This is about the best dishes in Mexico, so in this article we will make a small recount of the most popular dishes to serve as inspiration, reinterpret them and create a unique and wonderful dish that reinvents the Mexican tradition. A big city in the united states where Mexican food is also king is New York. If you visit that cosmopolitan city we recommend you to book a tour with Food Tour New York.

The Mole

the mole

The kitchen is a reward for the palate and in Mexico if you are celebrating something probably the main dish on the table will be a good Mole. In our country you will be able to find a great variety of them, some of them become so sophisticated that they can contain an endless number of ingredients from different parts of the world that, when mixed correctly, take on an undoubtedly Mexican identity. It is a sauce that is alive and when you put it in your mouth it literally becomes a great party for the palate.

the pozole

the pozole

To talk about this delicious stew, we have to go back a bit in history since several Friars began to document its existence. Fray Bernardino de Sahagún wrote about the unique saucer in his monumental work, General History of the Things of New Spain. We can affirm that he wrote it with disgust, since the ancient Mexicas prepared the pozole with meat from the captives sacrificed in some festivals, mainly the one dedicated to Our Lord the Flayed, Xipe Totec.

Today this dish has a different and more civilized preparation since nowadays it is made with pork. At present, the pozole has undergone changes and differences associated with the region where it is prepared and consumed. In the state of Guerrero, white and green are prepared, while in Mexico City, Sinaloa, Nayarit, and Jalisco, the red variant is consumed.

Cochinita pibil

cochinita pibil

In Mexico, the kitchen, like the map, is divided into several regions. The gastronomy of each of them is very different from the other. Yucatan cuisine is quite particular. First, because it developed very far from what was happening in the center of the country, and because of the influence of the Mayans. It is not for nothing that it forms an important part of the gastronomic routes and the best-known dish in this area is the cochinita pibil.

The cochinita pibil is part of the cultural fusion that developed in Yucatan: the Spanish and the Mayan. This dish, prepared with pork marinated in achiote and wrapped in banana leaves, was traditionally cooked inside a hole in the ground on hot stones, since pibil in the Mayan language means “under ground.” This preparation of underground ovens is especially representative because it was essential for the most important celebration of the pre-Hispanic world, the “Hanal Pixan”, or Day of the Dead. For this celebration, the Mayans made a large tamale that contained various animal meats such as deer and pheasant.

Chiles en Nogada

chiles en nogada

We could affirm that this is one of the most representative, beautiful and delicious dishes that you can find in our gastronomy. There are different versions about its appearance, but it is known that this dish dates from 1821, the year in which Agustín de Iturbide signed the act of the treaties of Córdoba. Some say that it was the Augustinian mothers of the Santa Mónica Convent in Puebla who, knowing that Don Agustín would be in that city to celebrate his saint’s day, on August 28, decided to make a dish that remembered the colors of the flag. Today it is one of the main dishes that accompany our national holidays.



The barbecue is a pre-Hispanic cooking method that consisted of making a hole in the ground, heating it with wood embers and placing stones to cook at high temperatures. On these stones the meats that had to be cooked were placed wrapped in banana or maguey leaves depending on the region; to finish its preparation, the meats were placed underground and left to cook for long hours. Today it has undoubtedly become a delicacy and for some, a delicious and effective remedy for hangovers.