If you could only consume the food of one country for the rest of your life, you should choose Mexico

If you could only consume the food of one country for the rest of your life, you should choose Mexico. You'll never get bored with the cuisine because it contains a little bit of everything.

You'll find the zestiness of Greek salads and the richness of an Indian curry among the enchiladas, tacos, helados, and quesadillas; the heat of Thai food and the use-your-hands snackiness of tapas.

It also serves as a distribution hub for nutritional superfoods. Avocado, tomato, lime, and garlic, along with beans, cocoa, and chilies, are high in antioxidants and other beneficial ingredients. However, it does not taste nutritious. In your mouth, it tastes like a festival.

Mole is a traditional Mexican sauce made with chile peppers, spices, chocolate, and incantations.

Tacos al pastor, or spit-roasted pork tacos, are a hybrid of pre- and post-Colombian cuisines.

Tamales are a traditional Mayan dish made of masa wrapped in a leaf.

Tostadas are similar to tacos or burritos, but they're served in a crispy fried tortilla that breaks apart as soon as you bite into them. It's impossible to eat this.

On top of its soggy nacho substrate, a river of melted cheese curdles. Bits of canned corn stirred in with black beans and pre-made salsa are lost behind the heavy dollops of sour cream. A platter of guilty pleasure nachos, directly above fajitas and chili con carne, is listed at the top of every Mexican franchise restaurant menu. These crowd-pleasers, though, are more American than Mexican.

Tacos, burritos, and enchiladas became popular as sports bar fare and high-carb takeouts thanks to the Americanized form of Mexican cuisine known as Tex-Mex. These labels are the furthest thing from authentic Mexican cuisine. Mexican culinary dishes are handcrafted delicacies prepared from fresh ingredients and richly seasoned with fragrant, spicy, and peppery spices, and are deeply anchored in tradition.

Here's a look at the top six most popular Mexican cuisine and how they differ from their American counterparts.

Traditional Mexican cuisine differs from Tex-Mex cuisine in several ways.

Traditional Mexican meal does not contain flour wheat, cumin, canned vegetables, or yellow cheese, unlike Tex-Mex. Beef isn't a common ingredient, either. Fresh vegetables, white cheese, slow-roasted pork, and the traditional garnish of fragrant herbs like cilantro, parsley, and epazote are preferred by chefs. Mexican cuisine is rustic, hearty, deceptively simple, and as diverse as the places from which it hails.

Chilaquiles are a popular breakfast dish made with leftover dinner tortillas and salsa. They're as hearty as a grand slam but without the oil. Layer shredded chicken strips, avocado slices, radishes, chopped onions, and queso fresco atop one stack of fried tortilla chips, which has been cooked with either red or green salsa in a skillet. With a spray of crema on top, you've completed the most essential meal of the day.

It's sometimes served with eggs or rice for variation, making it the ideal brunch companion for a lazy Sunday morning.

When you see a bowl of this classic stew on the table, you know you're having a party. Pozole is a pork and hominy stew served on special events, fiestas, and festivals such as Mexican Independence Day.

The soup is topped with oregano, shredded cabbage, sautéed garlic, lime, salsa, and radishes, and is created with a foundation of chilli and earthy spices. A spoonful of this soup brims with warmth, a spicy scent, and a bold but fulfilling flavor. This renowned stew is available in red, green, or clear soup stock, and almost every state in Mexico has its own variation of it.

Tamales fueled legions of ancient Aztec warriors long before they became the go-to comfort dish of every Mexican household. Tamales are made from masa, a corn-based dough that is stuffed with meat, vegetables, chilies, and cheese before being wrapped in corn husks or banana leaves and steamed until firm. Tamales are sold on every street corner and roadside stand in the Riviera Maya and can be eaten with salsa or mole sauce toppings.

Chiles en nogada is a feast for the eyes as well as the stomach, with all the colors of the Mexican flag. Everything jumps off the plate like fireworks at first glance: a large roasted poblano chilli pepper stuffed with picadillo and bathed in nogada, a milky walnut cream sauce, and sprinkled with ruby-red pomegranate seeds. Chiles en nogada is an unabashedly patriotic summer dish served around Mexican Independence Day, and each bite is as playful and savoury as the next.

The braised shoulders or loins of suckling pigs are used to make this slow-roasted pull pork dish from the Yucatan Peninsula. Pibil, which is traditionally cooked in subterranean pit ovens, is marinated for hours in orange juice, lime juice, and achiote seeds paste until the meat develops a vibrant red color.

The finished result has a tangy, smokey, and sweet flavor that comes through in the banana leaf wrappings. Cochinita pibil smells like robust spices, honey-sweet citrus zest, and warm, spicy undertones of roasted chilis right out of the oven. Perfect with rice or corn tortillas as a side dish.

Despite the fact that Cinco de Mayo isn't a commonly observed holiday in Mexico, Puebla is an exception. Parades, musicians, and the aroma of mole poblano fill the streets to commemorate the Battle of Puebla against French troops on May 5, 1862.

Making mole the Puebla way involves meticulous attention to detail as well as a great deal of patience. Chocolate and a subtle blend of flavors are featured in this rich, fragrant sauce. Serve it slathered over chicken and rice while it's still hot.