Resumen La comida mexicana se elabora con diversos productos naturales. El objetivo de este trabajo fue hacer una reflexión sobre los componentes naturales que se usan para preparar la comida típica mexicana y dar a conocer cuáles de ellos contienen compuestos con capacidad antimicrobiana. Se observó que muchos de los productos naturales de la comida típica mexicana poseen compuestos con capacidad inhibitoria contra diversos tipos de bacterias. El ajo es uno de los componentes de la comida mexicana que se ha estudiado ampliamente, encontrando que contiene varias substancias antimicrobianas. Otros productos naturales como el epazote son menos conocidos y sus componentes inhibitorios aún no han sido descritos. La comida típica mexicana podría ser una fuente de alto valor para la adquisición de moléculas inhibitorias contra microorganismos y con ello prevenir efectivamente al individuo consumidor contra las infecciones microbianas. En acuerdo con el conocimiento actual, la comida típica mexicana también podría ser fuente de microorganismos benéficos que mantienen a los microbiomas sanos. Abstract Mexican food is made with various natural products. The objective of the present work was to make a reflection on the natural components used to prepare the typical Mexican food and to make known which of them contain compounds with antimicrobial capacity. It was noticed that many of the natural ingredients of the typical Mexican food have compounds with inhibitory capacity against different types of bacteria. Garlic is one of the components of Mexican food that has been extensively studied, finding that it contains several antimicrobial substances. Other natural products such as epazote are less well known and their inhibitory components have not yet been described. 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