59 Mexican Foods You Need To Try Before You Die

While virtually all Mexican food is scrumptious, you shouldn't stop at the Americanized version of Mexican food you can find in fast food joints around the country. In other words, just because you've eaten everything on Taco Bell's menu twice over, that doesn't mean you are an expert when it comes to food from Mexico. You have to dive deeper than that — and perhaps even take a trip south of the border.

Real, authentic Mexican food is where the real greatness is found. If you have adventurous taste buds, a stomach that can handle spicy food, and the bravery to live life to its fullest, you owe it to yourself to try all of the Mexican food on this list.

Even though Mexican restaurants are the second most popular type of restaurant in the United States, there's a good chance you don't know about the vast majority of Mexican dishes you should eat at least once in your life. These are the Mexican foods you need to try before you die.

Arroz con leche is essentially a better version of rice pudding that Mexico has mastered. The basic ingredients are simple: white rice, milk, sugar, and cinnamon. However, different recipes vary drastically in taste and texture. Mexican rice pudding often features both condensed and evaporated milk, along with rice, sugar, cinnamon, nutmeg, vanilla, egg yolks, orange zest, and butter. The stars of the show in this pudding are the raisins, which have been soaked in tequila or rum. Find an authentic Mexican restaurant or a neighborhood abuela near you to get your hands on this yummy dessert.

Though you might see "barbacoa" listed on a Mexican restaurant menu, the term isn't actually the name of a dish but rather the cooking process. Barbacoa is the process of steam cooking meat in an underground oven until the meat is very tender. In the U.S., barbacoa is often made with parts of a cow's head — typically the cheeks. In Mexico, though, the preferred type of meat used for barbacoa ranges from lamb to goat, or even mutton. No matter what kind of meat that is used, barbacoa is generally served on corn tortillas with onions, cilantro, and various salsas. Even if the thought of eating a cow's head doesn't appeal to you, you should try barbacoa. You might find it's the best meat you've ever tasted.

Next time you're in a Mexican restaurant, ask if they have borracho beans rather than charro or refried beans. Frijoles borracho (drunken beans) are pinto beans cooked in beer, bacon drippings, and spices. The layers of flavors are wonderful and they are a nice complement to any Mexican dishes but specifically those made with pork. Poblano, jalapeno, or serrano peppers are often added to borracho beans, as well as diced tomatoes, onions, and cilantro. You should definitely dig into a bowl of borracho beans at some point in your life.

You don't need to frown when it's time to eat your vegetables. Instead, find the Mexican side dish known as calabacitas and it will ensure that a smile remains on your face. Considering that calabacitas translates to zucchini in English, it's only logical that zucchini is the main ingredient. Joining the zucchini is yellow squash along with corn, onion, garlic, cilantro, and queso fresco. If you want an added spicy kick, get calabacitas with a generous amount of jalapeno peppers. The ingredients are cooked in olive oil and the resulting vegetable dish is a joyous success.

For connoisseurs of spicy foods, camarones a la diabla deserve a highlighted and underlined spot on your spicy bucket list. Translated into English, camarones a la diabla means shrimp of the devil — so the fiery red color of this dish shouldn't be too surprising. In fact, the general rule of thumb when ordering this dish is that the redder the shrimp, the better (and spicier!) the taste. To create the redness, large shrimp is cooked in a sauce made from chile peppers and tomatoes. The result is something super spicy but also something super worthwhile to try if you like feeling the heat when you eat.

If you have never tried carnitas, you are truly missing out. Carnitas are similar to pulled pork. Pork shoulder roast is cooked low and slow in lard or oil so that the meat is very tender and juicy. However, unlike pulled pork, the meat is finished by turning up the heat and making the outside of the pork slightly crisp. Carnitas are served with corn tortillas and topped with avocado, onions, salsa, and other condiments. You can also use carnitas in burritos or tamales.

Ceviche originated in Peru or Ecuador, depending on who you ask, and consists of raw fish cured in citrus juice. This common Latin American appetizer is spiced with peppers, onions, and other seasonings. Mexican ceviche is often made from shrimp and lime juice, along with avocado, cilantro, and jalapeno. For some added kick, you can top it off with hot sauce or more peppers. There's nothing like eating spicy ceviche and sipping on a cold cerveza while lying on a beach in Mexico. But if you can't make it to Mexico, there's no reason to fret, as you can find ceviche at your local Mexican restaurant or even make it in your own kitchen. Just cure the shrimp in lime juice long enough that the shrimp turn pink, and then start adding all the ingredients and spices you love.

You really should try grasshoppers at least once in your life. And that's what chapulines are — fried or roasted grasshoppers. 

A popular snack in the Mexican state of Oaxaca, chapulines are seasoned with garlic, lime, and salt.. You'll often find them sold by the scoop by street vendors. You can eat them plain, wrapped in a tortilla with a few slices of avocado, or mixed with sausage and cheese. Believe it or not, grasshoppers are a healthy, high protein food. Before you are six-feet under, give chalupines a try. You might be surprised by their mild, smokey flavor.

A chile relleno is a roasted poblano chile stuffed with cheese, dipped in egg batter, fried until golden, and then often topped with red or green sauce. Sometimes, chiles rellenos have meat inside as well. In some Mexican families, it's traditional to eat chiles rellenos at Christmas, along with tamales and other seasonal favorites. But no matter what time of year, you should give this Mexican classic a try before you miss your chance.

Chorizo is a spicy ground pork sausage used in Mexican and Spanish cuisine. Mexican chorizo is generally sold raw and it's seasoned with spicy red peppers and vinegar. Spanish chorizo is sold fully cooked. It's either dry (like salami) or semi-cured and soft. Spanish chorizo is seasoned with smoked paprika and garlic rather than peppers. The Mexican version is often scrambled with eggs and served with tortillas for a breakfast dish, but you can eat chorizo anytime of day. Chorizo can be used to make chili, be added into queso, or replace ground beef or pork in any other recipe.

Cochinita pibil is a dish made when a whole suckling pig (or sometimes pork shoulder) is marinated with sour oranges, onions, and achiote, wrapped in banana leaves, and then roasted. Historically, it's roasted underground in a pit with a fire at the bottom. If you don't have the means to cook it this way, you can roast the meat slowly in your oven or, better yet, find it at a local Mexican eatery. You might discover it on the menu listed as Yucatecan, or Mayan-style pork. Wrap cochinita pibil in lightly fried tortillas, along with avocado, radish, and red onion for a delectable Mexican meal.

What do you get when you mix Doritos, gummy bears, and a hodge-podge of other ingredients? Dorilocos, of course. This popular Mexican street food might sound disgusting, but it's surprisingly good. Nacho Cheese Doritos are topped with pickled pork rinds, a variety of chopped vegetables, peanuts, hot sauce, chamoy, and, yes, gummy bears. It's not just for kids. Adults love this crazy combination of textures and flavors, too. If you are in Mexico City or other locales south of the border, look for a Dorilocos stand on the street, throw caution to the wind, and order it.

If you typically shy away from green food, don't make that mistake with enchiladas. Enchiladas are corn tortillas that have been rolled around a filling of some sort — usually either beef, chicken, or cheese, but sometimes a combination of ingredients — and smothered in a yummy sauce. While there are different types of enchiladas, enchiladas verdes are normally filled with chicken and topped with green enchilada sauce, crema, cilantro, and cotija cheese. They are absolutely scrumptious with a side of Mexican rice and refried beans.

Mexican flan is a silky, creamy custard made from milk, eggs, vanilla beans, and salt. Caramelized sugar is used to make a mold for the mixture to cook in. When it's removed from the oven, the flan is flipped over onto a plate, and thus the caramelized sugar becomes the top layer of this sweet dessert. If you've been to any Mexican restaurant in your life, you've probably seen flan on the menu. Next time you see it, order it, or you are sure to die with many flan regrets.

Gordita means chubby one in Spanish — and you will certainly learn to love this chubby version of tortillas. Gorditas are made with instant corn masa flour. They are fried, split open, and stuffed with whatever filling you like. Some people love refried beans and cheese, while others prefer picadillo, carne asada, or other meat. Whatever is inside your gorditas, they are absolutely yummy. The cooked corn masa is crispy on the outside but soft on the inside, and able to hold all your favorite ingredients. Pupusas are the same as gorditas except the filling is added before you cook them, rather than after like gorditas.

Horchata is a classic Mexican beverage made with rice soaked in water. Sounds gross so far, right? It's really not. Horchata is spiced with cinnamon and sweetened with sugar, so you are basically drinking rice pudding. It's not chunky because the drink is strained to remove any solid material. Though you can find pre-mixed horchata in a bottle at many grocery stores, it's even more delicious when made fresh. With that in mind, find your way to a Mexican diner or learn how to make it in your own kitchen to truly enjoy this traditional, authentic Mexican drink at its best.

With origins that can be traced back to the ingenious (and hungry) ranchers and farmers of Mexico, a plate of huevos rancheros is a spectacular way to start your day. The contrast in colors will instantly catch your eye, while the heartiness of huevos rancheros is what will cause you to come back every morning. Typically, this Mexican breakfast food consists of sunny-side-up eggs on corn tortillas with cooked salsa along for the ride. Common optional add-ons include guacamole, cilantro, refried beans, shredded cheese, and lime juice.

One of the most wondrous street foods you can find while traveling in Mexico is marquesita. While you may erroneously assume that this treat is held together by a fried tortilla, the truth is that the outer portion of a marquesita is closer to a crispy crepe with a slight vanilla flavor. It's quite similar to an ice cream cone, just pressed into a different shape. Inside, you'll find either sweet fillings or cheese, specifically a mild Edam-style cheese that adds a hint of saltiness and a dash of tanginess. As for the sweet fillings, they can include everything from caramel and fruit jelly to chocolate and sweetened condensed milk.

You might be used to making hot chocolate by opening a pack of powder, pouring it into your cup, and adding hot water — or hot milk when you really want to splurge. Mexican hot chocolate is completely different. It's made from whole milk, finely chopped chocolate, sugar, vanilla, cinnamon, nutmeg, salt, and a little bit of cayenne pepper. Yes, pepper! Pour this chocolate deliciousness into a mug and top it with whipped cream and a dusting of cocoa powder right before serving. The result is an amazing beverage that warms your body and soul on even the coldest of nights. Does it take a little more time and effort to make Mexican hot chocolate? It certainly does, but every incredible sip is worth it.

Mole is a dark sauce served over meat in a number of Mexican dishes. Though you can find dozens of types of mole, they are all primarily made with chiles, tomatoes (or tomatillos), dried fruits, spices, and a thickening agent to make a paste. The paste is mixed with water to make the sauce. Mole poblano is the most common kind of mole that you find in Mexican restaurants in the United States. If made properly, it features nearly 20 ingredients, including chocolate. However, the resulting sauce doesn't taste chocolatey at all. The chocolate is just used to offset the heat of the peppers. When it comes to mole, most people either love it or hate it with no middle ground. You should definitely try it, sooner rather than later, in case you fall into the "love it" category.

What would you get if you bathed your bread in salsa and then fried it? The base for pambazos, of course. These sandwiches are absolutely delicious, and sometimes difficult to find unless you are in Mexico (or a very diverse Mexican restaurant in the U.S.). The bread is amazing and when you fill it with spicy chorizo, potatoes, cabbage, and other goodness, you'll have an incredible lunch that can't be beat. If you see pambazos on the menu at your local Mexican place, don't hesitate to place your order. They'll soon become one of your all-time favorites.

Pico de gallo is fresh, uncooked salsa that traditionally is made from chopped tomatoes, diced onions, chiles, cilantro, lime juice, and salt. Pico de gallo is easy to make at home and found in almost every Mexican restaurant. You can use it on just about everything, from tacos to scrambled eggs, and from fish to cheeseburgers. If you typically skip the pico when you are eating Mexican food, you shouldn't. It adds a fresh, spicy, chunky element to any meal.

While bananas are a favorite all across the United States, relatively few people have experience with plantains. If you are one of those underprivileged individuals, you need to try platanos fritos at least one time. Platanos fritos are plantains that have been sliced and then fried in oil. In Mexico, you'll often find platanos fritos topped with either sour cream or some sort of cheese. If you're shopping for plantains at your local grocery store, you should know that the darker the plantain, the sweeter it will taste.

Let's just be honest from the get-go and admit that pozole originally was made with human meat. But don't let that alter your decision-making. These days, pozole is a traditional Mexican soup created from hominy, pork, chiles, and seasonings. Yes, pork. You won't be eating any human flesh when you order this soup at your local Mexican place. Pozole is awesome in the winter time when you come in from the outdoors and are chilled to the bone.

Queso fundido is molten cheese. Like quesadillas, you might think that queso fundido isn't exciting — but it can be. First of all, use a combination of cheeses rather than simply one. Mix Oaxaca cheese, Chihuahua cheese, and mozzarella for an amazingly gooey result. Next, there should be some other add-ins in the queso before you start dipping your chips. Chorizo, chiles, tomatoes, and onions are top choices. In restaurants, the cheese concoction is often flambéed (alcohol is poured over the cheese and ignited) for some bubbly excitement at your table.

Sopa Azteca is the authentic version of what we in the United States call tortilla soup. While American tortilla soup usually has just a handful of ingredients and isn't known for being especially flavorful, that's not the case with sopa Azteca. In Mexico, they add a whole host of ingredients including diced tomatoes, chile, garlic, cilantro, onion, multiple types of peppers, and various kinds of cheese. On the top of your sopa Azteca, you'll usually get slices of avocados, a scoop of sour cream, wedges of lime, and tortilla chips.

Tacos al pastor is a dish that features some of the tastiest pork on the planet. The pork in these tacos has been marinated in a variety of spices and then spit-roasted. When the pork is ready, it's added to a corn tortilla and then it's topped with chopped cilantro and onions. Even if you think you don't like it (or if cilantro tastes like soap to you), it's mandatory in tacos al pastor and you'll love it. Also, at restaurants, you'll get wedges of lime with these tacos — use them!

A torta tecolota (also called torta de chilaquiles) is a breakfast sandwich that can be found almost exclusively in Mexico City. If you can't find it near where you live, you know where you must travel. The bread of this sandwich is a bolillo roll that has been toasted and slathered with refried beans and then blessed with cheese crumbles, cilantro, and onion. Sometimes a fried egg is also placed in the sandwich. And to add some flavor and texture, fried pieces of tortilla that have been bathed in salsa are added as the final touch.

Torta ahogada is a spicy sandwich that your taste buds deserve to try at least one time. This sandwich, like many other Mexican sandwiches, uses a bolillo roll for the bread and it's filled with beans or a meat (typically chicken or pork). The most important part of a torta ahogada is what happens next: it's drowned in a spicy red chili sauce. "Ahogada" means drowned so it's not a true torta ahogada unless your sandwich is dripping wet.