Regional Mexican Cooking: A Guide to Mexico's Diverse Food Map

One country, many cuisines

Saying "Mexican cuisine" is like saying "European cuisine": it's an umbrella term covering astonishing diversity. Mexico has 32 states, each with its own culinary traditions, and the differences can be as great as between Italian and Scandinavian cooking.

Northern Mexico

The closest to Tex-Mex. Cattle country with emphasis on grilled meat, flour tortillas, burritos, dried meat (machaca), Chihuahua cheese and roast kid goat (cabrito). Less chilli, more meat.

Central Mexico

Mexico City is the melting pot where all regional cuisines meet. Legendary street food: tacos al pastor, suadero, carnitas, tlacoyos. Puebla contributes mole poblano and chiles en nogada.

Oaxaca

Considered Mexico's gastronomic capital. Land of seven moles, mezcal, tlayudas, chapulines (toasted grasshoppers), Oaxaca cheese and chocolate. Extraordinarily complex and varied cuisine.

Yucatan

Unique in Mexico, with Maya, Caribbean, Lebanese and Spanish influences. Cochinita pibil, papadzules, lime soup, panuchos. Recados (spice pastes) are the base of many dishes.

Pacific Coast (Jalisco, Sinaloa)

Jalisco is the birthplace of tequila, birria, tortas ahogadas and pozole. Sinaloa offers exceptional seafood: aguachile, camarones a la diabla.

Veracruz

The strongest Caribbean and Afro-Mexican influence. Fish a la veracruzana, giant tamales (zacahuil), Veracruz coffee and vanilla (Veracruz is vanilla's place of origin).

Michoacan

The cuisine chosen by UNESCO to represent all of Mexican cuisine. Land of carnitas, corundas (triangular tamales), and the ancient Purepecha culinary tradition.

When you cook Mexican food in your UK kitchen, remember you're choosing between dozens of distinct regional traditions. This diversity is what makes Mexican cuisine so fascinating and inexhaustible.