Mexican food and drink guides, from iconic dishes like mole to regional specialties worth traveling for.
Most visitors arrive in Mexico expecting everything to be spicy. Then they discover that the chile in their mole barely stings, the green salsa at the taquería is the hottest thing on the table, and the same chile has two different names depending on whether it’s fresh or dried. I grew up in Michoacán, where…
Mole (pronounced MOH-leh) is a rich, complex sauce made from a blend of chili peppers, spices, nuts or seeds, and in some versions, chocolate. It’s one of Mexico’s most iconic dishes, usually served over chicken or turkey with rice and tortillas, and it’s considered so important to Mexican culture that UNESCO recognizes it as part…
Mexico’s drink culture runs far deeper than tequila and margaritas. Every region has its own distilled spirits and fermented drinks, many tied to specific plants, traditions and centuries old techniques. Here’s what to try, and what makes each one distinct. Mezcal Mezcal comes from the maguey plant and has become one of Mexico’s most internationally…