Think you know Mexican food?
Beyond the tacos and guacamole lies a culinary heritage as layered and vibrant as the country itself. Shaped by ancient civilisations, Spanish colonial influences and a deep respect for local ingredients, Mexico’s cuisine is as much about storytelling as it is about flavour. Here are 10 delicious experiences that reveal the heart of its food culture…
Mole
Poblano
The Soul of Puebla...
Rich, complex and layered with flavour, mole poblano is Mexico’s most celebrated sauce – a silky blend of chocolate, chillies, spices and nuts, slow-cooked to perfection. Traditionally served over turkey or chicken, it’s a dish with pre-Hispanic roots, later enriched by colonial ingredients. Watching a chef grind the ingredients on a volcanic stone metate is to witness centuries of culinary tradition in motion.
Tlayuda
Oaxaca’s Giant Street Pizza...
Crisp, smoky and generously topped, the tlayuda is Oaxaca’s answer to pizza. A large, thin tortilla is grilled over coals, layered with black beans, shredded cabbage, avocado, Oaxaca cheese and your choice of meat, often tasajo (cured beef). Best enjoyed at a night market, with the scent of wood smoke and sizzling meat filling the air.
Mezcal
The Spirit of Oaxaca...
If tequila is Mexico’s global ambassador, mezcal is its soulful, artisanal cousin. Made from agave roasted in underground pits, mezcal carries a distinctive smokiness and remarkable variety of flavours – from floral to earthy. A tasting in a family-run palenque, where production is still entirely by hand, offers a glimpse into an age-old craft rooted in the land.
Tamales
A Pre-Hispanic Classic...
Steamed parcels of maize dough, wrapped in corn husks or banana leaves, tamales are a portable feast that has nourished Mexicans for millennia. Fillings range from chicken with mole to sweet pineapple with raisins. Unwrapping one feels like opening a gift – the scent of warm masa mingling with spices and slow-cooked fillings.
Mexican Cacao
From Cacao to Cup...
Mexico’s love affair with cacao stretches back to the ancient Maya and Aztec civilisations, who drank it bitter with chilli and spices. Today, in places like Oaxaca and Mexico City, you can taste artisanal chocolate still made with stone-ground cacao, cinnamon and almonds. A frothy cup of hot chocolate, whisked with a traditional wooden molinillo, is both a drink and a ceremony.
Chapulines
Crispy Grasshoppers with a Crunch...
A true Oaxacan delicacy, chapulines (toasted grasshoppers) are seasoned with lime, garlic and chilli, then eaten as a snack or sprinkled over tacos. Far from a novelty, they are an excellent source of protein and a testament to Mexico’s resourceful, nose-to-tail approach to food. Try them with a cold beer in a bustling market for the full experience.
Puebla’s
Market Tours
A Living Pantry of Flavour...
In Puebla, the mercado is not just a place to shop – it’s a stage where the region’s culinary traditions play out daily. Pyramids of chillies in every shade, fragrant bundles of herbs, wheels of fresh cheese and mounds of tropical fruit create a sensory overload. Guided by a local chef, you’ll not only taste the region’s signature dishes but learn the stories behind them.
Tacos
al Pastor
Mexico City’s Street-Food Icon...
Spit-roasted pork, marinated in achiote and pineapple, sliced thin and piled onto soft corn tortillas – tacos al pastor are a testament to Mexico’s immigrant influences, adapted from Lebanese shawarma. The perfect al pastor is a balance of smoky meat, tangy pineapple, fresh coriander and a squeeze of lime, best devoured standing at a street-side taquería.
Oaxacan
Cookery Classes
Hands-On Heritage...
From grinding corn for tortillas to simmering moles, cooking in Oaxaca is a sensory, hands-on journey into the city’s culinary DNA. Market visits reveal the diversity of local produce, from wild herbs to the eight varieties of mole, while the cooking itself – guided by a local chef – offers a window into recipes passed down through generations.
Pan de Muerto
A Taste of Tradition...
Baked to celebrate Día de los Muertos, this sweet, anise-scented bread is adorned with bone-shaped dough patterns and dusted with sugar. Sharing it with family is part of a ritual honouring loved ones who have passed. Taste it fresh from a panadería, and you’ll understand how food in Mexico is woven into the fabric of life, memory and celebration.
Mexico’s culinary culture is a living history, a connection to the land, and a celebration of community. Whether sipping smoky mezcal in a mountain village or biting into a market-fresh taco in Mexico City, each new taste reveals something about the country’s traditions and people. For those who want to take their gastronomic adventure further, our tailormade Culinary Tour through Mexico City, Puebla and Oaxaca combines market visits, cooking classes, and private tastings with cultural exploration – the ultimate way to experience Mexico through its flavours.
Photography credits: Unsplash, Canva
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