Laura Pattara | 17 May 2025
Most people think they know Mexican food, but step into any street market or family-run eatery, and you'll quickly realise that traditional Mexican dishes are far more complex than tacos and nachos. Each region has its own spin, shaped by history, climate, and centuries-old traditions. Some dishes have indigenous roots stretching back thousands of years; while others arrived with Spanish colonists, Lebanese immigrants, or French bakers and took on a Mexican identity of their own.
What you’ve tried outside of Mexico barely scratches the surface. Whether you're after slow-cooked stews, fresh seafood, or something completely unexpected (yes, insects included), there's always something new to discover.
The best local dishes in Mexico you must try? All of them!
Here’s what we’ll cover in this guide:
2. Why you Should Never Just Order "a Taco"
4. A Culinary Journey Through Mexico
5. Mexican Food Glossary: Cheat Sheet
In Mexico, corn isn’t just an everyday ingredient but the very foundation of an entire civilisation. The Maya, Aztecs, and earlier Mesoamerican cultures believed that humans were created from maize, and their diet revolved around it. But there was a problem: corn, on its own, was not particularly nutritious nor delicious.
Thousands of years ago, these ancient civilisations accidentally unlocked maize’s full potential through a process called nixtamalisation. By soaking and cooking corn in an alkaline solution (made with lime (calcium hydroxide) or wood ash), they made the grain easier to grind, more flavourful, and significantly more nutritious. This technique prevented pellagra, a disease caused by vitamin B3 deficiency, and helped sustain massive populations.
Today, authentic Mexican tortillas, tamales, and other corn-based dishes still use nixtamalised maise, giving them their signature flavour, elasticity, and aroma. Many store-bought tortillas, on the other hand, are made from corn flour that skips this step—one reason they don’t taste quite the same.
Next time you bite into a handmade tortilla in Mexico, you’re eating something perfected over 3,000 years—with a secret that kept entire civilisations thriving.
Mexican food is known for its spices and smoky salsas, yet cheese also plays a huge role in many traditional dishes. While Oaxaca cheese is the most famous, there’s a whole world of regional cheeses worth trying:
Queso Oaxaca – A stretchy, stringy cheese similar to mozzarella. Used in tlayudas, quesadillas, and melted over grilled meats.
Queso Cotija – A salty, crumbly cheese often called “Mexican Parmesan.” It’s sprinkled over elotes (street corn), tacos, and refried beans.
Queso Panela – A fresh, mild cheese that holds its shape when grilled or pan-fried. Like Greek Haloumi, with a hint of squeakiness, too. Great in salads or as a filling for tacos.
Queso Menonita – A semi-soft, buttery cheese introduced by Mennonite settlers in northern Mexico. Often used in quesadillas and sandwiches.
Requesón – Mexico’s take on ricotta—creamy, spreadable, and perfect for stuffing into tamales or topping tostadas.
Both Mezcal and tequila come from the agave plant, but that's where the similarities end. Tequila is only ever made from blue agave and must come from specific regions, mainly Jalisco. On the other hand, Mezcal can be made from various agave species and is often crafted using traditional methods—roasting the agave hearts in underground pits, giving it a signature smoky flavour. While tequila is typically smoother and more refined, Mezcal has a bold, earthy complexity. If you want to taste the difference, Oaxaca is the place to do it—many small producers still follow ancestral techniques, making each bottle unique.
In Mexico, tacos come in dozens of varieties, each with its own name, preparation, and toppings. Walk up to a taquería and simply ask for "a taco," and you’ll probably get a confused look. Instead, you need to specify what kind—whether it’s tacos de suadero (slow-cooked beef), tacos al pastor (spit-roasted pork), tacos de tripa (crispy tripe), or even tacos de canasta (steamed "basket tacos" sold by street vendors). Each region has its own specialities, so the best way to order is to ask what’s good or simply point at what looks best.
While Mexico is famous for its incredible variety of chillies—around fifty different types, in fact—not all Mexican food is spicy. In many cases, the heat is added to taste rather than built into the dish itself. For example, tacos are typically served plain, with a selection of salsas on the table ranging from mild to fiery. This way, you can dress your food exactly how you like it, whether that means loading up on spice or keeping things gentle.
As the capital, Mexico City brings together dishes from all over the country. The streets are packed with taco stands, market stalls, and fondas serving everything from quick snacks to hearty meals.
Tacos al pastor are a staple here. Initially brought over by Lebanese immigrants, the pork is cooked on a vertical spit, much like a shawarma, and sliced into corn tortillas with a hit of pineapple for balance.
Locals will argue over the best spot to try tacos al pastor. One thing we know from experience is that if you spot a queue outside a taqueria, it’s probably well worth the wait.
If you're after something a little more filling, tlacoyos are a good bet—thick, oval-shaped corn cakes stuffed with cheese or beans, topped with nopales (cactus) and salsa.
Tlacoyos predate Hispanic invasion and remain the best refuelling option on a full day of sightseeing.
Visiting in late summer? Chiles en nogada make an appearance at this time of year—a dish of poblano peppers stuffed with a sweet-and-savoury meat filling, covered in walnut sauce and topped with pomegranate seeds. Said to represent the colours of the Mexican flag, it's a seasonal speciality.
A taste of history! Chiles en Nogada, a classic Mexican dish dating back to 1821, was first prepared by Puebla’s Augustinian nuns to honor General Agustín de Iturbide during Mexico’s fight for independence.
Vegetarian? Keep an eye out for tamales Oaxaqueños, steamed corn dough wrapped in banana leaves, or suadero tacos, where slow-cooked beef can often be swapped for mushrooms or grilled cactus.
Mexico City’s food scene is best discovered through its markets (mercados), late-night taquerías, and traditional fondas. For the best local dishes in Mexico, head here:
Mercado de San Juan – A go-to for adventurous eaters, this market is known for its selection of exotic meats, like wild boar, as well as high-end cheeses and seafood.
Mercado Coyoacán – The perfect spot for a classic Mexican street food experience. Try quesadillas with huitlacoche (corn fungus) or fresh churros dipped in cajeta (caramelised milk).
Mercado 20 de Noviembre (Oaxaca-style food in Mexico City) – Though the original is in Oaxaca, this market has some of the best moles, tlayudas, and memelas you can find outside Oaxaca.v El Huequito – A legendary spot for tacos al pastor, serving some of the city’s most flavour-packed, perfectly charred pork tacos.
Los Cocuyos – A tiny but famous taquería in the historic centre, open late and serving suadero, tripa (tripe), and longaniza (spiced sausage) tacos.
Mexico City market, Tacos Tostadas Food Stall If you have the time, spending an afternoon snacking your way through a local market is one of the best ways to experience Mexico City’s food culture.
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Oaxaca is often called Mexico’s food capital, and for good reason. This is the birthplace of mole negro, a deep, complex sauce made from over 30 ingredients, including dried chiles, chocolate, and spices.
Each local family has its own take on mole, perfected over generations.
A great street food option is tlayudas—thin, crispy tortillas topped with refried beans, cheese, avocado, and grilled meats or vegetables.
Cheap, cheerful and delicious, tlayudas are Oaxaca’s answer to a late-night feed.
Feeling adventurous? Chapulines (toasted grasshoppers) are a common snack, often sprinkled on tlayudas for a bit of crunch. If that’s not your thing, memelas—thick, handmade tortillas topped with beans, cheese, and salsa—are a saferbet.
To wash it down, grab a cup of tejate, a frothy, slightly earthy chocolate drink made from maise and cacao, once reserved for Zapotec royalty.
> Explore Oaxaca with Viva Expeditions
With its lush forests and strong indigenous traditions, Chiapas has a distinct food scene that relies heavily on herbs and spices. A highlight is pepita con tasajo, a savoury dish of grilled beef in a pumpkin seed sauce. Vegetarians should try tamales de chipilín, where the corn dough is infused with a fragrant regional herb before being steamed in banana leaves.
But perhaps Chiapas’ biggest claim to fame is coffee. The region boasts idyllic conditions for growing high-quality Arabica beans that produce a great cuppa with a smooth, nutty flavour and even hints of chocolate.
best local dishes in Mexico, Oaxaca tejate drink Known as the "drink of the Gods", tejate has quite an earthy aftertaste, so it's often served with a generous glug of sugary syrup.
> Experience the highlights of Chiapas with Viva Expeditions
Mexico City coffee in San Cristocal de las Casas If you appreciate a good cup of coffee, Chiapas is the place to visit.
Yucatán’s food scene is a mix of Mayan traditions and Spanish influences, with a big emphasis on slow-cooked meats and citrus marinades.
The star of the show? Cochinita pibil—pork marinated in achiote and sour orange juice, wrapped in banana leaves, and slow-cooked until it’s ridiculously tender.
Grab some cochinita pibil, some red onions and beans, and pop them in a tortilla!
For something lighter, sopa de lima is a must-try—a fragrant chicken soup with lime and crispy tortilla strips.
Street food staples include panuchos and salbutes, deep-fried tortillas topped with shredded turkey or vegetables.
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Another Yucatán classic is poc chuc, a citrus-marinated grilled pork dish served with pickled onions and beans.
Being on the Caribbean coast, it’s no surprise that seafood is king here. Tikin Xic (pronounced "teekeen sheek") is a whole fish marinated in achiote and sour orange juice, grilled to perfection over an open flame. Ceviche is another must-try and recognisable to anyone who’s been to Peru or Ecuador—fresh fish or shrimp marinated in lime juice, often spiked with habanero and red onion.
Even on the beach, there’s room for a sweet ending. Marquesitas, crispy waffle cones filled with a combination of melted cheese and chocolate, are a typical street-side dessert you'll want to try at least once.
Marquesitas, a Mexican dessert traditionally eaten in Yucatan and Cancun Mexico in Latin America.
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To help you navigate menus when visiting, here are some key terms to know:
Achiote – A red spicy paste made from annatto seeds, used commonly in Yucatán.
Alambres – A mix of grilled meats, peppers, onions, and cheese, served with tortillas.
Atolito – A warm, thick corn-based drink flavoured with cinnamon, vanilla, or chocolate.
Chapulines – Crunchy, seasoned grasshoppers, a popular Oaxacan snack and tortilla topping.
Epazote – A pungent herb used in beans and soups to enhance flavour and aid digestion. Hints of earthy oregano, and an acquired taste.
Gringas – Flour tortillas filled with melted cheese and al pastor meat, similar to a quesadilla but with a smoky, citrusy pork flavour.
Huitlacoche – A corn fungus delicacy, also called "Mexican truffle," used in quesadillas and soups.
Mole – A rich, complex sauce made with chiles, chocolate, nuts, and spices.
Pozole – A hearty hominy soup made with pork or chicken, garnished with radish, cabbage, oregano, and lime.
Xnipec – A spicy Yucatán salsa made with habanero, onion, and sour orange.
At Viva Expeditions, we offer an array of fantastic Tours of Mexico, all customisable. Want to include a street food tour in Mexico City, a cooking class in Oaxaca, or a guided coffee tour in Chiapas? Just ask us and we'll make it happen.
For all this bounty, and more, contact our Destination Specialists today and start planning the culinary tour you never knew you needed in your life!
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