Top Most Popular Mexican Foods- Best Mexican Dishes
It is the product of a set of ancient techniques, that are followed even today, and a sort of mix between pre-Hispanic local products and European ingredients such as cinnamon, wheat, beef, milk, or cheese, while four of the main pre-Hispanic Mexican ingredients are chocolate (yes, chocolate), chile (chili), guajolote (wild turkey), and maíz (corn).
Because of its ritual practices, ancient knowledge, culinary techniques, customs and ancestral community cultures, in 2010, Mexican gastronomy was recognized by UNESCO as an Intangible Cultural Heritage according to elranchohanoverpa.com.
Chilaquiles is definitely the most popular breakfast food in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green hot sauce, they are topped with either shredded chicken, chorizo, shredded beef, and scrambled eggs or a sunny side-up egg.
Chilaquiles are decorated with fresh Mexican cheese, coriander, and sliced onions and are served with fried beans on the side.
2. Huevos Rancheros (Ranch Eggs)
Huevos Rancheros is a delicious Mexican dish and the dish represents the hats of two ranchmen. 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. Simply delicious!
3. Machaca (Shredded Dried Beef or Pork)
This is one of the most popular dishes of the northern part of México. It is traditionally made with dried red meat such as beef or pork mixed with spicy peppers, tomato and onion.
Machaca is very versatile: you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side. Definitely worth a try!
4. Discada (Plow Disc BBQ)
Discada is popular northern Mexican dish that is a carnival for carnivores: sausages, chorizo, ground meat, ham, bacon, and lard – all these go in a good discada. Add jalapeño peppers and onions to the mix.
And it is all seasoned with thyme, cilantro, cumin, oregano, bay leaf, black pepper, salt and sometimes with black sauces (i.e. salsa negra), rosemary, or a bit of dark beer.
This dish is cooked on a plow disc previously cured over some wood. It is a popular dish served for family reunions and other events.
Recognized as the most popular Mexican dish internationally, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.
Hundreds of different fillings can be put on a corn tortilla! The most common local taco fillings are beef steak, flank steak, chorizo, offal, “al pastor”, as well as hot and sweet marinated pork.
But beyond your regular taco fillings, locals also enjoy a few exotic variants that you can only try in Mexico. Some of the most unusual tacos are filled with fried pork brains, beef´s eyes, liver cooked with onions, scorpions, bull testicles, escamoles (i.e. insect caviar), and a bunch of fillings you could never imagine.
Talking about escamoles, these are ant larvae found in central and southern México. The larvae are only harvested once a year and this is quite a delicate operation, making this a very expensive dish — a bit like caviar.