Traditional Food in MexicoMexico is home to some of the most highly regarded and loved dishes in the world. Mexican cuisine varies by region due to local climate, geography and ethnic differences between indigenous peoples.
Cuisine by region:
- North of Mexico: known for its meat dishes particularly beef and wheat in the form of flour tortillas.
- Oaxaca region: known for its savoury tamales, tortillas and festive moles
- Yucatan: tropical fruits appear heavily in the cuisine.
- Mountainous regions of the west: known for birria (goat/beef/mutton/pork in a spicy tomato-based sauce).
- Pacific Coast & Baja California Peninsula: the cuisine is dominated by seafood.
Typical dishes of Mexico:
- Tamales: boiled bags of corn dough filled with meat and served in banana leaves.
- Pozole: chicken or pork broth with rice, herbs and spices, cabbage, spinach, chilli dried ground, lemon juice and radish sprinkled on top.
- Mole: A spicy sauce that is poured over meat, often with chocolate added.
- Chilaquiles: grilled corn tortillas served with red or green salsa, scrambled or fried eggs, cheese and cream.
- Tacos el Pastor: corn tortilla with pork, onions, coriander and pineapple.
- Tostadas: fried tortillas served with frijoles (refried beans), cheese, meat or fish.
- Enchiladas: corn or flour tortillas filled with meat, cheese and beans, topped in a chilli sauce.
- Tepache (made from pineapple).
- Tuba: fermented juice from the coconut tree and pulque (ferment made from the maguey plant).
- Tequila: typically served as the main ingredient in margaritas, with salted glasses and lime juice.
- Mezcal: a rougher tequila variant.