Living in a country or a city means walking its streets, getting to know its people, and also enjoying its food. In Japan, the simplicity of the ingredients with rice as the base is the essence; in Argentina, the stars are the cuts of meat, sausages, and empanadas; in Italy, pasta, wine, and tomatoes take the lead; and in Russia, beets, cream, and potatoes are present.
However, few countries can boast a wide range of regional cuisines, with multiple differences among them. Mexico is one of these nations, as reflected in UNESCO's decision to name Mexican and French cuisines as Intangible Cultural Heritage of Humanity.
Lamudi, the leading real estate portal in Mexico, presents 5 dishes from these regions.
1. Fish Veracruz Style (Veracruz)
The first city in Mexican territory founded by Spaniards was the port of Veracruz, from which cultural mestizaje began, reflected in the cuisine. A great variety of dishes adorns Veracruz cuisine, such as memelas, picaditas, and garnachas, favorites of Mexicans, or “Casamiento,” which combines rice with refried beans.
But the icon of Veracruz culinary tradition, and a true example of this cultural mestizaje, is “Fish Veracruz Style.” Generally prepared with red snapper in a sauce of tomato, onion, olives, and capers. Similar to the famous “Fish Vizcaína” from Basque cuisine, but swapping the bell pepper for a long chili, also called güero.
2. Cochinita Pibil (Yucatán)
In the southeast of the country lies the state of Yucatán, with a personality as marked as its cuisine, the product of geographical isolation and the climatic and cultural conditions of the area. The Maya heritage is reflected in the names of its dishes, like “Poc-chuc,” a type of pork cecina; or “Zic de venado,” marinated in orange juice.
However, there is also a strong influence from Spanish cuisine, creating an interesting gastronomic union. “Cochinita Pibil,” made with shredded pork, seasoned with achiote, sour orange, and vinegar, is perhaps the most popular dish in the state; it is usually accompanied by habanero chili paste, red onion, and cilantro.
Cochinita Pibil Recipe
How to desalt red onion
3. Red Mole (Oaxaca)
One of the most representative culinary traditions in the country is from the state of Oaxaca. In its territory, dishes like “Manchamanteles,” “Chileatole,” “Alcaparrada Tongue,” or “Oaxacan Tamales” come together. There are also the famous “Tlayudas” and chapulines, ideal for making quesadillas with Oaxaca cheese. But the best of Oaxacan tables is the great variety of moles.
This dish may be the culmination of the sophistication of Mexican cuisine, due to its complicated preparation, in which a large number of ingredients are mixed, such as chili and chocolate, inheritors of pre-Hispanic tradition, or pepper and cinnamon, brought from the East during the Colonial period. Among all the varieties of mole, we choose red mole as the most representative.
4. Carnitas (Michoacán)
With an apparently humble gastronomic profile, Michoacán has positioned itself as the national reference to declare Mexican cuisine as Intangible Cultural Heritage of Humanity by UNESCO. Dishes like “Uchepos,” sweet corn tamales; or delicious “Corundas,” corn bread seasoned with ashes, have originated here.
But nothing compares to the famous “Carnitas.” Made from pork meat, offal, and skin, seasoned with spices, salt, and tequesquite, with a touch of orange juice or beer to give it its peculiar shine, prepared in characteristic copper pots. All accompanied by tortillas, cilantro, chopped onion, lime, and salt.
5. Chiles en Nogada (Puebla)
How beautiful Puebla is! With its colonial buildings, its talavera crafts, and above all, its exquisite food. Many of the sweets cherished by Mexicans, like jamoncillos, borrachitos, and camotes, were born in Puebla. “Cemitas rellenas,” “Pambazos,” and the exquisite “Mole de Caderas” also originate from here.
However, “Chiles en Nogada” are the crown jewel of Puebla's gastronomy, and perhaps of Mexican cuisine. A chili stuffed with sweet picadillo, breaded and drenched in the famous nogada, a sauce made with walnut, all adorned with pomegranate and cilantro. If heaven had a restaurant, surely the main dish would be “Chiles en Nogada.”
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Chilaquiles with Mole
Chiles en Nogada
Cochinita Tostadas