You can find almost all kind of food everywhere now worldwide. An exception may be the “pulque”, which nearly only can be found in Mexico. Pulque is the essential characteristic of Mexican cuisine. Almost every Mexican state has its own recipes and culinary traditions. Of course this diversity is more noticeable when seen regionally gastronomic wealth and not by state. There are certain culinary creations that emerged locally and for their quality and have become widely accepted emblematic of Mexican cuisine in general. This is the case of dishes like cochinita pibil (Yucatan), the Oaxacan mole, mole poblano, pozole (identified Sinaloa, Jalisco and Guerrero), goat (Coahuila and neoleonense), dogfish hearty bread, the Churipu and corundas Purepecha (Michoacan), the diminutive of Sinaloa, Sonora and Chihuahua and many other foods, in a long list of honor of Mexican cuisine.

In the vast set of distinct regional cuisines, all of which are characterized by a basic indigenous component in its ingredients and ways of preparing food in this order could be said that the common denominator of these cuisines is the use of corn and Chili and beans, accompanied by the ubiquitous tomato, in its various forms and varieties.

New Mexican Cuisine

In the last decades a change has flourished that has been called New Mexican cuisine, which incorporates the recipes, techniques and ingredients and combines national with those of international cuisine

Alcoholic beverages that accompany Mexican food like worshiped Mayahuel (goddess of pre-Hispanic drink pulque) today are almost pre-historic.

The most popular drinks

The most popular alcoholic beverages in and out of Mexico include Mescal (agave fermented beverage) taste and aroma which make it unique, and Tequila, liquor-national appetizer, originally, which is usually accompanied by salt and drink lemon or with “Bloodstone” (spicy drink with orange juice or tomato).

Well known beers of Mexico are national products and are typically mild with a delicate taste. Others have a strong flavor, intense, often taken cold, often accompanied by a lemon that is placed inside the mouth of the bottle, it is customary to popular believe that this is done to clean them of any bacteria.

In Mexico wines are produced from grapes mainly in the states of Baja California and Queretaro Coahuila, where they also celebrate the Harvest Festival.