Best Mexican food: 23 dishes to try

Serena Maria Daniels, CNN
Updated 10:39 AM EDT, Thu July 6, 2023
<strong>Conchas: </strong>The traditional concha or <em>pan dulce</em> (sweet bread) is a beloved option in many Mexican coffee shops and bakeries.
Conchas: The traditional concha or pan dulce (sweet bread) is a beloved option in many Mexican coffee shops and bakeries.
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<strong>Chilaquiles: </strong>Usually consumed for breakfast, chilaquiles are made with stale tortillas that are cut into strips, fried and tossed in a red or green sauce for a balance of crispy and soft at once.
Chilaquiles: Usually consumed for breakfast, chilaquiles are made with stale tortillas that are cut into strips, fried and tossed in a red or green sauce for a balance of crispy and soft at once.
DanitaDelimont.com/Adobe Stock
<strong>Tecolota: </strong>This dish takes the traditional chilaquiles dish up another level. The tecolota involves a toasty <em>bolillo </em>roll, filled with refried beans, chilaquiles, along with cheese, crema, cilantro and red onions.
Tecolota: This dish takes the traditional chilaquiles dish up another level. The tecolota involves a toasty bolillo roll, filled with refried beans, chilaquiles, along with cheese, crema, cilantro and red onions.
Guajillo studio/Adobe Stock
<strong>Al pastor: </strong><em>Al pastor</em> loosely translates to "shepherd-style." Here, chef Adrian Reyes cuts small slices of marinated pork cooked on a spit at El Tizoncito restaurant in Mexico City. The meat is often served in tacos with pineapple.
Al pastor: Al pastor loosely translates to "shepherd-style." Here, chef Adrian Reyes cuts small slices of marinated pork cooked on a spit at El Tizoncito restaurant in Mexico City. The meat is often served in tacos with pineapple.
Omar Torres/AFP/Getty Images
<strong>Barbacoa:</strong> Historically, barbacoa references the style of barbecue by the Taino people of the Caribbean. In Mexican cooking, barbacoa refers to the slow-cooking of meat over an open flame or in a hole in the ground.
Barbacoa: Historically, barbacoa references the style of barbecue by the Taino people of the Caribbean. In Mexican cooking, barbacoa refers to the slow-cooking of meat over an open flame or in a hole in the ground.
Robert Briggs/Adobe Stock
<strong>Mariscos: </strong>Ceviche is a common seafood option in Mexico's coastal regions. Raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth.
Mariscos: Ceviche is a common seafood option in Mexico's coastal regions. Raw fish or shrimp is cured in citrus juice, accented frequently by sliced rings of jalapeño, cubed cucumber and a chilled tomato-based broth.
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<strong>Burritos: </strong>Northern Mexico is the birthplace of the burrito. Here, burritos are made up of a large, flour tortilla filled with just a few ingredients at most, such as <em>carne guisada</em> (braised beef), beans or barbacoa.
Burritos: Northern Mexico is the birthplace of the burrito. Here, burritos are made up of a large, flour tortilla filled with just a few ingredients at most, such as carne guisada (braised beef), beans or barbacoa.
Marie Kazalia/EyeEm/Getty Images
<strong>Birria: </strong>Birria is the quintessential dish of Jalisco and in recent years, it's become wildly popular in the United States and beyond. Birria is a spicy meat stew — traditionally goat but increasingly beef as well.
Birria: Birria is the quintessential dish of Jalisco and in recent years, it's become wildly popular in the United States and beyond. Birria is a spicy meat stew — traditionally goat but increasingly beef as well.
Guajillo studio/Adobe Stock
<strong>Carnitas: </strong><em>Carnitas</em> is the term that refers to pork that's slow braised for several hours in its own fat until it reaches its peak state of tenderness and then fried to crispiness.
Carnitas: Carnitas is the term that refers to pork that's slow braised for several hours in its own fat until it reaches its peak state of tenderness and then fried to crispiness.
Manny Gamboa/iStockphoto/Getty Images
<strong>Torta: </strong>The torta is what most would consider the official Mexican sandwich. Made with a <em>bolillo </em>— a crusty white bread roll — that can be stuffed with any manner of marinated protein.
Torta: The torta is what most would consider the official Mexican sandwich. Made with a bolillo — a crusty white bread roll — that can be stuffed with any manner of marinated protein.
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<strong>Torta ahogada: </strong>This is the "drowned" version of the torta popular in Guadalajara. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices.
Torta ahogada: This is the "drowned" version of the torta popular in Guadalajara. Featuring marinated fried pork, this sandwich is submerged in a tomato and vinegar-based bath seasoned with spices.
Marcos/Adobe Stock
<strong>Tamales: </strong>A typical favorite dish prepared during Christmastime, tamales are just about as varied as the taco. A dab of masa is spread over a corn husk or banana leaf, then filled with proteins such as marinated pork or chicken.
Tamales: A typical favorite dish prepared during Christmastime, tamales are just about as varied as the taco. A dab of masa is spread over a corn husk or banana leaf, then filled with proteins such as marinated pork or chicken.
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<strong>Pozole: </strong>A dish that can be traced back to the days of the Aztecs, pozole is a deliciously fulfilling, hearty and restorative soup made with hominy kernels and pork (though chicken or vegan options are increasing in popularity).
Pozole: A dish that can be traced back to the days of the Aztecs, pozole is a deliciously fulfilling, hearty and restorative soup made with hominy kernels and pork (though chicken or vegan options are increasing in popularity).
Juan Pablo Hinojosa/Adobe Stock
<strong>Menudo: </strong>Another hearty stew-type dish favored to cure the weekend hangover, menudo comes with beef tripe and hominy simmered in a broth turned red by a melody of red chiles, oregano and garlic.
Menudo: Another hearty stew-type dish favored to cure the weekend hangover, menudo comes with beef tripe and hominy simmered in a broth turned red by a melody of red chiles, oregano and garlic.
JoseAlfredo/Adobe Stock
<strong>Pambazo:</strong> A member of the broad torta category, the pambazo bread is the drier relative of the <em>bolillo</em>. Expect this to be stuffed with potatoes and chorizo drenched in a spicy red guajillo sauce and fried.
Pambazo: A member of the broad torta category, the pambazo bread is the drier relative of the bolillo. Expect this to be stuffed with potatoes and chorizo drenched in a spicy red guajillo sauce and fried.
Guajillo studio/Adobe Stock