This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).
Try our delicious chilaquiles in mulato chilli sauce.
2. Pozole
According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian pozole versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once it’s ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.
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3. Tacos al pastor
This historic dish is one of the most popular varieties of tacos, with origins dating back to the 1920s and 30s and the arrival of Lebanese and Syrian immigrants to Mexico. To create tacos al pastor (meaning ‘in the style of the shepherd’), thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander leaves and pineapple.
Other delicious options we have are our next level minced beef tacos, tacos dorados de barbacoa and for non-meat eaters, a pescatarian option of beer-battered fish tacos.
4. Tostadas
What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.
For flavourful options, try our vegetarian black bean tostadas with avocado salsa, summer veg tostadas, or crab & avocado tostadas.
5. Chiles en nogada
Boasting the three colours of the Mexican flag, chiles en nogada is one of Mexico’s most patriotic dishes. Poblano chillies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green on the flag, the walnut-based cream sauce is the white and pomegranate seeds are the red. Originating from Puebla, history relates that the dish was first served to Don Agustín de Iturbide, liberator and subsequent emperor of Mexico.
6. Elote
You’ll find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob. Salt, chilli powder, lime, butter, cheese, mayonnaise and sour cream are then added in abundance.
Try our grilled corn with chilli mayonnaise, coriander and feta or our sweetcorn with smoked paprika & lime butter, both make an incredible addition to any barbecue spread.
7. Enchiladas
Enchiladas date back to Mayan times, when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chilli sauce, making for a perfect Mexican breakfast.
Try making your own enchiladas with our super simple chicken & bean enchiladas or turkey enchiladas. Or for a vegetarian option, try our vegetarian enchiladas.
8. Mole
Three states claim to be the original home of mole (pronounced ‘mol-eh’), a rich sauce popular in Mexican cooking. There are myriad types of mole but all contain around 20 or so ingredients, including one or more varieties of chilli peppers, and all require constant stirring over a long period of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.
Try our dark, sweet and spicy chicken mole with coriander rice or for a healthy low-calorie lunch that counts as 3 of your 5 a day, try our black eyed bean mole & salsa.
9. Guacamole
Guacamole is undoubtedly one of Mexico’s most popular dishes, but few people know that this traditional sauce dates back to the time of the Aztecs. Made from mashed-up avocados, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.
Try our fabulous classic guacamole recipe.
Watch our video guide on how to make the perfect guacamole:
10. Tamales
Tamales were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or corn husks, then steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies and mole. Remember to discard the wrapping before eating.
For a fun twist on the classic tamale recipe, try our cornbread tamale pie. It takes a little effort but can be frozen for days for a quick and comforting supper.
Katja Gaskell is a freelance travel writer previously living in Mexico City. She has co-authored numerous travel guidebooks for Lonely Planet, scoured boutique hotels for Mr & Mrs Smith and is the co-founder of globetotting.com, a family travel website.
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Travellers are advised to read the FCO travel advice at gov.uk/foreign-travel-advice for the country they are travelling to.