Think you know Mexican food? It's not all hard shells and queso dip—which are more modern dishes found mostly in the U.S. Mexico is a vast beautiful country and has seven regions with different styles of food.
"Fresh ingredients are key for a good Mexican restaurant," says Chef Jason Santos, of Citrus & Salt, and Bar Rescue. While all the dishes on the menu should be fresh, one to look for specifically is the guac, says Santos.
Santos emphasizes the importance of freshness again, saying, "If you can tell that the food is pre-cooked, like refried beans and rice that looks like it has been sitting there, or brown guacamole or packaged guacamole, then you know it is not a great Mexican restaurant."
Chef Carlos Anthony of Herb & Wood says that restaurants that have been open for years are always a good bet for a good meal, especially if they're family-owned.
When you sit down, many Mexican restaurants will bring salsa and chips for the table. If the salsa isn't fresh, you may want to pay for your drinks and head to another restaurant, our chefs said.
Corn is a staple ingredient in many styles of Mexican cuisine, and has been for hundreds of years. If a restaurant only offers flour tortillas, it may be a sign that the food isn't the best.
Smith says these two staples not being on the menu are a huge red flag, telling us, "Corn is a huge staple in Mexican culture.
No corn on the menu is a big red flag. Like corn, cilantro is another popular staple. Almost every dish should have cilantro."