11 Weird Foods in Mexico To Know Before You Go

Mexican cuisine has a rich history and is one of the most revered cuisines in the world. In fact, it’s right up there with French cuisine as being recognized by UNESCO as an intangible cultural heritage. And just like there’s some weird French foods, there are definitely some weird foods in Mexico.

Of course, “weird” depends on your perspective. Mine is from the United States, currently California, where we have lots of delicious authentic Mexican food.

But for most of these unusual dishes, you’ll have to visit Mexico where they are prepared and consumed every day by the locals.

I’ve found that if you want the most unique gastronomic experiences and adventures while traveling, you should try the traditional dishes that the locals are eating.

On the other hand, if you’re not looking for a culinary adventure per se, you’ll need to know what the weird Mexican foods are in order to avoid them. Either way, you should read this Mexican food list before you eat in Mexico!

Weird Foods in Mexico

Depending on your culture and frame of reference, some of these unusual Mexican foods may border on the bizarre. Others may not even require you to step out of your comfort zone.

If you’re a bit squeamish, don’t worry about eating everything on the list. But if you travel to Mexico, perhaps you can find at least one of these items to try! You never know—you may find a new authentic Mexican dish you love!

1. Chapulines (Grasshoppers)

Chapulines, a definite weird food in Mexico — Cups of chapulines sold on street corners are not a particularly weird sight in Mexico.

Chapulines, also known as grasshoppers north of the border, are a traditional Mexican delicacy commonly found in Oaxaca, the foodie capital of Mexico. If you are exploring the Oaxacan culinary scene, trying chapulines is a must-do. They are a local favorite and one of the most popular foods of Oaxaca.

Chapulines are typically cooked with chili powder, salt, and lime juice, giving them a spicy kick. The blend of spices and the natural essence of the grasshoppers create a distinctive flavor that is unlike anything else. When properly seasoned, chapulines offer a crunchy texture with a savory taste that can be surprisingly addictive.

These edible insects are a traditional Oaxacan street food eaten solo as a snack, like chips. In addition, they may also be incorporated into various dishes like salads and tacos. I think the best way to try most things on this list is to wrap them in a warm tortilla!

2. Escamoles (Ant Eggs)

An unusual Mexican food, escaroles being spread on a tortilla — An unusual Mexican food, escamoles, being spread on a tortilla

Escamoles, or ant eggs, are a popular dish that goes back to pre-Hispanic times. The Aztecs ate the pupae of ants long before Spanish colonization, in the the area that is now Mexico Cit y.

Harvested from maguey plants (agave plants), these ant larvae have a taste reminiscent of sweet corn and butter with a slightly nutty flavor.

Sometimes referred to as Mexican caviar or insect caviar, escamoles look like a cross between a small cheese curd and a pine nut. The texture of this exotic Mexican food most closely resembles cottage cheese.

Like chapulines, escamoles can be prepared in different ways. The ant egg sacs are commonly sautéed with butter, green chilis, onions, and seasonings such as epazote. The mixture can then be eaten with tortilla chips, or wrapped in a corn tortilla and enjoyed as a tasty taco.

3. Huitlacoche (Corn Smut)

Plate of huitlacoche — Huitlacoche, or corn smut, has a taste likened to truffles.

When you think of food eaten in Mexico, I’ll bet huitlacoche is not what first comes to mind.

One of Mexico’s lesser-known foods, huitlacoche, aka corn smut, is a type of fungus that grows on the ears of corn. The fungus transforms the corn kernels into a greenish, earthy delicacy with a mushroom-like taste. Its unique flavor profile is often compared to truffles.

When Mexican chefs want to add a distinct umami richness to soups and sauces, huitlacoche is the perfect choice.

In Mexican gastronomy, huitlacoche is commonly sautéed with onions and garlic to create a flavorful filling for tacos, quesadillas, and tamales.

You’ll find the Mexican truffle sold by street vendors and at local markets, but you’ll also see it on menus at gourmet restaurants throughout Mexico.

4. Tacos de Cabeza (Head Tacos)

Well disguised tacos de cabeza make them less intimidating to try.

Tacos de cabeza translates to “head tacos,” and that’s exactly what this traditional dish is—tacos made from various parts of a cow's head.

These tacos highlight the cultural importance of utilizing every part of the animal in Mexican cuisine, reflecting the sustainable and resourceful approach within the country’s vibrant food culture.

And while tacos in general and the seasonings used in this dish are inherently Mexican, the practice of eating the cow’s head is not unique to Mexico. So, while it might sound like a weird food, I put this one in the more tame category.

My opinion might be skewed by a recent trip I took to Missouri. One of the best foods in St. Louis was a celebrated salami made from cow head parts!

5. Chinicuiles / GusanoS (Maguey Worms)

Red maguey worms are one of the most unique foods in Mexico.

I remember the first time I saw a red worm in a mezcal bottle in Mexico. It was decades ago, and I had no clue why it was there or that worms (both white and red maguey worms) were a traditional food in Mexico.

The worms are referred to as chinicuiles or gusanos, and their use as a food goes back to indigenous communities in pre-Columbian times. The addition of worms to mezcal is much more recent—that goes only as far back as the 1940s.

It’s kind of a full circle thing. The maguey is a type of agave plant that is used to make mezcal. The white and red worms (technically caterpillars) infest the plants, so why not put them in the bottle?

The red maguey worm is considered tastier, and so you’ll find them used more often in cooking.

Like Mexico’s other edible insects, maguey worms are high in protein, making them a nutritious snack option and a sustainable protein source. They are most often fried with spices and salt offering a crunchy texture that adds an interesting element to dishes.

One of the easier ways to try this exotic food in Mexico is to sprinkle a little sal de gusano (ground up worms with rock salt) on pretty much any dish. There are even upscale bars in Mexico City that will coat the rim of their margarita glasses with worm salt.

6. Menudo (Tripe Soup)

Menudo, a typical Mexican food made from tripe

Menudo, a traditional Mexican dish, is a flavorful soup made with beef tripe (intestines) and hominy in a spicy broth.

The soup is one of the most common foods of Mexico, and one of the best ways to try tripe as a main ingredient.

I admit, tripe is not usually my favorite dish. But as I’ve encountered it in so many different cuisines, from Chinese dishes to different regional Italian cuisines (especially Roman cuisine), I keep trying it.

One distinctive aspect of menudo is its reputation as a remedy for hangovers in Mexican culture. It is believed that the hearty soup can help alleviate the effects of a night of indulgence.

7. Birria (Goat Meat)

Birria tacos made with goat meat are a common menu item in Mexico.

Goat meat is not considered a quintessential part of California cuisine, but the first time I had goat was in Los Angeles. It was at a traditional Mexican restaurant.

If you’re not used to seeing it on a menu, it may sound off-putting. But if you’re willing to eat other farm animals, why not goat?

Traditionally birria is served in a variety of ways, from soups and stews to roasted goat served with refried beans, black beans, and/or rice. While in Mexico, you may also see cabrito—a specialty of Monterrey—which is a young slow-roasted goat.

8. Moronga (Blood Sausage)

Blood sausages — You can usually distinguish a moronga, or blood sausage, from a chorizo by its dark brown color.

Moronga is a sausage that tastes similar to chorizo. What makes moronga qualify as a weird Mexican food is that it’s made from pig’s blood. Did I lose you?

Hopefully not. First of all, the blood is usually mixed with oatmeal or barley, onions, and herbs and spices. Second, it is usually served with rice and/or corn tortillas. Third, you can always use more salsa.

9. Nopales (Cactus Paddles)

A nopales salad makes a great vegetarian Mexican meal.

Nopales, the cactus paddles of the prickly pear plant, are a unique Mexican food and a versatile ingredient.

I’ve had prickly pears grow in my back yard, but I never wanted to harvest the paddles. Now knocking back prickly pear margaritas, heck yeah! However, if someone else is willing to pull off the needles, sure, I’ll eat nopales!

They are considered a vegetable after all. These cactus paddles are actually pretty healthy all around as they are high in fiber.

From soups to salads, nopales can be incorporated into a wide range of traditional Mexican dishes. They can also be a delicious filling for tacos, offering a great vegetarian alternative to traditional Mexican street food.

10. Chicatanas (Flying ANts)

chicatanas sauce — Chicatanas salsa, or ant sauce, is a treat in Oaxaca.

Chicatanas, the large flying ants that make their appearance during Mexico’s rainy season, are particularly beloved in the State of Oaxaca. But from the first rains, this unique food can be found throughout central and southern Mexico, all the way down to Yucatan.

According to Mexican folklore, in the time of the Aztecs, chicatanas were celebrated for their connection to the earth and the renewal of life that comes with the rainy season. Their annual appearance is still seen as a symbol of the cyclical nature of life and the importance of seasonal foods.

Chicatanas are typically toasted on a comal, a flat griddle, to enhance their nutty earthy flavor and to make them crispy. Once toasted, chicatanas can be enjoyed on their own as a crunchy, protein-rich snack, or added to a salad or taco. They are also often ground into a paste and used as a filling for tamales, mixed into an ant salsa, or added to mole sauces (especially during Day of the Dead festivities).

11. Tacos de Ojo (Eye Tacos)

Tacos de ojo: Can you tell if this is the “eye candy” version or the weird Mexican food?

For the super adventurous eater, this one takes tacos de cabeza one step further. For me, it’s hands down one of the most exotic Mexican dishes. Cow’s foot, no problem; cow’s tongue, BTDT; but cow’s eyeball, that’s new territory for me.

When the cow’s head is cooked, the eyes can be removed and used for tacos de ojo, or eye tacos.

The texture is somewhat gelatinous and can be easily disguised with green chili salsa, onions, and cilantro.

A word of warning: The slang term “tacos de ojo” means something quite different. It’s the equivalent of the English “eye candy.” Some taco stands and taquerias even incorporate the term in their name. Make sure you know which one you’re ordering beforehand!

Weird Foods in Mexico Experiences

I hope you’ve enjoyed this introduction to weird foods in Mexico. If you’ve been to Mexico, let me know in the comment section below how adventurous you got with the local cuisine. If you haven’t visited Mexico yet, let me know which weird food you’re most looking forward to trying.