth is typical of the state of Durango and is prepared with poblano chili and beef. Chili peppers are usually de-seeded.

However, the Duranguense version of this dish includes the seeds, which results in a rather spicy broth.

84- Shrimp enchilados Veracruz style

These shrimp are characteristic of the coast of the state of Veracruz. Its preparation includes serrano peppers, onion, garlic, red tomatoes and fresh shrimp.

In the first place, a sauce is made with the chilies, garlic, onion and cooked tomatoes. Then a little garlic is sautéed with the shrimp and the sauce prepared previously is added to them.

85- Peanut Sauce

This sauce is made from peanuts mixed with dried arbol chili peppers, which are characterized by being thin and long.

The peanut sauce also has garlic, vinegar, pepper and salt. This sauce can be used to accompany different types of meat or to eat with tacos.

86- Weathered Chicken

It consists of a breaded chicken. The coating consists of dipping the chicken breast in a mixture composed of cornstarch, eggs, salt, pepper and parsley.

After this, the breast is fried, the excess oil is removed and it is served with green sauce and rice.

87- Jalisco style red sauce

This sauce is characterized by being quite spicy, since it is prepared based on arbol chiles.

It is usually used to accompany drowned cakes, chickens, chicharrón or other typical dishes of the state of Jalisco.

88- Puebla Rajas

It is a poblano pepper cut into slices. These are cooked with whole corn, cream cheese, and onion. The result is a full-bodied, spicy and creamy preparation.

89- Pork Chilorio

In this recipe, pasilla chili peppers are used, the seeds and veins of which are removed. These are cooked and blended together with oregano, garlic, coriander, vinegar and cumin.

This sauce is added to the pulled pork and cooked over low heat until thickened. Pork chilorio is usually served with tortillas, in burritos or in tacos.

90- Rancheras potatoes

To make rancheras potatoes, the potatoes are taken, cut into small squares and browned in a pan.

Then machaca (sun-dried meat), chili peppers, onion, soy sauce and tomato are added. These potatoes can be eaten with corn or flour tortillas.

91- Nicuatole de tuna

This dessert is very common in the state of Oaxaca. The red prickly pear, also known as cherry, is used, a fruit that contains a low level of calories and high levels of calcium, phosphorus and potassium.

In addition to the tuna, the nicuatole contains grains of corn. These are cooked, ground and dissolved in water.

Then they are strained and cooked with the sugar. It must be stirred constantly to prevent the mixture from sticking.

Finally, the tunas are dissolved in a little water, strained and added to the previous preparation.

Keep stirring to avoid lumps and once the mixture thickens, it can be removed from the heat. This dessert must be refrigerated and served cold.

92- Turuletes of Chiapas

They are small dry and sweet breads whose preparation is based on corn flour, cinnamon and brown sugar. It is common to find this sweet in street vendors or in restaurants in Chiapas.

The flour is mixed with the sugar and cinnamon, and then eggs and butter are added. This preparation is well kneaded and cooked in the oven for about 30 minutes.

Once they come out of the oven, the turuletes must be left to rest for 24 hours before consuming them.

93- Cahuamanta

The cahuamanta or caguamanta is a dish that was originally prepared with manta rays and the loggerhead sea turtle.

But this turtle is in danger of extinction, so currently in the preparation of the cahuamanta only the meat of the manta ray is used.

It consists of a hearty stew that includes manta rays, shrimp and tilapia, which are seasoned with garlic, chili, tomato and onion, among other ingredients.

94- Mexican stingray

The most characteristic element of the Mexican manta ray is the use of chili peppers, which are mixed with onions, carrots, olives, tomatoes and, of course, the meat of the manta ray. This dish is prepared in different states of Mexico.

95- Chamoyada

This is a bittersweet drink whose base is the chamoy sauce, which is prepared with chili, water, salt, sugar, and dried fruit.

In the chamoyada, the chamoy sauce is accompanied by pieces of ice and pieces of fruit.

96- Clams to the devil

This dish is typical of the Mexican coast and is usually eaten as a snack at gatherings of friends and family.

In a bowl mix onions, lemon, cucumber, salt and hot sauce. The clams are boiled until they open or the inside is soft. Once ready, they are completely opened and the previous preparation is poured.

97- Flutes

The flutes originated in the state of Sinaloa. It is a cylinder-shaped corn dough that is fried and filled with different ingredients, such as chicken, beef or pork. They are usually eaten with guacamole or beans.

98- Cochinita pibil

This preparation was born in Yucatán and was cooked by the indigenous people in underground ovens. The pork is seasoned with achiote, also known as onoto.

In the recipe for the cochinita pibil there are also the habanero chili sauce and the purple onion. This dish is served in corn tortillas, on breads or in tacos.

99- Cemita poblana

Cemita is a round bread that can be found in several Latin American countries.

The Puebla version is stuffed with chicken or beef, and served with avocados, hot sauce, and cheese. This version of the cemitas is typical of the state of Puebla.

100- Northern crumbs

This is a typical breakfast from the states of Monterrey and Coahuila. The preparation includes eggs, corn tortillas, onion and serrano peppers.

The eggs are first beaten together with seasonings such as garlic, coriander and pepper. Then the tortillas are chopped into small pieces and fried in a frying pan with little oil.

Once they are golden brown, add the eggs and continue stirring until the preparation reaches the desired consistency.

101- Tlalpeño broth

This preparation includes chickpeas, chicken in pieces, chicken broth, chipotle chili, carrots, tomatoes, cheese and seasonings to taste.

At the moment of serving it can be served with corn tortillas and avocado slabs.

Meals by state or city of Mexico

Aguascalientes.

Baja California.

Cancun.

Chihuahua

Chiapas.

Warrior.

Guanajuato.

Jalisco.

Quintana Roo.

Michoacan.

Monterrey.

Morelia.

Oaxaca.

Puebla.

Sinaloa.

Sonora.

Tabasco.

Tamaulipas.

Veracruz.

Other facts about Mexican cuisine

Cuisine is a very relevant aspect of Mexican culture, social structure, and popular traditions in this country. One of the clearest examples of this is mole, which is used on special dates to celebrate, especially in the Central and South regions.

For this and other reasons, Mexican cuisine was included in 2010 as part of the Cultural Heritage of Humanity by UNESCO.

Mexican cuisine is as complex as Chinese, French, Italian or Japanese cuisine. Vegetables play a very important role in this gastronomy. The most common are pumpkin, cauliflower, corn, potatoes, spinach, mushrooms, and tomatoes.

Street food in Mexico is called "antojitos" and it is prepared and distributed by vendors in small shops and traditional markets. Most of these dishes include corn as an ingredient.

The most popular street food in Mexico is the taco, whose origin is pre-Hispanic and is based on the tradition of eating different foods using tortillas instead of spoons or forks. In Mexico, practically any food can be wrapped in a tortilla to be turned into a taco.

References

Popular Mexican Food. Taken from popularmexicanfood.blogspot.com.
List of Mexican Dishes. Taken from wikipedia.org.
Don't leave Mexico without trying… Taken from bbcgoodfood.com.

THE 101 MOST TYPICAL AND TRADITIONAL MEXICAN FOODS - CULTURE VOCABULARY - 2025