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Mexican cuisine is much more than tacos, refried beans, guacamole and quesadillas. Due to its geographical diversity, Mexico has countless varieties of vegetables, fruits, animals and fish to choose from. Mexico’s cuisine is also intimately linked with its history, representing an eclectic blend of prehispanic, colonial and modern-day influences.
Although this section provides just a taste of traditional Mexico, it is our intention to awaken your senses and inspire you to discover a cuisine so richly diverse, complex and awe-inspiring, that it makes you wonder why it s so hard to get past the burrito.
FOOD
 Guacamole
An ubiquitous dip, guacamole is made of mashed avocado and mixed with onions, tomatoes, lemon juice and chiles, served as a side dish or as a dip for tortilla chips. The avocado, or aguacate as it s called in Spanish, is produced in abundance in the southwestern Mexican state of Michoacán.
 Quesadilla
A flour or corn tortilla folded in half and stuffed with whatever your heart desires, but most often cheese, meat, and mushrooms, then fried.
 Sopa
Mexican cuisine is famous for its delicious soups. A favorite is chicken soup, or sopa azteca, and made with chicken chunks, broth, rice, vegetables and avocado. Other popular soups are the sopa de tortilla (tortilla soup) and the sopa de frijol (black bean soup), but if you re looking for a spicy variety, try the sopa de camaron (shrimp soup).
 Chiles
An important Mexican staple with several varieties ranging from mild with complex flavors to blazing hot. More than 200 chiles are available in Mexican cooking. They are most often smoked, stuffed, stewed or pickled.
Chiles en nogada
Mexico’s signature dish available August through October. The poblano chile, Mexico’s spicy sister to the bell pepper, plays the key role in this culinary masterpiece, which is stuffed with meat, served with a white cream sauce and topped with red pomegranate seeds, resembling the colors of the Mexican flag and symbolizing Mexican independence. First created in Puebla, a UNESCO World Heritage site and home to what many Mexicans consider their country s most refined dishes
 Huitlacoche
Also known as "corn smut" is a popular fungus that grows inside corn kernels whose taste is a blend of sweet corn and mushroom. Huitlacoche can be used in anything calling for mushrooms and is a popular ingredient in quesadillas, crepes, soups and has even been included in desserts such as flan. Although the fresh fungus is a seasonal delight, it can be purchased year-round in Mexico, either frozen or canned. It is also called "maize mushroom" or "Mexican truffle."
 Mole
A dark, rich sauce made with chocolate and a variety of spices and chiles, often served over poultry or rolled tortillas, stuffed with cheese, chicken or other ingredients. Don t miss the mole poblano, a specialty from the state of Puebla, as this dark spicy sauce has more than 20 ingredients, including chiles, peanuts, chocolate and tomatoes. In Oaxaca, try the mole negro.
 Escamoles
Referred to as Mexican caviar, these eggs come from a special ant found in the state of Hidalgo. Often served sautéed in butter and onions and eaten in tortillas with guacamole, this expensive delicacy is in high demand at chic restaurants throughout Mexico. Escamoles were normally only available in spring, but given the recent high demand, top restaurants have started freezing supplies to ensure that the larvae are available year-round.
 Nopal
A cactus which grows everywhere in Mexico and whose use dates back to prehispanic times. The word "nopal" comes from the Nahuatl word, nopalli. Several dishes are made with nopales. A common dish is sautéed nopal with cheese melted over. The nopal also bears a fruit, "prickly pear" (called tuna in Spanish). Nopal has also been used for medicinal purposes for centuries.
BEVERAGES
Tequila
There s nothing more Mexican than tequila. Made from the blue agave plant, tequila is currently enjoying the international spotlight with pricier high-quality varieties being produced in Mexico and enjoyed the world over. Contrary to popular belief, tequila should be savored and slowly sipped, often accompanied by beer.
Travelers to Guadalajara, the capital of Jalisco State and Mexico's second-largest city, should take the ride on the Tequila Express, a four-car train ferrying passengers northwest 55 miles to the town of Tequila and back the same day. For about US$40 round-trip, passengers learn from guides how tequila is made, and are served all the tequila drinks they desire. www.tequilaexpress.com.mx.
Atole
A traditional beverage dating back to prehispanic times either made sweet or bitter. Traditional ingredients include cornmeal, brown sugar, molasses, water or milk, vanilla bean and a cinnamon stick. The chocolate version is called champurrado. Atole is especially enjoyed when it s cold outside as it s often served hot.
Dos Equis-XX
One of Mexico’s most popular beers or cervezas. Mexico has been producing beer for generations, a tradition brought over by the Spaniards in the mid sixteenth century. Beer is divided into three varieties in Mexico: light (clara), medium (campechana) and dark (oscura). Other top beer brands include: Negra Modelo (dark), Corona (light), Indio (dark) and Montejo (medium). Beer often accompanies tequila and is normally consumed by alternating sips.
Kahlua
A top brand of coffee liqueur from Mexico, famous the world over. Coffee liqueur is smooth and sweet, served on ice, straight or poured over vanilla ice cream.
Xtabentun
An anise-flavored, honey-based liqueur from the Yucatan. Liqueurs are popular after-dinner drinks among Mexicans. Liqueurs made from native fruit such as guanabana (sweetsop) or platano (bananas) are also common.
Whiskey
A universal vice with no translation, so should you hanker for a whiskey in Mexico, just say, Un whiskey, por favor." Although not produced in Mexico, imported whiskey is widely available at major hotels and fine restaurants. But may we suggest tequila
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