Introduction. The ready-to-eat food microbiota are the microorganisms present in the dishes that are currently consumed during the meals. These microorganisms include those that may have a health benefit, potentially pathogenic microorganisms, among others that have not yet been given a function. Foods that are suitable for human consumption are not free of microorganisms, however, within the food industry only yeasts have been given a beneficial function ready-to-eat food, while other microorganisms such as filamentous fungi and bacteria have been studied for their negative effect for food. Methods. Using High-throughput DNA sequencing of 16S rDNA libraries, we determined the bacterial diversity in different samples of high demanded freshly prepared unspoiled ready-to-eat Mexican dishes. Results. We found a great bacterial diversity. The most abundant bacterial phyla were Firmicutes, Proteobacteria, Bacteroidetes, Actinobacteria, TM7, Thermi, among others. The phyla included bacteria with remarkable abundance per type of dish. For instance, we found in the soups, the genera Microbacterium, and Anoxybacillus; in the main dishes the family Lachnospiraceae, the genus Dorea; in the dairy products, the genera Thermus, and Blautia; in the side plates, members of the family Aeromonadaceae, and the genus Kaistobacter; the beverages contained members of the family Enterobacteriaceae and the genus Lactobacillus, and finally the desserts, contained bacteria of the family Ruminococaceae, and the genus Victoria. We found a large abundance of chloroplast sequences, which were eliminated by filtering. The alfa diversity analyses showed that the main dishes had the largest diversity. The beta-diversity analyses clustered the bacterial communities of soups, side plates, desserts, and beverages, and some main dishes. Conclusions. Based on our results we conclude that unspoiled ready-to-eat Mexican dishes contain a rich diversity in the bacterial community, which may contribute to the organoleptic properties of the dishes without representing a sanitary risk for the consumers. Acknowledgments. The project was supported by Cinvestav and CONACyT 163235 INFR-2011-01.