The Mexican food world is full of rich traditions. While tortillas are the most iconic of these, many dishes in Mexico revolve around other ingredients that have been around since the country’s earliest days. Avocados, cocoa, cactus and huitlacoche (a type of corn fungus) are just a few of the vital native ingredients that play a key role in the cuisine. And don’t forget chilis, which come in a wide array of colors, flavors and heat levels.
One of the most important parts of the Mexican culinary heritage is nixtamalization, a labor-intensive process that dates back to pre-Hispanic times. It’s used to make masa, the dough that forms the basis for tortillas and other corn-dough based foods. The result is a cuisine that’s as diverse as the nation itself.
As you delve into these traditional Mexican dishes, you’ll find a variety of regional specialties that might not be standard fare in restaurants outside the country. But they’re well worth seeking out if you want to get the most authentic taste of Mexico.
A breakfast option beloved throughout the country is chilaquiles, made with tortilla strips that are cooked in a combination of milk and green salsa, then topped with cheese, crema and more salsa. Another breakfast treat is a cemita poblana, a sesame seed-covered brioche roll filled with battered and fried cutlets of chicken or pork that are then sprinkled with queso, avocado and the fragrant herb papalo.
The dish chiles en nogada is traditionally served in September to celebrate Mexican Independence Day. But you’ll also see it offered year-round by some of the country’s top restaurants, like Chiguacle Sabor Ancestral de Mexico in Los Angeles and La Encantadora in Chicago. This classic consists of stuffed poblanos smothered in a walnut cream sauce and topped with pomegranate seeds.
Pork is a popular protein in Mexico, and it’s featured in dishes such as tacos al pastor and barbacoa. While a meat-heavy meal, barbacoa is surprisingly light and refreshing thanks to the fact that it’s slow-cooked underground. The traditional version is served with red or green salsa and pickled onions.
Beans are a staple of any meal in Mexico and are prepared in a number of ways. Refried beans are the most recognizable, but Cantina beans retain their whole form and showcase the natural flavor of the legume. Other beans are boiled with spices and herbs, such as cinnamon and cloves, while mole sauces come in many varieties, including the Puebla favorite of mole poblano.
The tecolota takes the chilaquiles concept to the next level, serving it in a toasty bolillo roll that’s topped with refried beans and chilaquiles, along with chorizo or other seasoned protein, ropes of Oaxaca cheese and garnishes. This hearty snack is a signature of Oaxaca and makes for a perfect companion to an invigorating cup of café de ollo.