Mexican cuisine favorites are basically my emotional support food group, especially since I moved to this beige apartment in Columbus where the closest taqueria is a 12-minute drive and always out of al pastor. I’m sitting here in pajama shorts, coffee going cold, staring at the smoke detector that still hates me from last week’s enchilada incident—anyway, let’s talk about the 10 Mexican cuisine favorites I keep attempting even though I’m a walking cautionary tale.
Why Mexican Cuisine Favorites Own My Soul (and My Smoke Alarm)
Look, I didn’t grow up with abuelas teaching me secrets. I learned from YouTube at 2 a.m. while stress-eating Flamin’ Hot Cheetos. First time I tried making tortillas, I used baking powder because the bag said “harina” and I panicked. They came out like puffy English muffins. My Mexican coworker took one bite, paused, and just said “…bless your heart.” Still ate three. That’s love.
Top 10 Mexican Cuisine Favorites I Swear You Can Hack
Here’s the lineup, no gatekeeping, just the chaotic truth serum version.
1. Tacos al Pastor (Desk-Lamp Edition)
I don’t have a trompo, so I rigged a desk lamp and a skewer. Pineapple juice dripped onto the bulb—sparks, panic, minor heroism. Pro tip: marinate the pork in achiote paste overnight or it tastes like sad gym chicken.
2. Mole Poblano (The Therapy Sauce)
Took me three days and 22 ingredients. Burnt the chilies, cried, started over. My kitchen smelled like a Oaxacan market had a threesome with a campfire. Use a good blender or accept grainy heartbreak.
3. Chilaquiles Verdes (Hangover Jesus)
Stale tortillas + salsa verde + “I’m never drinking again” vibes. Fry the chips RIGHT BEFORE serving or they go soggy and you’ll hate yourself. Top with cotija and a fried egg that looks like it’s judging you.
4. Enchiladas Suizas (Cheese Pull Goals)
I used grocery-store rotisserie chicken and still got called “mija” by the Uber Eats guy who smelled it from the hallway. Roll tight, drown in crema, broil till bubbly. Don’t skimp on the Swiss—sorry, purists.
5. Elote (Street Corn, But Make It Bougie)
Grilled corn, mayo, cotija, Tajín, lime. I once dropped an entire ear in my lap at a red light. Worth it. Do it on a cast-iron skillet indoors if your HOA bans grills.
6. Pozole Rojo (Weekend Project Flex)
Hominy is weirdly satisfying to watch puff up. I add a pig’s foot for collagen and because I’m extra. Skim the scum or your broth looks like dishwater. Garnish bar is mandatory—radish, oregano, lime, chicharrón crumbs.
7. Tamales (Holiday Trauma, But Make It Cute)
Masa + lard + nostalgia I don’t actually have. My first batch exploded like sad burritos. Now I use a tamale steamer and pretend I’m on a cooking show. Corn husk origami is harder than it looks.
8. Ceviche (No-Cook Bragging Rights)
Lime juice “cooks” the fish, but don’t cheap out on shrimp or you’ll get the texture of erasers. I add cucumber because I’m a monster. Serve with Tostitos Scoops like a true American.
9. Flan (Wobble King)
Caramel is just hot sugar lava. I burned my thumb, cursed in three languages, nailed it on try #4. Use a water bath or accept cracked sadness. Jiggle > perfection.
10. Horchata (Liquid Cinnamon Toast Crunch)
Rice, cinnamon, milk, blender. I sweeten with condensed milk because adulthood is a scam. Strain twice or you’re drinking grit. Ice it, sip it, pretend you’re on a beach instead of in Ohio.
The Mexican Cuisine Favorites Learning Curve (Spoiler: It’s Steep)
I still over-char my tortillas, under-salt my beans, and once set off the fire alarm with cumin smoke. But every scorched pan is a story, and every bite that doesn’t suck feels like winning the lottery. Start small—tacos are forgiving. Buy good chilies from a Latin market if you can. Forgive yourself when it’s ugly. Taste as you go. Cry if needed.
Anyway, I’m out of coffee and my dog is staring at the leftover carnitas like it’s personal. Pick one Mexican cuisine favorite from this list, screw it up gloriously, then tell me about it in the comments. I’ll bring the mezcal and zero judgment. What’s your first disaster gonna be?
