Focus on Mexico

Mexican favourites enjoyed over a cup of Cantarito (a Tequila based cocktail)

The story of Mexican food is one of a long and fascinating evolution. Its origins trace back millennia to the culinary practices of indigenous peoples of the Maya and Aztec. These ancient cultures developed agricultural systems that yielded dietary cornerstones such as maize (corn), beans, chilli peppers, squash, and cacao. These ingredients continue to play a central role in Mexican cooking. However, the arrival of the Spanish in the 16th century marked a turning point, with the introduction of ingredients like rice, pork, beef, dairy products, garlic and a range of European herbs and spices. This influx of new foods led to a dynamic interplay with existing culinary traditions. Mexico's diverse geography and climate, combined with unique local customs, further shaped the development of distinct regional cuisines. The resulting tapestry of flavours, techniques and dishes is a testament to Mexico's rich cultural heritage, recognised by UNESCO in 2010 as an Intangible Cultural Heritage of Humanity.

Oaxaca, Jalisco, and Yucatán are the three main iconic regions in Mexico known for their cuisine, each with its own distinct culinary traditions rooted in Indigenous, Spanish, and even African influences. Here's a quick snapshot of what makes each one special food-wise:

Oaxaca (South of Mexico)

Often called “the land of seven moles.”

• Famous for: Mole negro, tlayudas (like a Mexican pizza), quesillo (Oaxacan string cheese), chapulines (roasted grasshoppers), and mezcal.

• Flavours: Deep, earthy, rich in chiles, spices, and indigenous ingredients like corn and cacao.

Jalisco (Western Mexico)

Home of mariachi and tequila — and hearty, soulful dishes.

• Famous for: Birria (goat or beef stew), tortas ahogadas (drowned sandwiches), pozole rojo, tequila.

• Flavours: Savory, spicy, brothy — with lots of slow-cooked meats and spice blends.

Yucatán (Southeastern Mexico)

Influenced by Mayan traditions and Caribbean flavours.

• Famous for: Cochinita pibil (slow-roasted pork in achiote), sopa de lima (lime soup), papadzules, panuchos, habanero salsas.

• Flavours: Citrusy, smoky, tangy, with a lot of achiote, sour orange, and habanero.

There are many popular recipes from Mexican - below are the top ten well known. Use the interactive map to explore the ingredients used across each of these dishes.

Still keen to expand your Mexican cookery? Here are the staples you will need in your stor cupboard.

Chillies (Dried & Fresh)

These are foundational in Mexican cuisine:

• Dried Ancho chillies (sweet, smoky)

• Dried Guajillo chillies (bright, tangy)

• Dried Pasilla chillies (earthy)

• Chipotle in adobo (smoked jalapeños in sauce – canned)

• Fresh jalapeños or serranos (use pickled if fresh isn’t available)

Corn-Based Staples

• Masa harina (for tortillas & tamales)

• Corn tortillas (fresh or frozen — avoid wheat ones for authentic texture)

• Hominy (for pozole — tinned is fine)

Beans & Legumes

• Black beans

• Pinto beans

• Refried beans (canned or homemade)

Cheese (or Euro Substitutes)

• Queso fresco - substitute feta (milder is better)

• Oaxaca cheese - use mozzarella or string cheese

• Cotija - sub with Parmesan or grated aged feta

Herbs & Spices

• Cumin

• Mexican oregano (different from Mediterranean)

• Cinnamon (true/Ceylon, not cassia if possible)

• Coriander (ground and seeds)

• Bay leaves

Condiments & Pantry Essentials

• Achiote paste (annatto) – for Tacos al Pastor

• Epazote – herb used for beans (dry form is fine)

• Lime juice – fresh or bottled

• White vinegar

• Tomato purée/passata

• Salsa verde or roja – store-bought or homemade

• Canned tomatillos – essential for salsa verde

Oils & Fats

• Lard or pork fat (for tamales and carnitas — or sub with neutral oil)

• Vegetable or sunflower oil

Bonus for Mole & Sweets

• Mexican chocolate (e.g., Ibarra or Abuelita) – for mole or hot chocolate

Mexican cuisine is more than just food, it’s a celebration of culture, history, and community. Rooted in ancient indigenous traditions and enriched by centuries of global influence, it brings bold flavours, vibrant colors and deep soul to every dish. Whether you’re simmering a pot of mole, assembling street-style tacos or exploring the regional specialties of Oaxaca, Jalisco, or Yucatán, cooking Mexican food invites you to connect with a rich culinary heritage. With a well-stocked pantry and a sense of curiosity, you can bring the heart of Mexico into your own kitchen.