Taste authentic Mexican flavor by creating dishes that honor regional Mexican cuisines. Each region’s cuisines is steeped in tradition, and their culinary styles have stood the test of time.
Mexican cuisine is so diverse, it was recently recognized by UNESCO as an Intangible Cultural Heritage. Let’s discover its regional variations by touring some regions and tasting their delicacies.
Oaxaca, Mexico’s southwestern corner, is one of the country’s major culinary hubs. Oaxaca’s restaurants showcase both its Indigenous roots and cinematic landscape, serving dishes such as mole, tamales in banana leaves and tlayudas. Mountainous terrain also contributes to Oaxaca’s unique cuisine by using the smoky Pasilla Oaxaqueno chili produced exclusively here – reflecting this state’s strong sense of family and community culture that comes out through in food!
Oaxacan cuisine features traditional staples like corn and beans, while its diverse geography and vibrant Indigenous communities shape many of its recipes and ingredients. Of Mexico’s 68 recognized Indigenous groups, 16 can be found here! The state’s cuisine reflects this resourcefulness and creativity by incorporating insects such as chapulines or even ground ant salt as ingredients for dishes like gusano.
Oaxacan cuisine makes generous use of pungent wild herbs and spices, such as hoja santa with its root beer-esque fragrance, which adds an aromatic element to chicken stews, soups, moles, tamales and fish dishes. Eucalyptus-like poleo is used in Oaxacan-style black bean soups while fresh or dried flowers known as Flor de Calabaza–resembling small squash blossoms–are used as flavor enhancers when added fresh or dried for added savory soups or stuffed dishes.
Oaxaca’s food scene has gained increasing prominence over recent years, attracting world-renowned chefs from New York to Copenhagen who host pop-up restaurants here. But Oaxacans hold home cooking in high regard; Coccineras Tradicionales — traditional female cooks–play an indispensable role in Oaxaca’s traditional economy of family-run restaurants and street stalls run by families or vendors, often run by mothers or grandmothers; these women cooks are vital keepers of tradition and one reason Oaxacan cuisine has gained so many fans around the globe.
Puebla, Mexico, is home to some of Mexico’s most distinctive culinary traditions. Pueblan cuisine consists of a mix of traditional pre-Hispanic dishes and European comfort foods; its diversity has drawn in professional chefs while becoming part of everyday Mexican dining life.
Mole poblano is the iconic dish of Puebla and Mexico as a whole, consisting of an eclectic combination of ingredients which may appear disparate but which combine in an intricate blend of chocolate, chilies, nuts, spices and herbs to produce something truly remarkable.
Mole is a delicious sauce often used for tacos, enchiladas and as a dip. However, the region of Mexico is famed for other delicious sauces like pipian and adobo which offer unique and exquisite tastes.
UNESCO has honored the Poblano food culture by including it on their Intangible Cultural Heritage list. This cuisine stands out due to combining indigenous, Arabic and Spanish techniques into something truly Pueblano.
Experience Puebla cuisine through food tours! A guide will lead you through its best restaurants, markets and street stalls and will explain each dish more fully. Additionally, cooking classes provide an invaluable opportunity to master Mexican cooking while in Puebla.
Cemita, an irresistibly filling sandwich, should also not be missed. Constructed of soft roll bread, its bread can be filled with avocado, cheese or meat such as al pastor and arabe for an unforgettable culinary experience. Make sure you order multiples as it can become increasingly delicious as more pieces are consumed!
City is also famous for its handmade artisanal sweets made by nuns in nearby convents and given out as gifts to benefactors; now sold throughout the city as souvenirs or served up as dessert with delicious Camotes de Puebla sweet potato candy that comes in various flavors!
Guanajuato is home to exquisite cuisine that draws its influences from indigenous, Spanish and Mestizo traditions – with every dish telling its own unique tale! With such rich history, diverse geography and vibrant traditions creating its rich culinary tapestry where every dish tells a tale.
Guanajuato, located in central Mexico, borders San Luis Potosi to its north, Michoacan to its south, Queretaro to its west and Jalisco to its east. Its fertile soil and temperate climate provide ideal conditions for cultivating ingredients used in Guanajuato cuisine, while being close to the coast ensures access to fresh seafood which often features in regional dishes.
Guanajuato’s high elevation influences its cuisine as well, producing unique flavors and textures unique to this state. For instance, gorditas de maiz have different characteristics when made in Guanajuato due to the altitude difference compared to elsewhere.
Guanajuato is well-known for its delicious food, colorful streets, and renowned silver mining history – not to mention enchanting architecture that will enchant you from historic district cobbled streets to underground tunnels – not forgetting its vibrant culture and charming atmosphere! When exploring this magical city you are certain to fall under its spell.
One of the best ways to experience Guanajuato is with a food tour led by a local guide. These tours will bring you to small, family-owned eateries where you can sample authentic dishes native to this part of Mexico.
While enjoying your meal, your guide will explain the historical and cultural significance of each dish as you learn its preparation methods and ingredients – as well as any influences Guanajuato’s geography or gastronomy has on its culture.
Guanajuato is an incredible destination, and each bite reveals something of its past, present and future. So whether you’re sitting down to an indulgent bowl of pozole or tasting delicious enchiladas mineras – don’t forget that Guanajuato’s vibrant heritage comes through in each mouthwatering dish you sample!
Mexico City is home to some of the greatest chefs in Latin America, as well as food innovations that push culinary limits. Recently, this city was named one of Latin America’s premier culinary destinations.
But this metropolis stands out; it boasts an unparalleled food scene that spans all kinds of cuisines and price points. Furthermore, its culinary landscape continues to expand over time, which accounts for its vast selection of restaurants to discover.
Food here has its origins in Aztec and other indigenous people who first settled the area, while Spanish colonists introduced new ingredients such as wheat, rice, sugar, milk, cheese, and chocolate – creating a variety of cuisines uniquely Mexican ranging from mole poblano from Puebla and Oaxaca to cochinita pibil from Yucatan and frothy chocolate drinks called cocolatas.
Contemporary Mexican cooking has also witnessed an emerging trend that draws inspiration from American diner food culture. At restaurants like Xochipilli, which offers diner classics like grilled cheese and Reuben sandwiches, chefs are adding creative twists using ingredients such as smoked trout and sweet corn tortillas. Meanwhile, chefs are merging classic Japanese techniques with Mexican ingredients; evidenced in restaurants like Niv founded by two acclaimed wine industry insiders Tanguy de Bodinat and Eneida Fuentes.
No visit to Mexico would be complete without tasting some of its most distinctive cuisine, such as street tacos and tamales, chile relleno from markets or restaurants such as Puebla’s Casa Oaxaca in Puebla and escamoles, harvested ant larvae harvested from maguey plants harvested and grilled until tender for use as snacks or topping for guacamole in restaurants such as Azul Historico. Chapulines (toasted and salted grasshoppers) can be found anywhere from street stands and mezcalerias all the way up to high-end restaurants like Noma in Nomea!