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Mexican Regional Cooking Map: From Baja to the Yucatan
A broad map of Mexico's culinary regions, from the Baja coast and the cattle north to Oaxaca, the Gulf and the Yucatan, and what sets each table apart.
Streets and Regions
Regional Cuisines of Mexico
State and region level portraits of how Mexico eats.
Baja California Cuisine: Fish Tacos and Valley Wines
How the Baja peninsula's Pacific seafood, farms and Valle de Guadalupe vineyards shaped a coastal Mexican cuisine and a modern, ingredient-driven food scene.
Chiapas and the Southern Highlands Table
An overview of Chiapas food near the Guatemalan border: corn tamales, chipilin, pozol, slow-cooked pork and the highland and coastal ingredients behind them.
Guanajuato and the Bajio: Enchiladas Mineras and Mining Town Food
How silver mining, fertile farmland and colonial towns shaped Bajio cooking in Guanajuato and nearby states, from enchiladas mineras to cajeta and strawberries.
Jalisco Classics: Birria, Tortas Ahogadas and Agave
A look at the food of Jalisco in western Mexico: birria, tortas ahogadas, pozole, tejuino, coastal and lakeside dishes, and the agave landscape around Tequila.
Michoacan Food: Uchepos, Carnitas and Corundas
Michoacan's Purepecha corn tamales, copper-pot carnitas, lake fish and fruit orchards, with notes on how these traditions are cooked and served.
Northern Mexican Cooking: Beef, Cheese and Flour Tortillas
How cattle ranching, dry climate and wheat shaped northern Mexican food, from grilled beef and cabrito to melting cheese, machaca and flour tortillas.
Oaxacan Food: Moles, Mezcal and Markets
Why Oaxaca is often called one of Mexico's most varied food regions: its moles, corn traditions, cheese, mezcal and the markets where all of it is sold.
Puebla Kitchens: Convents, Cemitas and Chiles en Nogada
How Puebla's convents, markets and festive traditions shaped its cooking, from cemitas and chalupas to sweets, rompope and the seasonal chiles en nogada.
Sonora and the Desert North: Carne Seca and Wheat
How a dry desert climate, wheat irrigation and cattle ranches shaped Sonoran food, from dried beef and huge flour tortillas to coyotas and chiltepin chiles.
Veracruz Flavors: Seafood, Olives and Spanish Echoes
The Gulf coast cooking of Veracruz, where Spanish, African and native traditions meet in seafood dishes, olives and capers, plantains, coffee and vanilla.
Yucatecan Cooking: Achiote, Citrus and Pit Roasting
How Maya traditions shaped Yucatecan food: achiote and sour orange, pibil cooking in banana leaves, habanero salsas, panuchos and the peninsula's outside influences.
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