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Traditional Mexico City Food

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Cuisine is an integral part of any local culture, and no trip to Mexico City is complete without tasting the traditional Mexico City food. This directory offers information about the traditional dishes and drinks available in Mexico City to help visitors better understand the local food culture and make an informed decision when trying them.


  • Bolillo: savory bread.
  • Cecina: salted and dried or cured meat.
  • Chorizo: pork sausage.
  • Empanada: a stuffed bread or pastry baked or fried.
  • Guacamole: dipping avocado sauce.
  • Longganisa: type of sausage.
  • Nachos: popular corn based food.
  • Quesadilla: corn tortilla filled with a savory mixture containing cheese and other ingredients.
  • Salsa: spicy, often tomato based, hot sauce.
  • Salsa Cruda: fresh, uncooked condiment made from chopped tomato, white onion, and chiles.
  • Sopaipilla: a kind of fried pastry and a type of quick bread.
  • Tortilla: flatbread made from corn or wheat.



Main courses

  • Arepa: dish made of ground corn dough or precooked corn flour.
  • Arroz amarillo: yellow rice.
  • Arroz con camarones: rice with shrimp.
  • Arroz con pollo: rice cooked with beer, stock, sofrito (a mix of vegetables and fresh herbs), chicken, and saffron.
  • Barbacoa: meats or a whole sheep slow-cooked over an open fire.
  • Birria: spicy Mexican meat stew.
  • Bistec a la Mexicana: steak served with fresh tomato salsa.
  • Carne Asada: dish that consists of pieces of thin or thick pieces of meat sirloin steak, rib, or top sirloin
  • Carne guisada: stewed beef in spiced gravy.
  • Carnitas: a type of braised or roasted pork in Mexican cuisine.
  • Ceviche: fresh raw fish marinated in citrus juices and spiced with chilli peppers.
  • Chicharrón: dish made of fried pork rinds.
  • Chilaquiles: dish made with corn tortillas, covered with green or red salsa, eggs (scrambled or fried), pulled chicken and cheese.
  • Chiles en nogada: poblano chiles filled with picadillo, topped with a walnut-based cream sauce and pomegranate seeds.
  • Chile relleno: roasted fresh poblano pepper, stuffed with melted cheese or picadillo meat, covered in an egg batter or simply corn masa flour and fried.
  • Cochinita pibil: traditional Mexican slow-roasted pork dish.
  • Corunda: filling wrapped in a long green corn plant leaf, and folded, making a triangular shape.
  • Cozido: stew made with different meats and vegetables.
  • Enchilada: corn or flour tortilla rolled around a filling and covered with a chili pepper sauce.
  • Fideo: type of pasta.
  • Huevos divorciados: two fried eggs separated by a column of chilaquiles.
  • Huevos motuleños: eggs on tortillas with black beans and cheese, often with other ingredients.
  • Huevos rancheros: fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce.
  • Machaca: dish prepared from dried, spiced beef or pork, then rehydrated and pounded to make it tender.
  • Milanesa: breaded meat fillet.
  • Mixiote: traditional pit-barbecued meat dish.
  • Paella: casserole of rice, meat, seafood, vegetables and spices.
  • Papadzules: are prepared by filling a tortilla dipped in a pumpkin seed sauce with chopped hard-boiled eggs.
  • Queso flameado: a dish of hot melted cheese and spicy chorizo that is often served flambé.
  • Rajas con crema: sliced Poblano pepper in a cream sauce.
  • Romeritos: patties of dried shrimp, sprigs of a wild plant known as Romerito and potatoes served in a mole sauce.
  • Tlayuda: thin crunchy partially fried tortilla covered with refried beans, unrefined pork lard, lettuce or cabbage, avocado, meat, cheese and salsa.
  • Tamales: dish made of dough, usually corn-based, which is steamed or boiled in a leaf wrapper.
  • Taquito: dish consisting of a small rolled-up crisp-fried tortilla and some type of filling, usually beef or chicken.


  • Alegrías: sweet made with amaranth seeds.
  • Arroz con leche: variety of rice pudding.
  • Bread Pudding: bread, suet, egg, sugar or golden syrup, spices such as cinnamon, nutmeg, mace or vanilla, and dried fruit.
  • Buñuelos: fritters of Spanish origin.
  • Cajeta: Mexican confection of thickened syrup usually made of sweetened caramelised milk.
  • Cheesecake: topping made of soft, fresh cheese on a base made from biscuit, pastry or sponge.
  • Coyotas: Mexican sugar cookies.
  • Creme caramel or flan: a custard dessert with a layer of soft caramel on top.
  • Dulce de leche: thick, caramel-like milk-based Latin American sauce or spread.
  • La galette des Rois: flaky puff pastry layers with a dense center of frangipane or a torus-shaped brioche with candied fruits.
  • Oblea: variation of wafer.
  • Paleta: Latin American ice pop usually made from fresh fruit.
  • Pan de muerto: sweetened soft bread shaped like a bun, often decorated with bone-like pieces.
  • Pan dulce: staple food in Mexico, consists from dry yeast, sugar, flour and eggs.
  • Pastel de Tres Leches: sweet and creamy cake, which includes three varieties of milk: condensed, evaporated and whole milk that can be substituted by heavy cream.
  • Polvorón: a type of heavy, soft and very crumbly Spanish shortbread.

Fast food

  • Burrito: wheat flour tortilla wrapped or folded around a filling.
  • Chalupa: a tostada platter in Mexican cuisine.
  • Gordita: corn cake made with cornmeal and stuffed with cheese, meat or other fillings.
  • Huarache: oblong, fried masa base, with a variety of toppings.
  • Memela: fried or toasted cakes made of masa topped with different fresh ingredients.
  • Panucho: hand made fried corn tortillas served topped with stewed beans.
  • Pupusa: thick, hand-made corn tortilla filled with a blend of cheese, pork meat and refried beans.
  • Sope: thick tortilla with vegetables and meat toppings.

Street food

  • Cemitas: Mexican sandwiches.
  • Chapulines: toasted grasshoppers seasoned with salt and lime.
  • Churro: fried-dough pastry-based snacks, sometimes made from potato dough
  • Elote: corn on the cob.
  • Esquites: grains of corn are first boiled and then sauteed in butter.
  • Pambazo: bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo.
  • Taco: corn or wheat tortilla folded or rolled around a filling.
  • Tlacoyo: oval shaped fried or toasted cakes made of masa.

Drinks (Non-alcoholic)

  • Aguas frescas: fruit drinks and other non-alcoholic flavored coolers.
  • Atole: traditional masa-based Mexican and Central American hot drink.
  • Champurrado: chocolate-based atole.
  • Horchata (orxata): made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).
  • Jamaica: hibiscus tea.
  • Jarritos: popular brand of soft drink.
  • Tejate: maize and cacao beverage.
  • Tejuino: cold beverage made from fermented corn, often served with a scoop of shaved ice.

Drinks (Alcoholic)

  • Mezcal: distilled alcoholic beverage made from the maguey plant, native to Mexico.
  • Michelada: drink made with made beer, tomato juice, lime juice, and assorted sauces, spices, and peppers.
  • Pulque: milk-colored, somewhat viscous alcoholic beverage made from the fermented sap of the maguey plant, and is a traditional native beverage of Mexico.
  • Tepache: drink made out of the flesh and rind of the pineapple, sweetened with brown sugar and cinnamon and always beer.
  • Tequila: spirit made from the blue agave plant.


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