Mexican food is a global sensation, celebrated for its bold flavors, fresh ingredients, and vibrant culinary traditions. Beyond the familiar tacos and burritos, Mexico boasts a rich tapestry of dishes, each with a unique name and story. If you’re looking to expand your palate and truly understand Mexican cuisine, knowing the names and nuances of these dishes is your first step. This guide dives into 20 must-try Mexican Food Names that will take your culinary exploration to the next level.
Tacos al Pastor: The Iconic Street Food
Tacos al pastor are arguably one of Mexico’s most beloved street foods. “Al pastor” translates to “shepherd style,” referring to the way the pork is cooked. Thin slices of marinated pork are stacked onto a vertical spit and slowly cooked, often with pineapple placed at the top. As the pork roasts, the outer layers become crispy and flavorful. Shaved directly off the spit, the pork is served on small corn tortillas and typically garnished with diced onions, cilantro, and a squeeze of lime. The sweet and savory combination, with a hint of smoky char, makes tacos al pastor an unforgettable experience.
Enchiladas: Tortillas in Flavorful Sauce
Enchiladas are a versatile and comforting dish consisting of corn tortillas filled with various ingredients, most commonly cheese, meat (chicken, beef, or pork), or beans. The filled tortillas are rolled or folded and then smothered in a flavorful sauce, which can range from a mild tomatillo-based green sauce (salsa verde) to a rich and complex chili-based red sauce (salsa roja) or mole. Enchiladas are often topped with melted cheese, sour cream, and onions, and frequently served with rice and beans on the side for a complete and satisfying meal.
Tamales: Steamed Bundles of Flavor
Tamales are a Mesoamerican dish with a long history, dating back to pre-Columbian times. They are made from masa, a corn dough that is spread onto corn husks or banana leaves, filled with savory or sweet ingredients, wrapped, and then steamed until cooked through. Fillings can vary widely, including pork, chicken, beef, cheese, vegetables, or even fruits and sweet spices for dessert tamales. The steaming process imparts a unique texture and flavor to the masa, making tamales a truly special and culturally significant Mexican food.
Chiles Rellenos: Stuffed and Fried Peppers
Chiles rellenos, meaning “stuffed chiles,” are a delightful combination of textures and flavors. Poblano peppers are the most commonly used chili, chosen for their mild heat and large size. The peppers are roasted, peeled, and then stuffed with cheese, often Oaxaca or queso fresco. After being stuffed, they are dipped in a light and fluffy egg batter and then fried until golden brown. Chiles rellenos are often served bathed in a tomato-based sauce or a creamy white sauce, adding another layer of flavor to this satisfying dish.
Pozole: Hearty Hominy Stew
Pozole is a traditional Mexican soup or stew that is deeply flavorful and incredibly comforting. The base of pozole is hominy, dried corn kernels that have been nixtamalized, giving them a chewy texture and unique flavor. Meat, typically pork or chicken, is slow-cooked in a broth with spices and chiles until tender. Pozole is traditionally garnished with shredded cabbage or lettuce, thinly sliced radishes, diced onions, cilantro, oregano, lime wedges, and sometimes avocado or chicharrones (crispy pork rinds). There are different regional variations of pozole, including rojo (red), verde (green), and blanco (white), depending on the type of chiles used in the broth.
Guacamole: The Essential Avocado Dip
Guacamole is arguably the most famous Mexican dip, and for good reason. Made primarily from mashed avocados, guacamole is fresh, creamy, and packed with flavor. The basic recipe typically includes ripe avocados, lime juice, diced onions, cilantro, and salt. Variations can include tomatoes, jalapeños, garlic, and other spices. Guacamole is traditionally served with tortilla chips as an appetizer or as a condiment to accompany a wide range of Mexican dishes. Its simplicity and vibrant flavors make it a perennial favorite.
Sopaipillas: Sweet Fried Pastries
Sopaipillas are puffy, pillow-shaped pastries that are deep-fried until golden brown and crispy on the outside and soft on the inside. They are traditionally served as a dessert or sweet treat. Sopaipillas are often drizzled with honey, sprinkled with powdered sugar, or cinnamon sugar. Their light and airy texture, combined with sweetness, makes them a perfect ending to a Mexican meal.
Tortas: Mexican Sandwiches on Telera Rolls
Tortas are Mexican sandwiches served on a crusty white bread roll called a telera or bolillo. These rolls are sturdy enough to hold generous fillings. Tortas are incredibly versatile and can be filled with a wide variety of ingredients, including grilled meats (carne asada, carnitas), marinated pork (al pastor), beans, cheese, avocado, tomatoes, onions, jalapeños, and various sauces like mayonnaise, mustard, or chipotle mayo. Tortas are a substantial and flavorful meal, perfect for lunch or a casual dinner.
Queso Fundido: Melted Cheese Appetizer
Queso fundido, meaning “melted cheese,” is a decadent and shareable appetizer. It typically features melted cheese, often a blend of Oaxaca and Chihuahua cheese, which are known for their melting qualities. Queso fundido is often served in a skillet or cazuela (clay dish) and can be flavored with chorizo, mushrooms, rajas (roasted poblano strips), or other ingredients. It is served hot and gooey, perfect for scooping up with tortilla chips or tortillas.
Carne Asada: Grilled Marinated Meat
Carne asada simply translates to “grilled meat,” but it refers to a specific preparation of thinly sliced beef, typically skirt steak or flank steak, that is marinated and then grilled. The marinade usually includes citrus juices (lime or orange), garlic, and spices, which tenderize the meat and infuse it with flavor. Carne asada is often served with tortillas, beans, rice, salsa, and guacamole, allowing diners to create their own tacos or enjoy it as a main course.
Ceviche: Fresh Seafood Marinated in Citrus
Ceviche is a refreshing dish featuring raw seafood, typically white fish, shrimp, or scallops, that is marinated in citrus juices, most commonly lime juice. The acidity of the lime juice “cooks” the seafood, changing its texture and making it safe to eat. Ceviche is typically mixed with diced onions, tomatoes, cilantro, and sometimes jalapeños for a bit of heat. It is a light and flavorful dish, perfect for hot weather and as a starter or light meal.
Pico de Gallo: Fresh and Chunky Salsa
Pico de gallo, meaning “rooster’s beak,” is a fresh and vibrant salsa made from coarsely chopped tomatoes, onions, cilantro, jalapeños, and lime juice. It is known for its bright, clean flavors and chunky texture, in contrast to smoother, sauce-like salsas. Pico de gallo is used as a condiment, topping, or side dish for tacos, grilled meats, eggs, and many other Mexican dishes. Its simplicity highlights the freshness of the ingredients.
Chile con Queso: Creamy Cheese Dip
Chile con queso, meaning “chile with cheese,” is a smooth and creamy cheese dip that is a popular appetizer, particularly in Tex-Mex cuisine. It is made from melted cheese, typically processed cheese or a blend of cheeses, and incorporates diced green chiles, such as jalapeños or green bell peppers, for flavor and a touch of heat. Chile con queso is usually served warm with tortilla chips for dipping.
Tostadas: Crispy Tortilla Platforms
Tostadas are essentially crispy, flat tortillas that are baked or fried until golden and crunchy. They serve as a base for a variety of toppings, similar to an open-faced taco or a flatbread. Common toppings for tostadas include refried beans, shredded chicken or beef, ceviche, guacamole, lettuce, tomatoes, cheese, and sour cream. Tostadas are a versatile and customizable dish, perfect for a light meal or snack.
Flan: Classic Mexican Custard Dessert
Flan is a rich and creamy custard dessert with a layer of caramel sauce on top. It is a classic dessert found throughout Latin America and Spain, with variations in different regions. Mexican flan is typically made with milk, eggs, sugar, and vanilla, and baked in a water bath to create a smooth and silky texture. The caramel sauce adds a touch of bitterness that balances the sweetness of the custard. Flan is a sophisticated and satisfying end to a Mexican meal.
Margaritas: The Quintessential Tequila Cocktail
Margaritas are perhaps the most famous Mexican cocktail, synonymous with relaxation and celebration. The classic margarita is made with tequila, lime juice, and orange liqueur, typically Cointreau or triple sec. It is often served in a salt-rimmed glass, either on the rocks or blended with ice to create a frozen margarita. Margaritas are refreshing and flavorful, perfectly complementing Mexican cuisine.
Molletes: Open-Faced Bean and Cheese Sandwiches
Molletes are open-faced sandwiches made with bolillo rolls, which are similar to baguette rolls. The rolls are typically sliced in half, hollowed out, and then spread with refried beans and topped with cheese, usually Oaxaca or queso asadero. Molletes are then broiled or baked until the cheese is melted and bubbly. They are often served for breakfast or a light meal and can be further topped with pico de gallo or salsa.
Churros: Cinnamon-Sugar Fried Dough
Churros are long, ridged pastries made from fried dough. They are a popular dessert and snack in Mexico, Spain, and other Latin American countries. Churros are typically made from a simple dough of flour, water, and salt, which is piped through a star-shaped nozzle into hot oil and fried until golden brown and crispy. After frying, they are immediately coated in cinnamon sugar and often served with chocolate sauce or dulce de leche for dipping.
Tostadas de Ceviche: Ceviche on Crispy Tortillas
Tostadas de ceviche are a refreshing and light variation of tostadas. Instead of traditional toppings, they are topped with ceviche, the citrus-marinated seafood dish. The crispy tostada provides a textural contrast to the soft and tangy ceviche. Tostadas de ceviche are a perfect appetizer or light lunch, especially during warmer months.
Elote: Mexican Street Corn
Elote, also known as Mexican street corn, is a popular and flavorful street food snack. Corn on the cob is grilled or boiled and then slathered with mayonnaise or crema fresca, sprinkled with cotija cheese (a salty, crumbly cheese), chili powder, and a squeeze of lime juice. The combination of sweet corn, creamy dressing, salty cheese, and spicy chili powder creates a burst of flavors and textures that is incredibly addictive. Elote is a must-try when exploring Mexican street food.
Exploring these 20 Mexican food names is just the beginning of a culinary adventure. Each dish represents a region, a tradition, and a unique aspect of Mexican culture. As you delve deeper into Mexican cuisine, you’ll discover even more delicious dishes and appreciate the incredible diversity and richness it offers.
