Nacho Average Mexican Meal – Unique Dishes That Aren’t Tacos

By Marie-Antoinette Issa.

While tacos often steal the show, Mexican cuisine boasts a variety of other remarkable dishes that are well worth exploring. Here are a dozen of the most unusual Mexican meals that you might not find at your mainstream taqueria.  

Chef Alvaro 'Clark' Valenzuela from Gitano - a Mexican restaurant that incorporates ghee and beef tallow into its cooking (as a way to pay homage to traditional cooking techniques to avoid the widespread use of seed oils) - sheds light on some unique and lesser-known dishes that deserve the spotlight. "Nothing beats what we call The Vitamin T,” says Alvaro, who outlines the surprising selection of six meals below:  

•Tlacoyos: these oval-shaped masa cakes are stuffed with ingredients such as beans, cheese or chicharron prensado (pressed pork). They're usually cooked on a griddle until crispy and then topped with fresh ingredients like salsa and avocado. Tlacoyos provide a satisfying combination of textures and are often enjoyed as a snack or light meal.

 

•Tamales Oaxaquenos: hailing from Oaxaca, these tamales are wrapped in banana leaves rather than the more common corn husks. They are known for their rich and complex flavours, often filled with ingredients like mole (a savoury sauce made with chiles and chocolate) or slow-cooked meat.

•Taquitos: also known as flautas, these are small, rolled tacos that are fried until crispy. They are typically filled with meats like chicken or beef and served with toppings like guacamole and sour cream.

•Tetelas: these are triangular-shaped masa pockets filled with ingredients like black beans or cheese. They're cooked on a comal (griddle) until the masa is slightly crispy and the filling is warm and melty.

•Tlayudas: often referred to as Mexican pizza, tlayudas are large, crispy tortillas topped with a variety of ingredients including refried beans, cheese, meat and fresh vegetables. They are especially popular in Oaxaca and offer a hearty, flavourful meal.

 

•Tortas: these are Mexican sandwiches made with bolillo or telera rolls. The bread is typically crusty on the outside and soft on the inside and is filled with a variety of meat, cheese and salsas. From the classic ‘torta ahogada’ (drowned sandwich) to a simple ham and cheese torta, this versatile dish offers a hearty meal with deep flavours.

According to Alvaro, molletes are also a quintessential comfort food in Mexican cuisine, often enjoyed for breakfast or as a snack. "This dish features a bolillo (Mexican baguette) sliced in half, spread with refried beans and topped with melted cheese. Sometimes garnished with pico de gallo or salsa, molletes offer a delightful contrast between the crispy bread, creamy beans and gooey cheese,” he says. Their simplicity belies their comforting nature, making them a staple in many Mexican households.

 

Nopales, or cactus pads, are a less common ingredient outside of Mexico, but offer a unique and flavourful addition to various dishes. With a mildly tangy taste and a slightly crisp texture, nopales can be enjoyed raw in salads, or cooked in stews and tacos. They are typically chargrilled to enhance their flavour, adding a smoky depth to dishes. "Besides their culinary appeal, nopales are also nutritious, being high in fibre and antioxidants,” says Alvaro. 

Chapulines, or grasshoppers, are a traditional Mexican delicacy, particularly prevalent in Oaxaca. These tiny insects are toasted with garlic, lime juice and salt, resulting in a crunchy, nutty and slightly tangy snack. According to Alvaro: "They are often added to tacos or enjoyed on their own as a crunchy topping.” Not only are chapulines a rich source of protein, but they also represent a sustainable food source, requiring fewer resources to produce compared to traditional livestock.

Huitlacoche, sometimes called ‘corn truffle’, is a fungus that infects corn kernels, turning them into dark, swollen spores. This delicacy is known for its earthy flavour, reminiscent of mushrooms with a hint of sweetness. Huitlacoche is commonly sauteed with garlic, onions and chillies and used in various dishes such as tacos, quesadillas and tamales. "Its unique taste and texture make it a prized ingredient in Mexican cuisine,” says Alvaro. 

According to Alvaro, escamoles, or ant larvae, are considered a high-end delicacy in Mexican gastronomy. Often referred to as ‘Mexican caviar’, escamoles are typically sauteed with butter and spices and served in tacos or with eggs. "Their delicate, nutty flavour and creamy texture make them a sought-after treat, particularly in upscale Mexican dining establishments,” he adds. 

Finally, atole is a traditional Mexican drink made from masa (corn dough), water or milk and sweeteners like piloncillo (unrefined cane sugar). Sprinkled with vanilla, cinnamon or chocolate, atole is typically enjoyed warm. "It is commonly served alongside tamales or pan dulce (sweet bread) and offers a comforting and satisfying way to enjoy Mexican flavours in liquid form,” says Alvaro.