Route of Mexican gastronomy

The Mexican territory covers an area of 1,964,375 km2, this vast territory includes several ecosystems and resources with ingredients such as chocolate, corn, tomato, vanilla, avocado and many more.

All these natural elements combines with cultural knowledge for create a series of dishes that shows the richness of the country. 

From goatling and gorditas (corn dough stuffed with various ingredients), to cheese broth and beans with poison, the north of the Mexican Republic has its own identity with various dishes.

In the north of Mexico, Mazatlán is considered the “capital of the shrimp”, but also this location from Sinaloa combines ingredients from the sea and the land that brings dishes such as “aguachile” or Taco Gobernador. 

In Chihuahua the Ralámuli people celebrate the agricultural cycle with culinary traditions. 

Beef dishes, venison and goat are used for their consumption.

Valle de Guadalupe in Baja California it's an ideal region for the elaboration of wines.


Wine has been produced in this area since the 17th century thanks to the combination of proximity to the sea with desert landscapes in the area. 

The state of Guanajuato stands out for the richness of its land and the originality of its dishes. Chiles, broths, gorditas and much more highlight this cuisine as unique and original.

Jahuacatas are purepecha tamales, traditionally prepared with beans
originating from the state of Michoacán. 

They carry a special preparation and are consumed at state parties and celebrations.

If something represents the state of Jalisco, it is the agave, mainly the blue agave that dates back since colonial times. It is an agave landscape nominated as a heritage of humanity.

Pozole is a national dish, in each state it’s prepared in different ways but in
Guerrero is very famous for its green color. This dish is so popular that every Thursday it’s eaten in houses and food places.

Mexico City is one of the largest in the world. Here are concentrated different  dishes and torta (the Mexican baguette) is one of the most representative of all. Of meat, cheese, turkey, chorizo ​​and many other ingredients, tortas are a huge tradition from the capital.

The baroque dish par excellence, the chile en nogada, is the symbol of the state of Puebla.

Every fall families get together to enjoy this delicious dish with lots of
history and tradition behind.

The gastronomy of the state of Veracruz is rich in variety. The Izote flower, also known as yucca flower or cuaresmeña, it’s  used to create various dishes.

If something stands out to the state of Oaxaca, it’s the culinary diversity, some of the most famous dishes are tlayudas, tamales and countless moles. Among them, the guaya atole is one of the most special creations out there.

Cocoa is a symbol of Mexico and particularly of Tabasco state. Through generations has been produced with ancestral techniques.

Campeche is the state of origin of multiple dishes that are icons of Mexican gastronomy. The ancestral culinary techniques make these dishes a true gastronomic experience.

One of the most popular condiments, Achiote, is vital for the creation of dishes and Yucatecan snacks.

Mainly used for cochinita pibil, this seasoning is always present in the Mexican culinary tradition.