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Don't leave Mexico without trying...

1. Chilaquiles

This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).

Try our delicious chilaquiles in mulato chilli sauce.

2. Pozole

According to anthropologists, this pre-Hispanic soup was once used as part of ritual sacrifices. These days chicken, pork and vegetarian pozole versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once it's ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.

3. Tacos al pastor

This historic dish is one of the most popular varieties of tacos, with origins dating back to the 1920s and 30s and the arrival of Lebanese and Syrian immigrants to Mexico. To create tacos al pastor (meaning 'in the style of the shepherd'), thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander leaves and pineapple.

Other delicious options we have are our next level minced beef tacos, tacos dorados de barbacoa and for non-meat eaters, a pescatarian option of beer-battered fish tacos.

4. Tostadas

What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.

Try our vegetarian black bean tostadas with avocado salsa or our crab & avocado tostadas for two flavourful options.

5. Chiles en nogada

Boasting the three colours of the Mexican flag, chiles en nogada is one of Mexico's most patriotic dishes. Poblano chillies filled with picadillo (a mixture of chopped meat, fruits and spices) represent the green on the flag, the walnut-based cream sauce is the white and pomegranate seeds are the red. Originating from Puebla, history relates that the dish was first served to Don Agustín de Iturbide, liberator and subsequent emperor of Mexico.

6. Elote

You'll find someone selling elote, the Mexican name for corn on the cob, on nearly every city street corner in Mexico. The corn is traditionally boiled and served either on a stick (to be eaten like an ice cream) or in cups, the kernels having been cut off the cob. Salt, chilli powder, lime, butter, cheese, mayonnaise and sour cream are then added in abundance.

Try our grilled corn with chilli mayonnaise, coriander and feta or our sweetcorn with smoked paprika & lime butter, both make an incredible addition to any barbecue spread.

7. Enchiladas

Enchiladas date back to Mayan times, when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chilli sauce, making for a perfect Mexican breakfast.

Try making your own enchiladas with our super simple turkey enchiladas. Or for a vegetarian option, try our vegetarian enchiladas.

8. Mole

Three states claim to be the original home of mole (pronounced 'mol-eh'), a rich sauce popular in Mexican cooking. There are myriad types of mole but all contain around 20 or so ingredients, including one or more varieties of chilli peppers, and all require constant stirring over a long period of time. Perhaps the best-known mole is mole poblano, a rusty red sauce typically served over turkey or chicken.

Try our dark, sweet and spicy chicken mole with coriander rice or for a healthy low-calorie lunch that counts as 3 of your 5 a day, try our black eyed bean mole & salsa.

9. Guacamole

Guacamole is undoubtedly one of Mexico's most popular dishes, but few people know that this traditional sauce dates back to the time of the Aztecs. Made from mashed-up avocados, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.

Try our fabulous classic guacamole recipe.
Watch our video guide on how to make the perfect guacamole:
10. Tamales

Tamales were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or corn husks, then steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies and mole. Remember to discard the wrapping before eating.

For a fun twist on the classic tamale recipe, try our cornbread tamale pie. It takes a little effort but can be frozen for days for a quick and comforting supper.
Katja Gaskell is a freelance travel writer previously living in Mexico City. She has co-authored numerous travel guidebooks for Lonely Planet, scoured boutique hotels for Mr & Mrs Smith and is the co-founder of globetotting.com, a family travel website.
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If you're visiting Mexico, look out for these traditional dishes to get a real taste of the country's cuisine. Here's our pick of the top 10 must-try meals

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It is a fish cooked in coconut milk, which has green banana and is cooked with various local specialties. To eat it as Belize mandates, you should order a "Pintones" banana puree (between ripe and green) and a good portion of ripe with coconut.

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A characteristic delicacy of the Antioquia area, but that can be enjoyed anywhere in the country. It is quite succulent, made with 9 essential ingredients: rice, sausages, eggs, ground meat, avocado, pork rinds, beans and arepas. Where to find the best paisa tray is always debated.

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This typical Panamanian dish is a seafood soup whose origin is Anglo-Afro-Antillean. To prepare the dish, a seafood or fish soup is cooked with vegetables and tubers, to which spices, sweet chilies, green banana and coconut milk are added.

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Chicharrones and beans… Chifrijo! Pork chicharrón, rice, beans with their broth, tomato, onion and chimichurri, with banana chips… Marching one of the most popular starters in Costa Rica! At least it is one of the most famous among tourists. Simple, very good and everyone usually likes it.

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Meat tamale served as weekend breakfast, accompanied by bread and coffee.
Apart from the common nacatamales, Nicaraguans prepare a Christmas one with more ingredients, such as olives, capers, raisins and plums. It is one of the most popular typical Nicaraguan meals.

The ingredients of the classic nacatamal are pork, corn, rice, potato, onion, garlic, chiltoma, tomato, mint, achiote, sour orange, salt and butter.

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The pupusa is a thick tortilla based on corn or rice dough filled with one or more ingredients, such as cheese, pork rinds, squash, refried beans, loroco, etc.

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Guatemala City Metropolitan Area, Guatemala

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Guatemala City Metropolitan Area, Guatemala

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Guatemala City Metropolitan Area, Guatemala

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Toast with minced meat, cheese, a touch of egg, sauce, cheese, and beets for that signature color. A challenge to eat it without breaking the toast, but with a wonderful flavor to try.

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Honduran baleadas are a traditional Honduran food that is as simple as it is delicious.
The baleadas are sold in the streets of Honduras, they are very common in the north of the country such as in La Ceiba, where the catrachos (as Hondurans are colloquially called) can be enjoyed fresh with artisanal flour tortillas and at the moment.