11 Must Eat Food in Mexico
For a long, Mexico has been one of the most popular travel destinations in the world, which attracts the sun seekers and connoisseur in the food world. If you are fortunate to plan a trip, just make sure you put the best food items tasting your tongue. Here’s an assemblage of the top 11 eateries.
Don’t forget to say your hello to mouth-watery…
1. Chilaquiles

Chilaquiles is a popular traditional breakfast dish in Mexico, featuring lightly fried corn tortillas cut in quarters with the toppings of green or red salsa (red is little spicer). All the things are boiled until the tortilla starts to soften. Green or red salsa or mole is poured over the crispy tortillas triangles. Chilaquiles can be served with flavorful Mexican pulled chicken, beef and fried eggs, refried beans are usually added on top in addition with beef and guacamole served as a side dish together with Cheese and cream. Chilaquiles are also often served with a healthy dose of frijoles (refried beans). Occasionally, you can have chilaquiles in your breakfast or brunch.
Recipe: Making Chilaquiles*
2. Pozole

This pre-Hispanic soup, Pozole was once used as a part of the ritual sacrifices, as per the saying of anthropologists. Nowadays, vegetarian pozole, chicken, and pork versions are readily available in the nearby surroundings. The dish is made of hominy corn with lots and lots of herbs and spices. The traditional dish is cooked for hours boiling or simmering, often overnight. As the dish is ready to serve, toppings of lettuce, radish, onion, lime, and chili are sprinkled on it.
Recipe: Making Mexican Pozole*
3. Tacos al pastor

Tacos al pastor is one of the most popular varieties of Tacos and known to be a remarkable dish, having its origin backdate the 1920s and 30s and the landing of Lebanese and Syrian immigrants to Mexico. The Spanish called Shepherd style, Al pastor is widely known as tacos al pastor is a delicious dish developed in Central Mexico which is originated from the dish of shawarma spit-grilled meat. As it is derived from Shawarma, it is quite similar to Turkish döner kebab and the Greek gyros. However, tacos al pastor are pork based, which is placed on the corn tortilla and served with onions, coriander leaves, and pineapple. This taco is well-known as taco de adobada in Northern Mexico.
Recipe: Making Tacos al pastor*
4. Tostadas

What to do with the stale or decayed tortillas? The answer is, fry them of course! I.e they are crisped, tostadas are a simple however tasty dish involving corn tortillas fried in boiling oil until they become crunchy and golden. Later they are served separately or tall with any garnish. Favorite toppings include ceviche, frijoles (refried beans), cheese, cooked meat, and seafood.
Recipe: Making Tostadas*
5. Chiles en nogada

The chiles en nogada displays the three colors of the Mexican flag, which is one of Mexico’s most patriotic and classic dishes. Capsicum annuum or poblano chilies is full of chilly picadillo (a mixture of chopped meat, fruits, and spices), symbolizing the green color on the flag, the walnut-based cream sauce is white and pomegranate seeds are red. The poblano is a delicate chili pepper which has its origin in the state of Puebla, Mexico. When in a dried state, called ancho or chile ancho, from the Mexican Spanish name ancho or chile ancho. According to the history, the dish was first served to Don Agustin de Iturbide, liberator and later Emperor of Mexico. It is popular in chile rellenos poblanos in stuffed fresh and roasted form.
Recipe: Making Chiles en nogada*
6. Elote

Elote is a popular street food in Mexico, roasted over an open grill and coated with salt, chili powder, butter, cotija, lime juice, and mayonnaise or crema fresca in great amount. But firstly, the corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels are cut from the cob. It’s a treat and the ultimate to escort any barbecue spread or as a summer snack.
Recipe: Making Elote*
7. Enchiladas

Enchiladas predate to Mayan times when locals of the valley of Mexico would love eating corn tortillas wrapped around small fish. These days, both maize or corn and flour tortillas are used and are choked up with meat, cheese, seafood, beans, vegetables. The stuffed tortillas are coated in a chili sauce, which is prepared for a perfect Mexican breakfast.
Recipe: Making Enchiladas*
8. Mole

Mole is a rich and traditional sauce popular in Mexican cuisine. Other than the Mexican area, it is referred to as mole poblano. Mole has many sauces with a variety of yellow, green, black, red/Colorado, almendrado, de olla, huaxmole, guacamole, and pipián. With infinite combo in mole, 20 or plus ingredients are added including one or more varieties of chili peppers, nut, and more add-on spices like black pepper, cinnamon, cumin, and chocolate. Most popular mole poblano is usually served with rusty red sauce over turkey or chicken.
Recipe: Making Mole*
9. Guacamole

Guacamole is certainly one of Mexico's most popular dishes, but some people know that this traditional sauce has its origin from the Aztecs’ time. The dish is finished up with mashed-up avocados, onions, tomatoes, lemon juice and chili peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish and is well-known food in Mexico.

Recipe: Making Guacamole*
10. Tamales

Tamale was first developed or grown for Aztec, Mayan and Inca tribes, who were in need of nutritious food to fight for the battle. The corn flour pockets are filled with either sweet or delicious filling, in the coverings of banana leaves or corn husks, then steamed. Meal differs from meat and cheeses to fruits, vegetables, and mole. Tamale is a popular food in Mexico. Remember to remove wrapping before eating!
Recipe: Making Tamales*
Also Read: 7 Best Glutton-Free Cities In South America
11. Fried Ice Cream — An Unusual Treat

Bizarre to hear fried ice cream, isn’t it? Many Mexican restaurants offer you this exotic dessert. You can also find it in some different fusion at some Asian restaurants. They vary a bit from each other, but the basics are the same: a scoop of ice cream is rolled in a breading or batter and fried until crisp. The savory ice cream is also served with small fried tortilla sprinkled with cinnamon and sugar if you wish to and tastes great indeed!
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