Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander.
The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs.
Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados.
MOST ICONIC Guacamole
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Frijoles puercos is a traditional bean-based dish. This appetizer, side dish, or even a dip is usually made with a combination of cooked beans, chipotle chili peppers, beef or pork chorizo, lard, jalapeños, and Oaxaca or Chihuahua cheese (or any other Mexican melting cheese).
The chorizo is cooked in lard, then mixed with a combination of puréed beans and chipotle peppers. The shredded cheese and the jalapeños are added to the mix, which is cooked over low heat so that the flavors blend together. Once done, frijoles puercos are served hot with tortillas and served as a dip, or as a side dish with a variety of meat dishes.
Sikil pak is a thick Yucateco dip with Mayan origins. It is prepared with a combination of tomatoes, onions, pumpkin seeds, coriander, orange juice, and habanero chili pepper. Spicy, sweet, and sour, it is typically seasoned only with salt, then served with tortilla chips on the side.
The name sikil pak is derived from the words sikil, meaning pumpkin seeds, and pak, meaning tomatoes.
Unlike most other types of salsa, pico de gallo is of solid consistency, made with a combination of coriander, onions, tomatoes, and hot peppers such as serranos or jalapeños. Pico de gallo is very popular due to its bold flavors and the fact that the preparation process is quite simple: the ingredients should only be chopped, seasoned, and mixed together, and the salsa is ready to be served.
Its name is means rooster's beak, but the origins of the name remain a mystery. However, there are some interesting theories about the origin of its name. Some believe that the dish got its name because the salsa was consumed using the thumb and index finger, an action reminiscent of the rooster's beak sting.
MOST ICONIC Pico de gallo
MAIN INGREDIENTS
Queso fundido al tequila is a traditional dish that's usually served as an appetizer or a dip. It's made with a combination of chorizo, sweet onions, tequila, green chili peppers, flour, tomato salsa, and cheese such as Monterey Jack, Pepper Jack, or a sharp cheddar.
The tomatoes, chili peppers, and onions are sautéed in olive oil until soft, followed by the addition of tequila and cheese. The combination is simmered until the cheese fully melts, and the dish is then placed into a bowl and served garnished with chopped coriander.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 5 Mexican Dips” list until March 21, 2025, 1,623 ratings were recorded, of which 1,200 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.