Traditional Mexican Food in CDMX: A Culinary Journey

Mexico City (CDMX) is a vibrant metropolis bursting with culture, history, and, most importantly for our purposes, incredible food. From bustling street food stalls to elegant restaurants, CDMX offers a dizzying array of culinary experiences. But to truly understand the heart of Mexican cuisine, you need to delve into its traditional dishes. This guide will take you on a journey through the must-try traditional Mexican foods in CDMX, highlighting their origins, variations, and where to find the best examples of each.

Tacos: The Cornerstone of Mexican Cuisine

No discussion of Mexican food is complete without mentioning tacos. Tacos are more than just a food; they’re a cultural icon. They represent the simplicity and ingenuity of Mexican cooking. The basic premise is simple: a tortilla filled with various ingredients. However, the variations are endless, reflecting the diverse regional cuisines of Mexico.

Tacos al Pastor: A CDMX Staple

Perhaps the most famous taco variety in CDMX is Tacos al Pastor. This succulent pork dish is marinated in a blend of dried chilies, spices, and pineapple, then slow-cooked on a vertical spit similar to shawarma or gyro meat. The resulting meat is incredibly flavorful and slightly sweet. It’s shaved off the spit and served on small corn tortillas with chopped onions, cilantro, and a squeeze of lime. The pineapple adds a refreshing counterpoint to the rich, savory pork.

Where to find them: El Tizoncito (various locations), El Farolito (various locations), or any reputable taqueria with a vertical spit.

Tacos de Guisado: A Taste of Home Cooking

Tacos de Guisado are essentially stew tacos. They feature a variety of stews or braises, each with its own unique flavor profile. These are often home-style recipes, passed down through generations. Common fillings include chicharrón en salsa verde (pork rinds in green sauce), tinga de pollo (shredded chicken in chipotle sauce), picadillo (ground meat with vegetables), and papas con chorizo (potatoes with chorizo).

Where to find them: Look for smaller, family-run taquerias or street stalls, especially during lunchtime. They often display their offerings in large pots, allowing you to choose your filling.

Tacos de Suadero: The Crispy Delight

Suadero refers to a thin cut of beef from the intermediate part between the belly and the leg of the cow. It’s slow-cooked in oil or lard until tender and slightly crispy. The texture is what sets these tacos apart – a delightful combination of tenderness and crispiness. They’re typically served with onions, cilantro, and salsa.

Where to find them: Many taquerias specialize in suadero. Look for signs that advertise “Tacos de Suadero.”

Tacos de Carnitas: Michoacán’s Gift to Mexico

While originating from the state of Michoacán, Carnitas tacos are widely popular in CDMX. Carnitas are made by slow-cooking pork in lard until it becomes incredibly tender and flavorful. The cooking process renders much of the fat, resulting in a rich, succulent meat. The pork is then shredded or chopped and served on tortillas with various toppings.

Where to find them: Look for taquerias that advertise “Carnitas estilo Michoacán.”

Tamales: Steamed Goodness Wrapped in Corn Husks

Tamales are a staple of Mexican cuisine, dating back to pre-Columbian times. They consist of masa (corn dough) filled with various ingredients, wrapped in corn husks or banana leaves, and steamed. The steaming process gives the tamales a moist and tender texture. Tamales can be savory or sweet, and the fillings vary widely depending on the region and the cook.

Tamales Verdes: A Savory Classic

Tamales Verdes are filled with a savory mixture of shredded chicken or pork in a green salsa made from tomatillos, chilies, and herbs. The green salsa imparts a tangy and slightly spicy flavor to the tamale.

Tamales Rojos: A Rich and Flavorful Option

Tamales Rojos are filled with a savory mixture of shredded chicken or pork in a red salsa made from dried chilies and spices. The red salsa gives the tamale a deeper, richer flavor than the green version.

Tamales de Dulce: A Sweet Treat

Tamales de Dulce are sweet tamales, often flavored with cinnamon, vanilla, or fruit. They are a popular dessert option, particularly during holidays.

Where to find them: Tamales are widely available from street vendors, market stalls, and restaurants. Look for vendors with large steamers filled with tamales.

Mole: The King of Mexican Sauces

Mole is a complex and flavorful sauce that is considered one of the most iconic dishes in Mexican cuisine. It’s not a single recipe but rather a family of sauces, each with its own unique ingredients and preparation methods. Mole sauces are typically made from a combination of chilies, spices, nuts, seeds, chocolate (in some varieties), and other ingredients. The preparation process is often lengthy and requires a great deal of patience and skill.

Mole Poblano: The Oaxacan Masterpiece

Mole Poblano is perhaps the most famous mole variety. It originates from the state of Puebla and is known for its complex and rich flavor. It typically contains over 30 ingredients, including chilies, spices, nuts, seeds, chocolate, and plantains. The sauce is dark, thick, and slightly sweet. It’s traditionally served with turkey or chicken.

Mole Negro: The Smoky Delight

Mole Negro, originating from Oaxaca, is characterized by its deep black color and smoky flavor. The color comes from the use of charred chilies. It’s often served with chicken or enchiladas.

Mole Verde: The Fresh and Herbaceous Option

Mole Verde is a lighter and fresher mole variety, made with green chilies, herbs, and vegetables. It’s often served with pork or chicken.

Where to find them: Many traditional Mexican restaurants in CDMX serve mole. Look for restaurants that specialize in Oaxacan or Poblano cuisine.

Enchiladas: Tortillas Swimming in Sauce

Enchiladas are corn tortillas that are filled, rolled, and covered in a sauce. They are then typically baked or fried. The fillings and sauces vary widely, offering a wide range of flavors and textures.

Enchiladas Verdes: A Tangy Favorite

Enchiladas Verdes are filled with chicken or cheese and covered in a green salsa made from tomatillos, chilies, and herbs. They are often topped with crema (Mexican sour cream) and queso fresco (fresh cheese).

Enchiladas Rojas: A Rich and Spicy Choice

Enchiladas Rojas are filled with chicken or cheese and covered in a red salsa made from dried chilies and spices. They are often topped with crema and queso fresco.

Enfrijoladas: A Bean-Based Delight

Enfrijoladas are similar to enchiladas, but they are covered in a bean sauce instead of a chili-based sauce. They are often filled with cheese or chicken and topped with crema and queso fresco.

Where to find them: Enchiladas are a common dish in many Mexican restaurants in CDMX.

Quesadillas: The Cheesy Comfort Food

Quesadillas are tortillas filled with cheese and grilled or fried. They are a simple but satisfying dish that is popular throughout Mexico. While seemingly simple, the debate rages on in CDMX: Should a quesadilla always have cheese? In many parts of Mexico City, they don’t automatically include cheese unless you specifically ask for it (“con queso”). If you order a “quesadilla de champiñones” (mushroom quesadilla) without specifying “con queso,” you might just get a tortilla filled with mushrooms!

Quesadillas de Huitlacoche: A Unique Delicacy

Huitlacoche, also known as corn smut, is a type of fungus that grows on corn. It’s considered a delicacy in Mexico and has a unique, earthy flavor. Quesadillas de Huitlacoche are filled with huitlacoche and cheese and are a must-try for adventurous eaters.

Quesadillas de Flor de Calabaza: A Seasonal Treat

Flor de Calabaza, or squash blossoms, are a seasonal delicacy. They have a delicate, slightly sweet flavor. Quesadillas de Flor de Calabaza are filled with squash blossoms and cheese and are a delicious vegetarian option.

Where to find them: Quesadillas are widely available from street vendors, market stalls, and restaurants. Be sure to specify “con queso” if you want cheese!

Sopes and Huaraches: Thick Tortilla Bases with Endless Possibilities

Sopes and Huaraches are similar dishes that feature a thicker-than-usual tortilla base topped with various ingredients. The base is typically made from masa and is fried or grilled.

Sopes: The Round and Sturdy Base

Sopes are small, round tortillas with raised edges. They are typically topped with refried beans, shredded lettuce, cheese, salsa, and your choice of meat or vegetables.

Huaraches: The Oblong and Filling Option

Huaraches are larger and oblong-shaped than sopes. They are also typically topped with refried beans, shredded lettuce, cheese, salsa, and your choice of meat or vegetables. The name “huarache” comes from the resemblance to a type of sandal.

Where to find them: Sopes and Huaraches are often found at street food stalls and markets.

Pozole: A Hearty and Flavorful Soup

Pozole is a traditional Mexican soup made with hominy (dried corn kernels that have been nixtamalized), meat (typically pork or chicken), and various seasonings. It’s a hearty and flavorful soup that is often served on special occasions.

Pozole Rojo: The Red and Spicy Version

Pozole Rojo is made with a red chili broth, giving it a spicy and flavorful kick. It’s often garnished with shredded cabbage, radishes, onions, lime, and oregano.

Pozole Verde: The Green and Herbaceous Version

Pozole Verde is made with a green chili broth, giving it a fresher and more herbaceous flavor. It’s often garnished with shredded lettuce, radishes, onions, lime, and oregano.

Pozole Blanco: The Clear and Simple Version

Pozole Blanco is made with a clear broth, allowing the flavor of the hominy and meat to shine through. It’s often garnished with shredded cabbage, radishes, onions, lime, and oregano.

Where to find them: Pozole is often served in restaurants specializing in traditional Mexican cuisine.

Esquites and Elotes: Corn on the Cob, Elevated

Esquites and Elotes are both corn-based snacks that are popular throughout Mexico. They are a delicious and satisfying way to enjoy fresh corn.

Elotes: Corn on the Cob, Grilled and Dressed

Elotes are corn on the cob that is grilled or boiled and then covered in mayonnaise, queso fresco, chili powder, and lime juice. It’s a messy but delicious snack.

Esquites: Corn Kernels, Scooped and Served

Esquites are corn kernels that are cut off the cob and sautéed with butter, onions, epazote (a Mexican herb), and chilies. They are then served in a cup and topped with mayonnaise, queso fresco, chili powder, and lime juice.

Where to find them: Esquites and Elotes are widely available from street vendors, especially in parks and plazas.

Chiles Rellenos: Stuffed Peppers, Fried to Perfection

Chiles Rellenos are poblano peppers that are stuffed with cheese or picadillo (ground meat with vegetables), coated in egg batter, and fried. They are often served with a tomato sauce.

Where to find them: Chiles Rellenos are often served in traditional Mexican restaurants.

Tlayudas: The Oaxacan Pizza

Tlayudas are large, thin, and crispy tortillas that are topped with refried beans, asiento (unrefined pork lard), lettuce, cheese, avocado, and your choice of meat. They are often referred to as Oaxacan pizza.

Where to find them: Look for restaurants specializing in Oaxacan cuisine.

Huaraches: A Second Mention – Because They’re That Good!

We mentioned huaraches earlier, but they deserve a second mention due to their regional variations and overall deliciousness. While the basic concept of a thick masa base topped with goodies remains consistent, the specific ingredients and preparations can vary significantly from one region to another. In CDMX, you’ll find versions influenced by various states, showcasing the incredible diversity of Mexican cuisine.

The key to a great huarache is the quality of the masa. It should be freshly made and cooked to perfection, resulting in a crispy exterior and a soft, chewy interior. The toppings should be fresh and flavorful, complementing the masa base. Don’t be afraid to try different combinations of toppings to find your perfect huarache.

Pro Tip: Look for huarache stands that are busy. A high turnover rate ensures that the masa is fresh and the toppings are of good quality.

Exploring Beyond the Classics

While this guide covers some of the most popular and well-known traditional Mexican dishes in CDMX, the culinary landscape is vast and constantly evolving. Don’t be afraid to venture off the beaten path and explore some of the lesser-known dishes and regional specialties.

Visit local markets to discover new ingredients and flavors. Talk to the vendors and ask them for recommendations. They are often passionate about their food and eager to share their knowledge.

Try street food from different regions of Mexico. CDMX is a melting pot of cultures, and you can find street vendors selling food from all over the country.

Don’t be afraid to try new things. Some of the most memorable culinary experiences come from stepping outside your comfort zone.

Tips for Eating Like a Local

Here are a few tips to help you eat like a local in CDMX:

• Eat where the locals eat: Look for restaurants and street food stalls that are popular with locals. They are usually a good indication of quality and authenticity.
• Don’t be afraid to eat street food: Street food is a vital part of Mexican culture and offers a wide range of delicious and affordable options.
• Be adventurous: Try new things and don’t be afraid to experiment with different flavors and ingredients.
• Learn some basic Spanish: Knowing a few basic Spanish phrases will help you communicate with vendors and order food.
• Tip appropriately: Tipping is customary in Mexico. A tip of 10-15% is generally considered appropriate for good service.
• Be mindful of hygiene: When eating street food, choose vendors that appear clean and have a high turnover rate.
• Drink bottled water: Tap water is not safe to drink in Mexico.
• Ask for recommendations: Don’t be afraid to ask locals for recommendations on where to eat.

Conclusion: A Culinary Adventure Awaits

Exploring the traditional Mexican food scene in CDMX is a culinary adventure that will tantalize your taste buds and immerse you in the rich culture of Mexico. From the iconic tacos al pastor to the complex mole sauces, there is something for everyone to enjoy. So, grab your appetite and get ready to embark on a delicious journey through the heart of Mexican cuisine.

Remember to be adventurous, try new things, and embrace the vibrant flavors and traditions that make Mexican food so special. Your taste buds will thank you!

This guide has only scratched the surface of the vast and delicious world of traditional Mexican food in CDMX. There are countless other dishes and regional specialties waiting to be discovered. So, go out and explore, and let your culinary adventure begin!