Mexican food guides
What is huitlacoche? Where does mole poblano come from? We answer the most common questions about Mexican dishes and ingredients, with history, origin and recipes to cook them at home in Canada.
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San Luis Potosí cuisine: what it is and typical dishes
Discover San Luis Potosí cuisine: enchiladas potosinas with ancho chilli, Huastec zacahuil, asado de boda and the diversity of the four regions of San Luis Potosí.
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Querétaro cuisine: enchiladas, gorditas and what to eat
Get to know Querétaro cuisine: Querétaro enchiladas, crumb gorditas, nopales in maguey leaf and the tradition of the Mexican Bajío in the heart of the Sierra Gorda.
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Quintana Roo cuisine: Maya dishes and what to eat
Discover Quintana Roo cuisine: pescado tikin xic, sopa de lima, Caribbean lobster, Maya recados and the flavours of Tulum, Cozumel and the Riviera Maya.
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Sinaloan cuisine: what it is, seafood and aguachiles
Discover Sinaloan cuisine: aguachiles, chilorio, sierra ceviches and seafood of the Sea of Cortez in one of Mexico's most vibrant coastal cuisines.
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Sonoran cuisine: what it is and typical northern dishes
Get to know Sonoran cuisine: large sobaquera flour tortillas, grilled beef, machaca and bacanora at the table of the desert and ranching of the north-west.
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Southern Baja California cuisine: what it is and its dishes
Discover Southern Baja California cuisine: roasted clams, fish machaca, Pichilingue oysters and the meeting of the desert with the Sea of Cortez.
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Tabasco cuisine: what it is and its typical dishes
Discover Tabasco cuisine: grilled pejelagarto, chipilín tamales, cacao and the Olmec, Maya-Chontal fusion of Mexico's humid tropics.
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Tamaulipas cuisine: what it is and typical dishes to try
Discover Tamaulipas cuisine: carne asada a la tampiqueña, stuffed crab, mochomos and the northern fusion with the Gulf of Mexico.
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Tlaxcala cuisine: what defines it and typical dishes
Get to know Tlaxcala cuisine: tlatlapas, mole prieto, muñeca tamales, edible insects and the millennia-old maize tradition in the smallest state in Mexico.
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Veracruz cuisine: what it is and its traditional dishes
Get to know Veracruz cuisine: huachinango a la veracruzana, arroz a la tumbada, picadas and the fusion of indigenous, Spanish and Afro-Caribbean cultures of the Gulf.
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Yucatecan cuisine: what it is, typical dishes and influences
Get to know Yucatecan cuisine: cochinita pibil, sopa de lima, recado rojo and the Maya, Spanish and Lebanese fusion of the Yucatán peninsula.
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Zacatecas cuisine: what it is and its typical dishes
Discover Zacatecas cuisine: Jerez asado de boda, Zacatecas birria, gorditas and the mining tradition of the northern Mexican highlands.
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Clay comal: what it is, its uses and tradition
Discover the Mexican clay comal: a ceramic disc for tortillas and for toasting chillies, tomatoes and spices. A tradition of Oaxaca and central Mexico.
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Iron comal: what it is and how it is used in the kitchen
Discover the iron or steel comal: a versatile surface for tortillas, quesadillas, roasted chillies and antojitos in modern Mexican kitchens.
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Mexican Lenten food: what is eaten and why
Mexican Lenten cuisine includes prawn fritters, romeritos in mole, capirotada, Veracruz-style fish and fasting without red meat. A 40-day religious tradition.
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Posada food: what is served at the Mexican posadas
At the Mexican posadas (16-24 December), spiked ponche, tamales, atole, buñuelos, aguinaldos and antojitos are served. A syncretic colonial tradition.
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Virgin of Guadalupe food: what is eaten on 12 December
On the Day of the Virgin of Guadalupe, tamales, atole, pozole, mole and antojitos are eaten at fairs and pilgrimages. A national religious-gastronomic tradition.
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Cumin: what it is, uses in Mexican stews and substitutes
Discover cumin (Cuminum cyminum), an essential spice of recado, marinades and Mexican barbacoa. History from the galleon, uses and difference with caraway.
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Comiteco: what it is and how it differs from mezcal and tequila
Discover comiteco, the Chiapas spirit from maguey aguamiel and panela. Colonial history, the La Bolsa factory and differences from mezcal and tequila.
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Corundas: what they are, how they're made and how to eat them
Discover corundas, triangular Michoacán tamales wrapped in green milpa leaf, an emblematic dish of traditional Purépecha cuisine.
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Cuchamas: what they are, taste and how they're prepared
Discover cuchamas, edible worms of the huizache in the Tehuacán Valley and Oaxaca. Gathering in June, herbal flavour and use in tacos and salsas.
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Cueritos: what they are, what they taste like and how to eat them
Cueritos are pork rind cured in vinegar, soft and gelatinous. Discover what they are, how they taste, how to eat them and how they differ from chicharrón.
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Cuetla: what it is, taste and how the worm is eaten
Discover the cuetla, an edible caterpillar of the Sierra Norte of Puebla. Bacon flavour, gathering on cuajinicuil and use in tacos and salsas in July.
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Calabaza en tacha: what it is and how to make it
Calabaza en tacha: a traditional sweet of Castilla squash cooked with piloncillo and cinnamon. Indispensable on Day of the Dead altars.
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Tamarind sweets: what they are, types and how to make them
Little balls, sticks and pulparindos: discover Mexican tamarind sweets, their chilli-laced sweet-and-sour flavour and their origin as a street snack.
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Encacahuatado: what it is and how the peanut mole is made
Discover encacahuatado, the creamy Mexican salsa with peanut, ancho and chipotle chilli, a dish of central Mexico served with chicken, pork or turkey.
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Enchiladas mineras: what they are, origin and recipe
Enchiladas mineras are tortillas passed through guajillo chilli salsa, filled with cheese and served with chicken, potatoes and carrots. An emblematic dish of Guanajuato.
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Enchiladas potosinas: what they are and how to make them
Enchiladas potosinas are maize-masa tortillas with guajillo chilli worked into the dough, filled with fresh cheese and folded. An emblematic snack of San Luis Potosí.
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Green enchiladas: what they are, what's in them and recipe
Green enchiladas are maize tortillas filled with chicken and bathed in tomatillo salsa with serrano chilli, cream, cheese and onion. An emblematic Mexican dish.
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Mexican pickles: what they are and how to make them
Discover Mexican pickles: the technique of preserving in vinegar and spices for red onions, pickled chillies and Yucatecan carrots.