MÉXICO » Gastronomy

Gastronomy of Sonora

The gastronomy of Sonora is renowned for its delicious food. While meat is a popular dish in the region, the cuisine of Sonora offers so much more than that. The origin of Sonoran cuisine is a combination of native techniques and European influence that dates back centuries ago. Wheat and beef, imported by the Spanish, are now staple foods that summarize the gastronomic customs of Sonora. Corn, beans, zucchini, green or red chili, and the chiltepin are also commonly used in Sonoran cuisine.… Read More

Gastronomy of Morelos

One of the highlights of the Morelos culinary scene is its typical cuisine, which is an essential part of the local culture. Tourists can sample the local delicacies as they explore the region. For example, dishes such as mushrooms with cazahuate, jumiles sauce with blue tortillas, ayocote beans with dough balls, rabbit in chileajo, cecina with cream and fresh cheese, and pork spine with martajado chiles are a delight to the senses.… Read More

Gastronomy of Estado de Mexico

The State of Mexico is renowned for its rich culinary traditions, with a menu that includes a wide range of dishes prepared from fruits, vegetables, cereals and other natural ingredients that are locally grown. While the urban areas in the state have grown and the natural environment has been affected, the gastronomic traditions still prevail.… Read More

Gastronomy of Coahuila

Coahuila is known for its rich and diverse gastronomy. The cuisine of this region is heavily influenced by fresh meats such as kid, mutton, and veal. The meats are often red, juicy, and finely cut, making them a staple of the Coahuila table. However, the state’s gastronomy has also been enriched with contributions from other areas, with which it has exchanged food and merchandise for many years. As in the entire north of the country, the essential flour tortillas, machaca, northern sheets, dial, chorizo, cheese and tamales are also part of the Coahuila cuisine.… Read More

Gastronomy of Chihuahua

Chihuahua has developed a unique gastronomy that has its roots in the extreme climate and strong livestock production of the region. Most of the regional dishes are made with beef, with the white-faced Brangus, Angus, and Charolais breeds being particularly renowned. Fine cuts of meat are typically served with baked potatoes and grilled onions in restaurants.… Read More

Gastronomy of Sinaloa

Sinaloa is renowned for its rich gastronomic culture. The cuisine of this state has gained a reputation among the most outstanding restaurants in Mexico, particularly when it comes to Sinaloan seafood dishes. This region’s gastronomy is a blend of flavors that originated from pre-Hispanic and colonial times, and over the years, new marine and exotic elements were added to perfect the dishes.… Read More

Gastronomy of Baja California Sur

The food culture in Baja California Sur is fascinating, and it allows visitors to appreciate the fantastic local products, which are integral to the regional cuisine. Baja California Sur has a lot to offer, with a rich regional cuisine and a wide range of restaurants that serve dishes of international cuisine. The gastronomy of Baja California Sur is mainly focused on seafood that comes from the Sea of Cortez and the Pacific Ocean, which surround the region.… Read More

Gastronomy of Tabasco

The gastronomy of Tabasco is a reflection of the diverse cultures that have influenced the region throughout its history. From the indigenous Maya and Olmec people to the Spanish colonizers, the flavors of Tabasco have been shaped by a unique blend of ingredients and techniques.… Read More

Gastronomy of Nuevo León

The gastronomy of Nuevo León has meat as its protagonist, and it is one of the richest in the region, due to the various mixtures that influenced it. Many of the typical dishes of the state are prepared with beef, goat meat and milk, due to the fact that agriculture developed after cattle raising; other important ingredients are corn and wheat.… Read More

Gastronomy of Veracruz

The Gastronomy of Veracruz is a tasty synthesis of Spanish and coastal cuisine, traditionally famous for its richness and variety. In Veracruz, cooking is among the popular arts, one of the most outstanding. He goes to the indigenous and Spanish roots, mainly, to affirm his own uniqueness while condensing traditions. Complying with a gastronomic itinerary through Veracruz lands is an intense and very gratifying adventure full of tasty experiences for the palate, as well as enriching human contacts.… Read More

Gastronomy of Durango

Durango’s cuisine may be some of the most amazing in central and northern Mexico. It brings together dishes both from the center and from the north. On the other hand, it also stands out for its inventiveness and history, characteristics of the state.… Read More

Gastronomy of Campeche

The state of Campeche is famous for its excellent gastronomy, unique and original for its creativity, seasoning and taste. Its gastronomic personality is the result of its Mayan heritage, combined with the contributions of the Spanish, and even pirates and corsairs also brought new components and forms of preparation in the various dishes that can be savored in the region today. Campeche has a wide variety of seafood, which has been fully used in its cuisine.… Read More

Gastronomy of CDMX

The gastronomy of Mexico City will surprise you, there are no limits to the creativity of the chefs who create rich options, trying them will be a unique experience worth enjoying, you just have to cheer up, you won’t regret it!… Read More

Gastronomy of Tlaxcala

The cuisine of Tlaxcala is full of varied flavors. For that reason, trying the different dishes of this region is pampering your palate with delicious recipes. However, it is also a reunion with the history of the gastronomy of Tlaxcala, which honors its ancestors and dates back to pre-Hispanic times.… Read More

Gastronomy of Tamaulipas

In Tamaulipas there are many incredible dishes; from the sweetest and most homely flavors to the extravagant and exciting flavors. Its geographical location by the sea and the border with the United States, affects the typical dishes of each of the regions.… Read More

Gastronomy of Colima

Colima’s traditional cuisine has stood out for its magnificent variety of splendidly seasoned dishes and for its marked Spanish influence. All the gastronomy of the State has sought to adequately combine the ingredients to flatter the taste of the most demanding diners.… Read More

Gastronomy of Zacatecas

Zacatecan cuisine is the product of multiple inventions, influences and exchanges, inheritance and remembrance of the indigenous and Spanish presence in the territory of the state. In pre-Hispanic times, the Chichimeca tribes took advantage of what the semi-desert soil offered for their food: nopales, tunas, magueys, biznagas, dates, roots; wild animals such as hares, rabbits, squirrels, wild boars, snakes, deer, and insects. Some of these supplies were prepared in order to be conserved for a long time, anticipating periods of famine.… Read More

Gastronomy of Yucatan

The gastronomy of Yucatan has its origins in the traditional cuisine of the Mayans with some Spanish ingredients. Its dishes are well known for their particular aroma and flavor, because they are prepared with condiments such as oregano, sour orange, coriander and mainly different types of chili. Other ingredients are the famous “recados”, which are a kind of pasta with which a very characteristic flavor is given to meats, such as the black “recados” or the red “recados”, among others. The “recados” are simply various species of condiments and ground and mixed chilies that form a paste, and that are the main base of many Yucatecan dishes. So in addition to a trip through the incredible jungle landscapes of Yucatan, the cenotes, the archaeological sites, cities and towns, you should enjoy a whole gastronomic trip through the beautiful land of the Mayans.… Read More

Gastronomy of Quintana Roo

The Gastronomy of Quintana Roo shares several elements with that of Yucatán and Campeche, in which traditional and contemporary cooking techniques are mixed. Although in places like Playa del Carmen and Cancun, where migrants from other countries live, the dishes have been enriched with international flavors. In regional cuisine, ingredients of pre-Hispanic origin are combined with those brought by the Spanish. The dishes of chicken, pork, beef and rabbit meat stewed and seasoned with oregano, purple onion, sour orange, sweet chili, pumpkin seed, tomato, achiote, habanero pepper and coriander stand out among other ingredients.… Read More

Gastronomy of Puebla

The gastronomy of Puebla is internationally recognized for its flavor, its variety and its history. It is the result of the fusion of the culinary tradition of Mexican origin (prior to the colonial period) and the influences of Spanish, French and Arabic cuisine. Each of them contributed not only ingredients – such as tomato, onion, oil – but also utensils and processes that enriched the culinary offer of the state and considered one of the most representative in Mexico.… Read More

Gastronomy of Oaxaca

The Oaxacan gastronomy takes you on an amazing journey into one of the most outstanding and colorful cuisines in the world. Oaxacan food is among the most varied and delicious in Mexico, UNESCO has declared it Humanity’s Cultural Patrimony. Oaxaca’s gastronomy incorporates elements of pre-Hispanic cuisine, and lively imagination has created combinations that amaze by the color, the aromas and the flavors.
The list of dishes that characterize this cuisine is endless, however, we can mention: Oaxacan Mole in its 7 varieties depending on the type of chili used, Chapulines, (dry roasted, spiced grasshoppers), tlayudas (large tortilla spread with the remaining of the lard and beans), maguey worm sauce, chiles rellenos (stuffed chilies), and of course the famous Oaxacan tamales in banana leaves. Oaxaca cheese is a soft white string cheese, which is similar to mozzarella. It is sold in “ropes” which are wound onto themselves into balls, and eaten cold or lightly melted on quesadillas is considered among the best in the world.… Read More


Mezcal is a rich, handcrafted flavored drink that requires considerable attention to be produced. Mezcal is normally served with white salt or worm salt (salt mixed with a cooked larva and ground chili), lemon or orange. Mezcal production today remains more or less as it was when the Spanish arrived hundreds of years ago. Each “recipe” is transmitted from generation to generation within the families that care about its production; Because each family has its own approach to mezcal production, there are an enormous number of different flavors. It is also in this way that the rich diversity of flavors and traditions are preserved for all to enjoy.… Read More

Gastronomy of Jalisco

The state of Jalisco has an amazing diverse and delicious cuisine, it is arguably one of the most traditional regions of Mexico. When Spanish settlers came to the region they introduced several ingredients to the Mexican diet. This fusion of cuisines and ingredients has made Mexican cuisine one of the most extensive and nuanced cuisines in the world. Classic dishes for the area include the Birria, a dish made of beef, goat, or lamb baked in a sauce with several spices, hot peppers, and chopped onion, prepare it is in a barbecue, in a hole in the ground; the pozole, stewlike soup of pork or chicken, hominy, mild chili peppers, and coriander leaves; the pipian, a sauce served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes; tostada de pata, fried tortilla with beef meat; enchiladas tapatías, a corn tortilla rolled around a filling and covered with a creamy poblano chile and tomato sauce; and the famous tortas ahogadas, a sandwich made of a special bread called “birote” (saltier than bread rolls) stuffed with pork covered or “drowned” in a spicy sauce prepared with tomatoes and hot peppers.… Read More


Tequila is a mixed drink from the 16th century as a result of the syncretism of two cultures: the Mexican and the Spanish. The Mexica never imagined the dimensions that they could reach with the discovery of agave honeys. After the arrival of the Spaniards to Mexico, a new post-fermentation process, distillation, was incorporated, thereby obtaining an innovative liquid: tequila.… Read More

Gastronomy of Hidalgo

The Gastronomy of Hidalgo is made up of ancestral ingredients: corn, insects, meat, chili and spices, in combination with ancestral traditions and secrets that have resulted in a gastronomic fusion of very peculiar characteristics in this part of the country. If something characterizes Mexican cuisine, it is the wealth of flavors and traditions that come together in its dishes. Not for nothing has it been recognized by UNESCO as Intangible Heritage and the gastronomy of Hidalgo is no exception. If you want to pamper your palate with exotic and traditional food, be sure to try the barbecue, the pastes, the mixiotes and the great variety of dishes that are in Hidalgo, accompanied by a good pulque.… Read More

Gastronomy of Chiapas

Chiapas food has certain features of authenticity, it is a gastronomic mosaic made up of its natural biodiversity, where each place prints its own characteristics, defines tastes and creates habits; varies in each region; Likewise, it is nourished by the diversity of Mayan ethnic groups and the Zoque of Olmec origin that when combined with Spanish cuisine by the influx of Dominican monks; It results in an immense variety of dishes of miscegenation typical of the State.… Read More

Gastronomy of Aguascalientes

Aguascalientes is one of the smallest states in Mexico and which has a lot to offer to those who visit it. In fact, throughout history its geographical location has contributed to enrich its culture and gastronomy, thus becoming a unique multicultural mix. For this reason, in Aguascalientes you can find foods that are made throughout the country but with its own particular and unique touch. For example, this state has drinks that are inherited from pre-Hispanic times and delicious desserts made with native fruits.… Read More