Travel 101: What Are the Regional Cuisines of Mexico?
 Jane Lasky - LA Travel Examiner
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August 05, 2009
Ole! Eat your way across Mexico by dining on regional favorites.
Dining in Mexico is as diverse as the sizzling and highly cultivated country itself.
To demystify, following are the many regions you'll discover while traveling and indulging South of the Border, along with the cuisines for which these culinary treats are known - and most definitely enjoyed.
On the Yucatan peninsula, regional dishes include huevos motulenos, a popular breakfast treat made of corn tortillas, black beans, ham, fried eggs and tomato sauce. For meals later in the day, expect to try pollo pibil (chicken marinated and grilled in banana leaves), coctel campechana marinera (cooked shrimp and raw oyster cocktail) and sopa de lima (chicken and lime soup).
In Monterrey and Chihuahua in northern Mexico, specialties include machaca de Monterrey (tortillas filled with dried beef, fried onions, tomatoes and chiles and scrambled eggs) and empanadas de picadillo (minced beef and onion turnovers).
Along the southwestern coast in port cities like Acapulco, expect to eat ceviche (marinated raw fish with onions, tomatoes, lime juice, chiles and coriander) and huachinango con ajo (red snapper flavored with garlic).
In Puerto Vallarta and Mazatlan on the central west coast of Mexico, be sure to sample chilaquiles (tortilla hash made with cheese, cream and salsa verdea combination of chiles, coriander, green tomatoes and garlic. Also on many breakfast menus is pisto (scrambled eggs, ham, zucchini, peas and green onions).
In Mexico City and other areas of the central highlands like Puebla, Jalapa and Toluca, get ready for sopa de calabaza (squash soup with chicken stock), pollo borracho (fried chicken and sausages with a tequila, chile and orange sauce).
Journalist Jane Lasky has reviewed hotels, spas and cruises for 30 years. During her travels, she survived a slip into quicksand near Nairobi, crossed the Bering Sea in a 9/10 gale storm, and went on a five-day assignment to Hong Kong where she stayed for three years. Jane always travels with her pillow. |
Vallarta Weddings
Entertainment | Restaurants & Dining | August 2009 
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