Must-Try Mexican Dishes To Make Your Heart Sing ‘Te Amo’

These Mexican dishes and recipes are your gateway to scrumptious food from the other side of the globe. Read more recipes on

Published On Jan 10, 2024 | Updated On Mar 06, 2024


¡Buenas días, amigos! Are you ready for a saboroso adventure? Today, we're delving deeply into the colourful corazón of true Mexican food, a delectable tradition full of age-old traditions and fresh, local ingredients. Forget stuffy travel books and tourist traps. Take hold of your largest tortilla, turn up the mariachi music, and get ready for a flavorful feast that will make you yell ‘Olé!’ at every bite.

The smouldering symphony of street food is the first stop! The tantalising smell of fresh salsas and sizzling carne asada that beckons you around every corner—that's street cuisine from Mexico beckoning. Tacos al pastor are without a doubt the cuisine's king. This dish is basically tender pork marinated in hot achiote paste, which is then shaved off onto heated tortillas and topped with pineapple, onion, and cilantro. The pork dances on the spit like a flaming flamenco. After only one bite, you'll beg for more!


Ingredients: Thinly sliced pork, achiote paste, pineapple chunks, onion, cilantro, corn tortillas.
Instructions: Marinate pork in achiote paste, then stack on a vertical rotisserie with pineapple and onion. Shave off cooked meat, serve in tortillas, and garnish with cilantro.

Craving something veggie-ful? Nopales con queso – vibrant cactus strips sautéed with onions and melty queso fresco – is a delightful discovery for your herbivore heart. Translating to cactus in salsa, this juicy and spicy treat is perfect for those wanting a taste of traditional plateful of Mexican delight.


Ingredients: Nopales (cactus pads), queso fresco, tomatoes, onions, cilantro, lime.
Instructions: Clean and dice nopales, sauté with tomatoes and onions until tender. Add queso fresco, cook until melted. Garnish with cilantro and lime.

Seafood connoisseurs will be singing hymns to the ocean gods over the renowned ceviche tostadas. Ceviche is like sunlight on a plate—crisp tostadas heaped with marinated shrimp, avocado, and a splash of lime. Remember to wash it all down with a cool jamaica; its deep crimson colour and tangy kiss of hibiscus will satisfy your thirst and leave you wanting more.


Ingredients: White fish (like tilapia), lime juice, tomatoes, red onion, cilantro, avocado, tostada shells.
Instructions: Dice fish, mix with lime juice, let it "cook" for a few hours. Add diced tomatoes, red onion, and cilantro. Serve on tostadas, garnish with avocado.

Get your hands filthy with machaca, a hot beef meal that will awaken your taste buds and inspire your next journey, in Monterrey, in northern Mexico. You may add this flavorful preparation of seasoned and grilled beef to any dish. The machaca is simple to prepare and keeps well in storage for extended durations.


Ingredients: Shredded beef, tomatoes, onions, bell peppers, eggs.
Instructions: Sauté shredded beef with diced tomatoes, onions, and bell peppers until cooked. Scramble eggs into the mixture until done.

Hey, this fiesta is not just about the main course! Without experiencing the enchantment of antojitos—delicious little morsels that make you want more—no trip through Mexican cuisine is complete. A street food symphony in every cob is the elote asado, or grilled corn dusted with chilli powder and spread with mayonnaise. For a salty, delicious crunch, don't skip out on crispy chicharrones, or fried pork rinds. And for a decadent finish, toasty cinnamon and creamy, melting sweetness will coat your taste buds in churros con chocolate.


Ingredients: Corn on the cob, mayonnaise, cotija cheese, chili powder, lime.
Instructions: Grill or roast corn. Spread with mayonnaise, sprinkle with cotija cheese and chili powder. Squeeze lime over the top.

Originating from the Mexican region of Oaxaca, this delicious treat is a dish to remember. Think the Mexican version of ‘masala papad’, tlayudas are the ultimate ‘table share’ dish. As each member takes a bite piece by piece, the tlalyuda subtracts and adds to the jubilant cohesion of the group and its conversation. To make tlayudas at home, spread masa on a comal (griddle) to form a giant tortilla. Top with refried beans, Oaxacan cheese, chorizo, and a sprinkle of chapulines for an authentic touch.


Ingredients: Large tortillas, refried beans, Oaxaca cheese, chorizo, avocado, salsa.
Instructions: Spread refried beans on tortilla, add Oaxaca cheese, chorizo, and grill until cheese melts. Top with avocado slices and salsa.

Keep in mind that this is only a small sampling of the amazing variety of Mexican food. There are innumerable other foods to try, each one a distinct representation of local customs and flavours. So, one delectable taste at a time, keep discovering, trying new things, and falling in love with the colourful country of Mexico!

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