Mexican food is corn, chiles, and time: a taco grilled over coals and eaten standing up, a mole that can take a day and thirty ingredients, a salsa for every table. It leans hard on street food and sauces, and runs deepest in Oaxaca, home of the seven moles.
251 dishes ranked·44 in the global top 1,000
·16,869 diner ratings·Best rank Nº 16
Fig. 1
Where 251 ranked mexican dishes were born.
Dish origin
Drag to pan · Double-click or +/− to zoom · Select a marker for its
entry
The Signature Dishes
The twelve highest-ranked Mexican dishes, by global position.
Plate IIStreet Food · Mexico
1
Nº 16 worldwide
Tacos al carbon
Street Food
Skirt steak and other cuts grilled over live coals, then folded into a warm corn or wheat tortilla with charred peppers, onion, and coriander. The smoke off the fire is the whole point, finished with a squeeze of lime, and it tops our Mexican ranking.
★ 4.6|93% positive
|133 ratings
Plate IIIStreet Food · Mexico
2
Nº 24 worldwide
Carne asada tacos
Street Food
Thin slices of beef grilled over coals and tucked into a corn tortilla with guacamole, onion, chili, and lime. Food writers often call this the original taco, cooked over fire back in the 1500s, long before the fillings multiplied into everything Mexico grills today.
★ 4.6|90% positive
|222 ratings
3Cochinita pibilNº 38
Pork Dish
Yucatán's great pork dish: shoulder marinated in annatto, bitter orange, and garlic, wrapped in banana leaves and slow-roasted until it shreds and turns deep red. It traces to Mayan pit-cooking, and in many homes it is still the Sunday meal, piled onto tortillas with pickled onion.
★ 4.5|300 ratings
4EnmoladasNº 65
Street Food · Also Enchiladas con mole
Tortillas dipped in warm mole, rolled around shredded chicken and crumbled cheese, then blanketed in more of the sauce and a scatter of onion. Cooks make them precisely because there is mole left over, and the result is rich enough to build a whole meal on.
★ 4.5|113 ratings
5EsquitesNº 95
Street Food · Also Ezquites
Corn kernels cooked with epazote, spooned warm into a cup and loaded with lime, chili, cotija, and often a swirl of mayonnaise. It is the off-the-cob version of elote, sold from evening street carts, and its name comes from the Nahuatl word for toasted corn.
★ 4.4|137 ratings
6BarbacoaNº 109
Technique
An old way of cooking meat, usually lamb, goat, or mutton, in a stone-lined pit layered with agave leaves, sealed and left to steam overnight until it pulls apart. It runs strongest in central and northern Mexico, and the word is a likely ancestor of barbecue itself.
★ 4.4|219 ratings
7TacosNº 116
Street Food
Mexico's national dish and its most open format: a soft griddled tortilla folded around almost anything, eaten by hand at taquerías at any hour. The fillings shift by region, from Sonora's grilled carne asada to Baja's battered fish to the slow-cooked carnitas of Michoacán.
★ 4.4|821 ratings
8Sopa TarascaNº 131
Vegetable Soup · Also Tarascan Pinto Bean Soup
A puréed pinto bean soup from Michoacán, simmered with tomato in chicken broth and deepened with dried pasilla chiles that lend smoke more than heat. It carries the name of the Purépecha people, whom the Spanish called Tarascans, and arrives crowned with tortilla strips and crema.
★ 4.4|32 ratings
9QuesadillaNº 146
Snack
At its simplest, a tortilla folded over melting cheese and warmed on the griddle, though chorizo, squash blossom, or potato often join it. The Spanish brought both the dairy and the name, meaning little cheesy thing; in Mexico City, confusingly, you may have to ask for the cheese.
★ 4.4|459 ratings
10MoleNº 153
Sauce
Not a single sauce but a whole family of them, built on dried chiles ground with spices, seeds, nuts, and sometimes chocolate into something dark and layered. Puebla and Oaxaca are its heartlands, and a serious mole can call for dozens of ingredients and most of a day.
★ 4.4|233 ratings
11CarnitasNº 181
Pork Dish
Pork shoulder simmered slowly in its own fat until the meat turns tender and the edges crisp, then chopped and folded into warm tortillas. A specialty of Michoacán, it is weekend and party food, sold by the kilo straight from wide copper pots.
★ 4.3|306 ratings
12Tacos gobernadorNº 189
Street Food
A griddled taco of shrimp, melted cheese, onion, tomato, and coriander, named for the Sinaloa governor it was supposedly first served to. Think of it as the seafood side of the quesadilla, browned on the comal until the tortilla crisps at the edges.
★ 4.3|105 ratings
The Departments
Every Mexican dish in our ranking, grouped the way you'd
order them.
Mexican food, frequently asked. Answered from the data.
Q.
What is the most popular Mexican food?
Tacos al carbon rank highest of any Mexican dish on our map, #16 of 10,833: skirt steak grilled over coals in a warm tortilla. By sheer weight of ratings the everyday favorites win out, led by Tacos al pastor, plain Tacos, and the Burrito. All 43 Mexican street foods & snacks →
Q.
What food is Mexico known for?
Tacos and the street-food world around them: street foods are Mexico's biggest category, from Tacos al carbon to Esquites. Its most distinctive strength is the sauces, with salsas like Salsa macha and moles such as Mole Poblano showing up far above the global rate. All 34 Mexican sauces & condiments →
Q.
What is Mexico's national dish?
Mexico has no single official one, but two dishes carry the claim: tacos, eaten everywhere in endless forms, and mole, the deep sauce of chiles, spices, and sometimes chocolate from Puebla and Oaxaca. Both rank near the top of our list, with Tacos al carbon the highest at #16 worldwide.
Q.
What is the most famous Mexican sauce?
Mole leads our Mexican sauces, a family of rich chile-based sauces that can fold in seeds, nuts, and chocolate, ranking #153 worldwide. Behind it come Salsa macha, a crunchy Veracruz oil-and-chile salsa built on peanuts, and the tart pickled onions of Escabeche de cebolla from Yucatán.
Q.
What should I eat in Oaxaca?
Mole, in as many colors as you can find. Oaxaca contributes 24 dishes to our Mexican ranking, the most of any state, and it is mole country: the Seven Moles of Oaxaca, the dark and bitter Mole negro, and the big crisp Tlayudas piled with beans, cheese, and meat.
Q.
What is the most popular Mexican soup?
By our ranking it is Sopa Tarasca, a puréed pinto bean soup from Michoacán finished with dried chiles and tortilla strips, the best-placed Mexican soup at #131 worldwide. Pozole, the hominy soup simmered with pork and dressed with radish, lime, and oregano, is the better-known name abroad. All 41 Mexican soups & stews →