The 15 most typical dishes of Mexico

History of Mexican gastronomy

Mexicans are worthy descendants of the Aztec and Mayan civilization, who were one of the main Mesoamerican cultures. Both societies were politically organized, deeply religious and very educated. Then, over time the Spaniards arrived, and from there there was a deep cultural and ethnic miscegenation. Thus arises the Mexico we know today. The history of Mexican gastronomy is rich and exciting, full of mythologies of gods, legends of pre -Hispanic kings, encounter of cultures, exotic ingredients and culinary resources that were transformed with the transmission of time. This kitchen stands out for its spicy flavor, present in everything, even in some desserts. Colorful dishes, intense in flavor, deeply aromatic, full of history and a lot of tradition that allow us to enjoy a sensory trip, without leaving home. I invite you to know a culture with an extraordinary past and a thriving news through its food. Long live Mexico!

2. Chicken mixiote

The name of this dish comes from a pre -Hispanic steamed technique, in which the mixiote leaf is used to wrap any type of seasoned meat. The procedure consists of enchilar a meat, that is, seasoning it with aromatic herbs and several types From Chile. Then, it is wrapped in a telilla or film that emerges from the Pulquero Maguey Penca (Agave Salmiana) and is tied with hemp wire (Pabilo). That telilla is called Mixiote, for this reason this ancestral culinary procedure is called that way. Finally, steamed and …, to taste! To accompany this culinary delight, nopales and/or potatoes are usually added as garrison. If you want to prepare this recipe at home, do not worry, because although mixiote should originally be used to wrap, you can also replace it with aluminum foil or banana leaf. This classic Mexican cuisine also has some more exotic versions such as squirrel mixiote stuffed with exhausts or sweet mixes stuffed with fruit.

Ingredients

– 1 chopped chicken

– 12 Wide Chiles

– 10 Morita Chiles

– 4 garlic cloves

– 1 teaspoon of cumin

– 6 avocado sheets

– 12 Mixiots

– 100 grams of salt

– 1 onion

– 10 pieces of hemp wire

Did you stay with the desire to taste it? Calm, here I leave the recipe step by step: Mixiots of chicken style Puebla. And if you want to try other mixiots varieties, here you have a list:- Mixiots of fish with nopales

– Mixiots of fish with vegetables

– Mixiots with nopales

– Mixiots of pork and chicken

3. Poblano mole

Mole is an iconic dish of Mexican culture, whose origin dates back to pre -Hispanic era, like many others. However, this food was considered special, because the gods were offered as a show of gratitude. When the centuries pass, the caldoso stew of salsa of Chile (chiles, pepitas, tomatoes, achiote and other spices) was transformed, adopting the customs of each region and the contributions of the settlers. However, the change did not affect the original concept of the recipe, served as dressing for various kinds of meat. Although the most famous moles are the poblano and the Oaxacan, in Mexico there are approximately 50 types of mole, some of them are: the White cheese mole, yellow mole, tablecloths, almond mole, green pipian, pot mole, red pipian, prieto mole and black mole, among many others. This preparation is consumed throughout the territory Mexican, however it seems especially popular in the southern zone, so they use it for all types of event: homeland dates, patron saint parties, Christmas, New Year, Birthday, Weddings, Baptisms, Funerals, Mothers Day, Fathers Day , Day of the dead, etc. Although the most famous mole recipe, the poblano, contains a few ingredients, well the effort is worth, so take note!

Ingredients

– 1 whole chicken cut into pieces

– 225 grams of mulatto Chile

– 200 grams of wide chili

– 115 grams from Chile Pasilla

– 85 grams of sesame

– 85 grams of peanuts

– 1 piece of hard bobbin

– 200 grams of butter

– 1 chocolate pill

– 2 chipotle chiles

– 500 grams of tomato

– 250 grams of onion

– 6 garlic cloves

– 1 Hard corn tortilla

– 1 teaspoon of anise

– 5 smell nails

– 8 pepper grains

– 1 cinnamon branch

– 4 liters of chicken broth

– 100 grams of salt

If the Mexican food typical of the ancient pre-Hispanic gods seems like you, we recommend that you review this step by step: recipe of poblano mole.

– Green pot mole

– White pot mole

5. Pozole in all its versionsAnother ancestral Mexican saucer, consumed by Emperor Moctezuma and offered to the god Xipe Tótec, is Pozole. Pozole comes from the word Pozolli ”which in Nahuatl means foam, due to the corn grain (large and white) used for this broth and its appearance after boiling, which resembles a flower and produces a lot of foam around it. Remember that Pozole is not done with any corn, it has to be peanuts, that is, the pozolero corn that is sold in supermarkets ready to use. Apart from the white corn, this preparation was added to this preparation as today (today any type of animal meat, but preferably pork), however, around this fact there are also many legends, since some historians question the Type of meat used at that time. Without a doubt, as with other Mexican meals so old, over the years this stew has been transformed according to the customs of each region. For this reason, there are about 20 versions of Pozole distributed throughout the Mexican territory. For exhibiting some examples, in the state of Guerrero it is put green tomato, in Colima Blanco cheese, in Jalisco Pork and Chile Width, in Michoacán Chicharrón and in coastal sardines. The Pozole is a festive dish, in the past and in the Present, since in Mesoamerican society food was considered a social act. Thus, Pozole was shared as a family or with the community, as today. For this reason, this dish is consumed during the festive dates and special celebrations (national dates, Christmas, inns, New Year, Day of the Dead, Weddings, etc). Another dish that was offered to the gods and that today, simple Mortal, we can savor, so you can miss this culinary experience. On this occasion, we are going to share the necessary ingredients for the elaboration of the red pozole, however, as we say, there are many recipes that exist.

Ingredients

– 1 kg and a half of precooked corn

– 3 kg of pork bones

– 4 kg of pork

– 1 garlic head

– 300 grams of onion

– 100 grams of Chile Guajillo

– 200 grams of radish

– 200 grams of Roman lettuce

– 2 tablespoons of cumin

– 50 grams of oregano

– 100 grams of lemon

– 1 pinch of salt

This magnificent soup is usually accompanied with cream or leg toast, if you can no longer with curiosity, here are the detailed procedure: Red pozole recipe. If you already tried the red pozole, we invite you to taste these variants that you will love:– Green chicken pozole

– Pozole chicken and pork

– Green pozole with pork

6. Chiles in Nogada style Puebla

Another icon of Mexican cuisine, with more than 190 years of history, pleased palates and paying tribute to the independence of the homeland. Its characteristics make it unforgettable to any diner: on the one hand, the colorful presentation in honor of Mexico, on the other, the contrast of flavors and aromas (spicy, salty and sweet). This dish is usually consumed between August and September because Two of its ingredients, chestnut nuts and grenades, are only collected during those dates. In addition to the typical variations of each region, there are currently many Mexican restaurants that prepare versions of this dish, quite daring and attractive. If you visit Mexico, you can approach one of these places and let your senses fly with cakes, sushi, ice cream, hamburgers, donuts, pizza, etc. Reinterpretations of the traditional Chile in Nogada to which no one can be indifferent. Is the most ingredients? Yes, but reserve this Mexican gourmet dish for special occasions. It is also easy to prepare.

Ingredients

– 5 Poblan Chiles

– 350 grams of ground pork

– 350 grams of ground beef

– 100 grams of almonds

– 1 male banana

– 4 peaches

– 100 grams of acitron

– 80 grams of black raisins

– 1 yellow apple

– 1 pear

– 30 milliliters of oil

– 2 grams of salt

– 1 gram of pepper

Stop nogada- 100 grams of walnut of Castilla clean

– 250 milliliters of milk

– 150 grams of goat cheese

To serve- 100 grams of grains from Granada

– 15 chopped parsley sheets

A special and very easy to prepare dish, you just need to follow these simple steps: Chiles recipe in Nogada style Puebla.

7. Romeritos with moleIf you thought the word Romeritos refers to the rosemary plant, we must tell you that it is not. The pilgrims are a native plant in Mexico and the southern United States. That is … they are Mexican! Without a doubt, the pilgrims are a Christmas symbol at the Mexican table, although they are also consumed during Lent. The origin of this December tradition is uncertain, but it is speculated that it happened during the colonial era, when this vegetable was perfect for recipes for Christmas vigil. Why could it be so? Because at that time, during the 24 the Aztecs. However, the dish we know today was formed in the convents. At that time, the name of Revoltijo was given ”, for the combination of both European and Mexican ingredients. Currently, this dish is highly appreciated for its excellent nutritional contributions, its accessible price to all and great tradition. Prepare Romeritos is simple and delicious, in addition to beneficial for its nutritional value. Better than words are the facts, here are the step by step: romeritos with mole.

Ingredients

– 11/2 kilograms of pilgrims

– 500 grams of dried shrimp

– 4 tablespoons of beans powder

– 5 eggs

– 4 tablespoons of powdered shrimp pulp

– 500 grams of potatoes

– 1 kg of nopales

– 1 kg of mole

– 1 liter of oil

– 200 grams of salt

The variants of this dish are many, but here we also leave you a vegan option that is very good:- Vegan Romeritos

8. Nopales in Salas Pasilla

Nopales are widely used vegetables in Mexican cuisine, they can be made as much as the main stew or to accompany other dishes (such as mole, barbecues or roasted meat). This ingredient, in addition to being part of the Mexicans gastronomic consumption, has valuable nutritional, healing and symbolic qualities. Although the nopales belong to the genus Opuntia of the Cactaceae botanical family, native of Mexico. During the 16th century, they were distributed by various parts of the globe. That is, in almost anywhere you find you can elaborate this delicious recipe without any problem. The most Mexican phrase than the cactus ”, perhaps it comes from the symbolic importance of this plant, which exists since pre -Hispanic times. In the present, the nopal is Mexican national symbol, so it is reflected in the national shield. Would you want an easy and tasty nopales recipe? Here you have it, it also has few ingredients and economic.

Ingredients

– 1 kg of nopales

– 500 grams of potatoes

– 500 grams of green tomato

– 6 pump chiles

– 1 salt tablespoon

– 1 teaspoon of bicarbonate

– 30 milliliters of oil

– 3 garlic cloves

– 100 grams of onion

Check how simple it will be to prepare nopales in pawberry sauce for yourself with this recipe. Other versions of this dish are the following:- Nopales in red sauce

– Nopales with sausage

– Nopales with corn and cheese

9. enchiladas

In Mexico, fast food ”or street food” is very abundant and demanded due to the great diversity of exquisite snacks that its gastronomy has. These meals are also tasted equally both in luxury restaurants and in Mexican homes, with their respective variants and culinary touches. No one can resist the moods, tlacoyos, huaraches, chilaquiles, sopes, chubby, ham cakes, etc. And if you accompany them with exquisite sauces such as the famous guacamole, the Salsa Seven Chiles, Chimole Salsa, among many others, the temptation will be even greater. The enchilada is another worthy representative of the Mexican fusion cuisine and the street food. Preparing this dish is very easy, only a fried corn tortilla is needed with some spicy sauce. Then, it is accompanied or filled with meat (chicken, turkey, beef) or cheese. Finally, a garnish as a chopped onion, lettuce, cream or cheese is added. Ready to taste! Do you get inchila? Discover one of the most popular enchilada recipes, dance.

Ingredients

– 4 Chile color (wide)

– 1 tablespoon vinegar soup

– 1 salt tablespoon

– 200 milliliters of oil

– 50 grams of cheese

– 1 onion

– 6 pieces of roast chicken

– 1 salad package

If you no longer endure the desire to enchilate, verify this simple recipe here: dance enchiladas. And if you want to try other versions, consult these ideas:- Costa enchiladas- Baked chicken green enchiladas

– Coahuilenses enchiladas

– Chicken enchiladas with poblano chili

10. Mexican tamales

The popular Tamal also has a pre -Hispanic past, although somewhat uncertain, because it perhaps was not in Mexico where he was born, although they still do not rule it out. Some scholars of the subject speculate that the authorship of this culinary wonder could be located in Chile, Peru, Argentina or Mexico, but do not have the certainty of any. As they say, there is the possibility that during the constant cultural and gastronomic exchanges, happened at that time in the American continent, the recipe will travel from one place to another. Perhaps for this reason the tamal is eaten in almost all Spanish -speaking America, although in some places the name changes, for example in Venezuela they are called findings. In Mexico, the tamales are never missing on the day of the dead (1 and 2 of November), they serve as an offering on the altar of the deceased and also as an appetizer to share with the living. Another occasion in which there is no lack of a tamal is during the day of the Candelaria (February 2). On this occasion, if the child touches you inside the thread of Kings, you must invite the tamales to the rest of the diners. Without any doubt, the tamal is also part of that Mexican street gastronomic culture. A snack that everyone likes, for its versatility, soft texture and exquisite flavor. What do you want yours?

Ingredients

– 1 kg of tortillas dough

– 500 grams of cooked black beans

– 300 grams of cotija cheese

– 50 grams of Chipotle Chile

– 250 grams of pig butter

– 16 corn sheets

– 1 pinch of salt

To enjoy this recipe for Mexican tamales, you just need to enter here: sour tamales. If you want

– Tamales Chipilín with chicken

11. Mexican tacos

The taco is the most famous food of Mexican cuisine outside its borders. As with most Mexican dishes, it has a long history, dating from pre -Hispanic and colonial era. This appetizer keeps behind many anecdotes and legends, however perhaps the most striking is related to Moctezuma. It is said that this king used the tortilla as a spoon to sustain the food, and it is suspected that this practice originated the dish we know today. The ancestral tacos, over time, have adopted thousands of landfills and companions, inside and out of Mexico. This is because they are also part of the fast and world food. For this reason, within Mexico, you can get tacos al pastor, carnitas, sausage, pig, barbecue, birria, roasted meat, chicken, chili, nopal with cheese, chapulines, avocado, among many others. While the so-called Tex-Mex, tacos with great American influence, very different from the authentic Mexicans, are known. Fusion, where they replace the corn tortilla with jamaic lettuce or onion leaf. In other cases an omelette with ingredients other than corn is prepared or corn is mixed with vegetables.

Ingredients

– 1/2 kg of beef in cubes

– 1/2 chopped onion

– 1 chopped coriander branch

– 8 corn tortillas

– 2 avocados

– 2 green mountain chiles

– 8 green tomatoes

– 1 cup of whole milk

– 1 teaspoon salt

– 1 teaspoon of pepper

– 1 clove garlic

– 1 teaspoon of garlic powder

If your mouth has already been made water, simply put on the apron and follow this simple recipe: roasted meat tacos Tijuana style. And if you want more and more tacos, curly those that are …, we very much!- Arrachera tacos

– Tacos al pastor

– Beef wire tacos

12. Cacahuate MazapanTalking about pastry and Mexican pastries is talking about color, exotic flavors and a lot of tradition. It is difficult to select a specific sweet for this list of traditional Mexican foods, as there is an immense variety and all are worth mentioning. However, some of the most famous are: amaranth joys, moving, sweet potato, piloncillo sweet, poblano sweet potatoes, pumpkin and sweet potato with piloncillo, palanquetas, pumpkin in Tacha (Calabazade Castilla), cocadas, meringues, mummies From caramel, Morelias, Ate, Cajeta, peanut mazapan, alleluyas, alfajores, piloncillo trumpens, glories, dead bread, sugar skull of fruits for children, drunkenness, thread of kings, among many others. Many of these sweets, during some parties, are placed inside a piñata. Although selecting a sweet is difficult, we have finally decided for three because they are delicious, economical, easy and very traditional. Lets start! The Mexican Mazapan is the first, because a delight product of the gastronomic fusion of several countries cannot be missing in this list. First, Arabia and Spain, then between Spain and Mexico. Before this dessert arrived in Mexican territory, it was prepared with almond and sugar paste, then it began to be prepared with peanuts and other kinds of nuts and seeds. Today it is tradition to taste a delicious mazipan at the Mexican Christmas table.

Ingredients

– 1 cup of peanut without salt and without shell

– 85 grams of icing sugar (snowy sugar)

I invite you to approve this delicious, economical and very traditional dessert, the recipe is very simple: peanut mazapan.

13. palanquetas

As we have already said, preparing sweets based on nuts, fruits or vegetables is very common in Latin American peoples. During the cultural miscegenation, many new ingredients (fruits, vegetables, species, among others) arrived on the American continent that joined the existing ones, thus the current confectionery emerged. The palanquetas are part of the most traditional and popular Mexican sweets for their Incredible flavor and texture. They are typical of the Christmas holidays and are made based on nuts and piloncillo.

Ingredients

– 1 waxing paper

– 300 grams of whole nuts

– 1/2 liter of water

– 1 kg of piloncillo

If you want to feel the pleasure of tasting an easy and fast sweet, do not miss your step by step: walnut palanquetas.

14. Traditional dead bread

The dead bread is the representation of the meeting of two worlds and the fusion of their respective cultures. On the one hand, the way of assuming the death of Mexicans, with joy and ancestral celebration, on the other, the use of wheat in the European Catholic world. Undoubtedly, this food is essential during the festival of the Day of the Dead, which is celebrated during November 1 and 2. In addition, many legends are hidden that provide possible explanations about this symbology. For example, one refers to the association of PAN with the Eucharist, product of the influence of European evangelists, and another to the replacement of maidens for sacrifice for bread. It is interesting to add that although this bread is consumed throughout the Mexican territory, this tradition is more accentuated in the center and southern Mexico. The varieties? Many, both form and ingredients. For this reason, breads with flowers of flowers, hearts, animals (horses, rabbits, turtles, crocodiles, among others) abound.

Ingredients

– 700 grams of flour (5 cups)

– 115 grams of margarine

– 3 eggs

– 50 milliliters of milk

– 20 grams of powdered yeast (11/4 envelopes)

– 2 oranges, the zest

– 1 teaspoon of orange blossom

– 150 grams of sugar (3/4 cup)

– 1 pinch of salt

To decorate- 100 grams of sesame

– 100 grams of refined sugar

– 100 grams of butter

– 1 egg

The dead bread is a taste experience, its scented smell (orange and orange), its exquisite and soft texture flavor, an unforgettable sensory experience makes it. If you have not tried it, we invite you to prepare it and experience this typical Mexican recipe: traditional dead bread. of chocolate.

15. Corn atole

Last, but not for this less important, it is essential to mention some exquisite Mexican drinks, with alcohol and without alcohol, which stand out for exotic and tasty: chocolate with pepper, atole de guava, corn atole, amaranth atole, atole from Pilcoillo, Egg punch, fruit punch, virgin tears, tubas, fresh waters, yolixpa, crazy coconut, capulin liquor, saká or sacred pozol, balché, guarapo, chorote, tequila, chilatole, piznate, tanchuca, tascalate, tejuino, tejuino, tejuino, tejuino, tejuino, tejuino, tejuino, tejuino, tejuino, tejuino Batari, Tejate, Tascalate, among others. Dead. This drink is comforting, delicious and perfect for cold days.

Ingredients

– 3 mazorcas (white or yellow corn)

– 3 cups of complete milk

– 1 can of condensed milk

– 3 tablespoons refined sugar

– 1 large cinnamon branch

– 1 Teaspoon vanilla extract

– 1 pinch of cinnamon powder (when serving)

If you do not want to go cold in the coldest season of the year and want to savor this delicious drink, do not wait any longer, check this simple and economical recipe: corn atole.

To taste the most typical Mexican meals!

If after reviewing the 15 most typical dishes of Mexico you don feel hungry, I congratulate you, you are listing to make any diet that you propose. In our case, we already wish Savor, at least once in your life. And you, with what Mexican saucer do you stay? What dishes would you add? Did you all know them? Please share your comments with us, we love to know your opinion.

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