Mexico
Mixiote
Meat — lamb, chicken, or rabbit — seasoned with chiles and spices, wrapped in maguey leaf and steamed until falling apart.
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
Mixiote de escamol
Ant larvae wrapped in maguey leaf and steamed with herbs.
Mexico
Mojo de ajo
A Mexican garlic sauce of crushed garlic, oil, lime and chiles, used to marinate seafood and finish grilled dishes.
Oaxaca, Mexico
Mole amarillo
A yellow Oaxacan mole of yellow chiles, hoja santa, and herbs, bright and herbal.
Mexico
Mole blanco
A pale mole of nuts and seeds, mild and creamy, without dark chiles.
Oaxaca, Mexico
Mole chichilo
An intense Oaxacan mole of charred chiles and spices, dark and smoky.
Oaxaca, Mexico
Mole coloradito
A reddish Oaxacan mole, mild and sweet, with ancho chiles and fruit.
Oaxaca, Mexico
Mole de caderas
A seasonal Oaxacan mole made with goat hips and a deep chile sauce.
Mexico
Mole de olla
'Pot mole': a chunky beef-and-vegetable soup in a red chile broth.
Mexico
Mole de Queretaro
A Querétaro mole, dark and lightly sweet, with fruit undertones.
Oaxaca, Mexico
Mole manchamantel
A fruity mole of pineapple, plantain, and chiles, a glossy sweet-savory sauce served with meat.
Oaxaca, Mexico
Mole negro
The black Oaxacan mole: dark chiles, chocolate, and dozens of ingredients.
Puebla, Mexico
Mole Poblano
A complex, dark sauce from Puebla built from multiple chiles, chocolate, nuts, seeds, and spices, traditionally served over poultry.
Oaxaca, Mexico
Mole rojo
A red mole of red chiles, nuts, and spices, glossy and warm.
Oaxaca, Mexico
Mole verde
A green mole of tomatillos, green chiles, and herbs, bright and tangy.
Mexico
Mole zacatecano
A Zacatecas mole, dark and savory, with a distinct chile depth.
Mexico
Mollete (Mexico)
An open-faced bolillo topped with beans, melted cheese, and salsa, broiled until bubbling.
Mexico
Molote
A fried masa pastry stuffed with a savory or sweet filling.
Mexico
Moronga
A Mexican blood sausage of pork blood, chiles, and spices.
Mexico
Mulita
A grilled tortilla sandwich of meat and melted cheese, like a quesadilla on steroids.
Mexico
Nachos
Tortilla chips topped with melted cheese, jalapeños, and often beans or meat.
Mexico
Nopales
The cleaned, sliced pads of the prickly pear cactus, used raw in salads, grilled, or simmered until tender.
Mexico
Nopales con huevo
Cactus paddles diced and scrambled with eggs, tomato, and onion.
Oaxaca, Mexico
Oaxaca chocolate
Oaxacan drinking chocolate of roasted cacao, sugar, and cinnamon, whipped into a foamy drink.
Veracruz, Mexico
Ostiones a la veracruzana (Veracruz-Style Oysters)
Oysters baked with a Veracruz-style tomato, olive, and caper sauce.
Mexico
Pambazo
A soft bread roll dipped in guajillo chile sauce and griddled until crisp, then filled with papas con chorizo, lettuce, cream, and cheese.
Mexico
Pan de Acambaro
A sweet bread from Acámbaro, soft and buttery.
Mexico
Pan de Muerto
A sweet, orange-scented egg bread shaped with stylized bone-like decorations, baked for Día de Muertos altars.
Mexico
Pan dulce
The family of Mexican sweet breads — conchas, cuernos, orejas — enjoyed with coffee.
Yucatán Peninsula, Mexico
Panucho
A Yucatecan puffed tortilla stuffed with beans, topped with chicken, cabbage, and salsa.
Yucatán Peninsula, Mexico
Papadzules
Yucatecan rolled tortillas in a pumpkin-seed sauce, drizzled with tomato oil and eggs.
Mexico
Pastel Azteca
A layered casserole of tortillas, chicken, cheese, and salsa, like a Mexican lasagna.
Mexico
Patitas de puerco en frijol negro
Pig's feet stewed in black beans until rich and gelatinous.
Mexico
Pepinos rellenos de camaron (Shrimp-Stuffed Cucumbers)
Cucumber halves stuffed with a shrimp salad or ceviche.
Oaxaca, Mexico
Pepita con tasajo
An Oaxacan stew of dried beef and pumpkin seeds in a green sauce.
Mexico
Pescado Zarandeado
A Nayarit specialty of butterflied fish marinated in a chile-soy-lime paste and grilled over coals.