Most popular mexican dishes

 

Mexican food is more than just delicious, it’s a living history served on a plate. With roots that go back over 9,000 years to the domestication of corn in Mesoamerica, it blends indigenous traditions with Spanish, African, and Caribbean influences, and to a lesser extent, Asian contributions from colonial trade routes. Corn, beans, and chili peppers, Mexico’s “holy trinity”, have been at the heart of its cuisine since the time of the Aztecs and Mayans. Today, that heritage lives on in dishes enjoyed around the world.

Mexican food is not only flavorful and colorful, it’s smart business. It's one of the most popular and profitable cuisines globally, with tacos, guacamole, and enchiladas ranking high on international menus. From casual dining to fine dining, Mexican dishes are appearing in more restaurants and hotels than ever before, with regional specialties becoming the next frontier for curious diners.

For chefs, restaurateurs, and hospitality professionals, understanding Mexico’s most beloved dishes means tapping into a global trend with local roots. It’s not just about spice, it’s about story, technique, and tradition. Here are 20 of the most popular Mexican dishes, including what they are, how they’re made, and the fascinating history behind them.

 

1. Tacos

Tacos are perhaps Mexico’s most famous culinary export. They date back to ancient times, when indigenous people wrapped food in tortillas. Today, tacos can be filled with anything from grilled beef (carne asada) to slow-roasted pork (al pastor), fish, or vegetables. Served on soft corn tortillas with toppings like cilantro, onions, and salsa, tacos are endlessly adaptable and deeply rooted in Mexican street food culture.

 

2. Enchiladas

Enchiladas evolved from indigenous Mesoamerican practices of rolling tortillas around fillings like fish, beans, or meat. After Spanish contact, the dish developed into its modern form: rolled corn tortillas filled with meat, cheese, or beans, covered in chili sauce, and baked. Red, green, or mole enchiladas each have their own regional twist and heat level. They’re hearty, comforting, and versatile.

 

3. Tamales

Tamales date back thousands of years to the Aztec and Maya civilizations. Made with masa (corn dough) filled with meats, vegetables, or sweet fillings, they’re wrapped in corn husks and steamed. Tamales are often made during celebrations and holidays, bringing people together through the ritual of preparation and sharing.

 

4. Chiles en Nogada

A patriotic dish often served during Mexican Independence Day, chiles en nogada consists of poblano chiles stuffed with picadillo (a mix of ground meat, fruits, and spices), topped with a creamy walnut sauce and pomegranate seeds. The colors, green, white, and red, match the Mexican flag, and the flavor is a complex mix of sweet and savory.

 

5. Chimichangas

Chimichangas are deep-fried burritos often filled with shredded beef, chicken, or beans. Popularized in Northern Mexico and the U.S. (likely originating in Arizona as a Tex-Mex creation), they’ve become a crowd-pleaser with a satisfying crunch, soft and savory inside.

 

6. Quesadillas

A simple yet satisfying dish, quesadillas are tortillas filled with melted cheese and often other ingredients like mushrooms, chicken, or squash blossoms. Grilled until golden and served with salsa, they can be a quick snack or a full meal. Huitlacoche (corn smut) is a specialty filling in some regions, adding an earthy flavor.

 

7. Guacamole

This creamy dip made from avocados, lime juice, onion, chili, and cilantro has roots in Aztec cuisine. Known as “ahuacamolli,” it was a prized dish long before avocados became a global superfood. It’s now a staple appetizer that brings freshness and richness to any Mexican spread.

 

8. Churros

Churros are deep-fried dough sticks coated in cinnamon sugar, often served with a side of chocolate or caramel for dipping. Introduced to Mexico during the Spanish colonial period, they’ve become a beloved dessert, especially at fairs, markets, and late-night food stands. Crunchy outside, soft inside, churros offer sweet satisfaction with every bite.

 

9. Chilaquiles

A popular breakfast dish, chilaquiles are made by frying leftover tortillas and simmering them in red or green salsa, then topping them with cheese, crema, onion, and sometimes eggs or shredded chicken. It’s a brilliant way to reduce waste and create something comforting and flavorful.

 

10. Tostadas

Tostadas are crispy, fried or baked tortillas topped with beans, cheese, lettuce, salsa, and proteins like seafood, chicken, or beef. Their crunchy base makes them a fun and satisfying way to enjoy a variety of toppings. Think of them as open-faced tacos with extra texture.

 

11. Mole

Mole is more than just a sauce—it’s a symbol of Mexican culinary complexity. The most famous version, mole poblano, contains over 20 ingredients, including chilies, chocolate, spices, and nuts. It’s typically served over chicken or turkey. Mole has indigenous and colonial roots and is often prepared for weddings, holidays, and religious festivals.

 

12. Elote

Elote, or Mexican street corn, is grilled on the cob and slathered with mayonnaise, lime, cheese, and chili powder. It’s a popular street snack that turns a simple vegetable into something bold and memorable.

 

13. Cochinita Pibil

A traditional dish from the Yucatán Peninsula, cochinita pibil is slow-roasted pork marinated in achiote paste and sour orange juice, then cooked in banana leaves. It has a distinct earthy flavor and bright color, and is often served with pickled red onions and tortillas.

 

14. Tinga

Tinga is a smoky, spicy stew made from shredded chicken or beef cooked with tomatoes, chipotle peppers, and onions. It’s commonly used as a filling for tacos, tostadas, or tortas and is beloved for its depth of flavor and comforting heat.

 

15. Carnitas

Carnitas are slow-cooked pork pieces, often braised in their own fat until tender and crispy. Originating from Michoacán, they’re a favorite taco filling and also appear in tortas and other dishes. The contrast of soft interior and crispy edges makes them irresistible.

 

16. Sopes

Sopes are thick corn masa cakes with raised edges, typically topped with refried beans, cheese, meat, lettuce, salsa, and crema. They offer a satisfying combination of texture and flavor, often eaten as a snack or appetizer.

 

17. Birria

Originally from Jalisco, birria is a savory stew made with goat or beef, marinated in a spicy chili blend and slow-cooked until tender. In recent years, birria tacos, served with dipping broth, have gone viral globally, thanks to their rich flavor and satisfying texture.

 

18. Pozole

This ancient soup was once part of sacred Aztec ceremonies, sometimes involving ritual ingredients. Today, pozole is made from hominy (alkaline-treated corn) and usually pork or chicken, flavored with garlic, chilies, and cumin, and served with toppings like cabbage, radish, lime, and oregano. It’s a dish steeped in ritual and comfort.

 

19. Flautas

Flautas are rolled tortillas filled with meat or cheese and fried until crispy. They're ähnlich to taquitos and often served with guacamole, crema, and salsa. The name means “flutes,” referring to their long, rolled shape.

 

20. Agua Fresca

Though not a dish, no Mexican food experience is complete without agua fresca. These refreshing drinks, made from blended fruit, seeds, or flowers with water and sugar, pair perfectly with spicy food. Popular flavors include hibiscus (jamaica), tamarind, and watermelon.

 

Tex-Mex Cuisine: A Distinct Culinary Tradition

Tex-Mex cuisine, while rooted in Mexican culinary traditions, is a distinct style that emerged in the border regions of Texas and Northern Mexico, particularly among Mexican-American communities. It blends Mexican ingredients and techniques with American influences, often incorporating more beef, cheese, and processed ingredients like yellow cheddar, flour tortillas, and canned goods. Dishes like chimichangas, fajitas, and nachos are iconic Tex-Mex creations, often less common in traditional Mexican cuisine. Burritos, while present in Northern Mexico, are also more associated with Tex-Mex due to their prominence in the U.S. Unlike the diverse regional moles or indigenous dishes like tamales, Tex-Mex tends to emphasize bold, simplified flavors and heartier presentations, catering to American palates while retaining a Mexican spirit.