Chilaquiles is a traditional dish that you can easily find to try tasting throughout Mexico. Basically, chilaquiles are made with fried tortilla strips simmered in green or red salsa or mole to soften the strips. Often served with a side of refried bean, chilaquiles is great for using up leftovers since stale (or store-bought) tortillas can be used.
Tempura Fish Tacos
These batter-fried fish tacos was brought to Mexico by the large community of Japanese immigrants who worked as fishermen in the Mexican Peninsula of Baja California.
This light but spicy dish consists of shrimp in a clear soup seasoned with lime juice, onion, chili peppers, and coriander.
Fish Zarandeado is a Mexican traditional dish with a snapper fish sliced from head to tail before being marinated in achiote seed paste, chilies, and beer. The fish is then grilled and served with warm tortillas and salsa.
Sea snails, or Abulónes, are another major delicacy on the Baja Peninsula. The typical version is that snails are fried in white wine and butter and often served with spicy green sauce.
Cochinita Pibil is amouthwatering dish that originated from the Caribbean city of Mérida. It is made with slow-roasted pork marinated in ground achiote seeds and orange juice.
Chiles rellenos, or stuffed peppers, are a classic recipe commonly found on Mexican restaurant menus. The filling usually consists of only cheese, which makes this dish ideal for vegetarians or people abstaining from meat during Lent, but actually can be almost anything. You can stuff your peppers with beef picadillo, refried beans, or shredded seasoned chicken, for example; they will all be delicious.
Pozole is a steamy classic made with pork, garlic, hominy kernels, and additional extras like hot sauce, shredded lettuce, and chopped onion. The favorite dish is popular throughout the country and is believed to cure various ailments, from the nasty hangover to the common cold.