Mexico foods has a long and proud history with a diverse range of flavors and ingredients, making it one of the most popular cuisines in the world. The history of Mexican food is as rich and flavorful as its dishes.
📧 Hola Trish, love your food blog! I saw your video on Youtube about the taco crawl in Mexico City and the late-night eats: it’s very entertaining, so thank you for the genuine content! This is. my first-time in Mexico and you seem to be very much into food. Can you please give me a list on what kinds of Mexican dishes I should try? Thank you for the advice and I hope to meet you in Mexico!Rob Santo, Austin (TX)
When European explorers first came to Mexico in the 16th century, they found a fertile land ripe for development, home to many vibrant cultures and customs.
Many immigrants also came to Mexico during this period, bringing the culinary traditions they had developed to their own countries.
As time passed, the people of Mexico integrated many of these influences into their way of life and developed a distinct cuisine.
They incorporated unique ingredients such as chili peppers and avocados into many of their recipes and, in the process, created their unique style of cooking.
Before long, the Mexicans had developed a unique cuisine that was a blend of many different cultures and traditions.
The earliest evidence of the use of chili peppers in Mexico comes from roughly 7000 BC. The ancient Aztecs used them as food and medicine, believing they possessed magical properties.
Some historical accounts also credited Aztecs for inventing tortillas, which they used as a wrap for their food.
The popularity of Mexico foods continued to grow in the United States throughout the 20th century as people from all across the country began to learn and experiment with Mexican recipes.
Today, Mexican cuisine has become a staple of American dining, and many restaurants across the United States serve a wide variety of Mexican dishes inspired by the regional flavors of the country.
🧐 Questions about Mexico? Ask us on Tiktok.
🇲🇽 The regional Mexican cuisine
Mexican cuisine is as diverse and luscious as its culture. Each region has developed its unique flavor based on the local ingredients found in the area.
The cuisine of these regions reflects the food culture of the people who live there. Here’s an introduction to each of the region’s rich gastronomy.
El Norte’s cuisines are influenced by immigrants from different countries, including Chinese, Lebanese, Jewish, Irish, German, Italian, Spanish, and Portuguese.
Their gastronomy is based on beef, pig, goat, and flour tortillas inspired by the Jewish and Lebanese. Their most famous dishes are burritos, nachos, and quesadillas.
North Pacific Coast
The North Pacific Coast of Mexico stretches over the Pacific Ocean and includes the states of Sinaloa, Nayarit, Jalisco and Colima.
This region provides most of the country’s grains, fruits, and vegetables supplies. Some of the cuisines that the Pacific Coast is known for are birria, chilorio, chilayo, menudo, and pozole.
Central Mexico comprises the following states: Hidalgo, Mexico State, Mexico City, Morelos, Puebla, Tlaxcal, and Veracruz.
The cuisines in this region are influenced by foods from other Mexican regions and foreign countries. Street food is quite common here, with food stalls found on every corner.
The most popular cuisines in Central Mexico came from other parts of the country, such as barbacoa from the central highlands, birria from western Mexico, cabrito from El Norte, and carnitas from Michoacan.
For those looking for haute cuisine, Central Mexico is also the place to go with its number of high-end restaurants.
South Pacific Coast
The South Pacific Coast includes the states of Chiapas, Guerrero, and Oaxaca. Indigenous cooking is at the heart of Oaxaca’s cuisine, with corn, chicken and pork dishes staples and Oaxaca cheese.
Common ingredients used for cooking are hoja santa, chile de siete caldos, and black beans.
Blandas, a type of tortilla is from this region and can only be found in Oaxaca. Another popular dish here is Enfrijolada, a type of enchilada.
East Gulf Coast
The Gulf Coast, or East Coast of Mexico, is located below the southeastern part of the United States. Due to its geographical features, the region’s cuisine is influenced by indigenous groups that inhabit the area.
Corn, plantain, and sweet potatoes are food staples, and they also use vanilla, acuyo, and hoja santa in most dishes. Tropical fruits also come in aplenty, such as papaya and mamey sapote.
Some of their most popular dishes are Huachinango a la veracruzana and pollo encacahuatado (chicken in peanut sauce).
The South region comprises by Campeche, Quitana Roo, and Yucatan states. It’s know for their Mayan-based food with influences from Caribbean islands like Cuba, as well as Asia and Middle Eastern countries.
Their staple food is corn and one of the main spices they use is achiote (annatto seed). There’s a unique cooking method people do in this region called Pibil.
It involves wrapping different meats in banana leaves and cooking it in a pit. One dish cooked this way is conchinita pibil.
⭐ Most popular Mexico foods
Mexican cuisine traces its roots in Mesoamerican cuisine, with ingredients and cooking methods heavily influenced by indigenous groups, such as Maya and Olmec.
Today, many Mexican dishes are famous all over the world for its rich and delicious flavors. The following are some of the most popular Mexican foods:
Taco is generally made with ground beef, lettuce, tomatoes, cheese, and onions. It is often served with guacamole on the side.
Tacos have a long and complex history that dates back to Mexico. It’s believed to have originated in Mezquita, now known as the state of Oaxaca.
The exact origins of the dish are unknown, but early Spanish settlers may have developed this delicious dish by combining the traditional Indian tamales with the beef dishes introduced by the Spanish conquerors.
The first mention of tacos can be found in records from the 16th century, where they were referred to as “fajitas” or “tacos de maguey.”
#2: Chile en Nogada
Chiles en nogada is considered by many as the national dish of Mexico.
It’s made of poblano chiles stuffed with picadillo, topped with a walnut-based cream sauce called nogada and garnished with pomegranate seeds and parsley.
The dish is said to have originated in the city of Puebla, Mexico.
Some many stories and myths surrounding this dish, one of which is that augustine nuns invented it at Puebla’s Santa Mónica convent in 1821.
The dish was created to honor Gen. agustín de Iturbide, the first emperor of Mexico.
It’s also believed that the colors of the food were inspired by the colors of Ejército Trigarante, a unified army of Spanish and Mexican troops under Iturbide.
Tostadas are a popular dish in Mexico, often eaten for breakfast or as an appetizer.
They are made from a corn tortilla that is fried and then filled with various toppings, such as refried beans, cheese, meat, lettuce, etc.
There are various types of tostadas, including picadillo tostadas, gorditas tostadas, and vegetarian tostadas.
The history of tostadas can be traced back to about 2,000 years ago and is said to have been invented in Oaxaca.
Enchiladas are one of the most popular dishes from Mexico that dates back to the aztec times. It is prepared by wrapping a corn tortilla around a filling and then frying it.
The ingredients include cheese, beans, potatoes, vegetables, and meat or fish.
The history of enchiladas can be traced back to the pre-Columbian era in Mexico. It was one of the most favored foods among the aztec and Mayan peoples, and they used to prepare it by filling it with meat and vegetable stuffings and then cooking it in a clay pot over a fire.
Mole is a traditional sauce used in Mexican dishes. The name was derived from mōlli, a Nahuatl word for sauce.
Moles are made with various ingredients and come in different flavors, but the most common ingredient is chili peppers.
Mole poblano is the classic version, a deep dark red or brown sauce that is served over meat. Its flavor is rich and spicy, similar to a barbecue-style sauce, but with a deeper, earthier taste.
#6: Cochinita Pibil
The history of Cochinita Pibil in Mexico goes back centuries. The word “Pibil” means “buried.” The dish is popular in the southern state of Chiapas.
It’s a traditional dish of Yucatec Mayan. Its cooking method is unique, with meat slowly roasted underground in pits covered with hot rocks.
Traditionally it’s made with pork, although it’s also sometimes made with chicken or turkey.
Guacamole is a Mexican dish that originated in the state of Oaxaca. The dish is made from diced avocado, tomato, and onion mixed with chili pepper and salt.
It is often served with tortillas and as an appetizer or side dish.
They called the dish “guacamole” after the Nahuatl word “ahuaca-molli” which means “avocado sauce.” The modern version of the dish was introduced by Hernan Cortez when he conquered the aztecs in 1519.
🥑 Daily Mexico food staple
In Mexico, food staples can vary widely depending on the region. However, there are a few everyday Mexican food staples you’re likely to find wherever you go.
Here are some of the most popular Mexican food staples:
Quesadilla is one of the most popular Mexican dishes, and it comprises corn tortillas filled with cheese and a choice of filling, like refried beans, meat, vegetables, or shredded chicken.
Some Mexican restaurants serve quesadillas with salsa for dipping.
A tortilla is usually folded in half, but it may be served with two tortillas. Its origin can be traced back to colonial Mexico.
Flautas are rolled tacos made of a flour tortilla filled with shredded chicken or beef. It’s a deep-fried dish served with toppings like guacamole, salsa, and sour cream.
The word “flauta” means flute in Spanish.
There are different stories about the origins of flautas, one of them is that it was invented by the indigenous people of Mexico, who used corn tortillas to wrap their food.
Tamales are another popular Mexican staple made of corn dough and meat or vegetable fillings. It’s wrapped in a corn husk, then steamed and boiled.
Its origin is thought to come from the Aztecs, who used dried corn dough made from ground maize called masa to make their tortillas.
Tortilla is an unleavened flatbread usually wrapped around ingredients like meat and cheese. There are different types of tortillas; corn tortilla, wheat tortilla, and nopaltilla.
Its origin can be traced back to ancient Mesoamerican civilizations, 500 BCE. They used masa made from ground maize to make a tortilla.
Burrito is one of the well-known dishes of Mexico made from flour tortilla that is either lightly grilled or steamed.
It’s then filled with savory ingredients, such as meat (chicken, beef, or pork), rice, cooked beans, vegetables, and condiments like salsa or guacamole.
The word burrito refers to “little donkey” in Spanish.
There are different stories relating to its origin, one of which is that it was made by a street vendor at Ciudad Juarez in the 1940s to sell to poor schoolchildren.
According to the story, the vendor called these children his “burritos.”
A Fajita is made of strips of grilled skirt steak (a cut of beef) with peppers and onions served with either tortilla or rice.
Chicken, vegetables, and other cuts of beef may also be used for this dish. The word Fajita means “belt” or “strip” in Spanish.
They said that fajitas date back to the 1930s, made by Mexican ranch workers in Texas who were paid with unwanted meat parts for their labor.
Carnitas are made of pork and various spices like chili, cumin, and oregano.
The pork is cooked by braising or simmering in oil for three to four hours until the meat becomes tender and juicy.
It’s served with coriander leaves, onion, guacamole, salsa, guacamole, refried beans, and tortillas.
The origin of carnitas is unverified, but folklore says Hernan Cortes, a Spanish conquistador, hosted a banquet and served a pig cooked in its own lard to his guests.
🌮 Best tacos in Mexico
One of the dishes the Mexicans are known for is tacos. Taco is a type of rolled-up bread, usually served with fillings made of meat, vegetables, and spices.
The following list shows the most popular tacos in Mexico.
#15: Tacos al Pastor
Tacos al Pastor is a Mexican dish that originated in the city of Xalapa, in the state of Veracruz. The dish is made from marinated pork grilled over a wood or charcoal fire.
It is then sliced and served on a tortilla with toppings such as cilantro, onion, and pineapple. according to history, it was created in the late 1800s by a Lebanese man named Juan Ouannes.
Today, it’s one of the most popular dishes in Mexico and is commonly found in street carts and restaurants across the country.
#16: Tacos de Birria
Tacos de Birria is a Mexican dish that is said to have originated in the northwestern state of Zacatecas.
The dish is made from beef, or goat meat stewed in a variety of chili sauces and then deep-fried in a tortilla.
It’s pretty popular in Jalisco, where tacos de birria are eaten for breakfast, along with eggs, beans, cheese, and potatoes.
The dish is also very popular in Guadalajara, where the taco vendors often fill their tacos with any combination of meats and spices.
#17: Barbacoa de Chivo
Barbacoa de Chivo is another Mexican dish that has been around for centuries. It’s made from a whole cow that has been slowly roasted over a wood or charcoal fire.
Barbacoa de chivo means “goat barbecue.”
The origins of barbacoa can be traced back to the pre-Hispanic era when the aztecs would use the spit to small roast animals over an open fire.
They would use long metal rods to reach into the fire and pull the pieces of meat over the fire to cook them.
This method of cooking allowed them to cook large amounts of food in a short amount of time.
#17: Tacos de Suadero
Tacos de Suadero is a Mexican street food that originated in the state of Guanajuato.
It is a simple dish made of grilled or fried corn tortillas wrapped around fillings such as chicken, beef, pork, and chorizo.
Suadero refers to the thin cut of meat between the belly and leg of a cow or pork.
The origins of this dish can be traced back to as early as the 1500s when Spanish settlers brought cattle from Mexico to america.
#18: Tacos de Tripa
Tacos de tripa or tacos de tripitas is made with warm corn tortillas and braised and pan-fried tripe. They are usually garnished with diced onion, cilantro, and a lime or lemon wedge.
Tripe is the stomach of a cow that is usually cut into long strips then boiled, simmered, and/or fried until tender. The dish can be traced back to pre-Hispanic Mexico.
🍳 Mexico food: breakfast
Breakfast is the day’s most important meal, and the Mexicans know how to do it with style. Here are a few of the most popular breakfast foods in Mexico and around the world.
Chilaquiles is a Mexican dish made from fried tortilla strips topped with eggs, salsa, and sometimes cheese.
The dish is traditionally made from tortillas, either dipped in hot oil or briefly cooked on the stove before topping with other ingredients and serving with refried beans.
It is popular in many parts of Mexico, including Mexico City and Guadalajara. It is said to have originated in Puebla.
The name comes from the Nahuatl language meaning chili and greens.
#20: Huevos Divorciados
Huevos divorciados, or “divorced eggs,” is popular dish in Mexican cuisine. It is called such because the eggs are cooked in two different sauces, one with chiles and the other with tomatoes.
The eggs are served on top of tortillas and topped with queso fresco (a soft white cheese). It originated in Puebla, Mexico, but the dish is now popular all over Mexico and the world.
#21: Huevos a La Mexicana
Huevos a la Mexicana (Mexican eggs) is a breakfast dish made from tomatoes, green chili peppers (serranos or jalapenos), garlic, onions, cilantro, and scrambled eggs.
It’s usually served with refried beans.
#22: Huevos Rancheros
Huevos rancheros is a breakfast egg dish similar to Huevos a la Mexicana, but while the latter is served with scrambled eggs, the former uses sunny-side-up eggs.
Ingredients include eggs, corn or flour tortillas, pico de gallo made of tomatoes, chili peppers, onion, and cilantro.
It is commonly served with guacamole or avocado slices and refried beans or Mexican-style rice.
The origin of the dish’s name is still being determined, but some records show that it goes way back to the 16th century and was served in farmhouses.
Mollete is an open-faced sandwich made with bolilo, a type of savory bread, refried butter beans (frijol mantequilla), cheese, and slices of green peppers (serrano or jalapenos).
In Southern Mexico, molletes are served with salsa or pico de gallo. Mollete is said to have originated in the Andalusian region of Spain.
Machaca is a breakfast dish known in northern Mexico, including Nuevo Leon, Sinaloa, and Sonora, as well as in the Southwestern part of the United States.
The name was derived from the Spanish word “machacar,” meaning to smash or to crush.
Machaca is also called jerky chew. It is made with beef or pork meat and commonly served with large flour tortillas.
The meat goes through a preparation; rubbed with spices and then dried in the sun until the texture becomes leathery.
It is said that ranchers developed this dish in Northern Mexico.
🍲 Mexican dishes: soups
From hearty and filling broths to light and refreshing soups, Mexico has a soup for everyone. Here are the most popular soups in Mexico:
#25: Sopa azteca
Sopa Azteca or Tortilla soup is a broth-based soup served with pieces of fried corn tortilla, chicharron, pasilla chiles, avocado, cheese cubes, and sour cream.
The soup is usually made with chicken broth and roasted tomatoes. While the exact origin of tortilla soup is unknown, it’s often associated with Mexico City.
#26: Sopa de Lima
Sopa de Lima is a Yucatan dish made with a broth or soup base, chicken meat (or turkey), sofrito, lime, and tortilla chips.
It’s a light, citrusy soup often served for dinner. It is said that it was created by a Katun (“warrior” in Mayan) in 1946.
#27: Sopa de Tortilla
Sopa de Tortilla is literally a soup made of the iconic Mexican tortilla. It is normally made with chicken broth and seasoned with chilis and tomatoes.
It is served with corn tortilla strips on top together with avocado, Mexican cheese, and Mexican cream. This is a soup that is served everywhere in Mexico no matter what the weather is.
Pronounced as po’sole from the Nahuatl language pozolli, which means a variety of corn maize, pozole is a traditional soup stew and is the star of the Mexican soups.
It is made with meat but most Mexicans use chicken often. Pozole is served with shredded lettuce/cabbage (kol), chilis, garlic, radish, avocado, salsas, and limes.
😋 Iconic Mexico foods: street food
Mexican street food is one of the best ways to experience the country’s varied and sumptuous cuisine.
If you’re visiting Mexico or just looking to try something new, make sure you try out some of these delicious street foods:
Tlayuda is a traditional Oaxacan dish made with fried or toasted tortillas, refried beans, asiento (pork lard), vegetables, cheese, salsa, and shredded meat.
It is sometimes called Mexican pizza or Oaxaca-style pizza.
The process of making of tyaluda is deeply ingrained in Oaxacan culture some communities are dedicated to making them, such as Magdalena, San Pedro Ixlahuaca, San Mateo MaMacuilxochitl, and San Antonio de la Cal.
They say that tyaluda dates back to the 16th century.
Tlacoyo is a thick, diamond-shaped corn masa stuffed with various ingredients, such as cheese, fava beans, ground beans, and chicharron.
The dish is deep-fried, then topped with salsa, cheese, and cilantro. The word tlacoyo was based on “tlahtlaōyoh,” a Nahuatl for snack or appetizer.
It’s a popular streetfood in many parts of Mexico, like Oaxaca, Veracruz, and Guerrero.
Gordita is a deep-fried or baked dish made with masa, and stuffed with fillings like meat, cheese, and pork rinds.
The word means “chubby” in Spanish. It’s a popular dish for lunch in the central and southern parts of Mexico. It’s believed to have come from Michoacan since the pre-Hispanic era.
Esquites is a Mexican grilled corn salad made with corn, onions, bell peppers, cilantro, cotija cheese, and seasonings.
It’s tossed with a dressing made of mayo, sour cream, chili powder, smoked paprika, cumin, and lime. The word esquites was derived from the Nahuatl word ízquitl, meaning “toasted corn.”
Like most Mexican dishes, there are various stories and legends about its origin, like the one about Emperor Maxamilion and Empress Carlota.
According to the legend, they made a dish called Odalisque Teeth, but used corn flour instead of wheat by accident.
Elote is grilled corn on the cob seasoned with salt, chili powder, butter, lime juice, mayonnaise, and cotija cheese.
Elote came from the Nahuatl word “elotitutl,” meaning “tender cob.”
They often use white corn for this dish, although it can also be made with yellow or blue corns. It’s usually sold on the streets of Mexico with Esquites.
Empanada is a baked or fried turnover pastry with cheese or meat fillings. Many countries have empanadas, including Spain, The Philippines, and Latin American countries.
Different regions in Mexico also have their own version of this dish; some use corn masa dough, and some use wheat.
It’s said that the empanada originated in Persia and dated back to 100 BC. The pastry eventually reached Spain, who later shared the recipe with the Aztecs and Mayan.
It’s believed that this is how Mexicans learned about the dish and created their version of it by using corn masa dough instead of the bread dough that the Spanish used.
🌵 Exotic Mexican Food
Most people only know about Mexican staple food like tacos and burritos. But there is so much more to Mexican cuisine, and if you’re a little bit adventurous, you may want to check out the following Mexican exotic foods:
Chapulines are grasshoppers mostly found in Mexico and Central America. The word came from the Nahuatl word “chapolin.”
The dish is prepared by roasting the grasshoppers on a comal (an earthenware) and then seasoned with lime juice, garlic, salt, and chilis.
It’s a popular snack in Oaxaca, usually sold at local sports events.
Nopales are cactus paddles of a pear cactus. It’s widely used in Mexican cuisine and often added to dishes like tacos and salad.
It can also be used as an ingredient for making jellies and candies. Nopales are also known for their nutritional value, such as the mineral manganese, vitamin C, magnesium, and calcium.
It’s said to be antiviral, high in antioxidants, and helps reduce cholesterol and sugar levels.
🦐 Mexican dishes: seafood
With a significant part of Mexico sitting over the coastline of the Pacific Ocean, from the coast of Michoacan to the Gulf of California, seafood is a staple in Mexican cuisine.
Here are some of the best seafood dishes in Mexico.
Aguachile is a Mexican appetizer made with raw shrimp marinated in lime juice and seasonings like salt, chiltepin peppers, and chopped onions.
The word means “water chili.” Aguachile originated in Sinaloa and is one of the common dishes in the northwestern part of Mexico.
Ceviche is a Peruvian dish made from raw fish cured in lime or lemon and seasoned with aji, chili peppers, etc.
Many countries from Latin America have their version of this dish, including Mexico.
In Mexico, ceviche can be made with other seafood like shrimp, octopus, and squid. Mexicans use ingredients like salt, onion, lime, chili peppers, coriander, and avocado for the marinade.
#39: Baja-style fish tacos
Baja Fish Tacos are made with beer-battered cod, lettuce, and tomatoes, tucked inside a soft-shelled tortilla and topped with pico de gallo and a ranch dressing.
It originated in Baja California, and is said that it might have been inspired by the Japanese tempura.
#40: Camarones al Coco
Camarones al coco is made from breaded shrimp sauteed in a coconut-based sauce. This dish is often served with rice and beans.
It originated in Cuba but is now popular across Latin America and other Caribbean countries. In Mexico, this is one of the most popular dishes often served at parties and special occasions.
#41: Pescado de Zarandeado
Pescado de Zarandeado, or “Zarandeado Fish,” is a dish based from Nayarit, Mexico. It is made with smoked fish coated with a chili and salt mixture.
It’s often served with lettuce, tomatoes, and avocados.
🍩 Mexican Desserts
Mexicans love desserts as much as they love their savory dishes. There are a number of classic Mexican desserts, each with its own unique flavor and texture.
Among some of their best desserts are the following:
Churro is a pastry made with an elongated, deep-fried dough. It is often sprinkled with sugar. Churros are believed to have originated in Spain and Portugal.
In Mexico, churros are coated in cinnamon and sugar, often eaten with chocolate, caramel, or whipped cream.
Marquesitas is a popular dessert from Yucatan, Mexico. It’s made with a rolled crepe and a choice of filling like condensed milk, jam, chocolate, cajeta, or cheese.
They are usually sold on the streets. Marquesitas was invented by an ice cream business owner named Leopoldo Mena in the 1930s.
Flan is a popular custard-based dessert. It’s a popular dessert worldwide and has been around since the Roman Empire, where it originated.
The word “flan” came from the Latin word “fladon,” which means “flat cake.” It used to be a savory dish, unlike the modern version, which is sweet.
It was among the dishes that the Spanish conquistador brought to Mexico in 1518.
There are different variations of flan depending on location, but in Mexico, a flan is made with whole eggs (egg whites included) and vanilla.
#45: Arroz con leche
Arroz con Leche is rice pudding with milk. It’s made with rice, milk, sugar, and cinnamon. It’s one of the favorite desserts of the people from Mexico.
The dessert originated in Spain, but it said to have been inspired by the Muslims who went to Europe around the 10th century.
The Spaniards introduced the dish to Latin America, including Mexico.
#46: Donuts (Donas)
If you live in Mexico or has frequently traveled Mexico, you probably know the word “donas,” which means donuts in Mexico.
You will find them all over the country, usually sold on the streets and the beach cities. Most Mexican bakeries also stars the donas on their menu with different flavors like chocolate and sugar donuts.
🍹 Mexican Drinks
The Mexicans are as proud of their traditional drinks as much as they are of their cuisine. While the country is mainly known for its tequila, there are other Mexican drinks that are worth trying.
Here are some of the best Mexican drinks:
Tequila is Mexico’s national drink and accounts for over 80% of all spirits consumed in the country. It’s a distilled beverage from the blue agave plant.
Mexicans typically take it neat or straight up, but in other parts of the world, it’s usually accompanied by lime and salt. Tequila is a type of mezcal, an agave-based spirit.
The drink is mainly produced in Jalisco and limited states, including Guanajuato, Michoacan, Nayarit, and Tamaulipas. It was named after a town in Jalisco called Tequila.
Mezcal (or Mescal) is a distilled alcoholic beverage made from agave. The name “mezcal” came from the Nahuatl word, “mexcalli” meaning “oven-cooked agave.”
The drink dates back to the 16th century. The indigenous people learned about the distillation technology from Filipino immigrants who used stills for making coconut sap liquor.
They acquired the stills to ferment agave juice to make mezcal.
Very few people know this but Mexico has a big wine country! The biggest wine region is Baja California where you will find 6 valleys, starring Valle de Guadalupe where most northern vineyards are.
Wine is produced all throughout Mexico, including in landlocked areas such as San Luis Potosi and Aguascalientes.
The oldest winery in North America is in Coahuila, Mexico which is called Casa Madero. It has been producing wine in the Americas for over 400 years.
#50: Cafe de Olla
Cafe de olla is a traditional Mexican coffee prepared with an earthen clay pot. It’s made with ground coffee, cinnamon, and piloncillo.
The drink was invented by Adelitas, a group of women who fought in the frontlines during the Mexican Revolution in the 1900s.
They created this drink to serve as an energy boost to the soldiers. The name “cafe de olla” translates to “coffee from a clay pot.”
Horchata refers to plant-based beverages. It can be made with tiger nuts, jiacaro, sesame seeds, white rice, or melon seeds.
It may be served hot or cold. In Mexico, they typically use water, rice, cinnamon, sugar, and vanilla to make this drink.
The word horchata means “ground rice” in Spanish. It originated in North Africa in the 11th century, then reached Spain and Portugal, then eventually spread through other countries, including Mexico.
#52: Aguas Frescas
Aguas fresca is a non-alcoholic beverage made with cereals, flowers, fruits, seeds, sugar, and water. Its name translates to “fresh water.”
The drink is usually sold on the streets, juice bars, and some restaurants in Mexico. The most common types of aguas fresca are horchata, jamaica, and tamarindo.
Licuados (or Batidos) are handmade beverages popular in Latin America. They are similar to smoothies as they are made with fruits and milk and then blended with ice.
The term “licuado” means “blended” or “liquefied in Spanish. Like Agua fresca, licuado is sold on the streets and in fruit stores in Mexico.
#54: Mexican National Beers
The Mexicans love beers and have a wide variety of them to choose from. There are light beers, dark beers, and even gluten-free beers.
The most popular type of beer in Mexico is the light lager. Light beers are usually consumed during the warm summer months, while dark beers are popular during the holiday season.
Some of the most popular Mexican beers are Corona, Sol, Victoria, Negra Modelo, and Dos Equis.
#55: Coca Cola
Did you know that Mexico is the largest Coca-cola consumer in the world? Even larger than USA! In Mexico, drinking coca-cola is a culture.
You will see all Mexican convenience stores with a dedicated rows of fridges just for coca cola. They even have the Coca Cola shrine in Chiapas so if you are ever in this state, this is an interesting place to visit.
Drinking coca-cola is part of the Mexican life and they even consume it daily.
Trisha traveled to Mexico in 2018 and after a year, she found herself obtaining a 4-year residency visa in Mexico. She is the Editor-in-chief for our Living in Mexico Series which has helped over 3,000 Americans move to Mexico with ease. Trisha currently resides in Cabo San Lucas, Baja California Sur.