Traditional Mexican Food: Everything you and Tom Hanks ever wanted to know but were too afraid to ask

Maya Recipes

Like the Aztecs, the Maya were an agricultural society. Ninety percent of the Maya were involved in food production. Yet, like the Aztecs, the Maya also hunted deer, turkey, quail, ducks, monkeys, tapir and armadillo. However, meat was often a rare treat and not regularly eaten.

Honey was also produced by the Maya, by stingless honey bees. The honey was mixed with cacao, water, and chili peppers, to make a frothy dessert drink.

One of the Mayan food traditions that continue today in Mexico is their typical breakfast. Containing scrambled eggs, white cheese, beans and lots of hot tortillas. Now its often accompanied by a mug of locally grown and roasted coffee.

Since the 20th century, there has been an exchange between US and Mexican food. This has resulted in the creation of a subset of Mexican food – called Tex-Mex. While several popular recipes would be considered Mexican food by the masses, many are not traditional Mexican food. But are Tex-Mex. For example, tortillas made of flour!

Tex-Mex first surfaced in the 1940s and in the 1950’s Mexican restaurants in the southern US states increased. In part due to the increase in migrant workers from Mexico. It was here that northern Mexican peasant food met Texas farm and cowboy food. Chili, often regarded as Texas’s state dish, was unknown in Mexico at the time. Hardshell taco’s and enchiladas are both Tex-Mex creations. And the El Charro restaurant in Tucson, Arizona invented Chimichangas. While nachos first made their appearance at a concession at the Dallas State Fair of Texas in 1964. And fajita’s were introduced in Houston in the 1970s. It wasn’t until the 1970’s that Tex-Mex became popular. In large part due to English born, Diana Kennedy who elevated this offshoot of Mexican food to a trendy status.

On the Pacific coast, not unsurprisingly Mexican food is also dominated by seafood. Often made with European spices and chili. Marlin, swordfish, snapper, tuna, shrimp and octopus are common.

The northern areas in Mexico differ from those further south. In part because Europeans found the land suitable for raising cattle, goats and sheep. Thus, it led to meat dominating a lot of the dishes, especially beef. This ranch culture also led to outdoor grilling being the main cooking method. As well, cheese making on ranches has resulted in the largest variety of cheeses within Mexico. For example, queso fresco, fresh farmers cheese, or ranchero (like Monterey Jack). Cuajada is a creamy curd from fresh milk), while Requeson is similar to ricotta. Also, Menonita is a semi-soft cheese and there are many varieties of smoked cheeses (asadero).

Another important difference in the regional food of northern Mexico is the flour tortilla. Wheat grown here by the Spanish resulted in large tortillas. For example, those used in making burritos. Due to the desert climate, however, the northern region does not have a variety of foods that other regions in Mexico have.

Common foods in this region are Cabrito, Skirt Steak, and Machaca, which all feature meat from the region. Cabrito, or roasted goat, can be prepared in many ways. The most famous is Cabrito Al Pastor. This is where the whole carcass is cooked on a spit over glowing embers and slowly roasted.

Skirt steak is a cut of beef that is long and flat and known for its flavour rather than its tenderness. A most common dish is Arrachera, where the marinated meat becomes tender before used in fajitas. An Arrachera recipe is included in our 7 Classic Traditional Mexican Recipes.

West of Mexico City are the states of Michoacan, Jalisco, Colima and the Pacific coast. The food of Michoacan is still based on the culture of the Purepecha indigenous people. The region has many rivers and lakes introducing fish into many dishes. The Atole drink here is also made with a larger variety of flavours including blackberry. As well there are lots of types of tamales. Including those which come in different shapes such as Corundas which are triangular.

The Spanish influence on food in Michoacan includes rice, pork and spices. For example, the popular dish Morisquesta contains sausage, rice and beans. Carnitas (deep-fried pork) are also popular here. Sugar, also a Spanish introduction, led to a wide variety of sweets, fruit jellies and ice cream. Also famous throughout Mexico is Cotija cheese, named after the town in Michoacan.

Jalisco and Colima are noted for their pork dishes and Menudo, a soup made with cow’s stomach in broth with a red chili pepper base. There is a widely held belief that Menudo is a useful hangover cure. The gastronomic center of the area is Guadalajara, where agriculture and cattle farming have thrived. The best-known dish is Birria. Often made with beef it can also come with goat meat or mutton. The meat marinated in vinegar, dried chillies, herbs and spices is then cooked in a broth. Birria is a common meal at weddings, baptisms and holidays.

Another popular dish in Guadalajara is Torta Ahogada. In English meaning “drowned submarine sandwich”. The drowning occurs as the sandwich is partially submerged in a sauce made with Chili de Arbol. Pozole is another famous dish from outside of Guadalajara in the town of Tonala. Pozole is a traditional soup or stew made with dried maize kernels (hominy) and pork. It is often garnished with a variety of other ingredients including lettuce, cabbage, chilli’s, onion, garlic, radishes, avocado, salsa or lime. Pozole is often served on birthdays, Independence Day, and other holidays. But, always on New Year's eve. Pozole is the Western Mexico recipe in our downloadable 7 Classic Traditional Mexican Recipes.

On the Pacific coast, not unsurprisingly Mexican food is also dominated by seafood. Often made with European spices and chili. Marlin, swordfish, snapper, tuna, shrimp and octopus are common.

Street food is the norm in Mexico City. Taco stands and lunch counters dominating most streets in the city. Since Mexico City contains migrants from all parts of the country every popular dish is here. Including Birria, Cabrito, Carnitas, Mole, Tortas, and many others. Huarache Toluqueno is a great example. It is a large Tostada made from blue corn! It's pounded rather than ground to make it courser in texture. Often, it is covered with beans, nopales (a type of cactus), cilantro and sometimes avocado and tomato.

Another interesting dish is Mapu Tofu and demonstrates the fusion of Mexican and Chinese food. In the late 1800’s Chinese migrants arrived to work on the railroads and developed Mexico City’s Chinatown. Along with that came new dishes fusing Mexican and Chinese foods.

The first taco sold on the streets of Mexico City were Tacos de Canasta. Prepared with a variety of cooked fillings they are also dressed with condiments. Then they are packed in cloth or a basket to make them easy to transport and handle. They are the taco of the labourer and office worker on a quick lunch break. Typical ingredients include beans, ground pork, and potato. They’re sold from taco stands, taco bicycles, or on tables outside storefronts and come with salsa, and chilies. 

One of the most famous dishes across Mexico is Tacos al Pastor. A Mexican version (with pork instead of lamb) of shawarma bought by Lebanese migrants to Mexico. It often includes a spicy adobo sauce and pineapple. This famous dish is Mexico City’s inclusion in our 7 Classic Traditional Mexican Recipes you can try making yourself. It's pretty easy and delicious.

A typical traditional breakfast dish found in Mexico City and most places is Chilaquiles. Lightly fried tortilla is cut into quarters topped with red or green salsa. The dish is then topped with pulled chicken, scrambled or fried eggs, cheese, and cream. A healthy dollop of frijoles (refried beans) usually accompanies the dish too.

Veracruz has an interesting mix of influences on its food. As expected, indigenous staples such as corn and vanilla are common ingredients. Also, there is a wide variety of tropical fruits from the Caribbean including papaya and mamey. These are in addition to citrus fruit and pineapple from the Spanish. As well as European herbs: parsley, thyme, marjoram, bay, and cilantro.

Many of these ingredients are in the popular dish Huachinango a la Veracruzana. A classic dish from Veracruz made with red snapper using olives and capers. First, the whole snapper is marinated in lime juice, salt, pepper, nutmeg, and garlic. Then baked in a sauce made from onions, garlic, tomato, jalapenos, olives and other herbs. You can try this recipe from our 7 Classic Traditional Mexican Recipes, it is truly a classic.

Oaxaca state has a wide variety of native foods. Including vegetables from the central valley, seafood from the coast, and tropical fruits bordering Veracruz. Much of the Mexican food here comes from the indigenous Mixtec and Zapotec people. Mole sauces are a major Mexican food inspiration that Oaxaca is famous for. Mole are traditional marinades or sauces and come in seven varieties: Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles, Chicilo (smoky), Rojo (red), and Verde (green). Chocolate is often found in Mole Negro.

Mole Negro with chicken, turkey or pork is a fabulous dish. However, making Mole Negro sauce requires a lot of ingredients. Including a variety of herbs, spices, nuts, vegetables, fruits, chiles, and of course chocolate! If you are an ambitious amateur chef try making Mole Negro in 7 Classic Traditional Mexican Recipes. It takes a while but it's worth it!

In the highlands of the state, ranchers raise a variety of livestock. Beef, pork and chicken are common. As are a variety of cheeses made on the ranches and in small cooperatives. Meat and cheese dishes are often accompanied by squash, chayote (a type of gourd) and carrots.

Tamales dominate Mexican food in Chiapas and come in a variety of recipes. Including several vegan and vegetarian varieties. Chiapas’ contribution to 7 Classic Traditional Mexican Recipes is a recipe for vegan tamales.

Mexican food from the Yucatan is very distinctive from the rest of the country. Consisting of three states Yucatan, Campeche, and Quintana Roo it is the most well-regarded food area after Oaxaca. With influences from the Caribbean, central Mexico, Europe and Middle Eastern cultures. Corn is still a staple food here, and Pozole is a favourite here too. It consists of fermented corn dough along with other ingredients added to it for flavouring (e.g. cocoa). Pozole is an ancient soup (Western Mexico above).

Habaneros are also much more common here than in other parts of Mexico. But they are often served as a condiment, rather than as the main ingredient in a dish. One of the main spices in the region is Achiote. Achiote has a slight pepper smell along with a hint of nutmeg, is used to flavour many dishes, such as Cochinita Pibil. This famous Yucatan dish is included as one of the 7 Classic Traditional Mexican Recipes you can download to try at home. It’s delicious and an easy recipe to prepare.

Also common in this region are tropical fruits including tamarind, plums, mamey, avocados and bitter oranges. Bitter oranges (a variety of the Seville orange used to make marmalade) are often used in salsa’s giving them a distinct flavour. The coastal areas including the Riviera Maya feature many seafood dishes served with spicy salsas. Lobster is popularly prepared with chili and tamarind sauces. During lobster season beachside restaurants in the Riviera Maya often offer lobster specials.  Other common coastal dishes include coconut shrimp and conch fillet ceviche style marinated in lime juice. Ceviches are common along the Mayan Riviera coast.

As in many places the Christmas tradition includes families gathering and celebrating over food. In Mexico, the celebration for Christmas is Las Posadas and begins on December 16th. This 9-day event features many traditional events and activities.

The traditional Christmas dinner starts late on Christmas Eve. After midnight mass church services. Often the meal begins with oxtail soup with beans and chilli’s, followed by roasted turkey. Other favourite foods include Bacalao, ham, mole and Ponche to drink. Ponche is a hot fruit punch.

Rosca de Reyes is a sweet bread often served on the day of the kings, usually celebrated on January 6th. This sweetened pastry looks like a wreath decorated with candied figs, lemon, cherries, and mango. And it is usually served with syrup or ground sugar on top.

Bunuelos is another traditional favourite as well. They look like Tostados and are a crispy treat sprinkled with fine sugar or syrup. It goes well with Ponche or other hot beverages. 

New Year’s Eve in Mexico, called Nochevieja, is a big deal. As in many places around the world family and friends gather on Dec 31st to celebrate good luck, fortune, and health. As with Christmas the Mexican food feast begins just before midnight on Dec 31st. At New Year, Pan Dulce – a cake with a lucky coin in the middle is common. Whoever gets the coin in their slice, is said to be the luckiest person for the year.

Then as the countdown begins, Mexicans eat 12 grapes, one a minute in the 12 minutes before midnight. The 12th one eaten as the clock strikes midnight. The grapes represent the 12 months of the year. Tradition says that if the first grape is sweet then the first month of the new year will be good. If you get a sour grape it means you’re in for a bad year.

As with most celebrations, Mexican food plays a large part as well at Easter. Since tradition dictates that Roman Catholics eat no meat in the 40 days before Easter Sunday, Mexicans eat a lot of fish, shrimp and other seafood. Fish soup made with pieces of fish and lima beans is traditional. While shrimp is often eaten raw or in patties covered in a sauce made of spices and pumpkin seeds. Another typical Easter dish is Nopal – a flat-leafed cactus used in salads.

A typical dessert during lent is Capirotada. This a bread pudding made with toasted French bread, milk, cheese, butter, peanuts, and raisins. This is then covered with a cinnamon syrup or brown sugar.

The Day of the Dead is a holiday celebrated throughout Mexico over 2 days in early November. A celebration of life and death where Mexicans show love and respect for deceased family members. It is an explosion of colour as Mexicans don make-up and costumes, hold parades and parties.

The centrepiece of the celebration are alters created in homes and cemeteries. The intent being to welcome spirits back to the living. As well as flowers the altars are decorated with food – often the favourite dishes of those who have passed. Also, this is often accompanied by Pan de Muerto or Bread of the Dead. It is a sweet bread with anise seeds and decorated with bones and skulls made from dough.

Other dishes often eaten are Mole Negro served with rice, tortilla soup, and chalupas a taco topped with meat, cheese and vegetables. Tamales, and Pozole are both favourites too. A common dessert is a caramel flan topped with brown sugar.

The Mexican food aspect of the celebration forms an important part of the day. Part of the parades, parties and other celebrations include food feasts and festivals. Authentic Mexican food includes finger-food, such as Antojitos, a baked tortilla package filled with cheese and peppers. The traditional Ponche drink is also common. Tamales are also eaten - ok so you’ve finally realized tamales get eaten anytime! Queso Fundido (a Mexican cheese fondue), Birria with spice roasted lamb, and Pozole and common as well. One dish that is typical on Independence day is Chiles en Nogada a dish that represents the colours of the Mexican flag. Made of Poblano chiles stuffed with a mix of ground beef, tomatoes, raisins and olives. This is all topped with a walnut based cream sauce (Nogada) and pomegranate seeds.

As well as the special mole, traditional dishes including Birria, braised Pork Carnitas, Pozole, Tamales, Chili Rellenos, and others are served. All before the wedding cake. Traditional wedding cakes consisted of three-layers each infused with milk. Making them soft and delicious. Nowadays cakes have taken on many more varieties. However, in addition to the cake, there is often a dessert table consisting of candies and other treats. This includes the traditional Mexican wedding cookies, Polvorones. These crumbly desserts are made with pecans, butter, and dusted with confectioners sugar.

Birthdays in Mexico are synonymous with pinatas, and mariachi singing. And the traditional Mexican birthday song, “Las Mananitas”. Yet, the most typical Mexican food associated event on birthdays is La Mordida. La Mordida is when the hands of the person celebrating their birthday are tied behind their back. And then their face is pushed into the cake for the first bite! All while everyone around them shouts “Mordida, Mordida, Mordida”. While Mordida can translate into meaning bribe, here it means “taking a bite”. The traditional birthday cake consists of three layers (tres leches) and is very creamy.

If you are lucky enough to stay at a vacation rental apartment then you have much more flexibility. First, you likely closer to some of the local Mexican restaurants serving old-style favourites. But you also have a kitchen and can try cooking a few yourself. When booking a vacation rental make sure that it has a well-equipped kitchen. And comes stocked with some basic pantry supplies. If you do and try one of the 7 Classic Traditional Mexican Recipes let us know how it was.

As well, you are likely near to some local grocery stores. This is important since it will allow you to buy and try some of the ingredients that aren’t available back home. You can have a food adventure of your own. Either you can go to local pueblo stores and markets, or you can find what you are looking for at some of the larger grocery stores, such as Chedraui. They will have all the supplies you’ll need. Also, there are grocery delivery services that deliver groceries to your apartment.