Mexico is an increasingly popular destination for culinary tourism and each region of the country offers up its own local specialties. Last fall, UNESCO added traditional Mexican cuisine to its Representative List of Intangible Cultural Heritage of Humanity and specifically cited the importance of the food from the state of Michoacán to Mexico’s cultural identity. Michoacán’s capital city, Morelia, is a great place to sample some of the state’s traditional dishes. Here are five other great destinations for foodies in Mexico. Keep these places in mind the next time you’re planning holidays to Mexico.
1. Oaxaca
Oaxaca is one of Mexico’s top destinations for foodies, and its rich indigenous heritage is proudly displayed in its flavorful cuisine. Often referred to as the ”Land of the Seven Moles,” Oaxaca is home to some of the most important culinary traditions in all of Mexico. In Oaxaca you’ll have the opportunity to sample several varieties of mole, a delicious sauce prepared with chiles and chocolate, as well as other unique regional specialties including chapulines (spicy dried grasshoppers), salsita de gusanos (maguey worm sauce), quesillo and tamales Oaxaqueños. The region is also known for the production of mezcal, an alcoholic beverage prepared from the maguey cactus plant.
2. Puebla
Puebla’s traditional cuisine is a mixture of indigenous and European influences. Spanish nuns are credited with inventing several of the region’s best known dishes such as mole poblano and chiles en nogada, poblano peppers stuffed with ground meat, layered in a white walnut sauce and topped with pomegranate seeds and parsley. In addition to mole poblano and chiles en nogada, while in Puebla you’ll also have the opportunity to sample other local specialties including molotes (chorizo, squash blossoms and cheese fried in corn dough), mixiotes (seasoned and marinated chicken or lamb), tinga (seasoned shredded pork) and pipián blanco (a sauce or stew made from ground nuts and seeds and meat or poultry), as well as a variety of candies and sweets.
3. Mérida
Mérida is the capital of Yucatán state and a great place to sample traditional Yucatecan cuisine. Yucatecan cuisine, which includes influences from the local indigenous Mayan culture, as well as Caribbean, Mexican, European and Middle Eastern cultures, is unique to this region of Mexico and difficult to find in other parts of the country. It’s often very different from what most people consider “Mexican” food. Local specialties include cochinita pibil (marinated pork), poc chuc (boiled or grilled pork), huevos multulenos (fried eggs served with beans, tomato sauce, ham, peas and plantains) and ceviche.
4. Mexico City
Mexico City is known for its street and market fare, neighborhood fondas and fine dining. Eating on the street is a way of life for many Chilangos (Mexico City residents) and you’ll find local favorites like tacos al pastor (marinated pork tacos), esquite (boiled corn with lime juice, chili salt, mayonnaise and grated cheese), and tlacoyos (thick corn tortillas stuffed with beans and cheese) on nearly every corner. If you don’t have time to tour Mexico’s many and varied regions, you’ll be pleased to discover that there are restaurants in the capital that specialize in regional cuisines from all over the country. Don’t miss a visit to Pujol and Biko, both recently ranked among the World’s 50 Best Restaurants.
5. Baja California
Mexico’s Baja Peninsula is quickly becoming yet another of the country’s top destinations for foodies. The emergence of the region as a top culinary destination has been surprising many, including chef Rick Bayless who was quoted in Food & Wine as saying, “I didn’t think Mexico could still surprise me.” He specifically mentions the cities of Tijuana and Ensenada as destinations for extraordinary seafood dishes including several varieties of ceviche and of course, Baja’s legendary fish tacos which originated in Ensenada. Mexico’s Baja region is also well-known for the production of quality Mexican wines.
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I’m a fan of carne en jugo found in Guadalajara. I’ve never found in anywhere else.
I’ll have to ask Carlos if he’s tried carne en jugo, he’s the meat-eater in the house.
Oaxacan food = this expat’s favorite! Mole and Mezcal, amazing! But you forgot to include the emblematic and delicious tlayudas! (Which are unfortunately all too difficult to find in high quality, regular supply in D.F.!)
Mole is one of my favorites too! I’ll have to keep an eye out for tlayudas!
Thanks for stopping by and commenting Whitney!
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