Mexico
Salsa de piña picante
A spicy pineapple salsa, sweet, hot, and chunky.
northern-america
Mexico
Explore 284 foods connected to Mexico, from everyday staples to rare local specialties.
284 foods12 leading categories1 Essentials guides
Start with Salsa de piña picante →
The local shortlist
Mexico Essentials
15 editor-selected foods for understanding the place through what people eat.
Open the guide →
The full directory
Traditional foods from Mexico.
284 foods in this view. Filter by category, type, rarity, or search every recorded name.
Filters
Mexico
Salsa macha
A crispy, oily salsa of dried chiles, garlic, and seeds, fried until crackling.
Mexico
Salsa ranchera
A cooked tomato-chile salsa, the classic table salsa.
Piedmont, Italy
Salsa Verde
Piedmontese green sauce of parsley, garlic, capers, anchovies, olive oil, and bread or vinegar. Served with bollito misto and fish.
Mexico
Salsa verde
A tomatillo salsa, tangy and green, raw or cooked.
Mexico
Sangrita
A savory-sweet chaser of tomato, orange, and chile, sipped with tequila.
Yucatán Peninsula, Belize
Sikil pak
A Maya dip of ground toasted pumpkin seeds, tomato, and habanero.
Mexico
Sopa de aguacate
A creamy avocado soup, served hot or chilled.
Mexico
Sopa de albondigas
Meatball soup in a clear broth with rice, vegetables, and a mint-tinged broth.
Mexico
Sopa de habas
A fava bean soup, thick and earthy.
Puebla, Mexico
Sopa de hongos y poblano
A mushroom and poblano soup, earthy and creamy.
Yucatán Peninsula, Mexico
Sopa de lima
A Yucatecan chicken-lime soup with tortilla strips.
Mexico
Sopa de milpa (Corn Field Soup)
'Cornfield soup': a corn soup with squash, beans, and herbs.
Chiapas, Mexico
Sopa de Pan Chiapaneca
A Chiapas bread soup of broth-soaked bread with tomato, vegetables, and cheese.
Mexico
Sopa de Tortilla
A tortilla soup of crispy tortilla strips in a tomato-chile broth, garnished with avocado, cheese, and crema.
Puebla, Mexico
Sopa Poblano
A Puebla cream soup of poblano chile and corn.
Michoacán, Mexico
Sopa Tarasca
A Michoacán bean-and-tomato soup, puréed smooth and topped with tortilla strips, cream, and dried chile.
Mexico
Sopes
Thick, palm-sized corn masa cakes with pinched edges to hold beans, meat, lettuce, cream, cheese, and salsa.
Mexico
Sotol
A northern desert spirit distilled from the sotol plant, smoky and herbal.
Mexico
Tacos
The essential Mexican street food: fillings wrapped in small corn tortillas, dressed at the table.
Mexico
Tacos acorazados (Armored Tacos)
Guerrero-style 'armored tacos': rice-stuffed tacos with a filling on top.
Mexico
Tacos al carbon
Grilled-meat tacos, charred over coals.
Mexico
Tacos al Pastor
Corn tortillas filled with thin slices of marinated pork cooked on a vertical spit, finished with pineapple, onion, cilantro, and salsa.
Mexico
Tacos de adobada
Tacos of pork marinated in a red adobo chile sauce.
Mexico
Tacos de bistec (Steak tacos)
Steak tacos of thin, griddled beef.
Mexico
Tacos de cabeza
Tacos of slow-cooked head meat — cheek, tongue, or brain — from the barbacoa pit.
Mexico
Tacos de camarones
Shrimp tacos, sautéed or fried.
Mexico
Tacos de Canasta
Mexico City's 'basket tacos': small tacos filled with potato, beans, or chicharrón, steamed in a basket-lined container and sold warm.
Mexico
Tacos de chapulines
Grasshopper tacos, toasted and seasoned.
Mexico
Tacos de chuleta (Pork chop tacos)
Pork chop tacos of griddled, bone-in chops.
Mexico
Tacos de costilla (Rib tacos)
Rib tacos of slow-cooked beef ribs.
Mexico
Tacos de frijoles con queso
Bean-and-cheese tacos, simple and filling.
Mexico City, Mexico
Tacos de gaonera
Mexico City-style tacos of thinly sliced, grilled beef, often served late at night.
Mexico
Tacos de lengua
Tacos of slow-cooked beef tongue, tender and rich.
Mexico
Tacos de oreja
Tacos of crunchy, slow-cooked pig's ear.
Mexico
Tacos de papa
Potato tacos, fried until crisp.