Mexico
Carne a la tampiqueña
A Tampico platter of a thin, grilled beef cut with enchiladas, beans, and guacamole.
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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Guadalajara, Mexico
Carne en su Jugo
A Jalisco soup of beef cooked in its own juices with pinto beans, bacon, and cilantro, served with a squeeze of lime.
Mexico
Carne seca
Sun-dried, salted beef, rehydrated and cooked into scrambles and stews.
Michoacán, Mexico
Carnitas
Pork braised slowly in its own fat until the exterior caramelizes and the interior stays succulent, often served from a copper cazo.
Mexico
Cebadina
A barley-based soft drink, sweet and mildly fizzy, from southern Mexico.
Yucatán Peninsula, Mexico
Cebollas encurtidas yucatecas
Yucatecan pickled red onions, quick-pickled in sour orange juice with oregano.
Mexico
Cecina
Thin, salted, air-dried beef or pork, grilled until crisp-edged and served with salsa, onion, and lime.
Puebla, Mexico
Cemita Poblana
A seeded brioche-style roll from Puebla filled with fried milanesa, quesillo, avocado, pápalo, and chipotle peppers.
Mexico
Ceviche Colima
A Colima ceviche of seafood cured in lime with tomato, onion, and a hint of soy.
Mexico
Ceviche de Sierra
A Pacific ceviche of sierra mackerel cured in lime with onion, cilantro, and chile.
Mexico
Chalupas
Small, thick corn tortillas fried until crisp, then topped with shredded meat, salsa, onion, and crumbled cheese.
Mexico
Chamoy
A sweet-sour-spicy Mexican sauce of pickled fruit, chile, and lime, used on snacks and fruit.
Mexico
Chamoyada
A slushy of chamoy, chile, and fresh fruit, often served in a cup with a tamarind candy straw.
Mexico
Champurrado
A warm, thick masa-based chocolate drink sweetened with piloncillo and scented with cinnamon and sometimes anise.
Oaxaca, Mexico
Chapulines
Toasted grasshoppers, seasoned with lime, garlic, and chile — a crunchy Oaxaca snack.
Mexico
Charales
Tiny lake fish, dried or fried whole and seasoned with lime and chile.
Michoacán, Mexico
Charanda
A Michoacán sugarcane spirit, sweet and floral, aged in oak.
Oaxaca, Mexico
Chicatana
An Oaxacan flying ant, toasted and eaten as a snack or ground into sauces.
Mexico
Chilaquiles
Tortilla chips simmered in green or red salsa until just softened, then topped with crema, cheese, onion, and often eggs or chicken.
Mexico
Chilate
A Maya drink of cacao, corn, and spices, served hot or cold.
Oaxaca, Mexico
Chile pasilla con queso
An Oaxacan prepared dish of roasted pasilla chiles filled with melting cheese and cooked on the griddle until smoky, tender, and molten inside.
Mexico
Chile relleno
A roasted poblano chile stuffed with cheese or picadillo, battered and fried, served in a tomato broth.
Oaxaca, Mexico
Chileajo
An Oaxacan pork stew of tender meat in a thick garlic-forward sauce made with toasted guajillo, ancho, and regional chiles, tomato, herbs, and warm spices.
Mexico
Chileatole verde
A green corn-and-chile atole, thick and savory, with epazote.
Puebla, Mexico
Chiles capones
Pueblan chiles capones: poblano chiles with seeds and veins removed, filled with local goat cheese and cooked as a mild stuffed-pepper dish.
Puebla, Mexico
Chiles en Nogada
Poblano chiles stuffed with a savory-sweet picadillo of meat and dried fruits, covered in a creamy walnut sauce and pomegranate seeds.
Veracruz, Mexico
Chiles veracruzanos
Veracruz-style chiles, stuffed and simmered in a tomato sauce with herbs.
Sinaloa, Mexico
Chilorio
A Sinaloa pork dish of shredded pork cooked down in dried chiles until almost dry and deeply flavored.
Veracruz, Mexico
Chilpachole de jaiba
A Veracruz crab soup with tomato, chile, and epazote, thickened with masa.
Yucatán Peninsula, Mexico
Chiltomate
A Yucatecan salsa of roasted tomato, habanero, and sour orange.
Mexico
Chinicuiles
Red agave worm larvae, toasted or fried, eaten as a crunchy delicacy.
Oaxaca, Mexico
Chintextle
A smoky Oaxacan paste of ground chiles, salt, and sometimes shrimp, used as a seasoning.
Michoacán, Mexico
Chongos Zamoranos
A Zamora dessert of curdled milk in a sweet syrup with cinnamon.
Mexico
Choriqueso
A skillet of chorizo and melted cheese, scooped up with tortillas.
Michoacán, Mexico
Churipo
A Purépecha beef and vegetable soup with corn and chile, from Michoacán.
Mexico
Churros rellenos
Crisp fried churros piped with a sweet filling of cajeta, chocolate, or cream.