The cooking process starts with the making of a large corn tortilla, about 30cm (12 inch) in diameter made of white corn. This is the most famous dish in Oaxaca, a state in southern México famous for its local cuisine. Birrias are now cooked over the heat in covered pots, with the lid sometimes sealed with corn dough, but some birrias are baked and called tatemadas. Originally, the goat meat was wrapped in maguey (i.e. agave) leaves, but this tradition has almost disappeared. A tomato-based sauce is prepared with the juices from the cooking, called consomé.

Chicken Mole

Tacos date back to pre-Hispanic times when people used tortillas to hold fillings tenobet review like fish or insects. Churros may be a popular dessert in Mexico, but they actually originated in Spain and were introduced to the New World during the colonial period. The word mole is derived from the Nahuatl word molli, meaning "sauce" or "mixture."

Traditional Dubai Foods & Where To Eat Them

This is one of the most popular dishes of the northern part of México. Chilaquiles are decorated with fresh Mexican cheese, coriander, and sliced onions and are served with fried beans on the side. The meat for Tacos Al Carbon are grilled over a flame, giving it a distinctive smoky flavor.

• Rotisserie Chicken wrapped in flour tortillas, covered in tangy green enchilada sauce, and baked with cheese.
• Made with beef chuck roast, chipotle peppers, and bold spices, it’s the ultimate filling for tacos, burrito bowls, or quesadillas.
• The result is an explosion of flavors that are perfectly balanced with one another.
• Seasoned with spices to add depth of flavor, garnacha can be quite a versatile dish.
• Tacos de Pescado, also known as fish tacos, are a particularly popular dish in the coastal regions of Mexico where fresh seafood is abundant.
• Air fryer elotes are a quick and easy take on Mexican street corn.
• Chicken, rice, beans, salsa, and toppings—build your own bowl and dig in.

If you love Mexican cuisine, check out our next article on the: Top 20 Mexican Christmas Foods.

Here, stale corn tortillas are deep-fried in oil until they turn golden and crispy. This is popular street food in Mexico and can be found virtually everywhere. These corn tortillas are filled with pork that has been stacked on a long spit. Other ingredients in the dish include pork, tomatoes, red chiles, and other spices.

Birria de Chivo (Goat Stew)

On top of the tortilla, lard, black beans, tasajo (dried pork meat), chorizo, and cheese are traditionally used. Quesadilla (Cheese-adilla) are corn or flour tortillas folded in half, usually stuffed with cheese and sometimes with other ingredients, which can be either deep fried or grilled. The most common Mexican tamales fillings are mole, shredded chicken or pork with green or red salsa, pepper with cheese, and yellow corn kernels. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper. Chalupas consist of a thick, fried dough shell which is filled with seasoned meat, salsa, cheese, lettuce, vegetables, and topped with sour cream.
The dark mole sauce consists of Mexican chocolate, adding complexity and depth to the whole dish. It is then doused with black mole sauce and topped off with sesame seeds and more cheese. Chiles en Nogada isn’t just a traditional dish, it is also a rather patriotic one. Most new dishes that sprung from settlements were a result of hard work and imagination. Even today, Aztec and Mayan dishes continue to be served as regular fare. Mexican rice, taco bowls, and quesadillas are also super beginner-friendly and don’t require any fancy ingredients.

Sweet & spicy carrot tacos

From spicy adobos in northern Mexico to the tropical flavors of the Yucatán Peninsula, every corner of Mexico offers its own culinary story. The original version was generously filled with cheese and picadillo (seasoned ground meat), but today, fillings vary widely. It consists of a roasted poblano pepper that's been stuffed, battered, and fried to achieve a crispy, golden exterior that encases a delicious mix of ingredients within. Birria, a flavorful goat stew, hails from Jalisco but has gained international fame as a taco filling. But this is just one of the unique ingredients and foods of Yucatán worth discovering!

• In some parts of Mexico, quesadillas don’t always include melted cheese—shocking but true!
• Calling it traditional would be underrated due to its deep history with the indigenous Mexican culture.
• Chalupas consist of a thick, fried dough shell which is filled with seasoned meat, salsa, cheese, lettuce, vegetables, and topped with sour cream.
• The word mole is derived from the Nahuatl word molli, meaning “sauce” or “mixture.”
• The soup originates from the Yucatan Peninsula and is a fusion of Mexican ingredients and Mayan influence.
• The corn is typically served on a stick, but the kernels are sometimes sliced off the cob and served in a cup.

Enmoladas consist of shredded chicken and cotija cheese wrapped in corn tortillas. You will often find that eggs, pulled chicken, cream, cheese, and refried beans (frijoles) are doused on top as well. Street-style elotes and birria tacos are also popular favorites that pack a ton of flavor.
Mexicans consume an average of 80 kilograms of tortillas per person per year. Mexico City boasts more than 15,000 taco stands! In some parts of Mexico, quesadillas don’t always include melted cheese—shocking but true! Tortillas come in many colors—including white, yellow, blue, and even red—depending on the type of corn used to make them. Tamales are the go-to food for special occasions and festive celebrations in Mexico, such as the Day of the Dead (Día de los Muertos) and Christmas. The state of Puebla is not only home to mole poblano but also chiles en nogada, a patriotic dish that features the Mexican colors of red, white, and green.
And although amazing moles are reason enough to visit this region of Mexico, the best food from Oaxaca includes so much more to try! Oaxaca is often referred to as the “Land of Seven Moles,” with each mole featuring distinctive spices and flavors. Red pozole is one of the 3 styles of this popular Mexican soup.