An ancient Mesoamerican cuisine of corn, beans, chili, and tomato, layered with Spanish colonial influences and recognized by UNESCO as intangible cultural heritage.
What it is
Mexican cuisine is one of only a handful UNESCO has recognized as a cuisine in itself, rather than as a single dish or tradition. Its core trinity — corn, beans, and chili — has been cultivated for over 7,000 years. The Spanish colonial era introduced pork, dairy, citrus, and wheat, which produced fusion dishes like al pastor and mole.
How it tastes
Layered. A good mole can carry 25 ingredients — multiple chilies, nuts, seeds, chocolate, spices — toasted and ground over hours. Salsas snap with raw lime and cilantro on one end; smoky chipotle and slow-cooked guajillo dominate the other.
Signature dishes & techniques
Tacos al pastor — pork marinated in achiote and guajillo, stacked on a trompo spit and shaved with pineapple — was invented by Lebanese immigrants in mid-20th-century Mexico City. Mole poblano, with chocolate, chilies, and seeds, is the country’s celebration dish. Pozole, tamales, and the patriotic chiles en nogada (poblanos in walnut sauce with red pomegranate and parsley) round out the canon.
Find more cuisines by letter
Mexican starts with M and ends with N. Browse other cuisines along the same letter.
Cuisines that contain a letter from "Mexican":