Northwest

Baja California

• CHOCOLATE CLAM. A delicacy from the sea. Best enjoyed simply with lime and salt or in elaborate recipes.
• WINE. The region is known for Cabernet Sauvignon, Merlot, Tempranillo, Nebbiolo, and Chenin Blanc.

Baja California Sur

• LION'S PAW CLAM CEVICHE. A fresh dish that highlights ocean flavors. The clams are cleaned, thinly sliced, and marinated in a mix of lime juice, onion, cilantro, and serrano chili.
• DAMIANA LIQUEUR. Made from the wild damiana herb (Turnera diffusa), native to Mexico and Central America. It can be enjoyed neat, on the rocks, as a digestif, or as a cocktail base.

Sonora

• GRILLED MEAT (CARNE ASADA). More than just a dish, it’s a tradition—a culinary ritual that brings families together. Popular cuts include diezmillo, rib eye, and T-bone, grilled over high heat, preferably with charcoal or wood, for even searing and cooking.
• BACANORA. A traditional spirit distilled from Pacifica agave (also called Yaquiana or Angustifolia). It has a perfect balance of smoky and sweet notes.

Sinaloa

• AGUACHILE. A dish made with raw seafood (shrimp, octopus, clams, or white fish), lime juice, chilies, and salt.
• BARLEY WATER. A traditional refreshing drink made from boiled barley, sweetened with sugar and flavored with cinnamon or vanilla.

Chihuahua

• DISCADA. A mix of grilled meats, typically including bacon, sausage, chorizo, and sometimes beef, bell peppers, onion, and tomatoes, cooked on a metal disc.
• TESGÜINO. A sacred fermented corn drink, especially popular among Indigenous communities like the Rarámuri. It plays a key role in their celebrations and rituals.

Durango

• CALDILLO DURANGUENSE. The original recipe uses sun-dried beef and roasted, peeled, and sun-dried ancho chilies. It can also be adapted with fresh beef and roasted poblano peppers.
• QUINCE LIQUEUR. A sweet traditional drink made from quince fruit, sugar, and brandy or cognac, left to macerate for rich flavor.

Northeast

Coahuila

• FRITADA DE CABRITO. A traditional dish featuring young goat meat and offal cooked in lard with tomato sauce, chili, garlic, and spices.

Nuevo León

• CABRITO. Young goat meat, typically roasted or cooked "al pastor" style on a spit over embers.
• WHITE ATOLE. Also called masa atole, it’s an ancestral Mexican drink made from cooked and ground corn in water.

Tamaulipas

• STUFFED BLUE CRABS. A traditional Gulf dish featuring crab shells stuffed with a mix of crab meat, tomato, onion, chili, olives, capers, and other ingredients.
• HUAPILLA WATER. A refreshing drink made from fermented bromeliad fruits, similar in taste to pineapple. Known as the "champagne of the Huastec people."

.

WEST

Nayarit

• ZARANDEADO FISH. This dish dates back to pre-Hispanic times. The fish is grilled over embers on a mangrove wood rack called a "zaranda," turning it for even cooking.
• TEJUINO. A refreshing, sweet-and-sour drink with a thick texture, made from fermented corn, piloncillo, water, and sometimes salt and lime.

Jalisco

• DROWNED SANDWICHES (TORTAS AHOGADAS). A traditional dish featuring a crusty birote roll soaked in tomato-chili sauce, filled with pork carnitas, beans, and onion.
• TEQUILA. A distilled beverage made primarily from blue agave. It is classified into different types based on aging. 100% Agave Tequila is made exclusively from blue agave sugars.

Colima

• SOPITOS. Small fried tortillas (about 6 cm in diameter), topped with ground beef and a green tomato sauce seasoned with cumin, oregano, and other spices.
• TUBA. A sweet, refreshing drink made from the sap of the palm tree, collected overnight and sold the next morning.

Michoacán

• CARNITAS. Pork cut into small pieces and traditionally fried in a large copper pot with lard, salt, and tequesquite (a mineral salt used since pre-Hispanic times).
• CHARANDA. A spirit made from fermented and distilled sugarcane juice. It can be enjoyed neat, on the rocks, or in cocktails.

NORTH-CENTRAL

Aguascalientes

• GUAVA MOLE. A sweet and spicy sauce made with roasted guajillo chilies, onion, garlic, cinnamon, sesame seeds, chicken broth, cumin, thyme, oregano, and guavas—a fruit native to the region. Served with pork or rabbit.
• COLONCHE. A traditional low-alcohol drink made from fermented red prickly pear, prepared during the fruit's harvest season (July–October).

Guanajuato

• GUACAMAYAS. A sandwich generously filled with pressed pork rinds, spicy sauces, avocado, and sometimes cheese or marinated pork.
• CEBADINA. A chilled drink made from barley, mixed with fruit and a pinch of baking soda.

San Luis Potosí

• POTOSINAS ENCHILADAS. Corn tortillas folded in half, dyed red with chili, stuffed with fresh cheese and onion, then fried.
• COLONCHE. A traditional low-alcohol drink made from fermented red prickly pear.

Zacatecas

• WEDDING STEW (ASADO DE BODA). Pork in a sauce made with ancho chilies, tomatoes, chocolate, bread, cinnamon, cloves, and bay leaf. Sometimes includes orange peel, vinegar, or beer. Slow-cooked until tender.

Querétaro

• TAPEADO GOAT. Goat meat marinated in a sauce of ancho and guajillo chilies, onion, oregano, cinnamon, cumin, and vinegar, then slow-cooked in a sealed clay pot.
• PRODIGIOSA. A herbal digestif made from prodigiosa (Hamula) and other herbs like wormwood, bay leaf, or rue, soaked for nearly a year to extract flavor.

SOUTHEAST

Campeche

• DOGFISH BREAD (PAN DE CAZÓN). Tortillas spread with refried beans, topped with shredded dogfish (small shark) stewed in tomato sauce, garnished with purple onion and habanero chili.
• POZOL. A refreshing thick drink made from corn, water, and cacao, served cold.

Quintana Roo

• TIKIN-XIC FISH. Its name comes from Mayan: "tikin" (dry) and "xic" (fin). The whole fish is marinated in an achiote paste and grilled in banana leaves or over embers.
• BALCHÉ. A Mayan drink made from the bark of the balché tree, boiled to remove bitterness, dried, then reboiled with fresh water (from cenotes or rivers). Fermented for 2–3 days.

Tabasco

• TABASCO STEW (PUCHERO TABASQUEÑO). A broth made from salted beef bones and meat, cooked with yuca and green plantains.
• POZOL WATER. A refreshing drink made from corn, water, and cacao, served cold.

Yucatán

• COCHINITA PIBIL. Pork marinated in achiote, wrapped in banana leaves, and slow-cooked in an underground pit oven (pib).
• XTABENTÚN. In Mayan, "xtabentún" means "vines that grow on stone." This traditional liqueur is made from wildflower nectar, honey, and anise.

SOUTHWEST

Chiapas

• BAKED COCHITO. Pork marinated in guajillo chili sauce and spices, then baked.
• POX. A traditional ancestral distilled drink made from native corn, sugarcane, and wheat. Used ceremonially by Tzotzil communities in the Chiapas highlands.

Guerrero

• POZOLE. A stew made with cacahuazintle corn, meat (pork, chicken, or beef), and seasoned with chili, onion, radish, oregano, pork rinds, and avocado. Its name comes from Nahuatl "pozolli" (foamy or boiled).
• CHILATE. A traditional drink from the Costa Chica region, made with cacao, rice, cinnamon, sugar, and water. Served very cold.

Oaxaca

• TLAYUDA. A giant dehydrated corn tortilla toasted and topped with refried beans, meat, cheese, and more. Its name comes from Nahuatl "tlao-li" (shelled corn).
• TEJATE. A pre-Hispanic drink made from corn, cacao, mamey pit, and cacao flower. Known as the "drink of the gods," it was used in planting and harvest rituals.