Mexican cuisine is known for its bold flavors, diverse ingredients, and variety of dishes. While recipes can vary by region, there are certain staples that can be found throughout Mexico. These core ingredients form the foundation of many classic Mexican dishes that have become popular worldwide.
Beans
Beans are one of the most essential ingredients in Mexican cooking. The two most common varieties used are pinto beans and black beans. Beans are a great source of protein and fiber and take on the flavors of whatever they are cooked with. They are used in many different ways such as:
- Refried beans – Pinto beans that are boiled, mashed, and fried in lard or vegetable oil.
- Whole beans – Simmered in soups, stews, or served as side dishes.
- Bean dips – Pureed or mashed beans made into dips like hummus.
Some popular Mexican bean dishes include frijoles charros, frijoles negros, and frijoles refritos.
Corn
Corn is native to Mexico and has been a staple crop for centuries. It shows up in Mexican cuisine in a few different forms:
- Corn tortillas – Thin flatbread made from cornmeal or masa dough. Tortillas are a quintessential accompaniment to many savory dishes.
- Corn kernels – Boiled or roasted corn kernels are used to make salsas, salads, soups, and side dishes.
- Masa – Corn that has been nixtamalized by soaking and cooking in an alkaline solution. Masa is used to make tamales, tortillas, and other corn-based foods.
Iconic Mexican dishes featuring corn include tacos, quesadillas, tamales, sopes, and elotes.
Chiles
Chiles are the essential flavor component that gives Mexican food its signature heat and spice. Common varieties used in Mexican cooking include:
- Jalapeño – A very popular medium-heat green chile used in salsas, sauces, and dishes like chiles rellenos.
- Poblano – A mild dark green chile that is often stuffed and baked.
- Ancho – A dried poblano with a sweet, mild, almost fruity flavor.
- Chipotle – Smoked and dried jalapeños with a distinctive smoky-hot taste.
- Serrano – Very hot green chiles commonly used raw in salsas.
- Habanero – An extremely spicy orange or red chile.
Chiles add essential heat and flavor to sauces like moles, salsas, and adobos as well as dishes like chilaquiles and enchiladas.
Tomatoes
Fresh, ripe tomatoes add sweetness, acidity, and texture to many iconic Mexican sauces and stews. They balance out the spice from chiles in dishes like:
- Salsa – The Spanish word for “sauce”, salsas contain chopped tomatoes mixed with chiles, onions, cilantro, and lime.
- Pico de gallo – A fresh salsa made from chopped tomatoes, onions, chiles, cilantro, and lime.
- Tomatillo sauce – Tart green sauce made from tomatillos that’s used on enchiladas, chilaquiles, and more.
Onions and Garlic
Onions and garlic provide aromatic flavor that forms the backbone of Mexican cooking. Common uses include:
- Sofrito – Aromatic base made by sautéing onion, garlic, and chiles.
- Refried beans – Onions are cooked with pinto beans.
- Mole sauce – Features onion and garlic as a flavor base.
- Pico de gallo – Raw onions and garlic add bite to the fresh tomato salsa.
Rice
Rice is an essential side dish and ingredient in Mexican cuisine. Long grain white rice is most commonly used. Some dishes that feature rice include:
- Arroz rojo – Mexican red rice flavored with tomato sauce.
- Arroz verde – Green rice cooked with tomatillos or green salsa.
- Arroz blanco – Plain white rice served with many dishes.
- Stuffed poblano peppers – Rice mixed with meat, seafood, cheese, or vegetables stuffed into poblanos.
Meat
Protein plays an important role in Mexican cuisine. The most popular meats are:
- Chicken – Shredded chicken is used to fill tacos, enchiladas, quesadillas, and more.
- Beef – Ground beef is a taco filling. Brisket, short ribs, and steak are also common.
- Pork – Slow-cooked carnitas and al pastor tacos are pork favorites.
- Chorizo – Spicy pork sausage used in tacos, soups, stews, and eggs.
Herbs and Spices
Herbs and spices are used liberally in Mexican food both fresh and dried. Common seasonings include:
- Cilantro – The leafy green herb provides a distinctive, bright flavor.
- Oregano – A minty, earthy dried herb used in many sauces and stews.
- Cumin – A warm, nutty spice essential to chili, molés and adobos.
- Epazote – A pungent herb used in beans, moles, quesadillas, and soups.
- Mexican oregano – A highly aromatic herb used dried in many dishes.
Cheese
Cheese adds creamy texture, richness, and flavor contrast to Mexican dishes. Some of the most popular include:
- Queso fresco – Fresh, salty cheese used as a topping or in cooking.
- Queso Oaxaca – A stringy melted cheese used on quesadillas and tacos.
- Cotija – A firm, crumbly cheese used sprinkled on top of dishes.
- Queso quesadilla – Meltable cheese like Monterey jack used in quesadillas.
Limes
Limes provide the signature tart, citrusy flavor in Mexican cuisine. They are squeezed over everything from tacos and fajitas to fresh salsas, guacamole, and margaritas.
Avocados
Creamy, rich, buttery avocados are an iconic Mexican ingredient. They are mashed into dips like guacamole or sliced as a garnish and taco filling.
Tortillas
Warm tortillas made from corn or flour are essential to Mexican cuisine. They are used to make:
- Tacos
- Quesadillas
- Burritos
- Tostadas
- Sopes
- Gorditas
- Enchiladas
Tortillas are also used as edible scoops for salsa, beans, rice, and other foods.
Salsas
Mexican food is unthinkable without salsas, the sauces made from any combination of chopped raw or cooked chiles, tomatoes, onions, garlic, and fresh herbs. Popular table salsas include:
- Pico de gallo – Fresh, uncooked tomato salsa
- Salsa roja – Cooked red salsa
- Salsa verde – Green tomatillo salsa
- Salsa negra – Chilied charred salsa
- Habanero salsa – Extremely spicy orange salsa
Conclusion
Mexican cuisine seamlessly combines indigenous corn-based staples with ingredients introduced by the Spanish to create flavorful, satisfying dishes. By skillfully balancing basic components like beans, rice, meat, and cheeses with fresh produce, herbs, and salsas, Mexican cooking has become one of the most popular and iconic cuisines worldwide.