Mexican cuisine is not to be missed, with influences from the United States, Spain, Aztec, and Maya all playing a role. Authentic Mexican food is as bright and lively as the country’s culture, with robust flavors and complex ties to festivals and events.

10 Amazing Mexican Food and Drinks

Huevos rancheros



Breakfast is where we begin our look at the best Mexican dishes, and this one is sure to wake you up and fuel you for any early-morning lectures. Huevos rancheros (Spanish for “ranch eggs”) are fried eggs served atop lightly fried, hot corn tortillas with salsa. They’re quite simple to make and go great with refried beans, avocado, Mexican-style rice, and guacamole.

Chiles en nogada

Chiles en nogada, probably one of the most patriotic Mexican dishes, chile en nogada is served consists of poblano chilis stuffed with picadillo (a mixture usually containing shredded meat, dried fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green from the chili, white from the nut sauce and red from the pomegranate.

Chilaquiles


Chilaquiles are fried corn tortillas that have been cooked in green or red salsa and topped with cheese. There are several ways to enjoy it: with eggs for breakfast, or topped with chicken, beef, or guacamole and refried beans for a delightful brunch. It’s also an excellent way to use up any stale tortillas.

Bionico

If you have any room for dessert after trying one of these delectable Mexican dishes, you should try a bionico, which originated in the Jalisco city of Guadalajara. It’s a Mexican-style fruit salad created with a variety of chopped fruits, drowned in cream or yogurt, and topped with granola, shredded coconut, raisins, and, on sometimes, honey.

Tejuino

Tejuino is a cool drink made from fermented corn that is popular in the Mexican state of Jalisco. It’s created using the same corn dough as tortillas, combined with water and brown sugar.

Pulque

Pulque is a milk-colored alcoholic drink made from fermented agave sap. It predates tequila by at least 2,000 years, when it was reserved primarily for priests and nobility and referred to as the drink of the gods by the Aztecs.

Despite its sour, yeasty flavor, pulque is making a comeback after falling out of favor in the twentieth century. It also appears to have some health benefits due to its high concentration of probiotics, vitamins, and minerals.

Mole poblano


Mole poblano, sometimes referred to as Mexico’s national dish, is the most well-known type of mole (a general term for a range of sauces used in Mexican cuisine). Mole poblano is a black, thick sauce created with at least 20 ingredients, including chili peppers and chocolate, that provides a remarkable spectrum of flavors.

It’s generally saved for special occasions, such weddings and birthdays (where it’s served over turkey) or Christmas (when it’s served with romeritos (a herb similar to rosemary) over shrimp cakes).

Mollete

In Spain, mollete is merely a flatbread; in Mexico, it’s essentially an improved grilled cheese: an open sandwich packed high with refried beans, salsa, cheese, and slices of jalapeo or serrano pepper. Then it’s cooked in the oven until the cheese melts. Just looking at it makes us drool.