10 Mexican dishes beyond tacos, and how they taste
Mexican cooking is built on corn, chillies, beans, lime and fresh herbs, and much of it is smoky, tangy and savoury rather than just hot. Often the heat comes from salsas served on the side, so you control it. Here are ten classic dishes beyond tacos, what they taste like, and how hot they usually are.
Heat is a guide only: every kitchen and region is different, and the salsas on the table are often much hotter than the dish itself.
Sauces and stews
1. Mole poblano
Chicken or turkey in a dark, thick sauce made from dried chillies, spices, nuts and a little chocolate. Deep, smoky, slightly sweet and gently bitter. Usual heat: mild.
2. Pozole
A hearty soup of large hominy corn kernels and pork, served with radish, lettuce, oregano and lime to add at the table. Rich, warming and fresh from the toppings. Usual heat: mild to medium, depending on the red or green version.
3. Cochinita pibil
Pork slow-roasted in banana leaves with achiote and sour orange juice, from the Yucatán, served with pickled red onion. Tender, tangy and earthy. Usual heat: mild; the hot salsa comes on the side.
Stuffed, rolled and wrapped
4. Enchiladas
Corn tortillas rolled around chicken or cheese and covered in red or green salsa, often with cream and cheese on top. Soft, saucy and savoury; green salsa is tangy, red is earthier. Usual heat: mild to medium.
5. Chiles rellenos
Large, mild poblano peppers stuffed with cheese, coated in a fluffy egg batter, fried and served in tomato sauce. Smoky, cheesy and soft. Usual heat: mild.
6. Tamales
Corn dough filled with meat, cheese or salsa, wrapped in a corn husk or banana leaf and steamed. Soft, comforting and corn-sweet. Usual heat: mild to medium.
Breakfast and street food
7. Chilaquiles
Fried tortilla pieces simmered in red or green salsa, topped with cream, cheese, onion and often an egg. Crunchy turning soft, tangy and savoury. Usual heat: medium.
8. Tlayuda
A large, crisp tortilla from Oaxaca spread with beans, stringy Oaxaca cheese and meat, often called a Mexican pizza. Crunchy, smoky and savoury. Usual heat: mild, with salsa on the side.
9. Esquites
Corn kernels served in a cup with mayonnaise, lime, chilli powder and crumbly cheese. Sweet, creamy, tangy and a little salty. Usual heat: mild.
10. Tortilla soup
A tomato and chilli broth with crisp tortilla strips, avocado, cheese and cream. Smoky, tangy and crunchy. Usual heat: mild.
Which of these would you like most?
A list tells you what a dish tastes like. Taste10 tells you how much you will enjoy it. Photograph a Mexican menu and see the dishes ranked for your own taste, with the reason why.
Taste10 is in testing. Want to try it early? Get in touch.
Questions and answers
Is Mexican food always spicy?
No. Many dishes are mild, and the heat often comes from salsas served on the side, so you can add as much as you like.
What does mole taste like?
Mole poblano is deep, smoky and slightly sweet, with a gentle bitterness from chillies and a little chocolate. It is rich rather than hot.
How do I ask if a dish is spicy in Spanish?
Ask "¿Pica?", which means "Is it spicy?". "Sin chile" means without chilli, and "poco picante" means only a little spicy.