{"id":876639,"date":"2025-10-01T03:55:12","date_gmt":"2025-10-01T02:55:12","guid":{"rendered":"https:\/\/www.adventureworld.com\/blog\/?p=876639"},"modified":"2025-10-02T23:01:44","modified_gmt":"2025-10-02T22:01:44","slug":"what-to-eat-in-mexico-30-must-try-dishes-and-drinks","status":"publish","type":"post","link":"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-mexico-30-must-try-dishes-and-drinks\/","title":{"rendered":"What to Eat in Mexico: 30 Must-Try Dishes and Drinks"},"content":{"rendered":"\t\t
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As the late great chef Anthony Bourdain once said, Mexican food is, \u201cnot simple, or easy. It is in fact, old \u2013 <\/span>\u200a<\/span>older even than the great cuisines of Europe \u2013 and often deeply complex, refined, subtle, and sophisticated\u201d.<\/span>\u00a0<\/span><\/p>

Taste your way around <\/span>Mexico<\/span><\/a> and you\u2019ll see this delectable \u2018complexity\u2019 stems from a rich cultural heritage, where ancient Indigenous knowledge, Spanish colonial influences and regional customs blend into something far more moreish than the sum of their parts. This culinary diversity plays out across deserts in the north, tropical rainforests in the south, the volcanic heartlands of the central plateau, and more than 11,000km of coastline (use <\/span>this\u202fhandy\u202fmap<\/span><\/a> to get your bearings).<\/span>\u00a0<\/span><\/p>

With 35 UNESCO World Heritage Sites, 67 national parks, ancient pyramids like <\/span>Teotihuac\u00e1n,<\/span><\/a> sacred cenotes, and buzzing centres like <\/span>Mexico City,<\/span><\/a> Guadalajara<\/span><\/a> and <\/span>M\u00e9rida<\/span><\/a>, this land is a true multisensory feast \u2013 and wherever your tastebuds lead you, you\u2019ll find all manner of nosh spots, from lively <\/span>cantinas <\/span><\/i>to coastal <\/span>palapas <\/span><\/i>and <\/span>Michelin-starred kitchens<\/span><\/a>.\u00a0<\/span>\u00a0<\/span><\/p>

Time-honoured ingredients \u2013 like corn, beans, chillies and fresh herbs \u2013 are at the heart of it all, along with centuries-old techniques like\u202fnixtamalization \u202f(soaking and grinding maize into\u202f<\/span>masa<\/span><\/i>, the base for tortillas and <\/span>tamales<\/span><\/i>), slow-cooking in underground pits, and crafting\u202f<\/span>mole\u202f<\/span><\/i>\u2013 complex sauces made from chillies, spices, seeds, nuts, and often chocolate \u2013 all rooted in Aztec and Mayan heritage.<\/span>\u00a0<\/span><\/p>

Hungry for a culinary adventure? Read on for an authentic taste of what to eat in Mexico, beginning with this tried-and-tasted spread of must-try mains, snacks, sweets and drinks\u2026<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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1. Tacos<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pairing Indigenous maize cookery with meats introduced by <\/span>the <\/span>Spanish conquistadors, authentic Mexican tacos are a lot more complex than the Tex-Mex versions you plate up at home on \u201cTaco Tuesday.\u201d At their core, <\/span>they\u2019re<\/span> freshly made tortillas wrapped around meats, seafood, or vegetables, topped with salsas, herbs, and lime \u2013 but each region serves its own distinctive spin. In <\/span><\/span>Baja California<\/span><\/span><\/a>, fish or prawn tacos come with shredded cabbage and a creamy sauce; in <\/span><\/span>the Yucat\u00e1n,<\/span><\/span><\/a> slow-cooked <\/span><\/span>cochinita<\/span> pibil <\/span><\/span><\/em>is folded into soft corn tortillas; Mexico City\u2019s <\/span><\/span>tacos al pastor <\/span><\/span><\/em>feature marinated pork carved from a vertical spit; and in the north, flour tortillas are filled with grilled beef (<\/span><\/span>carne asada<\/span><\/span><\/em>). <\/span>You\u2019ll<\/span> find them everywhere from family-run eateries to<\/span> fine-<\/span>diners<\/span>, <\/span>but<\/span> keep an eye out for local\u202f<\/em><\/span><\/span>taquer\u00edas<\/span><\/span><\/em>\u202f\u2013 specialist taco restaurants and street <\/span>stands<\/span> that turn them into a<\/span>n<\/span> artform<\/span>.\u00a0\u00a0<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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2. Cochinita Pibil<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With its name meaning \u2018buried little pig,\u2019 <\/span><\/span>cochinita<\/span> pibil <\/span><\/span><\/em>is pork marinated in sour orange juice and <\/span><\/span>achiote<\/span> <\/span><\/em>(<\/span>annatto seed paste), wrapped in banana leaves and slow-cooked in an underground pit (<\/span><\/span>p\u00edib<\/span><\/span><\/em>) \u2013 a classic technique that infuses the meat with smoky<\/span> flavours<\/span> while keeping it tender. With <\/span>its <\/span>origins <\/span>dating back<\/span> t<\/span>o t<\/span>he Maya civilisation, the dish was once reserved for <\/span>special <\/span>occasions <\/span>like<\/span> religious festivals. Today, it <\/span>remains<\/span> a Yucat\u00e1n speciality but is found nationwide, <\/span>usually<\/span> served with pickled red onions and fiery <\/span><\/span>habanero <\/span><\/span>salsa<\/span>.\u00a0<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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3. Birria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Originating in the country\u2019s central west,\u202fthis slow-cooked meat stew is usually made with goat, although <\/span>that<\/span>\u2019<\/span>s<\/span> sometimes swapped out for beef or lamb. The meat is <\/span>soaked<\/span> in a <\/span>marinade <\/span>of chillies, spices, and vinegar, then simmered in a broth of tomatoes, herbs, and extra chillies for a zingy kick. It began as a celebratory dish served at weddings, religious holidays, and community gatherings, but today <\/span>you\u2019ll<\/span> find it everywhere from rustic markets to high-end restaurants, often accompanied by corn tortillas for dipping into its rich consomm\u00e9. In northern Baja, the <\/span><\/span>quesabirria <\/span><\/span><\/em>is a <\/span>variation <\/span>that <\/span>adds melted cheese and a griddled tortilla for a decadent dish that lands somewhere between taco and stew.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Birria Tacos<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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4. Mole Poblano<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This emblematic dish <\/span>hails from <\/span><\/span>Puebla<\/span><\/span><\/a>, a colonial-era city east of Mexico City known for its Baroque architecture and rich culinary heritage. <\/span><\/span>Mole poblano <\/span><\/span><\/em>is a complex sauce made with dried chillies, spices, seeds, nuts, and a hint of chocolate, served over turkey or chicken, first appearing in the city\u2019s 17<\/span><\/span>th<\/span><\/span> c<\/span>entu<\/span>ry convent kitchens when Indigenous and Spanish ingredients were blended. While Puebla is still its spiritual home, <\/span>the dish is<\/span> prepared across Mexico for major celebrations, especially weddings and as part of <\/span>16<\/span><\/span>th<\/span><\/span> September\u2019s <\/span><\/span>D\u00eda de la Independencia\u202f<\/span><\/span><\/a>(Independence Day) <\/span>feasts<\/span>.\u00a0\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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5. Enchiladas and Enmoladas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Both are main dishes of tortillas rolled or folded around chicken, cheese, or beans, then topped with crumbled cheese, onions, and <\/span><\/span>crema<\/span><\/em> (<\/span><\/span>a slightly tangy cultured cream) <\/span><\/span>but the<\/span>ir <\/span>sauces<\/span> are different<\/span>. <\/span><\/span>Enchiladas<\/span><\/span><\/em> are covered in salsas \u2013 usually red or green from tomatoes, tomatillos, and chillies \u2013 while <\/span><\/span>enmoladas<\/span><\/span><\/em> are coated in <\/span>rich\u202f<\/span> <\/span>mole<\/span><\/span><\/em>. In <\/span><\/span>Chihuahua,<\/span><\/span><\/a> enchiladas <\/span><\/span>are often stacked rather than rolled, with three to four layered up. In <\/span><\/span>Oaxaca<\/span><\/span><\/a>, <\/span>enmoladas<\/span> feature the state\u2019s celebrated\u202f<\/span><\/span>mole negro<\/span><\/span><\/em>, made with local chillies and Oaxacan chocolate.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chicken Enmoladas<\/i> served with Cotija<\/i> cheese, crema and red onion<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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6. Chilaquiles<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A breakfast and brunch staple, <\/span><\/span>chilaquiles <\/span><\/span><\/em>start with day-old tortillas cut into quarters, lightly fried, and simmered in salsa until softened. From there, the choice of toppings will <\/span>determine<\/span> how light or hearty the dish will be, with popular options including <\/span><\/span>mole,<\/span><\/span> a variety of red or green sauces, crumbly cheese, cream, fried <\/span>eggs<\/span> or shredded chicken.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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7. Pozole<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An Aztec-era soup-stew, <\/span><\/span>pozole<\/span><\/span><\/em> takes its name from <\/span>\u2018<\/span><\/em><\/span>pozolli<\/span><\/span><\/em>\u2019 <\/span><\/em>in the Indigenous Nahuatl language, meaning <\/span>\u2018<\/span>foamy<\/span>\u2019 \u2013 <\/span>a nod to the swollen hominy at its core. Today the hulled maize is simmered with pork or chicken, <\/span>garlic<\/span> and herbs, then finished with crisp<\/span>y<\/span> garnishes like shredded lettuce or cabbage, radish, onion, <\/span>oregano<\/span> and lime. In <\/span><\/span>Guerrero<\/span><\/span><\/a> on the Pacific coast, <\/span>you\u2019ll<\/span> find three classic styles: <\/span><\/span>rojo<\/em>\u202f<\/span><\/span>(red chillies),<\/span> <\/span>verde<\/span><\/span><\/em>\u202f(a green sauce with tomatillo and pumpkin seeds), and <\/span><\/span>blanco<\/span><\/span><\/em>\u202f(a pale broth). Specialist <\/span><\/span>pozoler\u00eda<\/span><\/span><\/em>s <\/span><\/em>serve <\/span>the dish all year round, but<\/span> it\u2019s<\/span> especially popular<\/span> d<\/span>uring\u202fIndependence Day<\/span> festivities<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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8. Tamales<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dating back to the culinary traditions of the<\/span> Aztec and Maya, <\/span><\/span>tamales<\/span><\/span><\/em> are Mexico\u2019s original meal-to-go. Cooks spread <\/span><\/span>masa <\/span><\/span><\/em>(<\/span>nixtamali<\/span>s<\/span>ed<\/span> corn dough) onto\u202fcorn husks or banana leaves, add a savoury or sweet filling (like chicken in green salsa, beans and cheese, or fruit with cinnamon) then fold and steam it until <\/span>it\u2019s<\/span> set. Styles vary by region: in the Yucat\u00e1n, <\/span><\/span>tamales<\/span><\/span><\/em> are often wrapped in banana leaves, while <\/span><\/span>tamales <\/span>colados <\/span><\/em><\/span>are strained for an ultra-silky texture; i \u202f<\/span><\/span>Michoac\u00e1n<\/span><\/span><\/a>,\u202f<\/span><\/span>uchepos<\/span><\/span><\/em>\u202fare tender fresh-corn <\/span><\/span>tamales<\/span><\/span>. <\/span><\/span>They\u2019re<\/span> especially tied to<\/span>\u202f<\/span><\/span>2 February\u2019s <\/span><\/span>D\u00eda de la Candelaria<\/span><\/span><\/a> (Candlemas) holiday<\/span><\/span> \u2013<\/span><\/span> a Catholic feast day where families get together for a meal of <\/span><\/span>tamales<\/span><\/span><\/em> and <\/span><\/span>atole<\/span><\/span><\/em> \u2013 a warm drink made from <\/span><\/span>masa<\/span><\/span><\/em>, <\/span>water<\/span> or milk, and flavoured with cinnamon or chocolate.<\/span><\/span> You\u2019ll<\/span> find them <\/span>nationwide, but<\/span> keep an eye out for them in market <\/span><\/span>comedores<\/span> <\/span><\/em>and bakeries.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tamales<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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9. Tlayudas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oaxaca\u2019s <\/span><\/span>take on <\/span><\/span>pizza<\/span><\/span> is a <\/span><\/span>slightly crisp <\/span>large <\/span>corn tortilla<\/span> that\u2019s<\/span> <\/span>brushed with\u202f<\/span><\/span>asiento<\/span><\/span><\/em>\u202f(unrefined pork lard) or beans, then topped with <\/span><\/span>quesillo<\/span><\/span><\/em>\u202f(Oaxacan string cheese), lettuce or cabbage, avocado and grilled meats like <\/span><\/span>tasajo<\/em>, <\/span>cecina <\/span><\/em><\/span>or <\/span><\/span>chorizo<\/span><\/span><\/em>, <\/span>then <\/span>c<\/span><\/span>ooked<\/span> over charcoal<\/span><\/span>. E<\/span><\/span>at it open-faced or folded<\/span><\/span> and,<\/span><\/span> f<\/span><\/span>or the <\/span><\/span>most authentic<\/span><\/span> experience, <\/span><\/span>try it at the city\u2019s <\/span><\/span>Mercado 20 de Noviembre<\/span><\/span><\/a> market or at one of many <\/span><\/span>simple <\/span><\/span>fondas<\/span><\/span><\/em>\u202f(traditional casual eateries) <\/span><\/span>found <\/span><\/span>across <\/span><\/span>the <\/span><\/span>state.\u202f<\/span><\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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10. Chile Relleno<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Literally \u2018stuffed chilli\u2019, this colonial-era favourite<\/span> \u2013 often credited to the convent cooks of Puebla \u2013 <\/span>roasts and peels <\/span>poblano <\/span><\/i>chillies before stuffing them with cheese or a savoury <\/span>picadillo<\/span><\/i>\u202f(meat, fruit, spices), then batter<\/span>s, fries and serves them <\/span>with a simple tomato sauce. <\/span>While it\u2019s usually plated up as a main served with rice and beans, <\/span>regional variations are abound – in the\u202fnorth, Anaheim-type chillies sometimes stand in for <\/span>poblanos <\/span><\/i>while on the\u202fcoast, seafood fillings can be found.\u00a0<\/span>\u00a0<\/span>\u00a0<\/span><\/p>

Taste your way through Mexico\u2019s culinary highlights on our customisable 10-day <\/span>Classic Mexico<\/span><\/a>\u202fholiday, exploring iconic ruins, natural wonders and vibrant cities rich in food, art and history.<\/span>\u202f<\/span><\/i><\/b>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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11. Chile en Nogada<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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G<\/span><\/span>reen<\/span>, white and red to <\/span>reflect<\/span> the Mexican flag<\/span><\/span>, this <\/span><\/span>Puebla icon<\/span><\/span> is<\/span><\/span> attributed to the\u202f<\/span>local <\/span>Augustinian nuns <\/span><\/span>who created <\/span>it<\/span> at<\/span><\/span> the end of the War of Independence<\/span><\/span> in <\/span><\/span>1821<\/span><\/span>.<\/span> The dish<\/span><\/span>\u202flayers a roasted <\/span><\/span>poblano <\/span><\/span><\/em>stuffed with sweet-savo<\/span>u<\/span>ry\u202f<\/span><\/span>picadillo<\/span><\/span>, coats it in a fresh\u202fwalnut cream\u202f(<\/span><\/span>nogada<\/span><\/span><\/em>), then scatters pomegranate<\/span>s <\/span>and\u202fparsley<\/span><\/span> over it<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chile en Nogada<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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12. Elotes <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mexico recognises 64 maize varieties and <\/span><\/span>elotes<\/span><\/span><\/em> (grilled or boiled corn on the cob) draw on <\/span>what\u2019s<\/span> in season: urban vendors might use white field corn for a juicy bite, while more rural stalls may go with heirloom types <\/span>with<\/span> chewier kernels. Typical toppings include\u202fmayonnaise or cream,\u202fcrumbly cheese,\u202fchilli powder, and lime. A popular variation found in markets and plazas is <\/span><\/span>esquites<\/span><\/span><\/em>, where the corn kernels are shaved into a cup and served <\/span>to go<\/span>.<\/span>\u00a0 <\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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13. Dorilocos<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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An <\/span><\/span>antojito<\/span><\/span><\/em> (street snack) invented in Mexico City in the late 1990s,<\/span> this sweet, salty, spicy, and sour combination is eaten straight from the bag. <\/span><\/span>D<\/span>orilocos<\/span> <\/span><\/em>take a <\/span>packet <\/span>of nacho-flavoured tortilla chips (often <\/span><\/span>Doritos<\/span><\/span><\/em>, hence the name) and pile on toppings ranging from cucumber, <\/span><\/span>jicama<\/span><\/span><\/em> (Mexican turnip), carrot, and Japanese-style peanuts to tamarind sweets, sweet chilli sauce, chilli powder, and lime, with street vendors mixing and matching ingredients to create the flavours you want<\/span>.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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14. Sopes and Gorditas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Both these street-food classics start with a base of <\/span><\/span>masa <\/span><\/span><\/em>and cooked on a <\/span><\/span>comal<\/span><\/span><\/em> (<\/span>griddle<\/span>)<\/span>, but their shapes and serving styles differ. <\/span><\/span>Sopes<\/span><\/span><\/em> \u2013 thought to have originated in the <\/span>Mexico\u2019s<\/span> central states<\/span> \u2013 are small, thick discs with pinched edges, griddled until just firm, then topped with beans, meat, cheese, lettuce, cream, and salsa. <\/span><\/span>Gorditas<\/span><\/span><\/em> (\u2018little fat ones\u2019) are thicker and split open to hold fillings like <\/span><\/span>chicharr\u00f3n<\/span><\/span><\/em> (fried pork skin, sometimes stewed until tender), <\/span><\/span>tinga<\/span> <\/span><\/em>(shredded meat simmered in tomato, onion, and chipotle), or cheese. Popular around the clock, you can eat them hot at street stalls, market <\/span><\/span>fondas<\/span><\/span> and casual eateries.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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15. Quesadillas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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These everyday street-food staples consist of folded tortillas \u2013 corn in most regions, but flour in the north \u2013 filled with cheese or other ingredients like <\/span><\/span>huitlacoche<\/span><\/span><\/em> (corn fungus, also called Mexican truffle), mushrooms, <\/span><\/span>tinga<\/span><\/span>, or zucchini flowers, then cooked on a <\/span><\/span>comal<\/span><\/span><\/em>. Keep in mind though, in Mexico City, a <\/span><\/span>quesadilla<\/span><\/span> may not automatically <\/span>contain<\/span> cheese unless you ask for it. Served with salsa and<\/span><\/span> crema<\/span><\/span>, <\/span>they\u2019re<\/span> usually cooked to order and eaten fresh.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Quesadillas being made in a comal<\/i><\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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16. Huaraches<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Originating in Mexico City in the 1930s and found today in market stalls, casual eateries, and neighbourhood street stands, this filling dish takes its name from the sandal-like shape of its <\/span><\/span>masa<\/span><\/span><\/em> base \u2013 \u2018<\/span><\/span>huarache<\/em>\u2019<\/span><\/span> means sandal in Spanish \u2013 which is topped with a layer of refried beans, then meat, cheese, lettuce, salsa, and <\/span><\/span>crema<\/span><\/span>. <\/span>It\u2019s<\/span> griddl<\/span>ed on a <\/span><\/span>comal<\/span><\/span><\/em>, so the <\/span><\/span>masa<\/span><\/span><\/em> stays crisp on the outside and soft inside.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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17. Tlacoyos and Machetes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dating back to the <\/span>p<\/span>re-Hispanic<\/span> era, <\/span><\/span>tlacoyos<\/span><\/span><\/em> are oval-shaped blue-corn <\/span><\/span>masa <\/span><\/span><\/em>patties stuffed with beans, cheese, or fava beans, then cooked on a <\/span><\/span>comal <\/span><\/span><\/em>and topped with <\/span><\/span>nopales<\/span><\/span><\/em> (cooked cactus), salsa, and cheese. By contrast, <\/span><\/span>machetes <\/span><\/span>are a modern Mexico City street food named for the long blade they <\/span>look like<\/span> \u2013 thin tortillas up to 60cm long folded around cheese, meats, or vegetables, then griddled. Both are eaten hot and fresh, often as a quick meal<\/span> on the go<\/span>, and are especially popular around Mexico City.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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18. Tostadas and Flautas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Both street-eats found nationwide in markets and casual eateries, these are popular for their crunchy texture and adaptable fillings, although their shapes differ. <\/span><\/span>Tostadas <\/span><\/span><\/em>are crispy, flat tortillas topped with beans, shredded meat or seafood, lettuce, salsa, <\/span><\/span>crema<\/span><\/span>, and cheese. <\/span>They\u2019re<\/span> eaten nationwide and often used for <\/span><\/span>ceviche<\/span><\/span><\/em> or seafood toppings along the coast. Meanwhile <\/span><\/span>flautas<\/span><\/span><\/em> (literally \u2018flutes\u2019) are tightly rolled tortillas \u2013 usually filled with chicken, beef, or potatoes \u2013 fried until crispy, then served with lettuce, salsa, crema, and cheese.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Women cooking Quesadillas<\/i> and Flautas<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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19. Sopa de Lima<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A Yucat\u00e1n specialty found everywhere from M\u00e9rida\u2019s markets to family-run <\/span>fondas<\/span><\/em>, this light chicken soup is flavoured with the juice and zest of the local <\/span><\/span>lima agria<\/em><\/span><\/span>\u202f<\/span>\u2013 a small, slightly bitter lime native to the region. The clear broth is simmered with chicken, garlic, onion, and capsicum, then topped with crispy tortilla strips, coriander, and sometimes avocado. The result is zingy and aromatic, with the citrus bringing a distinctive tang.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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20. Aztec Soup<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Also called <\/span>sopa Azteca <\/span><\/i>or tortilla soup, this central Mexican classic blends a tomato-chilli base with fried tortilla strips, creating a dish that\u2019s both hearty and deeply rooted in Indigenous cooking traditions. The broth is typically enriched with <\/span>pasilla<\/span><\/i> chillies, garlic, and onion, and sometimes chicken is added. Garnishes like avocado, <\/span>queso fresco<\/span><\/i>, <\/span>crema<\/span><\/i>, and fresh coriander are served at the table, so you can customise the flavours as you eat.\u00a0<\/span>\u00a0<\/span><\/p>

Our fully customisable 10-day\u202fAuthentic Mexico<\/a>\u202fadventure takes you from Mexico City to Cancun \u2013 and to all the most iconic cities, ancient must-sees and foodie hotspots in between.\u202f\u202f\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Aztec Soup<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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21. Papas con Valentina<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This street snack is as simple as it is moreish: freshly fried or boiled potato chunks topped with <\/span><\/span>Valentina<\/span><\/span><\/em> \u2013 <\/span><\/span>Jalisco<\/span><\/span><\/a>\u2019s tangy, moderately spicy chilli sauce. The <\/span>kind <\/span>of potato will vary depending on where and when you visit, as Mexico grows more than 4,000 types of native spuds. <\/span>Commonly found i<\/span>n markets and plazas, especially in northern and central cities, they might be finished with lime juice or a <\/span>sprinkle <\/span>of chilli powder<\/span> for bonus kick<\/span>, then served in paper cones <\/span>t<\/span>o go.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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22. Huitlacoche<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Prized as a delicacy across Mexico and sometimes called the <\/span>\u2018<\/span>Mexican truffle<\/span>\u2019<\/span>,<\/span> <\/span>huitlacoche<\/span><\/span><\/em> is a corn fungus (<\/span><\/span>Ustilago<\/span> maydis<\/span><\/span><\/em>) that infects the kernels, swelling them into soft, grey-black clusters. Its earthy, <\/span>mushroom<\/span> flavour is used to add depth to <\/span><\/span>quesadillas<\/em>, tamales<\/em><\/span><\/span>, soups, and sauces. Eaten in Mesoamerican cultures for centuries, today <\/span>it\u2019s<\/span> sold fresh in markets during the rainy season or preserved in jars and tins year-round.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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23. Churros<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Brought over from<\/span><\/span> Spain in the 16th <\/span>c<\/span>entu<\/span>ry, <\/span><\/span>churros <\/span><\/span>c<\/span>laimed their place as a prized Mexican dessert during the colonial era. <\/span>They\u2019re<\/span> made from wheat flour dough piped into long ridged strips, fried until crisp outside and soft inside, then rolled in cinnamon sugar. Popular at street stalls and in caf\u00e9s, <\/span>they\u2019re<\/span> often served with thick hot chocolate for dipping, or filled with <\/span><\/span>cajeta<\/span><\/span><\/em> (goat\u2019s milk caramel), chocolate, or vanilla cream.<\/span>\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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24. Arroz con Leche<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This creamy rice pudding is made by simmering rice with milk <\/span>\u2013<\/span> usually<\/span> fresh cow\u2019s milk, though some recipes use sweetened condensed milk for richness \u2013 plus sugar, cinnamon, and sometimes raisins. Served warm or chilled, <\/span>it\u2019s<\/span> a popular dessert across Mexico. Though Spanish in origin, <\/span>it<\/span>\u2019<\/span>s<\/span> been adapted regionally, with some cooks adding<\/span> vanilla or<\/span> citrus zest.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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25. Mezcal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Distilled from the heart of the agave plant and most famously made in Oaxaca, <\/span><\/span>mezcal <\/span><\/span><\/em>has been produced in Mexico for centuries, tracing back to Indigenous civilisations like the Zapotecs and <\/span>Mixtecs<\/span>, who fermented agave into ceremonial drinks. Spanish distillation techniques later refined the process, and today, while <\/span>it\u2019s<\/span> served across the country \u2013 from rural <\/span><\/span>cantinas<\/span><\/span><\/em> to the legendary bars <\/span>around<\/span> Mexico City\u2019s <\/span><\/span>Centro Hist\u00f3rico<\/span><\/span><\/a> \u2013 <\/span><\/span>mezcal<\/span><\/span><\/em> still holds ceremonial importance in villages, where <\/span>it\u2019s<\/span> poured as an offering to the earth during planting and harvest festivals. Traditionally sipped neat from a small clay cup, <\/span>it\u2019s<\/span> often accompanied by orange slices dusted with <\/span><\/span>sal<\/span> de <\/span>gusano<\/span><\/span><\/em>\u202f<\/span>\u2013 a mix of salt, dried chilli, and ground agave worms.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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A field of Blue Agave<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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26. Tequila<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This type of <\/span><\/span>mezcal <\/span><\/span>is made exclusively from the Blue Weber Agave (<\/span><\/span>Agave <\/span>tequilana<\/span><\/span><\/em>)<\/span><\/span>.<\/span><\/span> The agave heart is baked, crushed, fermented, and double-distilled, and it may be bottled <\/span>immediately<\/span> as <\/span><\/span>blanco<\/span><\/span><\/em>\u202f<\/span>(unaged) or aged in oak barrels to become <\/span><\/span>reposado<\/span><\/span><\/em>\u202f<\/span><\/em>(rested), <\/span><\/span>a\u00f1ejo<\/span><\/span><\/em>\u202f<\/span>(aged), or<\/span>\u202f<\/span><\/span>extra <\/span>a\u00f1ejo<\/span><\/em><\/span>\u202f<\/span>(extra aged). Tequila\u2019s roots lie in Indigenous agave fermentation, with distillation introduced by the Spanish in the 16th <\/span>c<\/span>entu<\/span>ry. While purists sip it neat, it also stars in traditional cocktails like the <\/span><\/span>margarita<\/span><\/span><\/em>.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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27. Atole<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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This warm, thick drink is made by simmering <\/span><\/span>masa <\/span><\/span><\/em>with water or cow\u2019s milk \u2013 traditionally fresh, though in some recipes sweetened condensed milk adds richness \u2013 and flavouring it with cinnamon, vanilla, <\/span><\/span>piloncillo<\/span><\/span><\/em>\u202f<\/span>(unrefined cane sugar), or chocolate. <\/span><\/span>Atole\u2019s<\/span><\/span> history stretches back to pre-Columbian civilisations, where it featured in Zapotec and Aztec meals. Today, <\/span>it<\/span>\u2019<\/span>s<\/span> a staple at breakfast stalls and festive gatherings, especially during<\/span> <\/span>D\u00eda de los Muertos<\/span><\/span>\u202f<\/span><\/span><\/a>(2 November\u2019s Day of the Dead, celebrated across Mexico to honour ancestors) and <\/span><\/span>D\u00eda de la Candelaria<\/span><\/span>.\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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28. Aguas Frescas<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sold by the jug across Mexico, these <\/span>non-alcoholic<\/span> drinks are made by blending sweetened water with fruits, seeds, flowers, or herbs. Popular varieties include <\/span><\/span>horchata<\/span><\/span><\/em>\u202f<\/span>(a rice-based drink with cinnamon, sometimes milk), <\/span><\/span>jamaica<\/span><\/span><\/em>\u202f<\/span>(a tart infusion of dried hibiscus flowers), and <\/span><\/span>tamarindo<\/span><\/span><\/em>\u202f<\/span><\/span>(a sweet-sour tamarind beverage).\u00a0<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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29. Oaxaca Hot Chocolate<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Oaxaca is renowned for its artisanal chocolate, made by grinding locally sourced roasted cacao beans with sugar, cinnamon, and sometimes almonds into a coarse paste. This style preserves the cacao\u2019s natural bitterness, balanced with spice and sweetness, making for a drink <\/span>that\u2019s<\/span> richer and more textured than the hot chocolates <\/span>you\u2019re<\/span> probably used<\/span> to. <\/span>Combined<\/span> with hot milk or <\/span>water<\/span>, <\/span>it<\/span>\u2019<\/span>s<\/span> best enjoyed at breakfast with <\/span><\/span>pan de <\/span>yema<\/span><\/span><\/em>\u202f<\/span>(a rich, eggy sweet bread).<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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30. Pulque and Tepache<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pulque<\/span><\/i>\u202f<\/span><\/i><\/b>is a mildly alcoholic beverage made by fermenting the sap <\/span>(<\/span><\/b>aguamiel<\/span><\/i>) <\/span><\/b>of the <\/span>maguey agave<\/span><\/i>. Consumed for at least 1,500 years \u2013 particularly by central Mexican cultures like the Aztecs \u2013 it was once reserved for priests, nobility, and ritual offerings to deities during agricultural ceremonies. Today, it’s still served in traditional\u202f<\/span>pulquer\u00edas<\/span><\/i>,<\/span><\/b> with a tangy, yeasty flavour often enhanced with fruits or herbs. <\/span>Tepache<\/span><\/i>, by contrast, is a lightly fermented drink made from pineapple rinds simmered with\u202f<\/span>piloncillo<\/span><\/i>\u202fand spices, then left to ferment briefly. Naturally low in alcohol and subtly sweet, it\u2019s chilled and sold in markets and at fiestas.\u00a0<\/span>\u00a0<\/span><\/p>

With so many attractions to explore, Mexico offers countless rewarding ways to work up and appetite \u2013 so consider our story, 10 Reasons Why You Should Visit Mexico<\/a>, a moreish appetiser.\u00a0<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Final Tips for Food Lovers Visiting Mexico <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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With everything from <\/span>labyrinthine<\/span> markets to lauded <\/span>fine-diners<\/span> like <\/span><\/span>Quintonil<\/span><\/span><\/a> and <\/span><\/span>Pujol<\/span><\/span><\/a> standing by <\/span>to satisfy your every craving, you certainly <\/span>won\u2019t<\/span> go hungry in Mexico. And whether you time your trip to coincide with <\/span>local <\/span>festivals or <\/span>to <\/span>explore <\/span><\/span>the country\u2019s various attractions<\/span><\/span><\/a> at another time, tucking into Mexican dishes in their natural habitat is an immersion in the cultural vibrance, community spirit, and living traditions that define its very heart. Plus, Adventure World\u2019s <\/span><\/span>MAKE TRAVEL MATTER\u00ae<\/span><\/span><\/a> Experiences add yet another layer of <\/span>multisensory <\/span>connection \u2013 our curated foodie encounters give back to the community while revealing <\/span>the country\u2019s <\/span>iconic flavours, from tasting <\/span><\/span>chapulines<\/span><\/span><\/em> and <\/span><\/span>moles<\/span><\/span><\/em> in Oaxaca<\/span>\u2019s famous food halls<\/span>, to sipping <\/span><\/span>mezcal<\/span><\/span><\/em> at the source, clinking glasses in M\u00e9rida\u2019s historic <\/span><\/span>cantinas<\/span><\/span><\/em>, and more.<\/span> In any case, when <\/span>you\u2019re<\/span> deciding <\/span>what to eat in Mexico<\/span>, think beyond this list and let your curiosity lead the way<\/span>.\u00a0 <\/span>Do that, and<\/span> you\u2019ll<\/span> get a true taste of what <\/span>Se\u00f1or<\/span> Bourdain was describing \u2013 food <\/span>that\u2019s<\/span> not simple, not easy, but centuries old and deliciously refined.<\/span><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\tBook your ultimate Mexico journey today \t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tAdventure World\u2019s fully customisable journeys showcase the very best of Mexico\u2019s cuisine, ancient sites, cultural highlights and natural playgrounds to MAKE TRAVEL MATTER\u00ae. Visit us online or call our Destination Experts on 1300 363 055 (AU) or 0800 238 368 (NZ) to plan your own South and Central America adventure today. \t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\n\t\t\t\t\t\tView our Mexico tours\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

As the late great chef Anthony Bourdain once said, Mexican food is, \u201cnot simple, or easy. It is in fact, old \u2013 \u200aolder even than the great cuisines of Europe \u2013 and often deeply complex, refined, subtle, and sophisticated\u201d. Taste your way around Mexico and you\u2019ll see this delectable \u2018complexity\u2019 stems from a rich cultural […]<\/p>\n","protected":false},"author":92,"featured_media":876493,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"site-sidebar-layout":"default","site-content-layout":null,"ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":null,"stick-header-meta":null,"header-above-stick-meta":null,"header-main-stick-meta":null,"header-below-stick-meta":null,"astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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