Sinaloa, Mexico
Aguachile
Fresh raw shrimp or fish marinated in lime, chiles, and cucumber, served icy cold with tostadas along the Pacific coast.
northern-america
Mexico
Explore 284 foods connected to Mexico, from everyday staples to rare local specialties.
284 foods12 leading categories1 Essentials guides
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Mexico Essentials
15 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Mexico.
284 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Mexico
Ahuatle
An Aztec-era delicacy of tiny aquatic fly eggs, gathered from lake reeds, toasted and eaten like caviar.
Mexico
Alambre
A Mexican skillet dish of grilled meat (often beef or chorizo) with peppers, onions, and bacon, topped with melted cheese.
Veracruz, Mexico
Arroz a la Tumbada
A Veracruz one-pot rice dish cooked with shrimp, fish, and tomato until the rice absorbs the seafood broth.
Yucatán Peninsula, Mexico
Arroz con lima
A Yucatecan rice cooked with lime leaves, giving it a bright, citrusy aroma and a light green tint.
Mexico
Asado de boda
A wedding-stew of pork, often with pineapple or fruit, in a mildly sweet chile sauce, served at celebrations.
Sinaloa, Mexico
Asado mazatleco
A Mazatlán stew of pork in a rich chile sauce with vegetables, served at festive gatherings.
Mexico
Atole
A warm, thick corn drink of masa, water or milk, and sugar, flavored with vanilla, chocolate, or fruit.
Sonora, Mexico
Bacanora
A Sonoran agave spirit, roasted underground and distilled, similar to a smoky, rustic mezcal.
Mexico
Balché
A Maya ceremonial drink of fermented honey and balché tree bark, mildly sweet and gently alcoholic.
Mexico
Barbacoa
Meat, traditionally lamb or goat, slow-steamed underground in maguey leaves until juicy, then served with consommé and tortillas.
Guadalajara, Mexico
Bionico
A Guadalajara fruit dessert: chopped fresh fruit in a sweetened cream with granola, coconut, and raisins.
Jalisco, Mexico
Birria
A savory, chile-laced stew of goat or beef, roasted or braised until tender and served with corn tortillas, onion, cilantro, and lime.
Mexico
Bolillo
The classic Mexican white bread roll, crusty outside and soft inside, used for tortas and breakfasts.
Mexico
Botanas de Camarón Seco
A snack of dried shrimp, often toasted with garlic and chile and served with lime and hot sauce.
Mexico
Burrito
A flour tortilla rolled around a filling of beans, meat, rice, and cheese — the northern Mexican original.
Monterrey, Mexico
Cabrito
Northern Mexico's roast kid goat, cooked slowly over coals until the meat is tender and the skin crisp.
Mexico
Cacahuates botaneros
Mexican snack peanuts, fried and seasoned with chile, lime, and sometimes garlic or soy.
Tijuana, Mexico
Caesar salad
The original Caesar salad, invented in Tijuana: romaine, garlic croutons, parmesan, and a raw-egg anchovy dressing, tossed tableside.
Mexico
Café de Olla
Mexican spiced coffee brewed in a clay pot with piloncillo, cinnamon, and sometimes anise or cloves.
Veracruz, Mexico
Café de Veracruz
Arabica coffee grown on the volcanic slopes of Veracruz, recognized with Denominación de Origen for its bright acidity and aromatic cup.
Mexico
Cajeta
A thick caramel spread made by slowly cooking sweetened goat's milk until rich, brown, and deeply flavored.
Mexico
Calabacitas a la mexicana
Zucchini sautéed with corn, tomato, and onion — a simple, colorful side dish.
Mexico
Caldo de camarón
A dried-shrimp soup, rich and briny, with tomato, chile, and vegetables.
Mexico
Caldo de Mariscos
A Mexican seafood soup loaded with shrimp, fish, and shellfish in a tomato or chile broth.
Mexico
Caldo de Pollo
A home-style Mexican chicken soup with vegetables, rice, and a lime-cilantro finish.
Sonora, Mexico
Caldo de queso
A Sonoran cheese soup of tomatoes, chiles, and soft white cheese melted into the broth.
Mexico
Caldo de Res
A hearty Mexican beef soup with bone-in beef, corn on the cob, potatoes, cabbage, and carrots in a clear broth.
Mexico
Caldo de siete mares
'Seven seas' soup: a lavish seafood broth with seven kinds of shellfish and fish.
Mexico
Caldo haba (Fava Beans in Broth)
A fava bean broth, thick and earthy, seasoned simply with onion and herbs.
Mexico City, Mexico
Caldo Tlalpeño
A chicken soup from Mexico City with chickpeas, avocado, and a chipotle chile for smoky heat.
Mexico
Camarones a la diabla (Devilled Shrimp)
'Devilled shrimp': shrimp in a fiery red chile sauce, tongues-of-fire hot.
Mexico
Camarones enchipotlados
Shrimp in a smoky, sweet chipotle sauce.
Mexico
Camotes Enmielados
Sweet potatoes simmered in a piloncillo syrup, sometimes with cinnamon or guava — a street-side treat.
Mexico
Capirotada
A Lenten bread pudding of bolillo, piloncillo syrup, cheese, peanuts, and dried fruit.
Mexico
Carlota de limón
An icebox lime cake of layered cookies and a tangy lime custard, chilled until soft.