Mexico City is one of the 8 best food travel destinations this year. What is one dish or meal you would recommend a foreigner to try?
Diana Lomelí, 21, Chef. If I had to recommend just one dish to a foreigner visiting Mexico City, it would definitely be tacos al pastor. They are iconic, and you can find them almost everywhere, from street stands to fancy restaurants. What makes them special is the marinated pork cooked on a vertical spit, similar to shawarma, which shows the influence of Lebanese immigrants in our cuisine. The meat is juicy, flavorful, and slightly crispy on the edges. It’s served on small corn tortillas with a slice of sweet pineapple, chopped onions, cilantro, and a squeeze of lime. And don’t forget the salsa. It can be as mild or as spicy as you like. Each taco stand has its own secret recipe, so trying tacos al pastor from different places is like a culinary adventure on its own.
Luis Mendoza, 35, Architect. For me, mole poblano is the dish every foreigner should try. It’s complex, rich, and tells a story with every bite. Mole is a thick, dark sauce made with over 20 ingredients, including various chiles, spices, nuts, seeds, and even a bit of chocolate. The flavor is deep and layered spicy, sweet, and savory all at once. Traditionally, it’s served over chicken or turkey with a side of rice and warm tortillas. I love how mole represents Mexico’s blend of indigenous and Spanish influences. It’s not just food; it’s history on a plate. Plus, each region has its own version, so there’s always something new to discover.
Mariana Torres, 28, Graphic Designer. I’d say chilaquiles are a must try. They’re the perfect example of comfort food in Mexico. Made with fried corn tortilla chips simmered in green or red salsa, topped with crumbled cheese, onions, sour cream, and sometimes a fried egg or shredded chicken, chilaquiles are hearty and flavorful. They’re usually eaten for breakfast or brunch, often as a cure for a hangover. What I love about chilaquiles is how versatile they are. Everyone has their own version, and you can adjust the toppings and spice level to your taste. They’re simple yet satisfying, and they really capture the warmth of Mexican home cooking.
Jorge Ramírez, 42, Taxi Driver. If you’re in Mexico City, you can’t leave without trying quesadillas de maíz azul (blue corn quesadillas). They’re made with fresh blue corn masa, which gives them a unique color and a slightly nuttier flavor. You can fill them with all sorts of delicious ingredients like huitlacoche (corn fungus), flor de calabaza (squash blossoms), mushrooms, or chicharrón prensado(pressed pork cracklings). Add a bit of fresh cheese and salsa, and you’ve got a simple yet incredible snack. What’s funny is the whole debate here about whether quesadillas should always have cheese or not but that’s part of the fun! They’re best when bought from street vendors, freshly made right in front of you.
Paola Salinas, 30, Anthropologist. I always recommend tlacoyos to visitors. They’re prehispanic snacks made from thick, oval shaped masa filled with beans, cheese, or fava beans. They’re cooked on a comal until slightly crispy on the outside and then topped with nopales (cactus), fresh cheese, onions, cilantro, and salsa. What I love about tlacoyos is how they connect us to our indigenous roots. Eating one feels like tasting history, as they’re still made the same way they were centuries ago. Plus, they’re healthy, filling, and full of authentic flavors. You’ll often find them sold by women in traditional dress at local markets, which adds to the cultural experience.
Ricardo Luna, 50, Historian. I’d suggest trying pozole. It’s a traditional soup made with hominy (large, puffed corn kernels), pork or chicken, and seasoned with various herbs and spices. What makes pozole special is the way it’s served: with a variety of toppings like shredded lettuce, radishes, onions, lime, oregano, and chili flakes. There are different versions of red, green, or white depending on the region. Pozole has deep cultural roots, dating back to pre-Hispanic times when it was part of ceremonial rituals. It’s often eaten during celebrations, but you can find it year-round. It’s hearty, flavorful, and offers a true taste of Mexico’s culinary heritage.