Regional Cuisines

When UNESCO recognised Mexican cuisine in 2010 it used Michoacán as the model. Here is what the state cooks and why it was chosen.

The battered fish taco comes from Ensenada, probably via Japanese tempura. Here is Baja's food and the taco the rest of the world copied.

Sonora is cattle and wheat country, which is why it eats beef in enormous flour tortillas. Here is the food and the reason behind it.

Yucatecan cooking is the least Mexican-tasting food in Mexico — Maya, Spanish, Caribbean and Lebanese. Here is what makes it distinct.

The city's street food runs on a clock: guajolotas at dawn, tacos de canasta at midday, al pastor after dark. Here is the schedule.

Jalisco gave Mexico birria, the drowned sandwich and tequila. Here is what the state cooks and why its denomination of origin matters.

Puebla produced mole poblano, the chalupa, the chile relleno and chiles en nogada. Here is what one city contributed to Mexican cooking.

Seven moles, tlayudas, quesillo, chapulines and mezcal. Here is what Oaxaca actually cooks and why it is treated as Mexico's culinary centre.