Let's start talking about the food in "Tortilla Land". The first simple explanation of the blend you'll find in the country is: indigenous flavors cooked in Spanish cookingware with freshly made ingredients.

That's the story of a great creole nation. The "Conquista" (conquest) of Mexico was very particular because culinary traditions never died completely. Old aztec elements were transformed by Spanish techniques and new ingredients.

Mexicans have a great taste for delicious cuisine. It's all about being "back to the basics", and that translates into: fresh ingredients, family recipes, and slow preparation.

To me, there are three regions in Mexico where these elements come together, they are the food paradises.

#1 Yucatán.
If you locate Cancún on the map, Yucatán is closeby. We're entering the Maya region, where astronomers predicted the future and enormous pyramids praised the gods. Yucatán is more than that. It is an oasis of tasty food. The insignia dish is one to die for: Cochinita Pibil (pit roasted pork in a citric axiote sauce).

#2 Oaxaca.
Very popular as a touristic destination, this is a place of proud Indigenous peoples. The state is so culturally diverse that has been divided into different regions with specific traditions and food. The markets are a living proof of this reality, they have some rare and succulent ingredients. Locals seem to prefer "tlayudas" (think of them like the local pizzas) over anything else in the menu.

#3 Puebla.
This is a sample of Colonial heritage. Home of the best "mole", which is a highly complicated dish made of 80 different ingredients like chocolate, chile and almonds. Think of this city as one of the grand examples of the Spanish Colonia in North America.

Adiós and see you soon. Please stay in touch and comment.

Lou