Mexico
Pico de Gallo
A fresh salsa of diced tomato, onion, jalapeño, cilantro, and lime — a raw, crunchy table salsa.
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
Piloncillo
Unrefined cane sugar pressed into cones, the backbone of Mexican sweets and drinks.
Mexico
Pipián
A thick Mexican sauce of ground pumpkin seeds, chiles, and spices, served over chicken or pork.
Yucatán Peninsula, Mexico
Poc chuc
A Yucatecan grilled pork dish marinated in sour orange and achiote, served with pickled onions.
Mexico
Pollo al acuyo
Chicken cooked with hoja santa (acuyo) leaves in a green sauce.
Mexico
Pollo asado
Grilled chicken, marinated and charred over coals.
Mexico
Pollo encacahuatado
Chicken simmered in a creamy peanut-chile sauce.
Mexico
Ponche Navideño
A Christmas punch of seasonal fruit — tejocotes, guavas, sugarcane — simmered with cinnamon and piloncillo.
Chiapas, Mexico
Pox
A Chiapas spirit distilled from corn, sugarcane, or wheat, with a smooth, sweet profile.
Chiapas, Mexico
Pozol
An ancient Chiapas and Tabasco drink of fermented corn dough mixed with water, often flavored with cacao or sugar.
Mexico
Pozole
A hearty pre-Hispanic soup of nixtamalized maize hominy simmered with meat and seasoned with chiles, oregano, and shredded cabbage.
Mexico
Pozole blanco (White Pozole)
White pozole: hominy and pork in a clear broth, dressed with cabbage, radish, and lime.
Mexico
Pozole rojo (Red Pozole)
Red pozole: hominy and pork in a red chile broth, garnished with cabbage, radish, and oregano.
Mexico
Pozole verde (Green Pozole)
Green pozole: hominy and pork (or chicken) in a tomatillo-chile broth.
Puebla, Mexico
Puebla Sierra Norte Native Bees Honey
A raw honey from stingless native bees of the Puebla highlands, prized for its complex, fruity flavor.
Mexico
Puerco en naranja
Pork braised with sour orange, garlic, and spices until tangy and tender.
Veracruz, Mexico
Pulpo almendrado (Octopus in Almond Sauce)
An Alvarado, Veracruz preparation of tender chopped octopus sautéed with tomato, onion, garlic, sherry, capers, olives, almonds, and pickled chiles.
Mexico
Pulque
An ancient fermented drink made from the sap of the maguey plant, mildly alcoholic, tart, and slightly viscous.
Mexico
Quesadilla
A folded corn or flour tortilla filled with cheese — or any filling from huitlacoche to squash blossom — and griddled until the cheese melts.
Mexico
Queso Fundido
Melted cheese, usually Chihuahua or Oaxaca, served bubbling hot in a small skillet with chorizo or peppers.
Oaxaca, Mexico
Queso Oaxaca
Quesillo
A fresh, stringy cow's-milk cheese from Oaxaca with a mild, milky flavor and a texture that pulls apart in ribbons.
Jalisco, Mexico
Raicilla
A Jalisco agave spirit, a rustic cousin of tequila, with earthy, herbal notes.
Mexico
Rajas con crema
Roasted poblano strips simmered with cream, onion, and corn.
Mexico
Rebocado
A rustic dish of mashed or stewed vegetables, often squash or beans.
Mexico
Romeritos
A Christmas dish of dried shrimp patties and romerito greens in a mole sauce.
Costa Rica
Rompope
Eggnog
A Nicaraguan eggnog with milk, eggs, sugar, and rum, a festive and daily classic
Yucatán Peninsula, Belize
Salbute
Salbutes
A Yucatecan puffed tortilla topped with chicken or turkey, tomato, and pickled onion.
Guatemala
Salpicón de Res
A Guatemalan salad of shredded beef, chopped onion, tomato, mint, and lime juice, served cool and refreshing.
Mexico
Salsa arriera
A smoky salsa of dried chiles and peanuts, coarse and textured.
Oaxaca, Mexico
Salsa borracha de Oaxaca
'Drunken salsa': a smoky Oaxacan salsa made with beer or mezcal.
Mexico
Salsa de cacahuate y chile de árbol
A peanut and árbol chile salsa, nutty, fiery, and thick.
Mexico
Salsa de canela botanera
A cinnamon-spiced salsa served with bar snacks.
Mexico
Salsa de chapulines
A salsa made with toasted grasshoppers, earthy and spicy.
Mexico
Salsa de chile cascabel
A salsa of cascabel chiles, which rattle with seeds, nutty and mild.
Mexico
Salsa de chile pasilla
A dark salsa of pasilla chiles, fruity and mild.
Mexico
Salsa de chipotle quemado
A smoky salsa of charred chipotle chiles.