Mar 6, 2025
Hispanic food isn’t just about flavour — it’s history, culture, and tradition on a plate.
You’ve probably had tacos, burritos, or empanadas, but there’s so much more to explore.
This article looks at must-try Hispanic dishes — from Mexico to Spain and Central to South America — and why they should be part of your next meal.
If you start feeling hungry, search for your favourite Hispanic dishes on Bolt Food and get them in minutes!
Hispanic food is a centuries-old blend of Spanish, Indigenous, African, and Asian influences. However, people often confuse Hispanic cuisine with Latin American cuisine.
So, not all Latin American food is Hispanic.
Think of it like this: Paella (Spain) and tacos (Mexico) are Hispanic because they come from Spanish-speaking countries. Feijoada (Brazil) is Latin American but not Hispanic, as Brazil’s official language is Portuguese.
Not sure if a cuisine is Hispanic or Latino. 🤔 Here’s a table to help you out! 👇
Now we’ve sorted out which cuisines are Hispanic, let’s get to the best part — the food. 😋
Let’s start with one of the most famous dishes in Mexican cuisine — tacos.
At its core, a taco is simple: a soft or crispy tortilla wrapped around a filling. But what makes it unique is the endless ways it can be made.
The fillings can vary from slow-cooked meats to fresh vegetables and bold spices.
In Mexico, tacos are everywhere — from street food stalls to high-end restaurants. And with that kind of fame, you get different variations:
🌮 Tacos al pastor — marinated pork, grilled and topped with pineapple.
🌮 Tacos de barbacoa — slow-cooked beef with smoky, rich flavours.
🌮 Tacos de pescado — baja-style tacos with crispy fried fish and a squeeze of lime juice.
🌮 Tacos dorados — crispy, deep-fried tacos, often stuffed with shredded chicken.
This was just a glimpse. 👀 Check out all the different types of tacos and explore even more flavours!
The word empanada comes from the Spanish verb empañar, meaning to wrap or coat in bread — precisely what this crispy, handheld pastry is all about.
Empanadas originated in Galicia, Spain, but as Spanish settlers travelled through Latin America, so did their love for this stuffed pastry.
An empanada is a stuffed pastry made by folding dough over a savoury or sweet filling and baking or frying it until golden brown.
The filling can be anything from seasoned meats to melted cheese and even fruit.
Today, many Hispanic countries have their own version.
🔹 Argentinian empanadas — baked or fried, filled with beef, onions, olives, and boiled eggs.
🔹 Spanish empanadas — bigger and more pie-like, often stuffed with tuna or chorizo.
🔹 Colombian & Venezuelan empanadas — made with corn dough, typically filled with cheese or shredded beef.
🔹 Mexican empanadas — can be savoury or sweet, sometimes coated in sugar.
Tamales are one of the oldest Hispanic dishes.
How old? Well, we’re going back to the Aztecs and Mayans — that’s over 5,000 years of history.
Tamales start with corn masa (dough), spread onto a corn husk, filled with meat, cheese, or beans, and then steamed to perfection.
While Mexican tamales are the most famous, nearly every Central and South American country has made their version of this dish.
🔹 Mexican tamales — wrapped in corn husks, filled with pork, chicken, or cheese, and often served with salsa verde or roja.
🔹 Guatemalan tamales — bigger, wrapped in banana leaves, giving them a richer, earthier flavour.
🔹 Nicaraguan nacatamales — packed with pork, rice, potatoes, and olives, all inside a banana leaf for a heartier meal.
🔹 Sweet tamales — made with cinnamon, raisins, and dulce de leche for a dessert-like twist.
Say “arepas”, and two countries instantly come to mind — Venezuela and Colombia.
Both claim them as their own, both have their unique version, and both are absolutely right about one thing: arepas are delicious.
An arepa is a round, thick corncake made from precooked cornmeal (masarepa). It can be grilled, baked, or fried. Some are crispy and golden, while others are softer and chewier.
They come plain with butter and cheese or stuffed with hearty fillings — and eaten morning, noon, and night.
But who makes the best arepa — Colombia or Venezuela? It’s a debate as old as time, and both countries bring something special to the table:
🔹 Colombian arepas — thinner and simpler, often topped with cheese or butter rather than stuffed.
🔹 Venezuelan arepas — thicker and packed with fillings like meats, cheese, eggs, or even fried pork rinds (chicharrón). Some must-try versions include:
Paella is Spain’s most famous dish, packed with flavour, tradition, and a bit of regional rivalry.
Ask someone from Valencia, and they’ll tell you there’s only one authentic paella (and you’re probably making it wrong).
That’s because paella originated in Valencia, where the dish was traditionally cooked over an open fire using local ingredients like rabbit, chicken, green beans, and saffron — no seafood in sight.
At its core, paella is all about the rice — slow-cooked in a wide, shallow pan with saffron-infused broth that gives it that signature golden colour.
But across Spain, you’ll find countless variations.
🔹 Paella Valenciana — made with rabbit, fried chicken, and green beans.
🔹 Paella de mariscos — with prawns, mussels, squid, and fish.
🔹 Paella mixta — a best-of-both-worlds mix of seafood and meats.
🔹 Paella negra — made with squid ink, giving it a black colour and deep umami flavour.
Other than the name, tortilla española (Spanish omelette) has nothing to do with Mexican tortillas.
There’s no corn or flour — just eggs, potatoes, and (sometimes) onions cooked into a thick, golden omelette.
A tortilla is simple but full of flavour. It’s crispy on the outside and soft on the inside, and it can be eaten hot or cold. This makes it a staple in tapas bars, home kitchens, and even packed lunches across Spain.
Like all great dishes, there’s debate over the “right” way to make it. The biggest question? Onions or no onions.
Some say they add sweetness; others say they ruin the texture. Either way, tortilla española remains one of Spain’s most beloved comfort foods.
🔹 Traditional tortilla española — just potatoes, eggs, and onions (or not, if you ask purists).
🔹 Tortilla de bacalao — a Basque twist made with salted cod.
🔹 Tortilla rellena — a stuffed version filled with ham, cheese, or veggies.
This one’s not a bread nor an omelette. Sopa de tortilla is Mexican comfort food with a rich, smoky tomato broth infused with garlic, onions, and ancho chiles, thickened with blended corn tortillas for extra depth.
Then come the toppings — crispy tortilla strips, creamy avocado, tangy sour cream, and crumbled queso fresco. Every bite is warm, hearty, and just the right amount of spicy.
Like most great dishes, it comes in different styles:
🔹 Classic — a deep, smoky broth with crunchy tortilla strips and melty cheese.
🔹 Chicken — a heartier version, loaded with shredded chicken for extra richness.
🔹 Creamy — a modern twist blended into a thick, velvety texture.
If chicken soup feels too routine, tortilla soup is the upgrade you need.
Like tacos, quesadillas aren’t just famous in Mexico — you’ll find them everywhere. And that’s not the only thing they share with tacos.
A quesadilla is a tortilla folded around gooey melted cheese and toasted on a griddle until golden and slightly crispy.
But quesadillas don’t stop at just cheese — there are endless ways to enjoy them.
🔹 Traditional Mexican quesadilla — made with a soft corn tortilla and Oaxaca cheese, sometimes with squash blossoms or huitlacoche (corn fungus).
🔹 Flour quesadilla — a larger flour tortilla with extra-melty cheese.
🔹 Sincronizada — a double-layered quesadilla, stacked with two tortillas, cheese, and ham, then grilled like a panini.
🔹 Quesadilla con carne — with grilled meats like carne asada or chorizo.
If you love tacos and quesadillas, enchiladas are the next logical step — the same tortillas, just smothered in sauce and packed with even more flavour.
This traditional Mexican food goes back to the Aztecs, who wrapped ingredients in thick corn tortillas long before the Spanish arrived in Latin America.
Enchiladas are corn tortillas rolled around a filling, smothered in a rich chilli pepper sauce and topped with sour cream, cheese, and fresh ingredients.
Some of the most popular types include:
🔹 Enchiladas rojas — red chilli sauce, shredded beef, and melted cheese.
🔹 Enchiladas verdes — green tomatillo sauce, chicken, and a splash of lime juice.
🔹 Enfrijoladas — a unique take where tortillas are covered in a creamy black bean sauce instead of chilli.
🔹 Enchiladas suizas — a Swiss-inspired version with creamy white sauce and extra cheese.
Breakfast doesn’t have to be boring, and huevos rancheros is proof of that.
This Mexican classic starts with crispy fried eggs on warm corn tortillas, covered in a rich, smoky tomato-chilli sauce.
Then come the toppings — avocado, beans, crumbled cheese, and a sprinkle of fresh cilantro.
While the basics stay the same, there are plenty of ways to mix it up:
🔹 Traditional huevos rancheros — fried eggs, tortillas, and a spicy tomato sauce, just like on Mexican ranches.
🔹 Huevos divorciados (divorced eggs) — two eggs on separate tortillas, one with red salsa, one with green.
🔹 Loaded huevos rancheros — topped with chorizo, black beans, sour cream, and fresh cilantro for an even bigger flavour punch.
If you ever need a meal that keeps you full for the whole day, bandeja paisa is it.
This Colombian feast was originally made for hard-working labourers — but today, it’s one of Colombia’s most iconic comfort meals.
So, what’s on this legendary platter? A little bit of everything:
🔹 Grilled steak
🔹 Chicharrón (crispy, golden pork belly)
🔹 Fried egg
🔹 Rice & red beans
🔹 Sweet plantains
🔹 Chorizo (smoky, spiced sausage)
🔹 Arepa (soft, cornmeal cake)
🔹 Avocado
Despite its name, which means “old clothes,” there’s nothing worn out about ropa vieja.
The name comes from how the shredded beef looks like torn fabric, but the deep, slow-cooked flavours tell a different story.
Ropa vieja is made by simmering fall-apart tender beef in a rich tomato sauce with bell peppers, onions, garlic, and spices. Served with white rice and sweet plantains, it soaks up every last drop of flavour.
Originally brought to Latin America from Spain, ropa vieja took on new life in Cuba, becoming a national favourite.
Some of the most popular variations include:
🔹 Traditional Cuban ropa vieja — slow-cooked shredded beef in a rich tomato sauce, served with white rice and fried plantains.
🔹 Spanish-style ropa vieja — a heartier version with chickpeas, potatoes, and a thicker sauce.
Camarones al Ajillo is buttery, garlicky, and packed with flavour.
Plump shrimp is sautéed in sizzling garlic-infused olive oil, with chilli peppers and lime juice for extra depth.
Cooking techniques vary depending on the region:
🔹 Spain — cooked with garlic, olive oil, and a splash of white wine, typically served with crusty bread.
🔹 Puerto Rico — green or fried ripe plantains on the side, with a richer, slightly spicier sauce.
🔹 Mexico — chilli peppers, fresh lime juice, and chopped onions for extra heat.
Let’s move to a staple breakfast dish loved across Central America — gallo pinto.
This dish is more than just rice and beans; it’s a source of national pride in Costa Rica and Nicaragua.
So, what makes gallo pinto unique?
It starts with white rice and black or red beans, cooked with bell peppers, chopped onions, and a special seasoning mix that varies by region.
🔹 Costa Rican — made with salsa Lizano, a tangy, slightly sweet sauce that gives it a unique flavour. Served with sour cream and tortillas.
🔹 Nicaraguan — uses red beans, is often cooked with coconut milk, and is traditionally served with fried cheese, ripe plantains, and beef.
🔹 Caribbean-style — this version incorporates African influences, using coconut rice and additional spices.
Ceviche is a classic dish from Latin American cuisine made with fresh raw fish marinated in lime juice, combined with chopped onions and peppers.
It’s a traditional dish in Peru, but you’ll find variations all over South America, Central America, and the Caribbean coast.
🔹 Peruvian — fresh fish, lime juice, aji amarillo peppers, and sweet potato on the side. Often served with corn and fried plantains.
🔹 Ecuadorian — a soupier version, made with shrimp and fresh ingredients like tomatoes and often served with fried green plantains.
🔹 Mexican — tomatoes, avocado, and cilantro, usually served with tostadas or thick corn tortillas.
🔹 Costa Rican — fish or shrimp marinated in lime juice, with sweet bell peppers and fresh raw onions, often served with crackers.
Mole is one of the most iconic sauces in Mexican and Hispanic culture, often served on special occasions like weddings and holidays.
It’s a blend of indigenous and Spanish influences, with origins tracing back to pre-Hispanic times.
Mole is a slow-simmered sauce made from chilli peppers, chocolate, nuts, seeds, and spices.
It’s usually poured over stewed meat, such as roast pork or shredded beef, and served with thick corn tortillas and white rice.
Popular mole varieties:
🔹 Mole poblano — made with over 20 ingredients, including chilli peppers, chocolate, and spices. Traditionally paired with chicken or turkey.
🔹 Mole negro — a darker, richer version from Oaxaca, with smoky dried chillies and a deep chocolate flavour.
🔹 Mole verde — a fresher, herby version made with pumpkin seeds, green chiles, and tomatillos, often paired with pork or chicken.
🔹 Mole amarillo — a lighter, spicier variation made with yellow chillies and fresh ingredients like tomatoes and bell peppers.
Pupusas are El Salvador’s national dish. They consist of thick corn tortillas filled with various delicious ingredients and cooked on a griddle.
The beauty of pupusas is in their simplicity — made from corn dough (masa) and stuffed with:
🔹 Queso pupusa — gooey melted cheese, typically Oaxaca or Salvadoran cheese.
🔹 Pupusa revuelta — refried beans, and fried pork rinds (chicharrón) for extra flavour.
🔹 Pupusa de chicharrón — seasoned, ground pork.
Pupusas usually come with curtido, a fermented cabbage slaw, and a mild tomato salsa.
No, not the dance — though this salsa can bring just as much heat.
Salsa is essential to Mexican cuisine and Latin American dishes, whether adding spice to tacos, complementing grilled meats, or serving with corn tortillas.
Popular salsa varieties:
🔹 Salsa roja — a classic tomato-based sauce made with bell peppers, chilli peppers, onions, and garlic, perfect for enchiladas, tacos, and grilled meats.
🔹 Salsa verde — a tangy, green tomatillo salsa, often served with tortilla soup, fried eggs, or as a dip for fried plantains.
🔹 Pico de gallo — a mix of chopped onions, tomatoes, lime juice, and cilantro, typically served with grilled chicken, seafood, and refried beans.
🔹 Salsa de aguacate — avocado-based salsa, blending lime juice, chilli peppers, and fresh ingredients into a smooth, rich sauce.
🔹 Mango or pineapple salsa — commonly served with fresh raw fish (ceviche) or grilled meats.
Guacamole has been a staple of Mexican cuisine for centuries, dating back to the Aztecs, who mashed avocados with lime juice and chilli peppers long before it became a global favourite.
Guacamole pairs perfectly with:
🔹 Tortilla chips
🔹 Tacos and burritos
🔹 Grilled meats
🔹 Tostadas and quesadillas
🔹 Breakfast dishes
Regional variations:
🔹 Traditional Mexican guacamole — simple, fresh, highlighting the avocado’s natural creaminess.
🔹 Chunky guacamole — with diced tomatoes, bell peppers, and onions.
🔹 Spicy guacamole — with extra chilli peppers and garlic.
🔹 Tropical guacamole — with mango, pineapple, or pomegranate seeds, popular in Costa Rica, Puerto Rico, and other Latin American countries
Now, it’s time for something sweet, creamy, and irresistible.
Dulce de leche is made by slowly simmering milk and sugar until it thickens into smooth, golden perfection.
It’s enjoyed all over Latin America (and beyond), as it’s the foundation for countless desserts, including:
🔹 Alfajores — buttery shortbread cookies sandwiched with dulce de leche, a favourite in Argentina and Uruguay.
🔹 Tres leches cake — a fluffy, milk-soaked sponge cake, often topped with a drizzle of dulce de leche.
🔹 Churros con dulce de leche — crispy fried pastries filled or dipped in this sweet, velvety spread.
🔹 Dulce de leche flan — a caramelised twist on the classic custard dessert.
🔹 Arequipe — a Colombian and Venezuelan version, enjoyed as a spread or a filling for pastries.
Churros start with simple ingredients — flour, water, and a pinch of salt — piped into long, ridged shapes and fried until golden brown.
The moment they come out of the oil, they’re coated in cinnamon sugar, making them crispy on the outside and soft and airy on the inside.
How they’re enjoyed:
🔹 Churros con chocolate — a Spanish classic, served with a thick, rich cup of hot chocolate for dipping.
🔹 Stuffed churros — filled with dulce de leche, chocolate, or vanilla cream for extra indulgence.
🔹 Mini churros — bite-sized versions, great for snacking.
🔹 Savory churros — served with cheese or spiced toppings.
“I’ll just take one” doesn’t work with buñuelos — because one is never enough.
Buñuelos are light, airy fritters, deep-fried to perfection. Some are round and fluffy; others are flat and crisp.
🔹 Spanish buñuelos — often stuffed with custard, chocolate, or fruit, making them extra indulgent.
🔹 Mexican buñuelos — thin and crispy with cinnamon sugar and piloncillo syrup.
🔹 Colombian buñuelos — small, round, and slightly cheesy.
🔹 Argentinian buñuelos — flavoured with orange zest and sometimes drizzled with dulce de leche.
Buñuelos are a special-occasion favourite, often enjoyed during holidays, festivals, or as a street food snack.
We’ve covered many dishes from Mexico to Spain, Colombia to Argentina, and you’re probably tempted to book a flight.
But until then, you can enjoy these flavours at home, the office, or wherever you feel comfortable. Open Bolt Food and find your favourite Hispanic dishes — all in one place.
Traditional Hispanic food includes dishes that have been passed down through generations across Latin America, Spain, and the Caribbean. Dishes like tamales, empanadas, paella, pupusas, and mole highlight Indigenous, Spanish, and African influences.
The best Hispanic food depends on personal taste. If you love bold flavours, try tacos al pastor or enchiladas. For something hearty, go for ropa vieja or bandeja paisa. And if you have a sweet tooth, churros, dulce de leche, or buñuelos are always a great choice.
Spain is known for paella, tortilla española, gazpacho, and churros con chocolate. Jamón Ibérico, a famous Spanish cured ham, is also a must-try.
Some of the most popular dishes include tacos al pastor, tamales, chiles en nogada, enchiladas, mole poblano, pozole, quesadillas, sopes, tortilla soup, and ceviche.
