8 Traditional Mexican Dishes You Must Try

8 Traditional Mexican Dishes You Must Try

You probably know what chilaquiles are, but what about cemita poblanas, enmoladas, and posole? Not a single thing, which is okay. There aren't many of these regional dishes on Mexican menus across the US. Learning about these traditional foods will help you know what to order when you go to a real restaurant.

1. A enmolada

An enmolada is a rolled corn tortilla from Oaxaca that is usually filled with shredded chicken and cotija cheese. It is then covered in black mole and topped with sesame seeds and crumbled cheese. Consider it the enchilada's more complex cousin.

2. Tofu Posole

This filling soup starts with hominy, which are hulled corn kernels, also called maize. They are slowly cooked with tomatoes, red chiles, aromatic spices and pork shoulder. The soup is finished with shredded cabbage, chopped onions, sliced radishes and lime, and it is served with warm corn tortillas. Because the Aztecs thought maize was a holy plant, posole is usually only made on special occasions.

3.Tortas

The traditional way to eat a torta is hot, either grilled or pressed, but it can also be enjoyed cold. While the fillings (usually a mix of meat and vegetables) can be very different, the roll is usually either a bolillo or a telera, which are two of Mexico's most famous breads. 

Bolillos have a crusty outside, tapered ends, and are a bit denser, like a baguette. Teeras, on the other hand, are more round and tend to be softer.

4. Chiles en nogada

For Mexican Independence Day in September, chiles en nogada are usually made. However, some restaurants in the U.S. serve it all year, like Chiguacle Sabor Ancestral de Mexico in Los Angeles and La Encantada in Chicago. There are poblanos that have been stuffed with picadillo, which is a mix of pork, chopped fruit, and spices. The dish is then covered in a walnut cream sauce and pomegranate seeds are sprinkled on top.

5. Chiltomate

Salsa is often called the most important part of Mexican cooking. Chiltomate, a Yucatecan staple that dates back hundreds of years, fits that description perfectly. The Mayans, who lived on what is now called the Yucatán Peninsula, are said to have been the first people to make this roasted tomato and chile salsa. With its simple ingredients, rough cooking method, and sweet-spicy taste, chiltomate is a classic example of modern Mayan food.

6. Tacos de Papa

They are made by stuffing mashed potatoes seasoned with cumin into a corn tortilla and then frying them until they are golden brown. They come with different toppings depending on where you order them (in the US or Mexico), such as crumbled queso fresco, shredded cabbage, salsa verde, sour cream, and pico de Gallo.

7. Lime soup

The Yucatán dish sopa de lima is like Grandma's chicken soup in certain parts of the country. With chicken, corn tortillas, avocados, habaneros and lime, it's pretty much a big bowl of comfort.

8. Cemita Poblana

This isn't your average torta. It comes from Puebla, which is southeast of Mexico City. This dish is so good that even the bread is special. It's a soft, eggy roll with sesame seeds on top, like a brioche bun, that's filled with beef or breaded and fried pork cutlets, queso blanco, onions, sliced avocado, pápalo (a mix of cilantro and arugula), chipotle peppers and salsa roja.