Mexican Foods You Need To Try Before You Die
While virtually all Mexican food is scrumptious, you shouldn’t stop at the Americanized version of Mexican food you can find in fast food joints around the country. In other words, just because you’ve eaten everything on Taco Bell’s menu twice over, that doesn’t mean you are an expert when it comes to food from Mexico. You have to dive deeper than that — and perhaps even take a trip south of the border.
Real, authentic Mexican food is where the real greatness is found. If you have adventurous taste buds, a stomach that can handle spicy food, and the bravery to live life to its fullest, you owe it to yourself to try all of the Mexican food on this list.
Even though Mexican restaurants are the second most popular type of restaurant in the United States, like Adobe Cantina Agoura Hills is a Mexican restaurant in California that serves traditional Mexican fare for lunch & dinner.
there’s a good chance you don’t know about the vast majority of Mexican dishes you should eat at least once in your life. These are the Mexican foods you need to try before you die.
Arroz con leche
Arroz con leche is essentially a better version of rice pudding that Mexico has mastered. The basic ingredients are simple: white rice, milk, sugar, and cinnamon. However, different recipes vary drastically in taste and texture. Mexican rice pudding often features both condensed and evaporated milk, along with rice, sugar, cinnamon, nutmeg, vanilla, egg yolks, orange zest, and butter. The stars of the show in this pudding are the raisins, which have been soaked in tequila or rum. Find an authentic Mexican restaurant or a neighborhood abuela near you to get your hands on this yummy dessert.
Barbacoa
Though you might see “barbacoa” listed on a Mexican restaurant menu, the term isn’t actually the name of a dish but rather the cooking process. Barbacoa is the process of steam cooking meat in an underground oven until the meat is very tender. In the U.S., barbacoa is often made with parts of a cow’s head — typically the cheeks. In Mexico, though, the preferred type of meat ranges from lamb to goat, chicken, rabbit, or other options. No matter what kind of meat that is used, barbacoa is generally served on corn tortillas with onions, cilantro, and various salsas. Even if the thought of eating a cow’s head doesn’t appeal to you, you should try barbacoa. You might find it’s the best meat you’ve ever tasted.
Birria
Traditionally made with goat meat or mutton, you may also see this spicy stew made with beef in certain Mexican restaurants in the U.S. The slow-cooked, super moist meat is typically served in a shallow bowl and topped with chopped onions, cilantro, and a squeeze of lime. You can use corn tortillas to make birria tacos, or just to sop up the spicy broth. If you’re traveling in Mexico, you’ll find birria tacos at roadside stands and small restaurants throughout the country. Just be sure to ask for a bowl of the broth on the side because it’s delicious.
Borracho beans
Next time you’re in a Mexican restaurant, ask if they have borracho beans rather than charro or refried beans. Frijoles borracho (drunken beans) are pinto beans cooked in beer, bacon drippings, and spices. The layers of flavors are wonderful and they are a nice complement to any Mexican dishes — but specifically those made with pork. Poblano, jalapeno, or serrano peppers are often added to borracho beans, as well as diced tomatoes, onions, and cilantro. You should definitely dig into a bowl of borracho beans at some point in your life.
Carne asada
Carne asada is beef — often skirt steak or tenderloin — that has been marinated and then grilled. It’s a staple dish in parts of Mexico and a common plate at most good Mexican restaurants throughout the United States. You can also find raw carne asada that is already marinated at butchers and meat markets. If you decide to buy that, it’s ready to rock — all you have to do is grill it.
Carne asada is generally served with a side of rice and beans, or sliced and used to fill tacos or burritos. This is a simple Mexican favorite that is well worth trying. Don’t be surprised when it becomes a staple in your household, too.
Carnitas
If you have never tried carnitas, you are truly missing out. Carnitas are similar to pulled pork. Pork shoulder roast is cooked low and slow in lard or oil so that the meat is very tender and juicy. However, unlike pulled pork, the meat is finished by turning up the heat and making the outside of the pork slightly crisp. Carnitas are served with corn tortillas and topped with avocado, onions, salsa, and other condiments. You can also use carnitas in burritos or tamales.
Cemitas
A cemita is a torta (sandwich) served on a soft, sesame seed roll. The sandwich ingredients include meat, avocado, onion, peppers, and white cheese, along with red salsa and papalo, a tasty yet often ignored herb. Originally from Puebla, Mexico, the cemita is an easy lunch or snack that is packed with flavor. You can stuff your cemitas with carnitas, milanesa beef, or any of your other favorite meats and the result will be the same — absolutely delicious.
Ceviche
Ceviche originated in Peru or Ecuador, depending on who you ask, and consists of raw fish cured in citrus juice. This common Latin American appetizer is spiced with peppers, onions, and other seasonings. Mexican ceviche is often made from shrimp and lime juice, along with avocado, cilantro, and jalapeno. For some added kick, you can top it off with hot sauce or more peppers. There’s nothing like eating spicy ceviche and sipping on a cold cerveza while lying on a beach in Mexico. But if you can’t make it to Mexico, there’s no reason to fret, as you can find ceviche at your local Mexican restaurant or even make it in your own kitchen. Just cure the shrimp in lime juice long enough that the shrimp turn pink, and then start adding all the ingredients and spices you love.
Chalupas
Chalupas, which are similar to tostadas, are like open-faced tacos.The base is a deep-fried corn tortilla that is slightly curved on the edges to hold in the ingredients. The tortillas are typically topped with ground beef (or shredded chicken or pork), along with cheese, lettuce, and tomato. Some people like to slather refried beans on their chalupas before adding the meat. Others like to load them up with sour cream and guac. Whatever you prefer, these crispy delights make for a tasty meal.
Chapulines
You really should try grasshoppers at least once in your life. And that’s what chapulines are — fried or roasted grasshoppers.
A popular snack in the Mexican state of Oaxaca, chapulines are seasoned with garlic, lime, and salt.. You’ll often find them sold by the scoop by street vendors. You can eat them plain, wrapped in a tortilla with a few slices of avocado, or mixed with sausage and cheese. Believe it or not, grasshoppers are a healthy, high protein food. Before you are six-feet under, give chalupines a try. You might be surprised by their mild, smokey flavor.
Chicharrones
Chicharrones are thin cuts of pork belly that are fried crispy. You can find chicharrones throughout Latin America as well as in the Southwest United States. In Mexico, they are made and sold at farmers markets as well as by street vendors. They can be eaten as a snack or served as a main dish. Munch on them plain, dip them in sauce, or wrap them in a tortilla along with avocado, queso fresco, and salsa.
Snack food companies sell crispy, fried pork rinds that are often spiced with different flavorings. And though they may be marketed as chicharrones and are tasty in their own right, they are not the same as the authentic variety. Pork rinds are just the skin. Chicharrones consist of skin, fat, and a little bit of meat.
Chile relleno
A chile relleno is a roasted poblano chile stuffed with cheese, dipped in egg batter, fried until golden, and then often topped with red or green sauce. Sometimes, chiles rellenos have meat inside as well. In some Mexican families, it’s traditional to eat chiles rellenos at Christmas, along with tamales and other seasonal favorites. But no matter what time of year, you should give this Mexican classic a try before you miss your chance.
Chiles en nogada
Even if you have tried chiles rellenos, you probably haven’t tried chiles en nogada — and you definitely should. Chiles en nogada are poblano chiles stuffed with picadillo. The picadillo is often created from ground beef, pork, or turkey combined with apples, pears, or other fruit. The stuffed chile is topped with nogada (a creamy walnut-based sauce), pomegranate seeds, and parsley. We’ll admit that this unusual dish doesn’t sound very appetizing, but the layers of flavors actually go very well together. Chiles en nogada are often served to celebrate Mexican Independence Day because the green (parsley), white (nogada), and red (pomegranate) represent the colors of the national flag.
Chorizo
Chorizo is a spicy ground pork sausage used in Mexican and Spanish cuisine. Mexican chorizo is generally sold raw and it’s seasoned with spicy red peppers and vinegar. Spanish chorizo is sold fully cooked. It’s either dry (like salami) or semi-cured and soft. Spanish chorizo is seasoned with smoked paprika and garlic rather than peppers. The Mexican version is often scrambled with eggs and served with tortillas for a breakfast dish, but you can eat chorizo anytime of day. Chorizo can be used to make chili, be added into queso, or replace ground beef or pork in any other recipe.
Cochinita pibil
Cochinita pibil is a dish made when a whole suckling pig (or sometimes pork shoulder) is marinated with sour oranges, onions, and achiote, wrapped in banana leaves, and then roasted. Historically, it’s roasted underground in a pit with a fire at the bottom. If you don’t have the means to cook it this way, you can roast the meat slowly in your oven or, better yet, find it at a local Mexican eatery. You might discover it on the menu listed as Yucatecan, or Mayan-style pork. Wrap cochinita pibil in lightly fried tortillas, along with avocado, radish, and red onion for a delectable Mexican meal.
Dorilocos
What do you get when you mix Doritos, gummy bears, and a hodge-podge of other ingredients? Dorilocos, of course. This popular Mexican street food might sound disgusting, but it’s surprisingly good. Nacho Cheese Doritos are topped with pickled pork rinds, a variety of chopped vegetables, peanuts, hot sauce, chamoy, and, yes, gummy bears. It’s not just for kids. Adults love this crazy combination of textures and flavors, too. If you are in Mexico City or other locales south of the border, look for a Dorilocos stand on the street, throw caution to the wind, and order it.
Elote
Elote — Mexican street corn — is typically grilled on a skewer and then slathered in a mixture of mayonnaise, crema, and chili powder. It’s then dusted with cotija cheese. You can buy elote from Mexican street vendors, and at festivals in Mexico and in the United States. If you typically walk on by the Mexican corn stand at your local county fair, be sure to actually stop next time. This sweet and spicy treat is absolutely delectable. Add extra chili powder if you want to turn up the heat.
Enchiladas verde
If you typically shy away from green food, don’t make that mistake with enchiladas. Enchiladas are corn tortillas that have been rolled around a filling of some sort — usually either beef, chicken, or cheese, but sometimes a combination of ingredients — and smothered in a yummy sauce. While there are different types of enchiladas, enchiladas verdes are normally filled with chicken and topped with green enchilada sauce, crema, cilantro, and cotija cheese. They are absolutely scrumptious with a side of Mexican rice and refried beans.
