Mexican Cuisine

Mexican cuisine is one of the great cuisines of the world, recognised by UNESCO, an ancient and complex art built on corn, beans, chillies, tomatoes and chocolate that stretches far beyond the familiar taco. From tacos al pastor at a street stall and the intricate, dozens-of-ingredient moles of Oaxaca to tamales, pozole and fresh salsas, it is a vibrant, regional and endlessly varied food culture at the heart of national life.

What you'll find

• Tacos - the street-food staple in endless regional forms.
• Mole - the complex, slow-cooked sauces of Oaxaca and Puebla.
• The markets - the food markets and their stalls and produce.
• Tamales and antojitos - the corn-based snacks and street foods.

When to go

Year-round; eat where the locals do, at busy market stalls, taquerias and family restaurants, and seek out regional specialities, above all in Oaxaca, the culinary heart of the country.

Things to know

The real thing is far removed from the Tex-Mex and heavy cheese of foreign 'Mexican' restaurants, so come with an open mind. Street food is a highlight but choose busy stalls with high turnover for safety, and go easy on unfamiliar chillies. Regional variety is huge, so one region's food is not the whole story.

Nearby

Oaxaca is the culinary capital; every region and market has its own specialities.