by garycjones | Apr 19, 2022 | Regional Food Guides
The food of the Yucatán peninsula is distinct from the rest of the country. It is based primarily on Mayan food with influences from the Caribbean, Central Mexican, European (especially French) and Middle...
by garycjones | Apr 19, 2022 | Regional Food Guides
West of Mexico City is the Pacific coast and the states of Michoacán, Jalisco and Colima. The cuisine of Michoacan is based on the Purepecha culture which still dominates most of the state. The area has a large network of rivers and lakes...
by garycjones | Apr 19, 2022 | Regional Food Guides
The cuisine of Veracruz is a mix of indigenous, Afro-Mexican and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and hoja santa. It is also supplemented by...
by garycjones | Apr 19, 2022 | Regional Food Guides
(English: /wəˈhækə/ wə-HA-kə, also US: /wɑːˈhɑːkɑː/ wah-HAH-kah, Spanish: [waˈxaka] (listen), from Classical Nahuatl: Huāxyacac [waːʃˈjakak] (listen)), officially the Free and Sovereign State of...
by garycjones | Apr 18, 2022 | Regional Food Guides
The foods eaten in what is now the north of Mexico have differed from those in the south since the pre-Hispanic era. Here, the indigenous people were hunter-gatherers with limited agriculture and settlements because of the arid land. Grilled arrachera, shrimp,...
by garycjones | Apr 18, 2022 | Regional Food Guides
The main feature of Mexico City cooking is that it has been influenced by those of the other regions of Mexico, as well as a number of foreign influences. This is because Mexico City has been a center for migration of people from all over Mexico since pre-Hispanic...
