Mexico is home to a diverse, delectable array of unique foods unlike anywhere else in the world. But those dishes vary based on the vast differences between a number of regions separated by geographical differences across an enormous swath of land, ethnic variety, varied weather and climate patterns unlike any other. In essence, where you go determines what you’ll find. How well do you know Mexican cuisine?
- The North. This northern region stretches across about 2,000 miles of Baja California coastline and the Gulf of Mexico. It’s known for its many ranches, and it should surprise no one that you’ll find ranch-style cooking when you visit: succulent grilled beef, baby goat (cabrito), a large variety of cheese and dairy, and dozens of tortillas. This is a burrito lover’s kingdom. Watch out for crime and corruption when you travel, or you’ll find yourself in need of a defensa criminal en Texas, or a Texas criminal defense attorney back home!
- The North Pacific Coast. This region is known for grains, fruits, vegetables, cheeses, and oh, that other thing you love so much: chile. You’ll find chiloria, pozole, birria, menudo, pork dishes galore, and chilayo. Birria is a fan favorite. It’s a stew made of either pork, mutton, or beef, filled with chili peppers.
- The South. This region is less of the Mexico most of us know, and more diverse. It takes pointers from the Middle East, Europe, Asia, Cuba, and the Caribbean. Here you’ll find a number of unique spices and seasonings like achiote and recados. You’ll eat corn if you eat in the south.
- The South Pacific Coast. This is another huge region of Mexico where you’ll find chicken, pork, and Oaxaca cheese. This is a great place to visit if you have a sweet tooth, because much of the desserts include chocolate and cinnamon. You’ll discover new types of chile in Chiapas.
- The Bajio. One of the most dynamic places in all of Mexico, the Bajio is a plateau encompassed by mountains. Bajio cuisine includes a number of rare spices, rice, and pork. Morisqueta and carnitas are the most popular dishes from this region, but it’s also known for desserts like cajeta, chongos, bunuelos, and arroz con leche.
- The Gulf. This is a coastal region, and acts as an extension of the Caribbean. Vanilla is native to the land here, and the herbs acuyo and hoja santa are often used in local cooking. If you’re a fan of exotic fruits, you can enjoy zapote, papaya, and mamey. Fish is also popular in the coastal region.
- Central Mexico. This region is somewhat of a melting pot for all the other Mexican dishes, but you’ll find a lot of foreign cuisine here as well, and many of the ingredients used in its cooking are imported. Popular feasting options include taco stands, torta shops, barbacoa, cabrito, birria, and many kinds of tacos. Oh, and if you want to try insects: this is the place.