I thought I already have a good idea of what Mexican food was before arriving in Mexico. Numerous Mexican restaurants sprouted like mushrooms in Manila these past years, claiming to be the most authentic in the city. However, after tasting the real deal in Mexico, Oh boy! It was different from the ones I tried back home. It has a more complex flavor profile and spicier! Besides that, Mexican food is cheap, and I did not spend that much on tasting these fabulous treats.

Here are some of the Mexican food I tasted when I visited the country.


Tacos al pastor
Tacos al Pastor, my favorite taco variety

It´s the go-to food of every Mexican and my comfort food during my stay there. Authentic Mexican taco is soft and either steamed or grilled. They come in different varieties such as al pastor (pork), Asada (grilled steak), barbacoa (shredded beef), chorizo (sausage), lengua (ox tongue), then topped with salsa, cilantro, pineapples, and onions. There are also weird varieties such as chapolines, brains, and lamb’s feet.


Tamales with champorado
Tamales with champurrado

It is a Mexican staple made of corn dough steamed in a corn husk. It comes in a variety of flavors, such as cheese, chilies, and meat. You can find street vendors selling freshly-made tamales every morning in every corner of the country.


Elote – my favorite Mexican street food

Boiled or grilled corn smothered with various toppings such as mayonnaise, chili, cheese, and lemon juice. There is also a version called esquite, wherein the kernels are separated and served in a cup with the same ingredients found in an elote.


Mole sauce
Variety of Mole sauces – Poblano, pipian, rojo, and adobo
Coloradito – a mole sauce found in Oaxaca
Mole de Pipian Verde
Mole de Pipian Verde – my ultimate favorite Mexican food!

It is a traditional Mexican sauce made with different ingredients, sometimes as many as 20 in a recipe. I tried at least seven varieties when I was there – Rojo, Verde, poblano, pipian Verde, adobo, coloradito, and taste good.


Cemitas – bigger than my hands!

It is a typical sandwich found in Puebla that contains meat, avocado, quesillo, papalo, and chipotle. It is enormous, and one serving can be shared by 2



Chiles Rellenos
Chiles Rellenos

A dish commonly served in Puebla made of Poblano, Jalapeño, Anaheim, or Pasilla pepper stuffed with cheese, meat, and other ingredients. It is then dipped in batter and fried, then served with Mexican rice, beans, and salsa.


Pozole - hearty and filling soup
Pozole – hearty and filling soup

It´s considered one of Mexico’s oldest dishes, dating from pre-hispanic times. Pozole is a hearty soup made from hominy (corn kernels), meat, radish, cilantro, onions, chili, cabbage, and lime.


Chilaquiles con salsa Morita
Chilaquiles con salsa Morita

A typical breakfast food includes tortilla chips, beans, salsa verde, Rojo, Morita, and cheese. Try it with pipian Verde sauce; it was the best version I tasted!


Memelas – I gobbled so many during my visit to Oaxaca that I lost count!

This food is commonly eaten in Oaxaca and is said to date back from pre-hispanic times. It is a grilled tortilla served with a variety of meat options and ultimately topped with quesillo. It was so good that I ate it all the time when I was in Oaxaca.


Tlayudas – another Mexican food more immense than my hands

This native Oaxacan food looks like a “Mexican pizza.” It is a large and thin tortilla grilled until crispy and topped with various ingredients such as refried beans, meat, avocado, tomato, onion, quesillo, and salsa.


Consome de Borrego
Lamb’s feet used in the consome

Not to be confused with the French soup, the Mexican version consist of boiled lamb served with the lamb feet, cilantro, and onion. I tried this when I was in Huixcolotla, and they only sold it during weekends. It is a bit gamey, and it has a gelatinous texture. You can also eat the lamb’s feet with tacos.


Spicy and tasty chapulines

This food is not for the faint-hearted. I heard about this even before coming to Mexico, so I immediately looked for one when I arrived in Oaxaca. It is a type of grasshopper harvested on certain months, then toasted and seasoned with salt, lime, and sometimes chili. The taste is mealy, with a crunchy texture. I think that it is best as a topping to Pancit Canton.


Tejate – good to freshen up your afternoon

It´s an Oaxacan specialty drink made of maize, cacao, and flor de cacao mixed with water, which gives it a taste similar to Milo but with a grainy texture. It is the best drink to have after walking around the scorching heat of Oaxaca.


One of the best Michelada I tasted.

Michelada is the weirdest drink I have ever tasted, and I still remember my confusion when my friend tried to explain it to me. It is a beer concoction mixed with chili sauce, lime, tomato juice, and sometimes topped with chili salt and seafood, giving it a flavor similar to Bloody Mary. Recipes vary from place to place, and I tried Micheladas from other countries in Latin America, too, wherein for me, the apparent winner is the Mexican version.


Chamoyado served with a heaping bowl of guacamole con chapulines

Chamoyada is a fruit shake mixed with chamoy and chili, giving it a sweet-sour-spicy taste. I am not a fan of chamoy, so I was hesitant to try it at first. Nevertheless, the version we ordered was good, and I drank it till the last drop.


  • Para ngang ang sasarap lahat! But chapulines on top of pancit canton?😳 Kalasa ba e2 ng shrimp? I tasted fried crickets in Pampanga a long time ago & its not bad. Actually, its gud & crispy, medyo iba nga lang ang feeling kasi hindi naman sanay kumain ng exotic food. Magawi ulit ako duon, I would surely eat it again!😋

  • Dear Mike,

    Thank you for writing about Mexican food and letting the world learn about it. Mexican is my favorite ;). I think we are lucky to have such a rich variety of food.

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