Ten Deliciously Mexican Dishes

Some like it hot . . . and then there's Mexican food! But true Mexican cuisine is noted more for its unique way of combining flavors — chocolate and chiles, sweet and hot — than for its fire appeal.

Below are some of the most flavorful and traditional Mexican dishes that you're likely to find on a menu in Mexico — go ahead and be adventurous! Let your taste buds have a vacation from the foods you know — explore the favored flavors of Mexico.

Café de Olla

The popularity and tradition of drinking coffee is nothing new to Mexico, so to experience a taste of the past, try the traditional Mexican version called café de olla. The espresso-strength coffee is prepared in an earthenware pot. It's spiced with cinnamon, cloves, and raw brown sugar. It's certain to wake you up!

Ceviche

Ceviche is one of Mexico's more traditional ways to enjoy fish and seafood. Ceviche is usually made of fish, but it may also be made from seafood including shrimp, octopus, crab, and even conch. The fresh fish — or seafood — is marinated in lime and vinegar and mixed with chopped tomatoes, onions, and, depending on the region, cucumbers and carrots.

Chilaquiles

One of the most traditional and satisfying breakfast dishes in Mexico is chilaquiles, fried tortilla strips cooked in a mild or spicy red or green sauce. They're usually served with a fried egg or shredded chicken and topped with fresh cream, chopped onions, and shredded white cheese.

Licuados

Not quite a meal, yet much more than a beverage, licuados are essentially smoothies, blended drinks of fresh fruit, ice, and either water or milk. Popular flavors include mango, banana, pineapple, or watermelon. You can also make up your own combination of tropical fruit flavors!

Mole

Mole is a rich sauce that's often considered Mexico's most important culinary contribution. A thick, deeply colored sauce, mole comes in hues of green, red, yellow, and even black. Mole blends the flavors of fresh and dried peppers, nuts, and — depending on the area — fruits or chocolate. Mole is traditionally served with chicken but is sometimes found accompanying fish and pork. It truly reflects the spirit of Mexico — the ingredients are a combination of both European and pre-Hispanic elements. The final taste varies according to the individual chef. If we had to compare it with something, curry would be the closest association.

Pescadillas

Pescadillas, flour tortillas filled with melted cheese and fresh grilled fish, are truly succulent. Most places serve them with a mild tomato sauce.

Pescado Sarandeado or Pescado en Talla

You're at a Mexican beach resort, so you're almost certain to indulge in the fresh fish (pescado). One of the most traditional and tasty ways to prepare fish is sarandeado (the term used along the beaches of Puerto Vallarta) or en talla (as they refer to this dish in Acapulco and Huatulco). The fish is prepared by marinating it in a sauce of Worcestershire, lime, mild red-pepper paste, and other seasonings that vary slightly depending on the region. The fish is then cooked slowly over a wood fire. The Mexican-Caribbean variation of this fish is called tikik-chik or tikin-chik, and it includes a regional achiote (annatto seed) paste in the marinade.

Pozole

A traditional dish from the coastal states of Jalisco, Colima, and Guerrero, pozole represents the blending of the pre-Hispanic Mexican culture and European influences. It's a souplike dish made with hominy and pork, but nowadays many places make it with chicken. You can find red, green, and white versions of pozole, depending on the area, and garnishes include shredded lettuce, radish slices, or cabbage.

Tacos al Pastor

When ordered from a street vendor, tacos al pastor are only for the more adventurous travelers, but they're truly a Mexican specialty. Tacos al pastor are made from shanks of marinated pork, which are skewered and slowly cooked on a vertical charcoal grill. The traditional ones are served with a chunk of fresh pineapple, diced onion, and cilantro. You may have heard about the dangers of eating tacos on the street; however, the common sense that you apply to purchasing food from any street vendor also applies here. If you want to be really safe, though, we recommend you enjoy them at a small taco restaurant rather than from a street stall.

Tamales

Tamales in Mexico are quite different from the ones you typically find in the United States, which tend to be compact and greasy. In Mexico, these tasty bundles of corn dough are fluffy and come with a variety of fillings ranging from spicy to sweet. One popular variety is rajas con queso, a filling of poblano pepper strips and cheese. Other possibilities are rojos (red) or verdes (green) tamales filled with shredded chicken or pork — the names refer to the type of sauce included. Sweet tamales may come filled with cinnamon and raisins, stewed mangoes, or pineapple. On the southern-Pacific coast, tamales come wrapped in banana leaves and have a heavier consistency. Traditional Oaxaqueño (from Oaxaca) tamales are filled with mole and chicken and wrapped in palm leaves.