Av. Mexico

The origins of Tabasco's regional cuisine are varied and extensive, due to ancient Mayan and Chontal recipes, to the vast amount of fruits, vegetables and animals native in the zone and also to the isolation that Tabasco people suffered for many years, which resulted in the unique seasoning for Tabasco's cuisine. In pre-colombian times, Mayan people based their diet in corn and beans, farmed by themselves since elder times; later, they additioned this diet with wild growing vegetables and some animals found in their environment. It is this use of main ingredients, such as native wild herbs and fruits found in their environment, which gives some special touch to Tabasco's cuisine. Tabasco's beef cattle shows high quality. Tabasco is, in fact, one of the main producers of meat around the country. Large number of delicious fishes and seafood, due to rivers, lagoons and lakes in the state, and also to the seacoast.

Guerrero's cuisine is of a great variety. There converge three great culinary currents: indigenous, spanish and french. Being the most dominant the first one, because the main ingredients are corn, chilli, beans and meat. From indigenous heritage come the moles: red, green, clemole, ayomole, huaxmole and all kinds of chilmoles or chilli sauces; tortillas, memelas, chalupas, tostadas and totopos, all different ways to use and serve corn. And also white and sweet atoles , combined with diverse kind of fruits. All along the state barbacoas are prepared, from beef, goat, ram and chicken; siding with different combinations of rice and vegetables. All regions have different special dishes, made by the families and offered to their guests like jumil mole or sauce , in Taxco; bean, pumpkin or plum tamales, in Tepecuacuilco; pigeons and quails at Iguala; cochinita dressing in Huitzuco; rice and butter bread at Teloloapan; fried chalupas , covered with teared-off meat with onio...

Chiapas is a multicultural state, holder of a heap of traditions found in the same territory, which rises in a delicious variety of flavors with its diverse festivities and cults. Chiapas' capitol town, Tuxtla Gutiérrez, has got culinary influence from the zoque culture. This area's way of eating is based mainly in corn, as for tortillas, tascalate, tamales and many other dishes At Palenque, we can easily taste shote (river snail) with momo; when talking about traditional beverages, we can find the sour atole (made of corn), also sour pozole with chilli, whcich we can consume from the comfort of home, due to some salesmen who go door to door offering these beverages and some great variety of tamales. San Cristobal de las Casas is an enigmatic city, full of mysticism, exquisite taste and unmatched palate sensations; big part of its gastronomic appreciation is due to  its cured products, such as prosciutto-like ham, butifarra & longaniza , of an indiscusabl...