Holy Mole! Fun Food Facts from Mexico You Didn’t Know

21 May, 2025

Category: Culinary

When people think of Mexican cuisine, tacos and spicy salsas might be the first things that come to mind. But the culinary traditions of Mexico are so much more diverse and rich than just chiles and tortillas. With pre-Hispanic ingredients and bold regional specialties, there’s a whole world of flavors waiting to be explored on your next trip to Mexico. And trust us, knowing a few of these tasty facts will only make the experience more delicious.

Fun Facts about Mexican Cuisine

Mexican cuisine is full of surprises. Rich in tradition, bursting with flavor, and endlessly diverse. With regional specialties, pre-Hispanic ingredients, and modern twists, every dish tells a story. Here are some fun and flavorful facts to help you taste Mexico more deeply on your next visit.

A World Heritage of Flavor

Mexican cuisine is so extraordinary that it’s been recognized by UNESCO as an Intangible Cultural Heritage of Humanity. In fact, it’s one of only two national cuisines in the world with this designation. (The other is French cuisine.) That says a lot about how deeply rooted, intricate, and meaningful Mexican food truly is. Each dish tells a story, each bite carries centuries of tradition.

So Many Moles, So Little Time

You might know mole as a dark, chocolatey sauce, but that’s just the beginning. Mole comes in a rainbow of colors and flavors, from the deep and earthy mole negro of Oaxaca to the vibrant green mole of Puebla. In Nayarit, there's even a rare local specialty: mole de cuastecomate, made with a fruit that grows only in this region. At Divum, the signature fine dining experience at Armony resort in Punta de Mita, this mole is elevated into a refined dish that pays tribute to the region’s roots as part of the exclusive MGallery by Accor.

The Pride of September: Chiles en Nogada

Chiles en nogada is a dish as patriotic as it is flavorful, traditionally served only in September to celebrate Mexican Independence Day. Stuffed poblano peppers are filled with a sweet and savory picadillo, covered in creamy walnut sauce, and sprinkled with pomegranate seeds… mirroring the red, white, and green of the Mexican flag. And for a modern twist? ParrotFish restaurants in Punta de Mita offer a sushi roll inspired by this national treasure every year in September.

Enchiladas Suizas Aren’t From Switzerland

Despite the name, enchiladas suizas aren’t Swiss. The story goes that a Swiss guest dining in Mexico City once asked for enchiladas without the usual fiery kick. To soften the spice, the kitchen topped them with creamy sauce and melted cheese. The result? A new classic was born, with a creamy twist that caught on quickly.

Yes, We Eat Insects. And They’re Delicious!

In Mexico, bugs are considered delicacies yet are popular even in casual settings and gatherings. From chapulines (grasshoppers) to gusanos de maguey (maguey worms) and escamoles (ant larvae), these crunchy bites have been part of the culinary culture for centuries. And here’s a surprise: chapulines actually taste a lot like salty potato chips. Crispy, crunchy, and totally snackable.

Chilaquiles: Breakfast with Personality

Red, green, with mole, or even al pastor. Chilaquiles are the ultimate customizable breakfast. At Taormina, an Italian-Mediterranean restaurant in Nuevo Vallarta by the Fonsini Restaurant Group, you’ll find a bold take on this Mexican classic: Chilaquiles al pastor with pork, dried chili salsa, roasted pineapple, pickled onions, crema, and cheese. It’s a perfect example of how traditional flavors can blend with global inspirations.

The Mighty Torta: Sandwiches, Mexican-Style

In Mexico, we don’t just make sandwiches; we build tortas. Stuffed with just about anything you can imagine, they’re a beloved part of daily life. At Taormina restaurant, you’ll find the torta de chilaquiles, loaded with chicharrón, pickled onions, crema, and fresh cheese. It's a satisfying breakfast that proves sometimes, more really is more.

Corn Is Sacred

In Mexico, corn goes beyond being a simple food staple. It is identity. Ancient Mesoamerican cultures believed that humans were created from corn, and this belief lives on in kitchens across the country. Today, there are more than 60 native varieties, in colors from jet black to sunset red. Corn is the heart of tortillas, tamales, atoles, and more, and it’s woven into the soul of almost every meal.

Sweet Tooth? Let’s Talk Pan Dulce

In Mexico, if there’s a way to add filling to something, we will. Even our beloved conchas (those shell-shaped sweet breads) are getting the deluxe treatment. At Mozzamare Beach Club in Nuevo Vallarta, you can order a stuffed concha with house-made jam, mascarpone cheese, whipped cream, and toasted almonds. Even though it’s on the breakfast menu, really it’s dessert in disguise.

More Than 200 Types of Chiles

Mexican cuisine is powered by chiles. Over 200 types, to be exact. From fiery habaneros to smoky chipotles, fruity guajillos to earthy pasillas, each one brings something unique to the table. Some are used fresh, others dried and ground. At Nicksan restaurant in Nuevo Vallarta, you’ll even find serrano chile worked into elegant sushi creations, proving just how versatile these little flavor bombs can be.

Chocolate Was Born in Mexico

That sweet treat you love? It has roots that go way back to ancient Mesoamerica. The Olmecs were the first to cultivate cacao, and the Maya and Aztecs drank it as a bitter, spiced beverage, often mixed with corn and chili. The sugar-sweet version we know today came much later; chocolate’s original form was rich, earthy, and revered as a drink of the gods.

Hungry for Mexico Yet?

Mexican cuisine gives you an experience full of history, heritage, and bold innovation. With sacred ingredients and fusion flavors, each dish is a celebration of creativity and tradition. So next time you're in Mexico, skip the usual and try something new. Who knows? Your next favorite dish might just be mole made from a fruit you’ve never heard of.

Bon appétit… or as we say here, ¡buen provecho!

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