Mexico
Food Safety Tips
Essential food safety information to help you enjoy Mexico's cuisine safely and confidently.
Drink bottled water only
Tap water is generally not safe for tourists to drink in Mexico. Always use bottled water with sealed caps for drinking and brushing teeth.
Be cautious with street food
While street food is a major part of Mexican culinary culture, choose busy vendors with good hygiene practices and where food is cooked fresh.
Avoid raw vegetables and unpeeled fruits
Raw vegetables may be washed with local water. Stick to cooked vegetables and fruits that you can peel yourself.
Watch out for ice in drinks
Ice may be made from tap water. In smaller establishments or street vendors, request drinks without ice.
Be careful with seafood in inland areas
Seafood is best consumed in coastal regions where it is freshest. Be cautious with seafood dishes in inland areas, especially during warmer months.
Dietary Options
vegetarian
MEDIUM AVAILABILITYWhile traditional Mexican cuisine features meat prominently, many dishes can be adapted to be vegetarian. Rice, beans, cheese, and vegetable-based dishes are widely available.
vegan
LOW AVAILABILITYVegan options are limited in traditional establishments as lard is often used in cooking beans and many dishes contain cheese. Larger cities have dedicated vegan restaurants.
gluten-free
HIGH AVAILABILITYTraditional Mexican cuisine is largely corn-based rather than wheat-based, making many authentic dishes naturally gluten-free. However, be cautious of flour tortillas and bread-based dishes.
halal
LOW AVAILABILITYHalal food is not widely available in Mexico except in larger cities with international restaurants or areas with Muslim communities.
Common Allergens
Corn
HIGH PREVALENCECorn is the foundation of Mexican cuisine, present in tortillas, tamales, and many other dishes.
COMMONLY FOUND IN:
Dairy
HIGH PREVALENCECheese is used extensively in Mexican cuisine.
COMMONLY FOUND IN:
Peanuts and Tree Nuts
MEDIUM PREVALENCENuts are used in certain traditional dishes, particularly in mole sauces and desserts.
COMMONLY FOUND IN:
Shellfish
MEDIUM PREVALENCEShellfish is common in coastal regions of Mexico.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Mexico's food culture for travelers.
Tacos al Pastor
Spit-grilled marinated pork, served on small corn tortillas with onions, cilantro, pineapple, and salsa.
Mole Poblano
Rich sauce made from chocolate, chili peppers, and numerous spices, typically served over turkey or chicken.
Chiles en Nogada
Poblano chiles filled with a mixture of meat, fruits, and spices, topped with walnut-based cream sauce and pomegranate seeds.
Pozole
Traditional soup made with hominy corn, meat (usually pork), and garnished with lettuce, radish, onion, lime, and chili.
Guacamole
Avocado-based dip made with lime juice, cilantro, onions, and chili peppers, typically served with tortilla chips.
Churros con Chocolate
Fried dough pastry dusted with cinnamon sugar, often served with a thick hot chocolate for dipping.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Mexico's diverse culinary traditions.
Chiles en Nogada
A patriotic dish featuring poblano chiles stuffed with a mixture of ground meat, fruits and spices, topped with a walnut-based cream sauce and pomegranate seeds, representing the colors of the Mexican flag.
Allergens:
Cochinita Pibil
Traditional Yucatán dish of pork marinated in citrus juice and achiote paste, wrapped in banana leaves and slow-roasted in an underground pit, creating tender, flavorful meat typically served with tortillas and pickled red onions.
Chiles Rellenos
Large poblano peppers stuffed with cheese or meat, battered in an egg mixture, fried until golden, and often served floating in a mild tomato sauce, offering a perfect balance of flavors and textures.
Allergens:
Pozole
A rich, hearty soup made with hominy corn, meat (usually pork), and flavored with chiles and various garnishes like radishes, lettuce, lime, and oregano, often enjoyed during celebrations.
Allergens:
Tlayudas
Originating from Oaxaca, this "Mexican pizza" consists of a large, thin, crispy tortilla topped with refried beans, lard, lettuce, avocado, meat, Oaxaca cheese, and salsa, often folded in half before serving.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Mexico.
Oaxaca
Known for its complex moles, tlayudas (large crispy tortillas), and unique cheeses like queso Oaxaca. Indigenous culinary traditions are prominent.
Cultural Significance:
Oaxacan cuisine reflects a blend of indigenous and Spanish influences, with a focus on fresh, local ingredients.
Signature Dishes:
- Mole Negro
- Tlayudas
- Quesillo
Key Ingredients:
Yucatán
Characterized by the use of achiote paste, citrus marinades, and habanero chilies. Cochinita pibil (slow-roasted pork) is a signature dish.
Cultural Significance:
Yucatecan cuisine reflects Mayan heritage with influences from Caribbean and European flavors.
Signature Dishes:
- Cochinita Pibil
- Sopa de Lima
- Queso relleno
Key Ingredients:
Veracruz
Coastal cuisine featuring seafood, tropical fruits, and herbs. Influenced by Spanish and Afro-Caribbean culinary traditions.
Cultural Significance:
Veracruz's cuisine is a vibrant mix of indigenous, Spanish, and African flavors, reflecting its history as a major port city.
Signature Dishes:
- Pescado a la Veracruzana
- Arroz a la Tumbada
- Huachinango a la Veracruzana
Key Ingredients:
Sweet Delights & Desserts
Indulge in Mexico's traditional sweet treats and desserts.
Flan
A creamy custard dessert with a caramel topping. A popular sweet treat enjoyed throughout Mexico.
Churros
Fried dough pastries sprinkled with cinnamon and sugar. Often served with hot chocolate or coffee.
Arroz con leche (Rice pudding)
A sweet rice pudding flavored with cinnamon and often raisins. A comforting dessert enjoyed warm or cold.
Traditional Beverages
Discover Mexico's traditional drinks, from locally produced spirits to regional wines.
Tequila
A distilled spirit made from the blue agave plant, primarily produced in Jalisco. Enjoyed neat, in cocktails like margaritas, or with sangrita.
Mezcal
A distilled alcoholic beverage made from various agave plants, with a smoky flavor. Often served with orange slices and sal de gusano (worm salt).
Pulque
A fermented alcoholic beverage made from the sap of the agave plant. A traditional drink with a milky appearance and slightly sour taste.
Soft Beverages
Discover Mexico's traditional non-alcoholic drinks, from local teas to refreshing juices.
Agua fresca
Refreshing fruit-infused water. Popular flavors include hibiscus (jamaica), tamarind, and horchata (rice milk).
Champurrado
A thick, warm chocolate-based beverage often flavored with corn masa and spices like cinnamon and anise. Typically enjoyed during the colder months.
Atole
A warm, corn-based beverage thickened with masa and often flavored with fruits, spices, or chocolate. A comforting drink enjoyed for breakfast or during festivals.