With a high Rotten Tomatoes score and a spinoff based in Mexico, there’s no denying that Narcos was a smash hit. But, what we really want to know is: what were they eating? With a couple of cookbooks based on the series, we know we’re not the only ones with food on the brain. Whether you’re a diehard Narcos fan or just looking to expand your palate, here are some delicious Colombian and Mexican dishes.
Colombian Empanadas
Many Latino cultures have some version of these little bundles of joy known as empanadas, though Colombian empanadas are particularly distinct. This is mainly because of the shell.
It’s made from corn flour, or masarepa. As you may have noticed from the picture, the typical border isn’t pinched like Mexican empanadas often are.
The empanadas are deep-fried, and the filling tends to be on the savory side. What really makes them special is the aji picante, a Colombian hot sauce.
Tacos al Pastor
Tacos al pastor is a very famous Mexican dish, most popular in Mexico City. It’s also a pretty easy dish to make at home.
The tacos are primarily comprised of slow-roasted pork and pineapple chunks. The meat is vertically roasted, taking inspiration from Lebanese cuisine. Sounds delicious, right?
If you’re making it at home, you can roast the pork in your oven. Just make sure it’s thinly sliced, and that you’re generous with the adobo!
Bandeja Paisa
Bandeja paisa is a Colombian dish featuring a delicious combination of beans, white rice, ground beef or pork, fried plantain, chicharrón (crispy pork belly), avocado, arepa, and a fried egg.
To cook it at home, start by preparing the beans and rice separately. Fry the chicharrón until crispy, cook the ground meat with onions and tomatoes, and fry the plantains and eggs.
Serve everything on a large platter. To make the dish even better, you can always add sliced avocado and arepas on the side and dig in!
Guacamole and Tortilla Chips
Who doesn’t know this fabulous combo? Guacamole is a creamy avocado-based dip with lime juice, salt, diced tomatoes, onions, cilantro, and jalapeños for a bit of heat.
Make sure to pick the best avocados! Always choose the ones that are slightly soft when squeezed and have dark green to black skin.
To make the perfect tortilla chips, cut corn tortillas into triangles, brush them with oil, and bake or fry them until crispy. Dig in!
Ceviche Colombiano
Most of us think of Peru when we talk about ceviche, but have you ever heard of Ceviche Colombiano (Colombian Ceviche, in Spanish)?
Unlike traditional ceviche, this dish uses cooked shrimp rather than raw, marinated in a mixture of lime juice, ketchup, mayonnaise, and sometimes hot sauce
It’s garnished with chopped onions and cilantro and served with saltine crackers or plantain chips. Would you give it a try? Our mouths are watering just thinking about it.
Carnitas Tacos
This is the typical dish that you can find in most Mexican homes. Carnitas tacos consist of slow-cooked pork that’s crispy on the outside and juicy inside.
The pork is traditionally simmered in its own fat until it becomes succulent and flavorful, then shredded. It is usually served in warm corn tortillas.
Carnitas tacos are topped with fresh ingredients like chopped onions, cilantro, or salsa. You can buy tortillas at your local store, but we highly recommend cooking the pork at home.
Ajiaco Soup
Ajiaco is a creamy Colombian soup, especially popular in Bogotá. It is made with three types of potatoes from different regions of the country.
The soup includes shredded chicken, corn on the cob, and guasca, a local herb that gives the soup a unique flavor. Ajiaco is typically served with capers, avocado slices, and a dollop of cream.
The soup offers a perfect balance of savory and creamy, making it a beloved dish during cooler weather in Colombia. You can use a blender to make it extra creamy.
Chiles en Nogada
Chiles en Nogada is a traditional Mexican festive dish. It’s usually eaten during Mexican Independence Day celebrations, but the dish is so good that you should make it all year round.
The dish consists of large poblano peppers stuffed with a mixture of ground meat, dried fruits, and spices. The stuffed peppers are topped with a creamy walnut-based sauce (nogada).
The peppers are usually garnished with pomegranate seeds and fresh parsley. The dish, which represents the colors of the Mexican flag—green, white, and red—should be served at room temperature.
Arepas with Cheese
Arepas with cheese are a popular dish in Colombia and Venezuela, made from cornmeal dough that is shaped into round, flat patties.
The dough is mixed with water, salt, and butter before being grilled or fried until crispy on the outside and soft inside. Cheese is either mixed into the dough or stuffed inside.
Arepar with cheese is usually eaten for breakfast or as a snack and enjoyed with various toppings or fillings. But you can’t have them for lunch or dinner if you feel like it.
Mole Poblano
Mole Poblano is a complex and delicious smoky and sour Mexican sauce. It’s made from a blend of dried chilies, spices, chocolate, nuts, and seeds.
This mole is traditionally served over chicken or turkey, and it is usually slow-cooked to allow the flavors to meld. The slowest the cooking, the better the flavor.
Mole Poblano is especially popular in the city of Puebla and during special occasions like holidays and festivals, representing a blend of local indigenous and Spanish culinary traditions.
Sancocho Trifásico
Sancocho Trifásico is a Colombian stew made with three types of meat—usually beef, pork, and chicken—giving it a rich, savory flavor.
The broth is simmered with corn on the cob, plantains, yuca, and potatoes, resulting in a comforting, flavorful dish. It’s often served with white rice, avocado, and a squeeze of lime.
If you plan to make Sancocho trifásico at home, you should brown the meats separately before simmering them in the broth. This adds depth to the stew.
Enchiladas Verdes
Enchiladas Verdes are one of the most popular dishes in Mexico. They are made by filling corn tortillas with shredded chicken or cheese.
They are then smothered in green salsa made from tomatillos, green chilies, and cilantro. The enchiladas are topped with melted cheese, sour cream, fresh onions, and avocado slices.
For extra flavorful Enchiladas Verdes, we recommend you lightly fry the tortillas in oil before filling and rolling them. This will make them extra crispy.
Patacones with Hogao
Patacones with hogao is a popular Colombian snack made from green plantains that are twice-fried until golden and crispy.
The plantains are first smashed into flat discs before the second frying. Hogao, a tomato and onion sauce, is served on top or as a dip.
This dish is often enjoyed as a side or appetizer. You can soak the smashed plantains in salted water before the second fry to enhance their flavor.
Tamales
Tamales are a Latin American dish made from corn dough filled with meats, vegetables, or cheese, wrapped in corn husks or banana leaves, and steamed until firm.
Tamales are very popular throughout the entire continent, and they come in various regional styles, with fillings ranging from pork and chicken to beans and chilies.
If you want to make them at home add, you should consider adding some broth or lard to the dough to achieve extra moisture and flavor.
Lomo al Trapo
Lomo al Trapo is a traditional Colombian dish where a beef tenderloin is wrapped in a salt-covered cloth (trapo) and roasted directly over hot coals.
The cloth creates a crust, sealing in moisture and flavor, resulting in a juicy, seasoned steak with a smoky, charred exterior.
It’s often with a side of potatoes or chimichurri. You should use a wet cloth and pack the salt tightly around the beef to ensure even cooking and a well-formed crust.
Queso Fundido
Queso Fundido is a melted cheese dish popular in Mexican cuisine, typically made with melted Oaxaca, Chihuahua, or mozzarella cheese.
It is usually served with chorizo, roasted peppers, or mushrooms and baked until bubbly and golden, perfect for dipping with warm tortillas or tortilla chips.
To achieve a creamier texture, mix in a splash of milk or cream before baking to prevent the cheese from becoming too stringy or hardening too quickly.
Colombian Coffee Flan
This is a Colombian twist on a famous dessert. Colombian coffee flan is a creamy dessert that combines the flavors of caramel and Colombian coffee.
It is made from eggs, milk, sugar, and a strong brewed coffee. The flan is baked in a caramel-coated mold, creating a deliciously sweet and slightly bitter contrast.
For a silky texture, strain the custard mixture through a fine sieve before baking to remove any egg lumps and ensure a smooth flan.
Churros with Chocolate
Original from Spain, Churros con chocolate is typically enjoyed for breakfast or as a snack. Churros are long, fried dough pastries, crispy on the outside and soft inside.
They are usually sprinkled with sugar and served alongside a thick, rich, warm chocolate dipping sauce. The chocolate adds a creamy, indulgent element that perfectly complements the churros’ crunchy texture.
This pairing is beloved in many Latin American countries, often found at cafes or street stalls. You can infuse the churro dough with a hint of cinnamon to add depth of flavor.
Arroz con Pollo
Arroz con Pollo is a traditional Colombian dish featuring seasoned rice cooked with tender chicken, vegetables like peas and carrots, and herbs, creating a hearty, flavorful meal.
The rice absorbs the chicken’s juices and spices. The recipe often includes cumin, garlic, and cilantro. This gives the dish a savory profile that enhances the flavor of the fresh vegetables.
Arroz con Pollo is typically served with a side of avocado, plantains, or salad. It’s a balanced dish that showcases Colombia’s rich culinary heritage and vibrant flavors.
Pozole Rojo
Pozole rojo is a traditional Mexican stew made with hominy, pork, and a rich, flavorful broth infused with dried red chilies, creating a vibrant, mildly spicy dish.
The hominy, large kernels of dried corn adds a hearty texture, while the pork becomes tender and flavorful after simmering in the spiced broth. The red chilies provide depth and warmth.
Pozole rojo is often garnished with toppings like shredded lettuce, radishes, onions, lime, and cilantro. To enhance it, consider toasting the dried chilies before blending them into the broth.
Lechona
Lechona is a traditional Colombian dish featuring a whole roasted pig stuffed with seasoned rice, peas, and spices, cooked until the skin is crispy and golden.
The stuffing is super flavourful since it absorbs the rich juices of the pork. The dish is typically seasoned with cumin, garlic, and onions.
Lechona is often served during special occasions and celebrations. To achieve a crispier skin, rub the pig with a mix of salt, oil, and vinegar before roasting.
Fish Tacos
Fish tacos are a popular Mexican dish made with grilled or fried fish, served on soft corn tortillas, and topped with fresh ingredients like cabbage, salsa, and lime.
The fish is typically seasoned with spices such as cumin, chili powder, or garlic, giving it a flavorful, slightly smoky taste. They are often garnished with creamy sauces.
The most popular sauces are lime crema or chipotle mayo, a great way to balance the flavors and enhance the dish’s overall richness. For better tacos, use fresh, flaky fish like mahi-mahi or cod.
Natilla Colombiana
Natilla Colombiana is a traditional Colombian dessert, especially popular during the holiday season. It’s a creamy custard made with milk, panela (unrefined cane sugar), and cornstarch.
Flavored with cinnamon and often served with buñuelos (fried cheese balls), natilla has a smooth, rich texture and a sweet, caramel-like flavor from the panela, offering a comforting and festive treat.
Typically enjoyed cold, natilla is a staple at Christmas gatherings. You should add a splash of coconut milk to give it a tropical twist.
Sopes
Sopes are a traditional Mexican dish made from thick, round corn masa cakes with raised edges, topped with beans, meat, lettuce, cheese, and salsa.
The masa base is slightly fried, giving it a crispy exterior and soft interior. The toppings vary, but common choices include refried beans, shredded chicken, or beef, and fresh vegetables.
Sopes are often garnished with crema, crumbled queso fresco, and a squeeze of lime. To enhance the flavor, lightly fry the masa in a mix of oil and butter for a richer, golden crust.
Bistec a Caballo
Bistec a Caballo is a Colombian dish featuring a tender steak topped with a fried egg, typically served with rice, plantains, and sometimes a tomato-based sauce.
The steak is seasoned and pan-fried or grilled to desired doneness, while the egg, with its runny yolk, adds richness and flavor to the dish. The meal is often enjoyed for breakfast or lunch.
The simplicity of the ingredients allows the flavors to shine. Consider marinating the steak with garlic, cumin, and lime juice for at least an hour before cooking to infuse deeper flavor.
Cochinita Pibil
Cochinita pibil is a traditional Mexican dish from Yucatán, featuring slow-roasted pork marinated in achiote paste, citrus juice, and spices, wrapped in banana leaves.
The achiote and citrus marinade gives the pork a vibrant color and tangy flavor, while the banana leaves keep the meat tender and aromatic during the long roasting process.
Typically served with pickled red onions and tortillas, cochinita pibil should be slow-cooked in an oven, or a slow cooker should be used for several hours to achieve extra tenderness.
Buñuelos
Colombian buñuelos are traditional fried dough balls, often served during Christmas. Made with a mix of cheese and cornmeal, they have a crispy outside and soft interior.
The cheese gives buñuelos a slightly salty flavor, contrasting the light, fluffy texture of the dough. They’re commonly enjoyed with hot chocolate or coffee, adding to their appeal as a festive snack.
You should use a mix of fresh, finely grated cheese and a little baking powder for an airier, fluffier texture inside the buñuelos.
Elote (Mexican Street Corn)
Elote, or Mexican street corn, is a popular street food featuring grilled corn on the cob slathered with mayonnaise, chili powder, lime juice, and cotija cheese.
The corn is grilled to perfection, giving it a smoky flavor, while the creamy mayo, tangy lime, and salty cheese create a flavorful contrast that enhances the sweetness of the corn.
Elote is often served on a stick. Brush the corn with garlic-lime butter before grilling to add an extra layer of flavor and richness to the dish.
Mondongo Soup
Mondongo soup is a traditional Latin American dish made with diced tripe (cow stomach), slow-cooked in a flavorful broth with vegetables like potatoes, carrots, and cilantro.
The soup is heavily seasoned with spices like cumin, garlic, and onions, creating a hearty, savory meal. The tripe absorbs the flavors of the broth, making it tender and flavorful.
Mondongo is often served as a comforting, nutritious meal, accompanied by rice, avocado, or lime wedges. Soak the tripe in vinegar and water before cooking to remove any strong odors.
Tlayudas
Tlayudas are a traditional Oaxacan dish made with a large, crispy tortilla topped with refried beans, cheese, lettuce, avocado, and meats like chorizo or tasajo.
The tortilla is often grilled or toasted until crispy, providing a sturdy base for the toppings. The combination of savory beans, meats, and fresh vegetables makes each bite satisfying.
Tlayudas are typically served open-faced. Brush the tortilla with a bit of lard or olive oil before grilling to enhance the crispiness and add a rich, smoky flavor to the base.
Colombian Chocolate con Queso
Colombian chocolate con queso is a unique hot chocolate drink served with pieces of melted cheese. The salty cheese contrasts the sweet, rich flavor of the chocolate.
Traditionally, the chocolate is prepared with panela (unrefined sugar) and cinnamon, giving it a warm, comforting sweetness. The cheese, often “queso campesino”, softens in the hot chocolate, creating a creamy texture.
This drink is typically enjoyed during breakfast or as a snack. Try using a high-quality, dark chocolate for a richer flavor, and slightly melt the cheese before adding it to ensure a smoother, creamier consistency.
Micheladas
Micheladas are a popular Mexican drink made by mixing beer with lime juice, assorted sauces like Worcestershire or soy, and spices such as chili powder and salt.
The beer is served in a glass rimmed with salt and chili, giving each sip a tangy, spicy kick that balances the refreshing, light flavor of the beer.
For a bolder flavor, add a splash of Clamato (tomato juice with clam broth), which deepens the drink’s savory complexity and enhances its traditional taste.
Aguapanela
Aguapanela is a traditional Colombian drink made by dissolving panela, unrefined cane sugar, in water. It has a sweet, caramel-like flavor and is enjoyed hot or cold.
It is often served with lemon or lime juice, aguapanela is both refreshing and energizing. The drink is commonly consumed to warm up in cold weather or to cool down when chilled in the heat.
To make the aguapanela’s flavor richer, add a cinnamon stick or ginger while heating the water for a spiced version that adds warmth and enhances the drink’s flavor.
Margaritas
Margaritas are a classic Mexican cocktail made with tequila, lime juice, and orange liqueur, creating a refreshing, tangy, and slightly sweet drink often served in a salt-rimmed glass.
The balance of citrus and tequila gives margaritas their signature punch, while the salt enhances the flavors. They can be served frozen or on the rocks, depending on preference.
Use freshly squeezed lime juice and a high-quality tequila to elevate the drink’s flavor, and add a splash of agave syrup for a smoother, more balanced sweetness.
Pandebono
Pandebono is a traditional Colombian bread made from a mix of yuca flour, cheese, and eggs, creating a chewy, slightly tangy, and savory flavor.
They are most commonly enjoyed as a snack or breakfast item, often paired with coffee or hot chocolate. Their texture is light and airy, with a soft inside and a golden crust.
Pandebono is a beloved Colombian treat. Add a touch of grated mozzarella or a similar melting cheese to the dough for an extra gooey center.
Salsa Verde Chicken
Salsa verde chicken is a Mexican dish featuring tender chicken simmered in a green sauce made from tomatillos, green chilies, cilantro, and garlic.
Often served with rice, tortillas, or beans, the salsa verde imparts a vibrant flavor that complements the chicken’s mildness, creating a balance of freshness and spice in every bite.
Consider roasting the tomatillos and chilies before blending to deepen the sauce’s flavor, adding a smoky, rich layer to the tangy salsa verde.
Colombian-style BBQ Ribs
Colombian-style BBQ ribs, or “costillas a la BBQ,” are seasoned with a blend of garlic, cumin, and citrus, then slow-cooked until tender and juicy.
The marinade, often made with lime juice, onion, and local spices, gives the ribs a zesty, flavorful taste that’s distinct from traditional BBQ styles. The slow cooking ensures the meat falls off the bone.
These ribs are typically served with sides like yucca, plantains, or rice. Marinate the ribs overnight for deeper flavor penetration.
Tequila Lime Shrimp
Tequila lime shrimp is a Mexican-inspired dish where shrimp are sautéed with garlic, lime juice, and a splash of tequila, creating a flavorful, zesty, and slightly smoky taste.
The tequila adds a subtle depth and enhances the lime’s tangy brightness, while the shrimp absorb the bold flavors, becoming tender and juicy during cooking.
Whe cooking them, try to allow the tequila to reduce in the pan to concentrate its flavor, and finish with a sprinkle of fresh cilantro for added freshness and color.
Huevos Rancheros
Huevos rancheros is a classic Mexican breakfast dish consisting of fried eggs served on corn tortillas, topped with tomato-based salsa, and often accompanied by beans.
The salsa, typically made with tomatoes, chilies, onions, and cilantro, adds a burst of flavor. They are perfect for starting the day with a balance of textures and bold, satisfying flavors.
When you make them, lightly fry the tortillas until crispy to add a crunchy texture that contrasts with the eggs and salsa, making the dish more balanced and enjoyable.
Tres Leches Cake
Tres leches cake is a traditional Latin American dessert made with a light sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream.
The cake absorbs the milk mixture, creating a moist, rich texture without becoming soggy, while the sweetness of the condensed milk balances the creaminess of the other ingredients.
For added depth of flavor, toast the cake slightly before pouring the milk mixture over it, creating a subtle contrast between the crisp exterior and the moist interior.
