It’s no secret that I love tacos. I mean, it’s literally in the name of my blog! But tacos are a known commodity. Some of my favorite food and drinks on the planet are other Mexican dishes I knew little or nothing about prior to meeting Saul. I have tried to describe the flavor profiles below, but the best way to really learn about these types of food is to try them for yourself.

1. Esquites: If you like creamed corn, you’ll love esquites. Usually prepared from a cart on the street, this is a warm cup of boiled corn kernels, topped with mayonaise, cotija cheese, a squeeze of lime, and chili spice. If you think this sounds good, but prefer eating corn on the cob to corn you eat with a fork, try ordering an elote instead.

2. Cafe de olla: This coffee beverage is brewed with piloncillo (golden-colored raw cane sugar that comes in a cone form) and other spices, such as cloves and orange peel.

3. Pan dulce: The French have croissants. The Americans have biscuits. The Mexicans have pan dulce – sweet, springy breakfast breads topped with crusty, sugary decorations. Your everyday variety is called a concha, which means seashell. Unsurprisingly, they are baked to resemble seashells. Pan de muerto or “bread of the dead” is a seasonal speciality prepared in October around the Dia de Muertos celebrations. Pan de muerto preparations vary regionally, but the Mexico City variety features a hint of orange essence and crossbones adorning the top. Whichever type you choose, they’re best when dipped in chocolate caliente – traditional Mexican hot chocolate!

4. Mango con Tajin: Commonly on offer from vendors carting bright mangos around residential areas, sweet sliced fresh mangos are topped with a squeeze of fresh lime juice and a few dashes of spicy, tangy chile powder for the equivalent of about 1 U.S. dollar.

5. Chips con limon or salsa valentina: Another street cart gem, these bags of extremely crisp potato chips are a treat best enjoyed with just a twist of lime (trust me on this!) or with the spicy, vinegary kick of salsa valentina. Make sure to grab lots of napkins!

6. Cochinita pibil: This slow-cooked pork dish originated in Mexico’s Yucatan peninsula. Similar in texture to southern pulled pork, it is flavored with citrus juice and colored with annatto seeds. Try it with pickled red onions! As a vegetarian, I’ve enjoyed a similar dish created with jackfruit in lieu of pork.

7. Chilaquiles: Basically breakfast nachos. Need I say more? Try them with salsa verde and an egg on top!

8. Mole: There are several varieties of mole, with mole negro being one of the most popular (and my personal favorite)! Mole is a specialty sauce painstakingly prepared with chili peppers, chocolate, and literally dozens of other spices. Smoky and sweet, yet still packing a punch, this sauce elevates any dish. It is often offered with chicken, rice and even plantains.

9. Aguas frescas: Literally translated to “fresh waters,” most dining spots offer several flavors made fresh daily. Some of the more classic varieties include agua de Jamaica (bright red, sugary hibiscus flower juice) and horchata (cinnamony rice milk).

10. Chiles en nogada: This seasonal speciality is served only between July and September to celebrate Dia de Independencia. A pepper (not spicy!) is stuffed with ground meat, spices, and chopped apples and then smothered in a walnut cream sauce and topped with pomegranate seeds.