If you’re planning a trip to Mexico—whether for a beach getaway or exploring charming colonial towns or one of the 117 Pueblo Magicos (Magic Towns)—you’re in for a treat! The food scene here is so rich and varied that UNESCO recognized it as an Intangible Cultural Heritage in 2010.
Of course, you can’t skip the classics like tacos, pozole, quesadillas, tlacoyos, huevos rancheros, and tamales—they’re a must! But beyond these fan favorites, you have to try some quirky, lesser-known delights. Here’s a quick list of a few unique dishes that you won’t easily find outside of Mexico.
Enjoy your culinary adventure!
Torta de Chilaquiles
You’ve probably heard of chilaquiles and tortas—those tasty Mexican sandwiches—but have you ever tried a chilaquiles torta? This carb-loaded delight is mainly found in Mexico City, where folks call it Guajolota (which kinda means “female turkey”). It’s made with refried beans, breaded chicken cutlets, and fried tortilla chips coated in a spicy tomato and Serrano salsa and topped with onion, cilantro, creama, and queso fresco—the ultimate hearty breakfast to kickstart your day or send you back to bed.
Aguachile
Sure, fish tacos and tostadas are fantastic, but let me introduce you to Aguachile, another mouthwatering seafood dish from Mexico. Originating on the northern coasts, it’s a great way to cool down on a sunny day. Alert! This is a spicy twist on ceviche, where fresh or dried chilies like the fiery chiltepín are mixed with a zesty citrus brine and tossed with crisp veggies like cucumbers. The seafood is often shrimp, octopus, or a combo. It’s usually served with crunchy tostadas, crackers, and an ice-cold beer—perfect combo!
Huitlacoche
Huitlacoche, or as some like to call it, corn mushroom or Mexican truffles, is a seriously unique ingredient. It’s seen as a pest outside of Mexico, where they refer to it as corn smut. How rude! A parasite takes over corn ears, turning those innocent kernels into tasty little black mushrooms. For folks in Mexico, it’s a must-have during the rainy season. Yeah, you can find it pickled or canned elsewhere, but you’ve got to try it fresh—trust me, the texture and flavor are way different when it’s processed. It’s an automatic upgrade in all sorts of dishes like quesadillas, pizzas, pasta, and even some creative desserts. It’s well worth a taste!
Green Mole
I know a mole is something you’ve probably seen in authentic Mexican spots, but usually, it’s just the dark, sweet, and spicy kind on the menu. The truth is, there are tons of different moles, each with its tasty twist based on where you are. (And only a handful have chocolate in them.) So, if you’re in Mexico, you really should try the green one! It’s typically made from pumpkin seeds, lettuce, and herbs and has a beautiful green color. It pairs perfectly with pork and potatoes. The bonus is it takes only a fraction of the time to make.
And while you’re at it, don’t miss out on some delicious chilaquiles tortas, huitlacoche quesadillas, and other tasty breakfast treats—all while hanging out with a local who loves food. You won’t regret it!
