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See Also
See Again
© Shutterstock
0 / 31 Fotos
Cucamelon - The fruit from this climbing plant is the size of a grape but tastes like cucumber. They're normally eaten as an aperitif.
© Shutterstock
1 / 31 Fotos
Cucamelon - It's also known as mouse melon and Mexican sour cucumber.
© Shutterstock
2 / 31 Fotos
Cajeta - For those who have never experienced the deliciousness that is cajeta, it's a sweet, thick and syrupy sauce.
© Shutterstock
3 / 31 Fotos
Cajeta - The name "cajeta" comes from the wooden boxes (called "cajetes" in Mexican Spanish) that it used to be packed in. The sweet treat is a type of dulce de leche.
© Shutterstock
4 / 31 Fotos
Tongue, eye, and lip tacos - That's right! These parts of a cow are often overlooked, but they are extremely tender and make for a delicious taco filling.
© Shutterstock
5 / 31 Fotos
Tongue, eye, and lip tacos
- It's easy to understand why most diners would be put off this dish though!
© Shutterstock
6 / 31 Fotos
Huitlacoche - Also known as Corn smut, fungus, and Mexican truffle, huitlacoche is basically a fungus that grows on cobs of corn.
© Shutterstock
7 / 31 Fotos
Huitlacoche - Corn that has this fungus usually costs about 50% more than unaffected maize.
© Shutterstock
8 / 31 Fotos
Monstera deliciosa - The fruit of the plant known as Swiss cheese plant, fruit salad plant, or Mexican breadfruit, has strong tropical flavors of pineapple, coconut, and banana. Its name literally translates as "delicious monster."
© Shutterstock
9 / 31 Fotos
Monstera deliciosa - But beware! If you take a bite out of this fruit before it is ripe, it will seriously irritate your mouth, throat, and skin. This is because it is highly acidic.
© Shutterstock
10 / 31 Fotos
Mezcal de pechuga
- Most of us will be familiar with mezcal, the distilled Mexican alcohol that comes from the agave plant. Mezcal de pechuga, however, is made using an extra round of distillation and raw meat!
© Shutterstock
11 / 31 Fotos
Mezcal de pechuga
- It's during this third extra distillation process that the mezcal producer hangs a raw chicken breast over the open distillation vat, allowing the vapors from the liquid to mix with the protein of the meat. This process apparently lends a fuller quality to the alcohol!
© Shutterstock
12 / 31 Fotos
Sal de gusano - As you've read about mezcal, you need to know about its accompaniment: sal de gusano, or more literally, worm salt.
© Shutterstock
13 / 31 Fotos
Sal de gusano - The "salt" is made from dried maguey worms that are toasted, ground up, and then blended with salt and tree chile.
© Shutterstock
14 / 31 Fotos
Chinicuiles - The same red maguey worms, known as "chinicuiles," are an ancient delicacy.
© Shutterstock
15 / 31 Fotos
Chinicuiles - They have been used to add flavor to salsas, tacos, tamales, and sweets since pre-Hispanic times. Watch out though, they are quite calorific!
© Shutterstock
16 / 31 Fotos
Menudo - This is a traditional Mexican soup, made with red chili and beef stomach or tripe.
© Shutterstock
17 / 31 Fotos
Menudo - This is without a doubt one of the best hangover cures out there.
© Shutterstock
18 / 31 Fotos
Chicharrones - Craving a snack? Try some fried pig skin!
© Shutterstock
19 / 31 Fotos
Cueritos
- Chicharrones are also known as "cueritos," which literally means "little leathers," when they are pickled in vinegar.
© Shutterstock
20 / 31 Fotos
Chapulines - "If it runs, flies, or hops, straight to the pot," reads and ancient Mexican food proverb, and grasshoppers are no exception!
© Shutterstock
21 / 31 Fotos
Chapulines - These insects actually have double the protein content of meat.
© Shutterstock
22 / 31 Fotos
Escamoles - Ant larvae are the Mexican equivalent of caviar: a real delicacy.
© Shutterstock
23 / 31 Fotos
Escamoles - They also act as a powerful aphrodisiac.
© Shutterstock
24 / 31 Fotos
Guapinol or jatoba - The English name for this food is Stinkingtoe, and the fruit's unique defense mechanism is to blame for this. Not only does it smell of feet, but its shell is extremely difficult to penetrate.
© Shutterstock
25 / 31 Fotos
Guapinol or jatoba
- The flesh tastes like powdered milk, with touches of Parmesan cheese and herbs. It's often used in baking, or for making a a type of refreshing drink.
© Shutterstock
26 / 31 Fotos
Tepache - This cocktail is made from fermented maize, pineapple peel, and brown sugar.
© Shutterstock
27 / 31 Fotos
Tepache
- It contains a small amount of alcohol and also healthy probiotics.
© Shutterstock
28 / 31 Fotos
Torta ahogada - Soggy bread never tasted so good!
© Shutterstock
29 / 31 Fotos
Torta ahogada
- Originating from Jalisco, "torta ahogada" is basically a meat sandwich swimming in tomato sauce. See also: 30 Midwestern recipes you need to try
© Shutterstock
30 / 31 Fotos
© Shutterstock
0 / 31 Fotos
Cucamelon - The fruit from this climbing plant is the size of a grape but tastes like cucumber. They're normally eaten as an aperitif.
© Shutterstock
1 / 31 Fotos
Cucamelon - It's also known as mouse melon and Mexican sour cucumber.
© Shutterstock
2 / 31 Fotos
Cajeta - For those who have never experienced the deliciousness that is cajeta, it's a sweet, thick and syrupy sauce.
© Shutterstock
3 / 31 Fotos
Cajeta - The name "cajeta" comes from the wooden boxes (called "cajetes" in Mexican Spanish) that it used to be packed in. The sweet treat is a type of dulce de leche.
© Shutterstock
4 / 31 Fotos
Tongue, eye, and lip tacos - That's right! These parts of a cow are often overlooked, but they are extremely tender and make for a delicious taco filling.
© Shutterstock
5 / 31 Fotos
Tongue, eye, and lip tacos
- It's easy to understand why most diners would be put off this dish though!
© Shutterstock
6 / 31 Fotos
Huitlacoche - Also known as Corn smut, fungus, and Mexican truffle, huitlacoche is basically a fungus that grows on cobs of corn.
© Shutterstock
7 / 31 Fotos
Huitlacoche - Corn that has this fungus usually costs about 50% more than unaffected maize.
© Shutterstock
8 / 31 Fotos
Monstera deliciosa - The fruit of the plant known as Swiss cheese plant, fruit salad plant, or Mexican breadfruit, has strong tropical flavors of pineapple, coconut, and banana. Its name literally translates as "delicious monster."
© Shutterstock
9 / 31 Fotos
Monstera deliciosa - But beware! If you take a bite out of this fruit before it is ripe, it will seriously irritate your mouth, throat, and skin. This is because it is highly acidic.
© Shutterstock
10 / 31 Fotos
Mezcal de pechuga
- Most of us will be familiar with mezcal, the distilled Mexican alcohol that comes from the agave plant. Mezcal de pechuga, however, is made using an extra round of distillation and raw meat!
© Shutterstock
11 / 31 Fotos
Mezcal de pechuga
- It's during this third extra distillation process that the mezcal producer hangs a raw chicken breast over the open distillation vat, allowing the vapors from the liquid to mix with the protein of the meat. This process apparently lends a fuller quality to the alcohol!
© Shutterstock
12 / 31 Fotos
Sal de gusano - As you've read about mezcal, you need to know about its accompaniment: sal de gusano, or more literally, worm salt.
© Shutterstock
13 / 31 Fotos
Sal de gusano - The "salt" is made from dried maguey worms that are toasted, ground up, and then blended with salt and tree chile.
© Shutterstock
14 / 31 Fotos
Chinicuiles - The same red maguey worms, known as "chinicuiles," are an ancient delicacy.
© Shutterstock
15 / 31 Fotos
Chinicuiles - They have been used to add flavor to salsas, tacos, tamales, and sweets since pre-Hispanic times. Watch out though, they are quite calorific!
© Shutterstock
16 / 31 Fotos
Menudo - This is a traditional Mexican soup, made with red chili and beef stomach or tripe.
© Shutterstock
17 / 31 Fotos
Menudo - This is without a doubt one of the best hangover cures out there.
© Shutterstock
18 / 31 Fotos
Chicharrones - Craving a snack? Try some fried pig skin!
© Shutterstock
19 / 31 Fotos
Cueritos
- Chicharrones are also known as "cueritos," which literally means "little leathers," when they are pickled in vinegar.
© Shutterstock
20 / 31 Fotos
Chapulines - "If it runs, flies, or hops, straight to the pot," reads and ancient Mexican food proverb, and grasshoppers are no exception!
© Shutterstock
21 / 31 Fotos
Chapulines - These insects actually have double the protein content of meat.
© Shutterstock
22 / 31 Fotos
Escamoles - Ant larvae are the Mexican equivalent of caviar: a real delicacy.
© Shutterstock
23 / 31 Fotos
Escamoles - They also act as a powerful aphrodisiac.
© Shutterstock
24 / 31 Fotos
Guapinol or jatoba - The English name for this food is Stinkingtoe, and the fruit's unique defense mechanism is to blame for this. Not only does it smell of feet, but its shell is extremely difficult to penetrate.
© Shutterstock
25 / 31 Fotos
Guapinol or jatoba
- The flesh tastes like powdered milk, with touches of Parmesan cheese and herbs. It's often used in baking, or for making a a type of refreshing drink.
© Shutterstock
26 / 31 Fotos
Tepache - This cocktail is made from fermented maize, pineapple peel, and brown sugar.
© Shutterstock
27 / 31 Fotos
Tepache
- It contains a small amount of alcohol and also healthy probiotics.
© Shutterstock
28 / 31 Fotos
Torta ahogada - Soggy bread never tasted so good!
© Shutterstock
29 / 31 Fotos
Torta ahogada
- Originating from Jalisco, "torta ahogada" is basically a meat sandwich swimming in tomato sauce. See also: 30 Midwestern recipes you need to try
© Shutterstock
30 / 31 Fotos
Lesser-known Mexican food you must try
These 15 dishes are not for the fainthearted...
© Shutterstock
Forget tacos, guacamole and quesadillas, these Mexican dishes will blow you far beyond the realms of mere nachos and salsa! This list contains food and recipes that most foreigners wouldn't dare try, but would you?
Get ready for a serious gastronomic adventure!
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