Recognized by UNESCO in 2010 as part of the Intangible Cultural Heritage of Humanity, Mexican cuisine is appreciated all over the world for its ingredients, flavors, textures and recipes, some centuries old.
We invite you to try some of the most representative dishes from Mexico’s six official regions:
Mexico’s northwest region is made up of the states of Durango, Sinaloa, Sonora, Chihuahua, Baja California Sur and Baja California Norte. The coast’s seafood is not to be missed: Puerto Nuevo style lobster, breaded shrimp, clams, oysters, stewed marlin tacos and a myriad of other options. The star cities of the region in terms of its fresh seafood are Ensenada (Baja California Norte); and Mazatlan (Sinaloa).
Mexico’s northeast region is composed of the states of Coahuila, Nuevo León, San Luis Potosí, Tamaulipas and Zacatecas. The region is know for its fine cuts of meat, dried meat and excellent wines, especially from Parras, Coahuila. In Nuevo Leon, be sure not to miss the “cabrito,” or slowly roasted young goat meat, and be sure to also try the enchiladas in the mining town of Zacatecas, and the “potosina” meat dish of San Luis Potosi.
Mexico’s Central Region
Here the legacy of mining, colonial cities and the strong pre-Hispanic influence can be seen and felt in the states of Guanajuato, Querétaro, Morelos, Tlaxcala and the capital of the country, Mexico City. The regional cuisine emphasizes the use of corn in multiple forms: as in tortillas, “sopes,” the “huarache,” “gordita,” in tamales and even in the atole drink. Ingredients include the many varieties of chili peppers, the nopal cactus and pumpkin blossoms. And there are the unforgettable dishes like the “mixiotes,” or barbecue lamb and the famous Mexican street food or “antojito.” It’s best to forget about your diet and let yourself enjoy!
Pacific Coast cuisine is rich in condiments and a vast variety of ingredients. You must try the traditional white corn or “pozole” soup with pork in Guerrero, Ixtapa or Acapulco. The “birria,” a spicy stew and the “tortas ahogadas,” a submarine-type sandwich filled with meat and drowning in meat broth are famous in the state of Jalisco and Puerto Vallarta. And don’t miss the “tarasca” soup (tortilla soup) and “corundas” (tamales) of Michoacán and the delicious fish barbecued inside aluminum foil in Nayarit.
The prime location for this region’s cuisine is the state of Oaxaca, rich in its variety of ingredients and flavors, and unique in all the world. You have to try the seven Oaxacan “moles” or bittersweet chocolate sauces and the cheese, a Mexican favorite in quesadillas made with blue corn tortillas. Chiapas, Veracruz and Puebla are also part of this region. And be sure not have to miss the mole “poblano,” in Puebla that easily stands up to the Oaxacan moles.
Located very close to Central America, the cuisine of this region is best represented by the food of Campeche, Tabasco, Yucatan and Quintana Roo. Most of the dishes have a strong Mayan influence and hence their names are difficult to pronounce. The favorites are the papadzules, which are a tortilla with pumpkin seed sauce filled with chopped hard-boiled eggs; and the “cochinita pibil,” the famous pork dish from the Yucatan; and the “poc chuc,” or pork loin with orange from Campeche. Of course, the seafood served on the beaches along the peninsula are not to be missed.
Take advantage of your Royal Holiday membership for your gastronomy adventure in Mexico. No matter where you start or end up, you’re going to love the food!