MEXICO · COUNTRY GUIDE
Mexican Food and Drink: What to Eat, Region by Region
Mexican food abroad is usually one cuisine. In Mexico it is dozens, and the difference between the Yucatán and Oaxaca is as wide as the difference between two European countries. UNESCO added traditional Mexican cuisine to its intangible heritage list in 2010, an unusual honour for a national food culture.
The short answer: eat mole and tlayudas in Oaxaca, cochinita pibil in the Yucatán, birria in Jalisco, and tacos al pastor in Mexico City. Eat at places that are busy, and do not be afraid of street food.
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What to Eat by Region
| Region | Signature dishes | Where to try them |
|---|---|---|
| Mexico City | Tacos al pastor, antojitos of every kind | Street stalls and markets |
| Oaxaca | Mole, in several varieties; tlayudas; chocolate | Markets in the city centre |
| Yucatán | Cochinita pibil, pit-cooked pork wrapped in banana leaves | Mérida and Valladolid |
| Jalisco | Birria, a spiced stew, and tequila | Guadalajara |
| Puebla | Mole poblano; chiles en nogada in season | Puebla city |
| Pacific coast | Fresh seafood and ceviche | Beach towns |
Dishes Worth Seeking Out
Mole is the great Mexican sauce. Oaxaca is known for seven varieties, while mole poblano is the best-known style in the centre of the country. Cochinita pibil is the best-known dish of the Yucatán. Tacos al pastor are a staple of Mexico City's street food.
Pozole is a hominy stew with meat that comes in white, green and red versions and is typical of several states, including Jalisco, Guerrero and Michoacán. Chiles en nogada, stuffed peppers in walnut sauce topped with pomegranate, are made in central Mexico in August and the first half of September, when pomegranates are in season. If you are in Puebla then, order it.
Eating Street Food Safely
Skipping street food would mean missing most of the best food in the country. Choose stalls with a queue of local customers and food cooked in front of you. Take care with fresh salads and uncooked produce, since the CDC has flagged cyclosporiasis in travellers returning from Mexico, including from Cancún and the Riviera Maya.
If you would like some help, a guided street food tour in Mexico City makes it easy to try more, and a cooking class in Oaxaca is one of the most enjoyable things you can do there.
What to Drink
| Drink | What it is |
|---|---|
| Tequila | Agave spirit from Jalisco and limited areas of four other states |
| Mezcal | Agave spirit strongly associated with Oaxaca |
| Agua fresca | Light fruit or flower drinks; ask whether the water is purified |
| Hot chocolate | A speciality of Oaxaca |
Read our nightlife guide before you order spirits in an unfamiliar bar. Methanol poisoning is a documented risk, and it is worth knowing what to look out for.
Frequently Asked Questions
What is the national dish of Mexico?
Mole poblano is often named, although Mexico has no single official national dish.
What food is Mexico famous for?
Tacos, mole, tamales, pozole and cochinita pibil, along with tequila and mezcal.
Is street food safe in Mexico?
Generally yes, at busy stalls where food is cooked in front of you. Be careful with uncooked produce.
When can you eat chiles en nogada?
Traditionally in August and the first half of September.
Sources and Planning Checks
Facts were checked on 8 November 2026. The UNESCO listing is Traditional Mexican cuisine. Dish details come from Wikipedia. Health guidance comes from the CDC. We do not list individual restaurants, because we could not confirm which are currently open. Some links on this page are affiliate links; we may earn a commission if you book through them, at no extra cost to you.