Mexico Food and Drink
Mexican cuisine is one of the most distinctive and influential in the world, recognised by UNESCO as an Intangible Cultural Heritage. It reflects a blend of Indigenous traditions and Spanish influences, with regional variations that make food an essential part of travel in Mexico.
Meals often centre around staple ingredients such as maize, beans, chillies and fresh herbs, combined with meats, seafood and vegetables. Street food is a key feature of everyday life, with tacos, tamales and other dishes widely available in cities and towns. Restaurants range from simple local eateries to high-end establishments offering contemporary interpretations of traditional cuisine.
Food standards are generally good in established restaurants and busy street stalls where turnover is high. Visitors are advised to choose freshly prepared food and exercise caution with raw items in less regulated settings. Bottled or purified water is commonly used for drinking.
Tacos: Soft tortillas filled with a variety of ingredients such as grilled meat, seafood or vegetables, often topped with salsa, onions and coriander.
Tamales: Steamed parcels of maize dough filled with meat, cheese or sweet fillings, wrapped in corn husks or banana leaves.
Enchiladas: Tortillas rolled around a filling and covered with chilli-based sauces, often served with cheese and cream.
Mole: A rich and complex sauce made from ingredients including chillies, spices and chocolate, commonly served with chicken.
Chiles en nogada: Stuffed chilli peppers topped with a walnut-based sauce and pomegranate seeds, reflecting the colours of the Mexican flag.
Ceviche: Fresh seafood marinated in citrus juices with herbs and vegetables, particularly popular in coastal regions.
Guacamole: A dip made from mashed avocado, lime juice, onions and coriander, widely served across the country.
Tequila: A distilled spirit made from blue agave, primarily produced in the region around Jalisco.
Mezcal: A traditional agave-based spirit with a smoky flavour, produced in several regions, particularly Oaxaca.
Mexican beer: Widely available lagers such as Corona, Modelo and Pacifico are commonly served.
Horchata: A sweet, refreshing drink made from rice, cinnamon and sugar.
Aguas frescas: Light fruit-based drinks made with water, sugar and fresh ingredients such as hibiscus, tamarind or lime.
Tipping is customary in Mexico. In restaurants and cafés, a tip of around 10–15% is standard if a service charge is not already included. Small tips are also expected for hotel staff, guides and drivers. In bars, rounding up the bill or leaving small change is common.
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