Mexican cuisine is rich and varied.

All tourists simply need to pay attention to Mexican traditional

dishes in order to experience the real taste of the country’s cuisine. Below is a selection of the top 10 best dishes that you must try.

Mexico has long been among the most popular holiday destinations in the world. It attracts both sun seekers and food lovers. All the lucky ones who have planned a trip to Mexico should definitely try the delicious and fragrant local cuisine.


This popular traditional breakfast dish consists of lightly fried corn tortillas. They are cut into quarters and topped with green or red salsa. An omelet or fried eggs and stewed chicken are usually added on top. Also cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (fried beans).


According to anthropologists, this “pre-Spanish” soup was once used as part of ritual sacrifices. These days, chicken, pork, and vegetarian versions of pozole are available in more casual settings. A dish made from corn with the addition of herbs and spices, traditionally stewed for hours. Often – left to stew overnight. When it’s ready to serve, top it with lettuce, radishes, onions, limes, and chili peppers.

Taco al pastor

This historic dish is one of the most popular taco varieties, with origins dating back to the 1920s and 30s. Then Lebanese and Syrian immigrants arrived in Mexico. To make tacos al pastor (meaning “shepherd’s style”), thin strips of pork are cut and placed on a corn tortilla. They are served with onions, coriander leaves and pineapple.

Tostadas with crab and lime wedges

What to do with stale tortillas? Definitely fry, of course! Literally, the name of the dish is translated as “fried”. Tostada is a simple yet delicious corn tortilla dish. They are fried in boiling oil until they are crispy and golden. They are then served alone or with more side dishes. Popular toppings include fried beans, cheese, grilled meats, seafood, and ceviche.

Chile en Nogada

Chile en nogada is decorated in such a way that it contains the three colors of the Mexican flag. It is one of the most patriotic dishes in Mexico.

Chile poblano peppers filled with picadillo, a mixture of chopped meat, fruit and spices, represent the green color of the flag. Creamy sauce based on walnuts – white. The pomegranate seeds are red.

The history of the dish originates in Pueblo. The story goes that this dish was first served to Don Agustín de Iturbide, the liberator and emperor of Mexico.

Elot: Stuffed Corn on the Cob
Any tourist visiting the country can easily find someone who sells eloth. This is the Mexican name for corn on the cob and is offered on almost every city street corner in Mexico. Corn is traditionally boiled and served on a stick so that it can be eaten like ice cream. Or in cups. Moreover, the kernels are separated from the ears. Then salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are abundantly added to them.

Enchilada on a plate with a fork
Enchiladas date back to Mayan times, when people in the Valley of Mexico ate corn tortillas wrapped around small fish. Nowadays, corn and flour cakes stuffed with meat, cheese, seafood, beans, and vegetables are used in its preparation. Or all of the above. The stuffed tortillas are then topped with chili sauce, making them the perfect Mexican breakfast.

Mole – red mole sauce

Three states claim to be home to the “mole” (pronounced “mole-e”). This ingredient-rich, complex sauce is extremely popular in Mexican cuisine.

There are many types of “mole”, but they all contain about 20 ingredients, including one or more types of chili peppers. But they all require constant stirring over a long period of time. Perhaps the most famous mole is mole poblano, a red sauce usually served with turkey or chicken.

Guacamole in a bowl with fajitas

Guacamole is undoubtedly one of the most popular dishes in Mexico. But few people know that this traditional sauce dates back to Aztec times. It is made from mashed avocados, onions, tomatoes, lemon juice, and chili peppers. And sometimes – and one or two cloves of garlic. Guacamole is often eaten with tortilla chips, or used as a side dish.

Tamales were first invented by the Aztec, Maya, and Inca tribes, who needed a hearty meal on the go to go into battle full and full of energy.

Corn dough pockets are stuffed with sweet or savory fillings, wrapped in banana leaves or corn husks. And then they cook for a couple. Toppings range from meats and cheeses to fruits, vegetables and chili peppers.

Mexican cuisine is rich and varied. Her recipes organically combine local Indian and alien, overseas recipes. But if you do not try the country’s national cuisine, a trip to Mexico will be incomplete.