9 Interesting Mexican Sports You Probably Don’t Know
The popular imagination that runs through everyone’s mind when they hear about Mexican sports is soccer or futbol. As a popular sport, it is the
Mexico is a land of incredible riches, from the ancient ruins of the Mayan and Aztec civilizations to colonial architecture and vibrant festivals like Día de los Muertos. It is also home to 10-12% of the world’s biodiversity– a country filled with natural and cultural wonders.
It also has popular tourist destinations like Cancún, Tulum, Mexico City, and Cabo San Lucas, with 42.15 million international visitors in 2023. It is also famous for the best Mexican tequila.
Its diverse landscape has pristine beaches, lush jungles, deserts, and mountains. And while Spanish is the primary language, Mexico is home to 68 indigenous languages.
These may be facts you already know, but here’s something you might not: UNESCO recognizes Mexico as an Intangible Cultural Heritage for its regional specialties and world-famous dishes.
And that’s what I will discuss today: spicy Mexican food.
The key ingredient? Chili peppers, both fresh and dried, which give these Mexican spicy food dishes their signature heat. So, let’s discuss some of the spicy Mexican foods!
As I mentioned in the introduction, Mexican chilies are the key ingredients of spicy Mexican food. So, how could I start without talking about Habaneros? Habanero peppers are the most intense heat in Mexican cuisine and have a distinctive chili pepper flavor. These chilies are originally from the Yucatan Peninsula, but everyone uses them throughout Mexico.
On the Scoville scale, which measures chili pepper heat, habaneros range from 100,000 to 350,000 Scoville Heat Units (SHU). This makes them one of the hottest peppers in Mexican cooking. Chefs, however, use them as balanced flavors in salsas, marinades, and hot sauces.
In Mexican cuisine, habaneros feature in dishes from the Yucatan region. They’re essential in cochinita pibil, a traditional pork dish. Chefs also use them to make fiery salsas that accompany seafood.
Chefs also use them to make some of the best Mexican spicy foods, such as Tikin xic, Salsa de chile habanero, Poc Chuc, and Habanero-infused tequila.
Here’s a list of some more sizzling chilies that chefs use to make Mexican spicy food.
| Chili | Description |
|---|---|
| Jalapeño | Medium heat, commonly used fresh or pickled |
| Chipotle | Smoked jalapeño, adds a smoky flavor to dishes |
| Ancho | Dried poblano pepper, mild with a sweet, raisin-like taste |
| Guajillo | Moderate heat, used in sauces and marinades |
| Pasilla | Dried chilaca pepper, mild with a rich, complex flavor |
| Serrano | Hotter than jalapeño, often used fresh in salsas |
| Chile de árbol | Small, potent pepper used in salsas and spice blends |
| Cascabel | Rounded, rattling pepper with a nutty flavor |
| Pequin | Tiny but intensely hot pepper used in salsas and hot sauces |
Mole is a traditional sauce and marinade quite famous in Oaxaca and Puebla. Its key ingredients are chili peppers, spics, nuts, seeds, and even chocolate.
Chocolate is fascinating here because many people assume that Mole is a sweet sauce, but that’s not true. Chocolate is not the main ingredient and is only added as per taste or requirement.
So, it’s no surprise that there are many mole types, each with its own character. Some well-known varieties are mole poblano (dark and chocolatey), mole verde (made with green herbs), and mole negro (intensely dark and complex).
Mole is traditionally served with meat, often chicken or turkey. Enchiladas de Mole is a popular dish in which chefs fill tortillas with meat or cheese and cover them in mole sauce. Tamales de Mole is another dish where chefs fill tamales with chicken or pork and top them with mole sauce.
Chiles rellenos are one of the oldest Mexican spicy foods. They feature mild peppers stuffed with cheese and butter. The stuffing can also include cheese, ground meat, or beans.
Although the stuffing of chilies dates back to pre-Hispanic Mexican cooking,, the addition of cheese as a filling and the egg batter coating were influenced by European colonialism.
After being stuffed, the chilies, mostly poblano peppers, are dipped in an egg batter and fried to a golden crisp. This gives the outside a light crunch to balance the creaminess of the filling inside.
When you visit Mexico, you will see that chefs serve Chiles Rellenos with tomato sauce to complement the dish’s mild spice. The sauce is usually simple, made with tomatoes, onions, and spices.
Although Chilaquiles is not a spicy Mexican food on our list, it is a beloved Mexican breakfast dish that is also quite popular worldwide.
This dish combines fried corn tortilla simmered in spicy salsa, typically red or green. The tortilla chips absorb the sauce, becoming soft while retaining some crunch, creating a unique and enjoyable eating experience.
Traditionally, chilaquiles are topped with garnishes that add flavor and visual appeal. Common toppings include crumbled queso fresco, sliced onions, chopped cilantro, and a dollop of crema.
Chilaquiles is not a new breakfast dish; it dates back to Aztec culture. The idea of using leftover tortillas inspired this dish, and Mexicans are proud of using leftover ingredients to make new dishes. This is why chilaquiles have evolved from using up old tortillas to Mexican breakfast and brunch menus.
Another interesting thing about chilaquiles is that they are no longer considered breakfast food. After all, the combination of tortillas, salsa, cheese, and optional toppings like eggs, chicken, or beans makes them exciting enough to enjoy any time of the day.
So, it shouldn’t come as a surprise if you find them on all-day menus for your next Mexico visit!
Enchiladas are another classic spicy Mexican food. They consist of corn tortillas rolled around a filling and covered with a chili pepper sauce. The filling can vary, including meat, cheese, beans, potatoes, or vegetables.
Like pizzas, enchiladas are baked after all the ingredients are assembled so the tortillas can soak up the flavorful sauce. Like the above two spicy Mexican foods, enchiladas have a history that goes back to Mayan times.
Enchiladas are covered in a rich, spicy sauce made from chili peppers like Habaneros and Mole, tomatoes, and spices. Chefs also garnish Enchiladas with toppings like sour cream, cheese, onions, and cilantro to add extra layers of flavor.
It is interesting and important to discuss here that Enchiladas are different from tacos and burritos.
Tacos are made with soft corn tortillas and filled with ingredients like beef, pork, or fish, as well as vegetables and cheese. Unlike their Tex-Mex counterparts, authentic Mexican tacos are usually small, open-faced, and topped with garnishes like cilantro, onions, and a squeeze of lime.
Burritos are famous in northern states and smaller than their American counterparts. They consist of a flour tortilla wrapped around a meat filling and refried beans. Unlike Tex-Mex versions, authentic Mexican burritos rarely include rice, lettuce, or sour cream.
Grasshoppers, also known as chapulines in Mexico, are a traditional and popular snack across the country. These small insects are typically toasted and roasted on a comal, which increases their flavor and crunchiness.
Cooks season them with garlic, lime juice, and salt to give them a savory and tangy taste. They can also be topped with tacos, quesadillas, and other dishes.
Rich in protein, fiber, and essential nutrients, it is a great nutritious alternative to conventional snacks. Their unique flavor profile and crunch make them a favorite if you are considering enjoying traditional Mexican cuisine. Similarly, you can also enjoy them as spicy Mexican food by adding Mexican chilies.
Aguachile is one of the zesty spicy Mexican food originating from the coastal regions of Sinaloa. The name of this seafood dish literally translates to “chili water” because of the spicy liquid in which the seafood is marinated.
The dish is prepared by marinating thinly sliced raw shrimp or other seafood in lime juice, chili peppers (typically serrano or jalapeño), and cilantro. This acidic mixture “cooks” the seafood.
Unlike traditional ceviche, which is marinated for longer periods, aguachile is typically served immediately after the seafood is combined with the marinade for immediate flavor.
It is also garnished with sliced red onions, cucumbers, and sometimes avocado to complement the spicy, tangy seafood. The dish is traditionally served very cold, which is why it is quite popular in Mexico’s hot coastal areas.
Tinga is one of the popular spicy Mexican food originating from Puebla for its slightly spicy profile. It consists of shredded chicken simmered in a sauce made from tomatoes, chipotle peppers in adobo sauce, and sliced onions. This combination creates a smoky, tangy, and mildly spicy flavor.
While chicken is the most common protein in tinga, variations exist using beef, pork, or vegetables for vegetarian versions. The meat is usually cooked until tender before being shredded and mixed with the sauce.
The exciting thing about Tinga is that it is also used as a filling for tacos, tostadas, burritos, or tortas. It can also be served over rice or with a side of beans. Mexican chefs also top the dish with fresh ingredients like crema, avocado, or queso fresco for a spicy tinga.
Tinga is one of the easiest spicy Mexican foods to prepare. Its bold flavors and adaptability have made it a favorite in Mexican restaurants and home kitchens.
Chiles en Nogada is another famous spicy Mexican food that combines poblano chiles stuffed with ground meat, fruits, and spices. It is then covered in a creamy walnut sauce and garnished with pomegranate seeds and parsley.
Chiles en Nogada, as one of the best spicy food Mexican has a unique history. People believe that the creatives behind this dish were Augustinian nuns. In 1821, they created Chiles en Nogada to honor Agustín de Iturbide, who had just signed the Treaty of Córdoba, establishing Mexico’s independence from Spain.
For this very reason, Chiles en Nogada is now a traditional Independence Day dish.
The stuffing of Chiles en Nogada includes ground meat (usually pork or beef), dried fruits, and spices. This result is a savory mixture encased in the mild heat of the poblano chile.
One of the best spicy Mexican foods is the creamy nogada sauce, made from ground walnuts, milk, and cheese. This sauce adds a rich, nutty dimension to the dish.
Cochinita pibil is a traditional spicy Mexican food from the Yucatán Peninsula. The name “pibil” is interesting because it refers to the ancient Mayan cooking method of burying food in a pit with hot stones. Now, it is often cooked in an oven.
However, very few chefs, especially Rosalía Chay, use the pib method to make Cochinita pibil. Rosalía’s cooking experience also features in episode 04 of the hit Netflix show Chef’s Table BBQ. Reservations are required if you want to enjoy her culinary experience.
Traditionally, cochinita pibil is slow-cooked in a pib for several hours to tenderize the meat. It’s often prepared in a conventional oven or slow cooker in contemporary kitchens to a similar effect. Once cooked, the pork is shredded and served with warm corn tortillas, pickled red onions, and habanero salsa for heat.Cochinita pibil remains one of the spicy Mexican foods that celebrates the culinary traditions of the Yucatán. And Mexicans are no strangers when celebrating culinary tradition and experimentation, which is also visible in Mexican food movies. Like Water for Chocolate is one of the best Mexican movies celebrating culinary traditions.
Although many people assume that Tex-Mex cuisine and spicy Mexican foods are the same, the reality is different.
Tex-Mex is a fusion of American and Mexican culinary traditions originating in Texas. It comprises shredded cheese, meat (particularly ground beef), beans, and spices. Some popular Tex-Mex dishes are nachos, hard-shell tacos, fajitas, and chili con carne.
On the other hand, authentic Mexican cuisine is more diverse and regionally varied. It relies on indigenous staples like corn, beans, and chili peppers and uses fresh produce and herbs. Traditional Mexican dishes often feature soft corn tortillas, a variety of salsas, and mole sauces
Mexico is a country of political uncertainties but there’s one thing that is certain- Mexican spicy food. And that certainty still persists despite centuries old indigenous recipes and experimentation with food.
One can attribute this certainty to the fact that Mexicans stay true to the roots of spicy Mexican foods and their experimentation goes as far as complementing them.
Speaking of experimentation, you will also be surprised to know how Mexican writers have written so much in the magical realism genre. I talk about this interesting aspect in Mexican books. Also, you can check my interview with Mexican musician Leonardo Prieto.
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