The Seven Regions of Mexican Cusine

Each of the seven regions offers dishes that are unique in flavors and textures.
The North: Grilled meat dominates the North, along with the widest varieties of cheeses in Mexico.
The South: Based primarily on Mayan food with corn as the basic staple. Achiote is a main spice used.
Central Mexico: Corn dominates along with fresh, dried and smoked chilies. A strong French baking influence.
South Pacific Coast: Oaxacan cuisine is popular for its mole, and in Chiapas, the chilies are among Mexico’s most fiery.
The Bajio: Cactus is part of the Bajio daily diet. A large Indian influence found with street vendors.
Northern Pacific Coast: Noted for pozole, menudo and pork dishes. Jalisco is known for its tequila production.
The Gulf: Spanish influence. Seafood, corn dishes, and tropical fruits dominate.