68 regional dishes covered across Mexico, each with the canonical version and where to eat it, city by city.
Aguas frescasMain course · Mexico CityGlass urns called vitroleras lined up on market counters: pink jamaica, milky cinnamon-rice horchata, tart tamarindo, melon, alfalfa.
AguachileMain course · Cancún
BionicoMain course · Guadalajara
BirriaMain course · Guadalajara
Birria de ResMain course · Mexico City
CapirotadaMain course · Guadalajara
Carne en su jugoMain course · Guadalajara
CarnitasMain course · 2 citiesPork shoulder, belly, ribs and offal slow-confit in lard with orange peel and bay until tender, then crisped in the same fat.
Cemita poblanaMain course · Puebla
CevicheMain course · Cancún
Chalupas poblanasMain course · PueblaSmall thick masa rounds fried in a shallow pan of lard, then dressed straight from the heat with red or green salsa, shredded meat and raw onion.
Chanclas poblanasMain course · PueblaA split roll filled with seasoned pork or chorizo, lettuce, onion and avocado, then drowned in a warm guajillo broth until the bread gives way.
ChapulinesMain course · OaxacaChapulines are roasted Oaxacan grasshoppers with garlic, salt, chile and lime, eaten as a snack, in tacos or sprinkled over guacamole and tlayudas.
ChilaquilesMain course · Mexico CityTortilla chips simmered in red or green salsa until tender on the edges, crisp at the centre.
Chiles en nogadaMain course · 2 cities
Churros con chocolateDessert · Mexico CityCrisp fried ribbed dough piped from a churrera and dusted with sugar, served with a thick cup of Mexican hot chocolate for dipping.
Cochinita pibilMain course · 2 cities
Concha (Pan dulce)Main course · Mexico CityA soft enriched bread roll topped with a sweet shell-pattern crust of sugar and butter paste, baked to crackle.
EsquitesMain course · Mexico City
Guajolota (Torta de tamal)Main course · Mexico CityA whole steamed tamal slipped inside a soft bolillo roll, the carb-on-carb breakfast Chilangos eat at dawn from street tamaleros.
Huevos motuleñosMain course · Cancún
JericallaMain course · Guadalajara
Lechón al hornoMain course · MéridaLechón al horno is Yucatecan suckling pig roasted whole in a wood oven, the skin crisp and crackling, the meat marinated in achiote and bitter orange.
MarquesitasMain course · 2 cities
MemelasMain course · 2 citiesMemelas are thick masa rounds toasted on the comal and topped with asiento, frijol, salsa and quesillo, the canonical Oaxacan home-kitchen breakfast.
MezcalMain course · OaxacaMezcal is Oaxaca's smoke-roasted agave spirit from 30-plus agave varieties, produced at small palenques across the Valles Centrales and Sierra ranges.
Mezcal FlightMain course · Mexico City
Mole amarilloMain course · Oaxaca
Mole manchamantelesMain course · Oaxaca
Mole negro oaxaquenoMain course · Oaxaca
Mole poblanoMain course · 2 cities
Mole rojoMain course · Oaxaca
Mole verdeMain course · OaxacaMole verde is the green herb-and-tomatillo mole of the seven, thickened with masa and bright with hierba santa, epazote, parsley and pumpkin seeds.
MolotesMain course · PueblaTorpedo-shaped parcels of masa and wheat flour dough, stuffed with tinga, huitlacoche, chicharron or quesillo and deep fried until the shell shatters.
Mucbipollo (Pib de pollo)Main course · Mérida
PanuchosMain course · 2 cities
PapadzulesMain course · 2 cities
PipiánMain course · Puebla
Poc chucMain course · 2 citiesPoc chuc is thinly sliced pork loin marinated in sour orange, grilled over wood and served with pickled onion, beans, rice and a charred tomato salsa.
Pollo a las brasasMain course · Guadalajara
PozoleMain course · Mexico City
Quesadillas de HuitlacocheMain course · Mexico City
Quesillo (queso oaxaca)Main course · OaxacaQuesillo is Oaxacan string cheese pulled into long ropes and wound into a ball, the melting cheese on tlayudas, quesadillas, memelas and tetelas.
Queso rellenoMain course · 2 cities
Relleno negroMain course · 2 cities
SalbutesMain course · 2 cities
Sopa de limaMain course · 2 cities
Tacos al pastorMain course · 2 cities
Tacos al pastor (Tapatio)Main course · Guadalajara
Tacos árabesMain course · Puebla
TamalesMain course · Mexico City
Tamales oaxaquenosMain course · Oaxaca
TasajoMain course · Oaxaca
TejuinoMain course · Guadalajara
TlacoyosMain course · Mexico City
TlayudaMain course · 2 cities
Torta ahogadaMain course · Guadalajara
Tortitas de Santa ClaraMain course · PueblaA short, crumbly biscuit topped with a thick glaze of pumpkin seed and sugar, baked until the topping sets pale and chalky.
Tuna tostadaMain course · Mexico CityA crisp fried corn tortilla topped with chipotle mayo, sliced raw yellowfin tuna, sliced avocado, fried leeks and a chipotle reduction.Camotes poblanosMain course · PueblaSweet potato boiled, mashed with sugar and fruit essence, then rolled into slim cylinders and wrapped in wax paper.Carnitas tapatioMain course · GuadalajaraMole chichiloMain course · OaxacaMole chichilo is the rarest of the seven moles, the deep-smoke-flavoured mole built on charred tortillas and chilhuacle chiles, served at funerals.Mole coloraditoMain course · OaxacaPasitaMain course · PueblaA dark raisin liqueur poured as a single shot and served with a cube of fresh cheese and a raisin speared on a stick.Pavo en escabeche orientalMain course · MéridaPelonasMain course · PueblaA small bread roll deep fried until the crust turns brittle, split and filled with refried beans, shredded beef, lettuce and cream.Pozole jaliscienseMain course · GuadalajaraTorta jaliscienseMain course · GuadalajaraTours, tastings and classes that match this page, bookable on GetYourGuide.
Guided tour · 4 hours
Explore La Merced and Sonora Market, two of Mexico City’s most fascinating and authentic markets, while tasting local food and discovering the...
Guided tour · 9 hours
Discover the tequila route. A day full of learning and fun where you'll discover its ancient culture and the secrets to identifying a 100% agave...
Guided tour · 2.5 hours
Taste the real traditional food at Oaxaca's markets, which are some of the best places to try traditional Oaxacan cuisine. Try local Oaxacan food and...