Underrated Food Items in Mexico That Travelers Must Try

For seasoned travelers who’ve been to Mexico more times than they can count, tacos al pastor and guacamole are already old friends. But beyond the mainstream fare lies an incredibly rich world of regional and lesser-known dishes that even frequent visitors often miss. Mexico’s culinary landscape is wildly diverse, and if you’re ready to go deeper than the typical tourist trail, here are some underrated food experiences you should absolutely seek out.

Tacos de Canasta (Basket Tacos)

These soft, steamed tacos are filled with simple ingredients like potato, beans, or chicharrón and stacked tightly in a basket lined with cloth to stay warm. Sold by vendors on street corners, they’re a quick, humble meal—but surprisingly flavorful. Popular in Mexico City and central states, they’re perfect for a light lunch while sightseeing.

Sopa de Lima

This Yucatán specialty is a citrusy chicken soup that combines shredded meat with fried tortilla strips and the tartness of local lime. It’s both refreshing and comforting, especially on a breezy evening in Mérida or Valladolid. While other soups often get more attention, this one is a regional treasure.

Tlayudas

Sometimes called “Oaxacan pizza,” tlayudas are large, crispy tortillas topped with refried beans, cabbage or lettuce, quesillo (Oaxacan string cheese), meat (often tasajo or chorizo), and avocado. Folded and grilled to perfection, they’re crunchy, savory, and deeply satisfying. If you’re visiting Oaxaca, this is your must-try late-night snack.

Escamoles (Ant Larvae)

Yes, you read that right. These edible ant larvae are often referred to as "Mexican caviar" and have a nutty, buttery flavor. Typically sautéed with butter, garlic, and herbs, escamoles are served in tacos or alongside tortillas. Found in central Mexican highlands, they’re a delicacy that many locals treasure—and a bold choice for adventurous eaters.

Molletes

A breakfast classic that doesn’t get much international hype, molletes are open-faced sandwiches made with bolillo bread, refried beans, and melted cheese—usually topped with pico de gallo or sliced jalapeños. They’re simple but addictive, especially when paired with a hot cup of café de olla.

Caldillo Durangueño

This little-known beef stew from Durango combines dried chile guajillo, potatoes, and shredded beef in a rich, smoky broth. Spicy and deeply comforting, it reflects the hearty northern cuisine that’s often overlooked by visitors sticking to beach towns and major cities.

Nieves de Garrafa

Different from regular ice cream, this traditional Mexican frozen dessert is hand-churned in wooden barrels and comes in flavors ranging from tamarind to rose petal to mezcal. You’ll find it in town plazas, especially in places like Pátzcuaro and Morelia. Don’t be fooled by its unassuming appearance—this treat is pure joy.

Chiles en Nogada (outside of Independence season)

Often reserved for celebrations around Mexico’s Independence Day in September, chiles en nogada is a visually stunning dish of poblano chiles stuffed with picadillo (a sweet-savory mix of meat, fruit, and nuts), topped with a creamy walnut sauce and pomegranate seeds. But a handful of restaurants serve it year-round if you know where to look—ask around in Puebla for a special tasting.

Ceviche de Caracol

In coastal regions like Baja California Sur and the Yucatán Peninsula, look for this lesser-known take on ceviche made with sea snail. It’s got a firmer texture than fish or shrimp, and when marinated in citrus with fresh herbs and chiles, it's a uniquely satisfying bite for seafood lovers.

Final Tip for Travelers

Even if you’ve been to Mexico a dozen times, treat each trip like your first when it comes to food. Don’t hesitate to chat with locals about what they eat at home or what their grandma makes for special occasions—those conversations can lead to the most memorable meals.

For travel agents planning custom Mexico trips, consider building in time for culinary walking tours or home-cooked meals with local families. And for travelers, come hungry—and curious. The lesser-known side of Mexican cuisine is often where the magic really happens.

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