The best traditional Mexican dishes
The top 3 according to 111 votes from people: Tacos al pastor · Cochinita pibil · Mole poblano. (Updated May 21, 2026.)
The Mexican dishes (UNESCO heritage since 2010) that come up most in guides and must-try lists, with their state of origin.
Automatically translated (original in Español). See the original
Top 20
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1
Tacos al pastor
Marinated pork roasted on a vertical spit, with pineapple, onion, coriander and salsa; Mexico City's most famous taco.
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2
Cochinita pibil
Pork marinated in achiote and sour orange, cooked in banana leaves in an earth pit; from Yucatán.
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3
Mole poblano
Thick sauce of chillies, spices, nuts and chocolate over turkey or chicken, from Puebla.
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4
Enchiladas
Filled tortillas covered in chilli sauce; Swiss-style, green and mole ones are classics.
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5
Chiles en nogada
Poblano pepper stuffed with fruity picadillo, covered in walnut sauce and pomegranate; the colours of the flag, in season in August and September.
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6
Pozole
Hominy broth with pork or chicken, in red, white and green versions; from Guerrero and Jalisco.
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7
Tamales
Corn dough with a filling steamed in corn husk or banana leaf; there are hundreds of regional varieties.
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8
Birria
Goat or beef stewed in a chilli adobo from Jalisco; now also famous as tacos with consommé.
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9
Tortas ahogadas
Birote roll filled with carnitas and drowned in tomato and chile de árbol sauce; from Guadalajara.
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10
Tacos de canasta
Steamed 'basket tacos' with pork rind, potato or beans; a street breakfast in the capital.
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11
Tlayudas
Big crunchy Oaxacan tortilla with pork lard, beans, quesillo and tasajo or cecina.
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12
Tortilla soup
Tomato and pasilla chilli broth with fried tortilla strips, avocado, cream and cheese.
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13
Pambazo
Bread dipped in guajillo sauce, filled with potato and chorizo and fried.
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14
Lamb barbacoa
Lamb cooked in an earth oven wrapped in maguey leaves, typical of Hidalgo.
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15
Carnitas
Pork confit in its own lard in a copper pot; those from Quiroga (Michoacán) are the most famous.
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16
Sopes
Thick corn dough base with pinched edge, covered with beans, sauce, cream, cheese and meat to taste.
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17
Pescado a la talla
Butterflied fish brushed with chilli adobo and grilled over embers; from Guerrero.
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18
Chilaquiles
Tortilla chips in red or green salsa with cream, cheese and onion; the quintessential Mexican breakfast.
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19
Chiles rellenos
Poblano peppers stuffed with cheese or picadillo, battered and served in tomato broth.
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20
Aguachile
Raw shrimp cured in lime with chilli, cucumber and red onion; from Sinaloa.
Candidates
They don't make it into the top 20… yet. Vote for them to move them up.
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21
Guacamole
Avocado mashed in a molcajete with onion, tomato, coriander, chilli and lime.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (7)
Chiles en nogada en septiembre, la temporada perfecta.
Ya casi es temporada de pan de muerto, pero los tacos al pastor son todo el año 😄
Tacos al pastor primero, como debe ser.
Faltan los sopes! Y los tacos de suadero también, la neta.
La cochinita pibil de Mérida es otro nivel, la de aquí de cdmx no le llega
Tacos al pastor primero, ni hablar. Con su piñita y salsa verde.
Chiles en nogada solo en temporada, agosto y septiembre en Puebla, son una joya.