Sonora, Mexico
Gallina pinta
A Sonoran stew of hominy, beef, and pork with beans, 'spotted' with color.
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
Garnacha
A fried corn tortilla topped with beans, meat, salsa, and cheese.
Mexico
Gorditas
Plump corn masa pockets, sliced open and stuffed with savory fillings such as chicharrón, frijoles, or rajas.
Mexico
Gorditas de huevos
Corn cakes stuffed with a scrambled-egg filling.
Mexico
Gorditas Zacatecanas
Zacatecas-style gorditas, often with a red chile filling.
Oaxaca, Mexico
Guacachile
An Oaxacan green table salsa of chiles emulsified with oil, onion, garlic, and salt until creamy despite containing no avocado; served with tacos and bar snacks.
Mexico
Guacamaya
A León, Guanajuato street sandwich of a split bolillo packed with crisp pork chicharrón, often cueritos, hot red salsa, lime, tomato, and onion.
Mexico
Guacamole
Ripe avocado mashed with lime, onion, tomato, cilantro, and chile, served with tortilla chips or as a table condiment.
Mexico
Guiso de flor de calabaza
Squash blossoms stewed with tomato, onion, and epazote until soft.
Mexico
Higado encebollado
Beef liver sautéed with onions until caramelized.
Mexico
Hongos a la mexicana (Mexican-Style Mushrooms)
Wild mushrooms sautéed with tomato, onion, and chiles.
Costa Rica
Horchata
Horchata de morro
Drink made from ground morro seeds and rice with cinnamon, smooth and creamy, a traditional Costa Rican refreshing beverage.
Veracruz, Mexico
Huachinango a la Veracruzana
Whole red snapper baked in a Veracruz-style sauce of tomato, onion, olives, capers, and herbs.
Mexico
Huaraches
A sandal-shaped, sandal-shaped corn masa base piled with beans, meat, lettuce, cheese, cream, and salsa.
Mexico
Huevos a la Mexicana
Scrambled eggs cooked with tomato, onion, and green chile — the classic Mexican breakfast.
Mexico
Huevos ahogados
'Drowned eggs': poached or fried eggs simmered in a chile-tomato sauce.
Mexico
Huevos divorciados
'Divorced eggs': two fried eggs, one in red salsa, one in green, separated by a strip of beans.
Mexico
Huevos migas
Scrambled eggs with crisp tortilla pieces stirred in until soft.
Yucatán Peninsula, Mexico
Huevos Motuleños
A Yucatán breakfast of fried eggs on tortillas with black beans, ham, peas, and fried plantain.
Mexico
Huevos Rancheros
Fried eggs on corn tortillas, bathed in a cooked tomato-chile ranchera sauce, often served with beans.
Mexico
Huitlacoche
Corn smut, the prized dark fungus of maize, cooked into quesadillas, soups, and sauces.
Mexico
Jamoncillo
A fudge-like milk-and-piloncillo candy, often studded with nuts or seeds.
Mexico
Jumiles
Jumiles from the Taxco area of Guerrero, eaten toasted or fresh in tacos and ground into pungent green salsa during their cool-season harvest.
Mexico
Kahlúa
A Veracruz coffee liqueur, sweet and roasty, used in cocktails and desserts.
Baja California, Mexico
Langosta Puerto Nuevo
The Baja lobster of Puerto Nuevo, split, grilled, and served with warm tortillas, rice, beans, and melted butter.
Mexico
Licuado
A Mexican fruit smoothie of fruit, milk or water, and sugar, blended until frothy.
Guadalajara, Mexico
Lonche Tapatío
A Guadalajara torta: a round bolillo roll filled with meat, avocado, tomato, onion, and a smoky salsa.
Sonora, Mexico
Machaca
Dried, shredded beef, rehydrated and scrambled with eggs or served in tacos.
Nuevo León, Mexico
Machacado ranchero
Machaca scrambled with eggs, tomato, onion, and chile — a northern breakfast.
Mexico
Mangos a la canela
Mango slices poached in a cinnamon syrup, served chilled.
Mexico
Marranitos
Gingerbread-like pig-shaped cookies, soft and spiced with piloncillo.
Mexico
Memela
A thick, oval corn cake griddled and topped with beans, salsa, and cheese.
Mexico
Menudo
A robust tripe and hominy soup simmered in a red chile broth, seasoned with oregano and lime, traditionally served on weekends.
Mexico
Mexican Chorizo
Fresh Mexican pork sausage seasoned with chiles, garlic, and vinegar, crumbled and cooked.
Oaxaca, Mexico
Mezcal
A smoky, agave-based distilled spirit traditionally produced in Oaxaca and other certified regions under Denominación de Origen.
Argentina
Milanesa
A thin beef or chicken cutlet breaded with breadcrumbs and pan-fried or baked until golden. Argentina's everyday national dish, served with mashed potatoes, fries, or in a sandwich.