Mexico’s reputation as a food-lover’s paradise has been on a swift rise in recent years – and with good reason. From vibrant street food to fine dining experiences in the country’s wine region to its legendary cantina tradition, we’ve collected eight unmissable dishes and drinks to experience on your next trip to Mexico
Pick up carnitas in Michoacán
This slow-cooked pork taco filling from Michoacán is beloved across Mexico (Image: Pedro Reyes)
It’s no coincidence that taco stands all over the country advertise themselves as Michoacán-style carnitas. This local taco traces its origin to the state of Michoacán and specifically to the cities of Uruapan and Quiroga. The magic of this dish lies in the pork confit, which is traditionally slow cooked in copper pots over firewood. Carnitas are served for breakfast or lunch by the kilo as family-style meals or individually – taco by taco. Quiroga claims to be the capital of carnitas and a visit to its central square — also known as Plaza de las Carnitas — is all the proof you need as this is where you’ll find stall after stall lined up to sell them from dawn to dusk.
Stop for cantarito in Tequila
Sip on a refreshing concoction of tequila, citrus and soda, finished with a salt rim
While Mexico’s bar scene has skyrocketed, there’s more to this city than high-end craft cocktails. Right in the middle of the highway, between Guadalajara and Tequila, various drinkeries prepare cantarito: a mix of freshly squeezed citrus (lime, orange and grapefruit juice), grapefruit soda, salt and, of course, tequila that’s produced less than 30 miles away. They are served in traditional clay jugs (cántaro) that vary in size depending on the number of people you’re drinking with, going all the way up to 14 litres.
Try corn across the country
Elotes are one of Mexico's most emblematic street food dishes (Image: Directo al Paladar MX)
The legend of Popol Vuh — a symbolic text outlining the Mayan creation story — says that Mexicans are made of corn, and these quintessential afternoon snacks bring that prophecy to life. Elotes (corn on the cob) and esquites (kernels in a cup) are ubiquitous across the capital and major cities, from street vendors pitched up outside churches, public plazas and every corner of the financial district to the humblest barrios serving up freshly cooked corn for less than $2. The combination of grilled corn with a healthy serving of mayo, cotija or queso fresco (fresh cheese), lime and chili powder make it one of Mexico’s most irresistible and emblematic snacks.
Wine and dine in Baja California's vineyards
Enjoy exemplary Mexican food and wine at Fauna, one of Latin America's 50 Best Restaurants
With a similar climate to the southeast of France, Mexico has a long history with viniculture and most grapes are found in the state of Baja California. Valle de Guadalupe and a few neighbouring valleys make up La Ruta del Vino, which produces almost 90% of Mexican wine from a mix of contemporary wineries and historic, centuries-old vineyards. You can try some beautiful cabernets, tempranillos and chenin blancs on scheduled cellar visits, or you can simply dive straight into Mexican wine culture by checking out the wine list at some lauded Baja-Med restaurants. Fauna, Villa Torél, Animalón and Lunario all have excellent wine lists and have all featured in the 2023 ranking of Latin America’s 50 Best Restaurants.
Pibil culture in Yucatán
Conchinita pibil is slow-cooked underground using an ancient Mayan technique (Image: Miriam Peraza)
For more than a thousand years, people from the Yucatán peninsula have cooked using a pib, the Mayan word for an underground oven. This ancient technique involves burying cuts of meat wrapped in banana leaves underground with hot stones to cook for many hours until deliciously tender. The meat, which is usually pork, is rubbed with an adobo prepared with achiote (chili) seeds, spices and sour orange, resulting in a smoky, fragrant taco filling that has locals and travellers alike flocking to Mérida, the state’s capital city, for a taste. Don’t underestimate the habanero sauce that on the side – it packs a punch.
Michelada madness in Mexico City
Enjoy a spicy, savoury, salty and refreshing michelada
The freshest way to get the weekend started in Mexico City is to have a cold michelada: a salt-rimmed glass of beer with a base of fresh lime juice and some spicy savoury salsa. While the combination might sound unusual, it’s a signature drink of Mexico City that’s available in street markets across the capital. In the past few years, micheladas have even evolved into more daring creations that include sweet and sour gummies (known as gomichelas), tamarind sticks, fruit (mango, pineapple, cucumber), ceviche, sesame rims, peanuts, cueritos (pickled pork skins) and all kinds of bizarre toppings, served in no less eccentric vessels, such as blender glasses (licuachelas), gigantic plastic crayons (crayochelas) or even Hello Kitty toys. Don’t knock it until you’ve tried it.
Local treasures in the Oaxacan markets
Snack on grilled and smoked meats in Oaxaca's markets (Image: Omar Alonso)
It’s hard to get a more authentic Mexican experience than walking through the markets in Oaxaca, arguably the greatest food hub in Mexico. In the halls of Benito Juárez, 20 de Noviembre or La Merced markets you can find a host of Oaxacan treasures such as quesillo (cheese), chapulines (edible grasshoppers), tlayudas, mole, chorizo and, of course, mezcal. You can sit down for something cheap and delicious at the fondas or even pass by the market’s surreal pasillo de humo (smoke aisle), where vendors offer a range of tasajo (salt cured meat) and grilled chorizo and vegetables.
Pescado a la talla on Acapulco beach
Embrace communal dining on the sandy shores of Acapulco (Image: B2V Media)
Mexico’s best-loved beach was the place to be when celebrities like Frank Sinatra, Rita Hayworth, John Wayne, Elvis Presley and Michael Jordan spent their holidays in Mexico. In 2023, a hurricane hit the bay causing serious damage, but it is already back to its former glory and welcoming visitors again. However, Acapulco has more to offer than just its natural beauty; pescado a la talla from Barra Vieja beach is a local delicacy with a time-honoured way of enjoying it. The experience starts with sharing a long wooden table with your friends and choosing a fish to be rubbed with a spicy adobo marinade and grilled over charcoal. The whole fish comes to the table ready for everyone to build their own tacos with handmade tortillas and salsa macha. Paired with the feeling of your feet buried in the soft warm sands of Acapulco, it's a surreal experience that needs to be on every food-lover’s bucket list.
Miss last year's ceremony? Watch the highlights here:
The list of North America’s 50 Best Bars 2024, sponsored by Perrier, will be revealed at a live awards ceremony at Rosewood San Miguel de Allende, Mexico, on Tuesday 23rd April 2024. Follow us on Facebook, Instagram, Twitter and YouTube to stay up to date with all the news and announcements.
