Top 90 Traditional Foods
in Pacific Coast of Mexico

Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent. The heat is then turned up until the meat is crispy on the exterior and can be shredded. Carnitas, which translates to little meats, is often served with tortillas, accompanied by salsas, beans, guacamole, lime, or fresh vegetables. In Michoacán, carnitas are found everywhere from street stalls to upscale restaurants, although the dish is more often made for special occasions such as Christmas, anniversaries, or birthdays. Tender, fresh, and tasty, carnitas are a special treat for meat lovers worldwide.Expand

Oaxacan cheese is a semi-soft white cheese made from cow's milk. The cheese is characterized by its stringy texture. It has a savory, creamy, mild and buttery flavor, making it ideal for quesadillas, empanadas, and tlayudas. The cheese has great melting properties, which is the reason why it is often used in numerous baked dishes. It is named after the Oaxaca state in southern Mexico, where it was first produced. The pasta filata cheesemaking process, originally from Italy, was brought to Mexico by Dominican friars that settled in the state of Oaxaca.Expand

Tarascan puréed bean soup hails from the Mexican state of Michoacán, home of the Tarascan or Purépecha people — one of the major pre-Columbian civilizations of Mesoamerica. Their culture flourished from 1100s to the early 1500s, but by the 1530, Purépecha people had succumbed to the Spanish conquistadors who eventually named them Tarascos, hence the name sopa Tarasca. Apart from the beans — which are usually cooked together with tomatoes in a simple chicken broth — this dish is a great source of both fresh and dried chili peppers, most of which are native to the New World like the smoked pasilla de Oaxaca, which imparts not only a delicate heat but also adds a nice smoky flavor to this hearty soup.Expand

Tlayuda is an Oaxacan street food dish consisting of an oversized corn dough tortilla smothered with asiento lard, refried beans, and quesillo string cheese. The term tlayuda refers both to the dish and the name of the large tortilla. It can be served open-face or folded, and is then additionally topped with a variety of meats, salsas, and guacamole.Expand

Carne en su jugo is a traditional beef soup with bacon, beans, garlic, and onions. The broth can be additionally flavored with chilis and vegetables. The soup originates from Guadalajara, and it was first made in the 1950s in a restaurant called El Gallo, when it was used as a hangover cure in the late hours of the evening. Today, carne en su jugo is traditionally served in clay plates.Expand

Pescado zarandeado is a signature dish of the Mexican Nayarit region. It is a simple meal made by cooking local fish (preferably red snapper) over mangrove wood charcoal, which gives off a distinctive smoke that permeates the lightly salted fish. Today, some cooks like to add spices and hot chilis to the dish instead of using only salt, which accentuates the natural flavors of fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used in the preparation of fish.Expand

Bionico is a popular Mexican street food item in the form of a fruit cocktail, originating from Guadalajara. Chopped fruits such as papaya, strawberries, cantaloupe, apples, and bananas are topped with a sweet cream mixture, granola, pecans, raisins, and desiccated coconut. The dish was invented in the early 1990s as a healthy breakfast meal. As its popularity grew, the dessert spread throughout Mexico and even to some parts of the United States. Today, bionico is mostly served by street vendors or it can be bought at numerous juice bars and ice cream shops.Expand

Torta ahogada is Guadalajara's signature sandwich, a salted bun that is crunchy on the outside and soft on the interior, filled with pork, and submerged in a spicy salsa consisting of vinegar, cumin, and chile de árbol pepper. The sandwich is then filled with onions, mild tomato-garlic salsa, and a squeeze of lime juice. It was invented in the early 1900s, and today it is a staple dish for curing hangovers, usually found on small stands on street corners and busy urban centers.Expand

Cotija is a Mexican cheese that is traditionally made with raw cow's milk. When prepared, the cheese is fresh, white, and salty, bearing resemblance to feta cheese. With aging, its texture becomes crumbly, dense, and hard, similar to Parmigiano-Reggiano. The aged version of Cotija is called anejo. The cheese does not melt easily, and it is typically grated over elotes (grilled corn), salads, enchiladas, tostadas, and casseroles. Cotija is available in small wheels or large blocks, and it is named after the city of Cotija in the state of Michoacán.Expand

Totopo is a Mexican corn tortilla chip with variable sizes, characterized by numerous holes in the dough. It originates from the Zapotec people in the region of Oaxaca, where the chips are traditionally baked in a clay oven known as a comixcal. Crispy and dry, the tortillas can be cut into various shapes depending on their usage: large pieces can be used for dips, squares can be used as toppings and in a dish called migas, while strips are ideal for soups, salads, and garnishing.Expand

Cierto Tequila is a premium tequila producer renowned for its artisanal approach and commitment to excellence. Crafted in Jalisco, Mexico, Cierto sources 100% Blue Weber agave grown in both the highlands and lowlands, ensuring a balanced and complex flavor profile.

The brand emphasizes sustainability and traditional production techniques, including slow cooking in brick ovens and careful aging in French and American oak barrels. Cierto offers a range of luxury tequilas, including Blanco, Reposado, Añejo, and Extra Añejo expressions, each celebrated for its smoothness, richness, and elegance. The tequilas have received numerous accolades at international spirits competitions, solidifying Cierto's reputation as a leading name in ultra-premium tequila.Expand

Feliu Chocolate is an artisanal brand known for its premium, bean-to-bar chocolates. Committed to sustainability and ethical sourcing, Feliu works directly with cocoa farmers to ensure high-quality, fair trade practices.

Using traditional techniques, they create chocolates with rich textures and complex flavors, offering a refined experience for chocolate enthusiasts.Expand

Ocho Tequila is a renowned producer of high-quality, artisanal tequila, celebrated for its commitment to tradition and transparency. Founded by Tomas Estes, a global tequila ambassador, and Carlos Camarena, a master distiller from a legendary tequila family, Ocho is known for being the first tequila to designate its production from specific agave fields, emphasizing terroir in its flavor profile. Crafted from 100% Blue Weber agave grown in Jalisco, Mexico, Ocho Tequila is produced using traditional methods, including slow cooking in brick ovens and natural fermentation.

Each batch is made from agave harvested in a single estate, showcasing the unique characteristics of the land. Their lineup includes Blanco, Reposado, and Añejo expressions, all admired for their purity, complexity, and smoothness.

Ocho is a favorite among tequila connoisseurs, embodying the artistry and heritage of authentic Mexican tequila.Expand

Mezcal Vago is a Mexican artisanal mezcal producer based in the state of Oaxaca, specializing in small-batch mezcals crafted by independent maestro mezcaleros and their families. The brand was founded by Judah Kuper and Dylan Sloan with the goal of showcasing authentic regional mezcal styles while preserving traditional production methods passed down through generations. Rather than operating a single distillery, Mezcal Vago collaborates with several family-owned producers across different regions of Oaxaca, each using their own techniques and local agave varieties. Agave is roasted in underground stone pit ovens, crushed with a traditional tahona stone wheel or by hand, naturally fermented in open wooden vats, and distilled in either copper stills or clay pot stills, depending on local tradition. Every bottle includes detailed information about the agave variety, place of origin, mezcalero, batch number, and distillation date, ensuring complete traceability. The brand places a strong emphasis on preserving cultural heritage, maintaining fair partnerships with producers, and promoting the sustainable cultivation of agave.Expand

Del Maguey is a mezcal brand founded in 1995 with the goal of introducing traditionally crafted, village-produced mezcal from Oaxaca to the international market. The brand works directly with individual villages and family producers (palenqueros) who follow ancestral production methods, including roasting agave in underground pit ovens, natural fermentation, and distillation in copper or clay stills.

Each bottling is identified by its village of origin, emphasizing differences in terroir, agave species, and artisanal technique. The portfolio includes the Vida collection, widely used in cocktails, as well as Village Tradiciones and Village Varietales expressions that highlight specific agave types and micro-regions.

Flavor profiles range from smoky and mineral-driven to floral, fruity, and spice-accented, depending on the raw material and production style. Del Maguey is recognized as one of the key brands in the global expansion of premium mezcal, with a strong focus on authenticity, provenance, and the preservation of traditional distillation practices.Expand

Don Julio Tequila is a prestigious tequila brand owned by Diageo, one of the world’s largest beverage companies. Known for its exceptional quality and craftsmanship, Don Julio was founded in 1942 by Don Julio González in Jalisco, Mexico, and quickly became a pioneer in the premium tequila industry.

The brand emphasizes the use of 100% Blue Weber agave, combined with traditional production methods and aging techniques, to create smooth, refined tequilas. Under Diageo’s ownership, Don Julio has become a global leader in luxury tequila, celebrated for its rich flavor profiles and sophisticated offerings like Don Julio 1942 and Don Julio Añejo.Expand

Tequila Avión is a premium tequila brand crafted in the highlands of Jalisco, Mexico, renowned for producing some of the finest blue weber agave in the world. The brand was founded with a commitment to creating tequila of unparalleled quality, utilizing traditional methods and a meticulous process that emphasizes purity and flavor.

Avión is made from handpicked agave plants grown at high altitudes, which are known for their sweetness and complexity. The production process includes slow roasting the agave in brick ovens, followed by a meticulous fermentation and distillation process designed to preserve the agave's natural essence. Avión is further refined through a proprietary ultra-slow filtration method, enhancing its smooth and crisp profile.

The tequila is available in various expressions, including Silver, Reposado, Añejo, and Reserva 44, each offering a unique balance of flavors and aromas.Expand

Don Fulano is a premium tequila brand rooted in the rich heritage of the Fonseca family, who have been cultivating agave in the Highlands of Jalisco, Mexico, for five generations. Their journey began over 140 years ago in Atotonilco, where they started as agave farmers before acquiring the historic La Tequileña distillery in the mid-1980s.

This distillery, with over a century of history, became the foundation for producing their exceptional tequilas. Don Fulano tequilas are crafted using estate-grown, hand-selected mature agave, proprietary yeast, and natural volcanic spring water, ensuring a product that honors the natural gifts of the agave plant.

The brand is recognized for its commitment to traditional methods and has garnered international acclaim for its quality and authenticity.Expand

1800 Tequila, part of Proximo Spirits, is one of the oldest and most recognized tequila brands, crafted from 100% blue Weber agave harvested in Jalisco, Mexico. Known for its quality and variety, 1800 Tequila offers expressions ranging from Silver to Extra Añejo and specialty editions, including Cristalino and limited Artist Series releases.

Each bottle showcases a commitment to tradition and innovation, making 1800 a staple in premium tequila.Expand

Montelobos is a Mexican artisanal mezcal producer founded in 2010 in the state of Oaxaca with the aim of combining traditional mezcal-making techniques with a modern scientific approach to agave cultivation and quality control. The brand was established by botanist and agave expert Iván Saldaña together with fifth-generation mezcalero Don Abel López Mateos, who developed a production process focused on preserving authentic methods and promoting sustainable resource management. Montelobos uses organically grown agave, whose hearts are roasted in underground stone pits, crushed with a traditional tahona stone wheel, naturally fermented in open wooden vats, and double-distilled in copper stills heated by firewood. This production method preserves the distinctive balance of agave sweetness, smoky notes, and herbal aromas for which Montelobos is known. Today, Montelobos is recognized as a premium mezcal brand on the international market and is part of the Casa Lumbre portfolio, which later became part of the Campari Group.Expand