Planning a holiday to Mexico any time soon? The food is out of this world good, but it can be overwhelming to have so many choices thrust at you from the seemingly endless amount of street vendors and food halls. Whether you are partying it up on the beaches of Cancun, or exploring the culinary delights of Oaxaca, make sure you try these five Mexican specialities!


Churros with Hot Chocolate

Crispy on the outside, soft and doughy on the inside and coated in cinnamon sugar, there is not much more delicious than a churro – unless of course you dip it in a Mexican Hot chocolate. These are a staple dessert and late night snack in Mexico and you will have no troubles finding somewhere to taste one. If you are in Mexico City, El Moro Churreria is the place to visit – they are the original churreria and are open 24 hours, 7 days. El Moro specialise in churros and hot chocolate alone, and offer a variety of hot chocolate types – from the traditional Mexican with spices and chili, to the French style with vanilla, the Spanish style with espresso, and many more, this is the ultimate churro stop.

Tacos al Pastor

Tacos are synonymous with Mexican food – and it makes good sense, you will find them being dished out hot and fresh on every street corner. There are so many kinds to try, but Tacos al Pastor are a real stand out. This style of Taco originates in central Mexico, and uses spit grilled meat introduced by Lebanese immigrants. Think of them like a kebab meat, but with pork – slow cooked on a spit until it falls apart in your mouth, then topped with cilantro, finely chopped onions, juicy pineapple and as much salsa and freshly squeezed lime juice as you like.


Barbacoa meat is a taste sensation – and that comes as no surprise when you see how much effort is put into making it.  Traditionally barbacoa is cooked in a hole dug in the ground, and covered with maguey leaves, the term barbacoa is loosely defined now and often refers to slow cooked or barbequed meats – but if you are searching for the real taste sensation then find somewhere that still cooks their barbacoa traditionally. The meat is brought out to you on plates as well as condiments such as cheeses, lettuce, tomatoes and salsas, and served alongside a steaming hot pile of what always feels like never-ending tortillas. Delicious!

Credit: <a href=""> Anna McPhee </a>

 Empanadas del flor de calabaza being made just outside of Oaxaca

Empanadas del flor de calabaza

These pumpkin flower empanadas are just as tasty as they are beautiful. Made right in front of you over a hot comal, Oaxacan stringy cheese and bright yellow pumpkin flowers are cooked in a corn tortilla. If you watch carefully, you will often see corn ‘mas’ ( a corn paste used in the making of tortillas) being pressed and flattened out into the large tortillas that are used to make these stunning looking empanadas.

 Chilis en Nogada

This very traditional dish is neither savoury nor sweet – it manages a delicate balance of both with its minced beef filling of meat, fruit and nuts, stuffed into a chili that is battered and fried, and then coated in a creamy walnut sauce with pomegranate seeds to garnish. The Green from the chili, white from the walnut sauce and red from the pomegranate make up the colours of the Mexican flag. This dish is from Puebla, and is their pride and joy. It has a very unique and satisfying mix of flavors – hunt this awesome dish down and give it a try!


Hugo Ortega's Street Food of Mexico
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Packed full of insights, adventures and authentic recipes, famous chef Hugo Ortega takes us on a journey through Mexico, tasting street food while sharing history, stories and recipes.
Food Culture in Mexico (Food Culture around the World)
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(price as of Jul 10, 2015)
If your looking for insights and information this is your book. This fantastic hardcover (also available in Kindle edition) gives an in depth insight into the food cultures in Mexico.