In Mexico, we have an enormous gastronomic culture; each state has its specific dishes, and each one is better than the previous. The variety of our food is vast, but there are still cities that stand out, especially for what they put on the table. If this summer you want to learn a little more about Mexico, then today we recommend the five cities where you can eat the best in the country.

Oaxaca

The city in southwestern Mexico has some of the most representative dishes of our country. Its pre-Hispanic influence distinguishes the state that serves elegant dishes like mole, as well as some of the best examples of Mexican street food like tlayudas. The unaltered tradition of the cuisine in this city is what makes it so good, as dishes like tasajo and the cheese that bears its name have not changed for hundreds of years.

Tlayuda with beans and cheese: http://www.kiwilimon.com/receta/botanas/antojitos-mexicanos/tlayuda-con-frijol-y-queso

Mérida

It's not just about cochinita and panuchos; there are also salbutes, papadzules, oven-roasted pork, recado negro, lime soup, and a myriad of dishes that enchant both foreigners and locals. Mérida also has a strong pre-Hispanic influence, which is why they use uncommon ingredients like sour orange, a product that even the Mayans used in their cooking.

Papadzul: http://www.kiwilimon.com/receta/desayunos/desayunos-mexicanos/papadzul

Ensenada

Now, if we talk about seafood dishes, no city can compete with this place located in Baja California. In addition to its great selection of high-quality wines from the Guadalupe Valley, its seafood is among the best you can find in the world. How about some battered fish tacos? Or shrimp ceviche tostadas, a callo de hacha with lime and salt, or even chocolate clams.

Rosarito shrimp tacos: http://www.kiwilimon.com/receta/pescados-y-mariscos/tacos-de-camaron-rosarito

Puebla

There is no better example of the gastronomy of colonial Mexico than Puebla. The food here shows a mixture of indigenous ingredients and recipes with Spanish preparations, and the result is delicious. It was here that chile en nogada was invented, but you can also enjoy memelas, mixiote, and even a delicious and classic tinga.

Homemade mole poblano: http://www.kiwilimon.com/receta/platos-fuertes/mole-poblano-casero

Guadalajara

Jalisco is not only the state that saw the birth of tequila, but it also has a millennia-old gastronomic culture. Starting with the torta ahogada, the street food of Guadalajara deserves respect, but it doesn't stop there; birria and pozole, classic Sunday dishes, also originated in the westernmost part of our country. We cannot overlook carne en su jugo or tejuino, the refreshing drink made from corn and piloncillo.

Jalisco torta ahogada: http://www.kiwilimon.com/receta/carnes-y-aves/cerdos/tortas-ahogadas-jaliciences