Xita del maíz (2017) by Carlos Antonio Gordillo MuñozMinistry of Culture of the Government of Mexico
The cuisine of Mexico is a worldwide sensation. The popularity of dishes like burritos, guacamole, salsa, and tequila is universal.
But the food, drink, and culinary culture of Mexico is deep, rich, and thousands of years old. If you think you know Mexican food, think again. Scroll on to discover dishes and learn secrets beyond the burrito...
Chile en nogada (2017) by Juan Orozco CastellanosMinistry of Culture of the Government of Mexico
1. Chile en Nogada: the dish that's an identity
Did you know that one of Mexico's national dishes is the Chile en Nogada? To create this dish, which hails from the Puebla region, a grilled poblano chile is stuffed with a picadillo mix, then topped with a walnut-based sauce and pomegranate seeds.
Chile en Nogada (capedado con ingredientes decorativos) by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
The ingredients mirror the colors of the Mexican flag - green, white, and red - giving the dish a strong national identity. Its use of native ingredients and traditional preparation methods are what makes the dish so dear to Mexico's heart, particularly in Puebla.
Chichen Itza forest (2005) by CyArkCyArk
2. Ancient origins
Mexico's cuisine is old. It has roots in ancient cultures, such as the Mayan civilization which built and lived in Chichen Itza. Scroll on to travel there...
Tap to explore
Pre-Columbian cultures in Mexico, including the Aztecs and Mayans, were sophisticated, spiritual peoples. They were also great chefs! Here you can explore the site of Chichen Itza. Nearby is the marketplace, where Mesoamerican food may have been found.
El maíz es la raíz by Fernando Óscar MartínMinistry of Culture of the Government of Mexico
Chocolate, chillies, and fruits all have their origins in Mesoamerican societies, and to this day this practice of "milpa" - cultivating corn, beans, squashes, and other crops together on ancestral land - is at the core of Mexican cuisine.
Mercado San Juan Ernesto Pugibet (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
3. Unexpected ingredients
Did you know that a Mexican dish called 'quesadilla de huitlacoche' is made using a fungus that grows in corn? Mexican cuisine also includes a range of edible insects like 'jumiles' (a field bug).
Balmori (2021) by Adrián de Ita, Alejandro RodríguezAlcaldía Cuauhtémoc
4. Contemporary fine dining
The incredible popularity of Mexican staples like tacos and beans means that Mexican fine dining often goes overlooked. But contemporary cooking in Mexico has flair and finery galore! Watch as the chefs at Balmori, Mexico City, make a grilled octopus dish.
Janal Pixan by Trasher
