Aguascalientes gastronomy encompasses many Mexican traditional plates and offers specialties typical of the Bajío region. Among the many exquisite dishes you can enjoy here, we recommend you try the famous chiquiadas, a sort of mazas similar to gorditas, consisting of a corn dough patty fried in butter and stuffed with stew and traditionally served, believe it or not, for breakfast! Another unmissable specialty you will want to try during your stay in Aguascalientes is the pollo San Marcos, a delicious chicken dish with potatoes, pickled chilies, onions, and garlic, traditionally served during the yearly Feria de San Marco. Its exquisite taste and representative character made this recipe earn soon the designation of Intangible Heritage of Humanity.

Among the many gourmet dishes you can try in San Luis Potosí the typical enchiladas potosinas are certainly an unmissable choice. These delicious corn and red chile masas are typically stuffed with cheese, chili, and onion and served with lettuce and guacamole sauce. If, while exploring San Luis Potosí you want to delight your sweet tooth, we suggest you try a bite of the amazing campechanas from Santa María del Río, traditional dessert puff pastry covered with caramelized sugar.

As in many other northern states, in Querétaro you can enjoy some of the most quintessentially Mexican recipes, such as the famous enchiladas. These mouthwatering rolled tortillas are traditionally filled with varied ingredients and covered in chill-based sauces such as salsa roja and moles. If you visit the picturesque village of Santiago de Querétaro, take a chance to try the local pambazos, an appetizing sandwich stuffed with chorizo, potatoes, lettuce, crumbled queso and crema.

Renowned for a variety of culinary and tasting experiences, the state of Guanajuato offers many chances to live a unique gastronomic experience. While visiting this historical destination enjoy the popular gorditas de carnitas, thick, savory pockets of corn dough filled with shredded pork, and varied ingredients such as refried beans, cheese, and sauces. When visiting the romantic ‘Strawberry’s capital Irapuato’, you cannot miss the many strawberry-based delicatessens: covered in cream, dipped in chocolate, crystallized, sweetened, with chili, “borrachitas”, in jams or naturally fresh from the fields.

Baja California boasts a culinary scene as varied as its territory. Some unmissable treats you need to try while staying in Mexicali or Tijuana are the popular tacos de carne asada, corn or wheat tortillas traditionally filled with roasted meat, and various sauces such as guacamole and herbs. If you enjoy a break by the marvelous beach of Rosarito, make sure you try some of the local fish specialties such as exquisite lobsters and fresh seafood.

Baja California Sur is renowned for being one of the trendiest and most luxurious destinations in Mexico, which include its rich and varied gastronomic offer. While enjoying the sun and the enchanting beaches in Los Cabos, take advantage of the delicious local fish-based specialties. Try some tacos de pescado, a variation of the traditional tacos filled with grilled fish or seafood, lettuce, and different sauces. If you prefer stronger flavors, do not leave before trying the burritos de machaca de res, wheat burritos filled with beef meat, chilies, and spices.

Like in the rest of northwestern Mexico, in Chihuahua you can appreciate many machaca-based dishes. The spicy, shredded beef meat is traditionally served with eggs for brunch and is traditionally associated with the Chihuahuan miners. Machaca can also be used to fill the typical tortillas de harina hechas a mano (wheat homemade tortillas), an absolute must-try when you spend a a break in Chihuahua.

Jalisco’s gastronomic scene is varied and thriving as its cities. If you enjoy the sun and the beaches in Puerto Vallarta you can feast on many local fish delicatessens such as lobster, seafood, and dorado, while in the sizzling capital Guadalajara you can enjoy the typical torta ahogada (literally drowned sandwich), usually filled with chopped, fried pork and submerged in a dried chili pepper sauce. Another typical dish from Guadalajara is pozole, a traditional stew or soup with pork meat, lettuce, cabbage, hominy, and herbs. Try the Jalisco version for a spicier taste!

Boasting exclusive sea locations such as Mazatlán, it is no surprise that Sinaloa’s cuisine include so many fish-based dishes. When enjoying the sun and beach life we recommend you try some exquisite pescado zarandeado (slowly smoked grilled fish usually served with lettuce and vegetables), and the traditional aguachile (chile water), a locally-born dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of cucumber and onion.

Certainly, Sonora’s most representative culinary specialties are meat-based dishes. Traditionally grilled on the charcoal barbeque, the carne asada (beef, pork, or chicken) is equally popular among locals and tourists and is an absolute must-try when you stay in Hermosillo or enjoy a vacation by the sea. You cannot leave without trying some delicious Sonoran-style gorditas filled with onions and cheese and covered in a chili guajillo sauce.

In Nuevo León you will find a culinary offer strongly influenced by the local tradition. In Monterrey and in the rest of the state most specialties are meat-based. The most popular dish is undoubtedly the cabrito, roasted kid goat that is prepared by cooking it for several hours over wood fire embers and served with charros (pinto beans stewed with bacon and onions).

Like the rest of northeastern Mexico,Tamaulipas is a fantastic spot for meat lovers. Many recipes are based on meat of different sorts: if you look for exotic flavors, we suggest you taste the tamales de venado, a corn-based dough mix filled with deer meat, beans, cheese, and various ingredients of choice. The asado de puerco, roasted pork slowly cooked on charcoal, is another classic in Tamaulipas cuisine.

While staying in Coahuila and exploring its amazing nature try some of the most traditional regional dishes. Among our favorites are the flor de palma (palm flower), a sort of torta made of beaten eggs and tomato sauce and filled with Izote yucca flowers, and the campechanas, the traditional crispy, puffy pastries sometimes filled with fruit or jams.

Mexico City is famous for its varied dining scene: from gourmet restaurants to street food, everyone can be delighted by the city’s culinary offer. To live a true experience, we suggest you browse the many food stands you will find around the city and try the close-to-infinite variants of tacos and the popular torta de chilaquiles or torta tecolota. This exceptional breakfast sandwich filled with refried beans and spices, chilaquiles, crumbled queso fresco, Mexican crema, red onion, and fresh cilantro is also common in the rest of the state.

Hidalgo’s typical gastronomy will surprise you: made of ancestral ingredients, it blends old traditions with modern flavors creating unique culinary experiences. The most representative specialties are probably pastes: originally from England, this sort of wheat empanada is particularly popular in Pachuca and Real del Monte and dates back to the colonial period. The original Mexican recipe of pastes consists of a puffy, soft pastry filled with potatoes stew, ground meat, and parsley, but you can often find both savory and sweet variations.

Michoacán’s cuisine includes a lot of different specialties suitable for all tastes. Enjoy the special local recipe of charales, small breaded, and fried fish served with lettuce and vegetables. There is no other place in central Mexico where you can eat such exceptional tamales. We suggest you try the sweet version of rice tamales made with butter, raisins, and rice flour.

Chiapas, like most the territories in southern Mexico, enjoys a varied cuisine that melts the Spaniard influence with the native culinary traditions. Probably the most typical dish is the homemade cochito al horno, an incredibly tasty dish made with a mixture of pork meat stew, ancho peppers, and spices. If you visit Chiapa de Corzo and San Cristobal de las Casas you can try some cochito al horno for only a few dollors and served in the typical clay pots. Another hallmark of Chiapas cuisine is the pozol, a drink made from corn and cocoa, ideal to refresh you.

Renowned for its amazing beaches and natural areas, the welcoming state of Veracruz offers a rich plethora of culinary specialties strongly based on fish and sea products. While you enjoy some time in Veracruz, we recommend you try some exquisite seafood and fresh fish from the local markets, if you like to put your cooking ability to the test, or by one of the numerous cozy restaurants, you will find in town. Our favorite is the pulpo al mojo de ajo, a mouthwatering octopus dish cooked in garlic sauce.

The culinary offer of Tabasco is exotic and varied, with strong influence both from the Spaniards and the traditions of local pre-Colombian populations. Among our favorite dishes, we recommend you try the pijije en pipián, a dish made with wild duck meat, garlic, sesame, pumpkin, cinnamon, chili, ancho chili, cloves, lard, duck, pumpkin seed, ancho chili seed, and one of the most representative recipes of the Tabascan culture. Tabasco is also the main cocoa producer in Mexico, so it is no wonder its gastronomy includes so many chocolate-based products. If you are in Villahermosa in November, you can attend the yearly Festival del Chocolate and delight your senses with exquisite chocolate drinks, pastries, and desserts.