Editing Mexican cuisine (section)

==Regional cuisines==
{{See also|List of Mexican dishes}}

===Chiapas===
{{Main|Cuisine of Chiapas}}
[[File:CochitoArriaga.jpg|thumb|Cochito, a dish exclusive to Chiapas]]
Similar to other regions in Mexico, corn is a dietary staple and other indigenous foods remain strong in the cuisine as well. Along with a chile called simojovel, used nowhere else in the country, the cuisine is also distinguished by the use of herbs, such as [[chipilín]] and [[Piper auritum|hierba santa]].<ref name="unichiap">{{cite book |title=Cocina Estado por estado: Chiapas |trans-title=State by state cuisine: Chiapas |year=2007 |publisher=El Universal /Radar Editores |volume=7 |location=Mexico City |language=es}}</ref><ref name="chiapcuis">{{cite web |url=http://www.mexconnect.com/articles/2081-the-cuisine-of-chiapas-dining-in-mexico-s-last-frontier |title=The cuisine of Chiapas: Dining in Mexico's last frontier |first=Karen Hursh |last=Graber |date=1 January 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> Like in Oaxaca, tamales are usually wrapped in [[banana leaves]] (or sometimes with the leaves of [[hoja santa]]), but often chipilín is incorporated into the dough. As in the Yucatán Peninsula, boiled corn is drunk as a beverage called [[pozol]], but here it is usually flavored with all-natural cacao.<ref name="pozol">{{Cite web |url=http://www.mexiconewsnetwork.com/en/news/gastronomy/5-beverages-mexican-flavor/ |title=5 less-known beverages with true Mexican flavor |date=10 October 2015 |website=México News Network}}</ref> Another beverage (which can be served hot or cold) typical from this region is [[Tascalate]], which is made of powdered maize, cocoa beans, achiote ([[annatto]]), chilies, [[pine nuts]] and cinnamon.<ref name="pozol"/>

The favored meats are beef, pork and chicken (introduced by the Spanish), especially in the highlands, which favors the raising of livestock. The livestock industry has also prompted the making of cheese, mostly done on [[ranch]]es and in small [[cooperatives]], with the best known from [[Ocosingo]], [[Rayón, Chiapas|Rayón]] and [[Pijijiapan]]. Meat and cheese dishes are frequently accompanied by vegetables, such as squash, [[chayote]], and carrots.<ref name="chiapcuis"/>

===Mexico City===
{{Main|Cuisine of Mexico City}}
[[File:TacoStandTacubayaDF.JPG|thumb|A taco stand in the [[Tacubaya]] neighborhood of Mexico City, Tacos [[al pastor]] are a staple of Mexico City's street food.]]
[[Mexico City]] cuisine has been influenced by the cuisines of the other regions of Mexico, as well as a number of foreign influences.<ref name="umich"/><ref name="dfcuisine">{{cite web |url=http://www.mexconnect.com/articles/2344-dining-in-the-df-food-and-drink-in-mexico-s-capital |title=Dining in the DF: food and drink in Mexico's capital |first=Karen Hursh |last=Graber |date=1 January 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> This is because Mexico City has been a center for migration of people from all over Mexico since pre-Hispanic times. Most of the ingredients of this area's cooking are not grown ''[[in situ]]'', but transported from all over the country (for example, tropical fruits).

Street cuisine is very popular, with [[taco stand]]s and lunch counters on every street. Popular foods in the city include [[barbacoa]] (a specialty of the central highlands), [[birria]] (from western Mexico), [[cabrito]] (from the north), [[carnitas]] (originally from [[Michoacán]]), [[Mole (sauce)|mole]] sauces (from [[Puebla]] and central Mexico), tacos with many different fillings, and large [[Submarine sandwich|submarine]]-like sandwiches called [[Torta#Mexico|torta]]s, usually served at specialized shops called ''torterías''.<ref>{{cite web |title=5 Sandwiches You Should Eat in Mexico |url=http://www.seriouseats.com/2012/03/mexican-sandwiches-torta-pambazo-chanclas-pelona-cemita.html |first=Naomi |last=Tomky |date=March 2012 |work=Serious Eats |publisher=Serious Eats Inc.}}</ref> This is also the area where most of Mexico's [[haute cuisine]] can be found.<ref name="dfcuisine"/> Somr restaurants specialize in pre-Hispanic food, including dishes with [[insects]].

===Northern Mexico===
[[File:Cabrito - Monterrey.JPG|thumb|upright|left|A ''cabrito'' (goat) on a spit in Monterrey, Nuevo León]]
The foods eaten in what is now the north of Mexico have differed from those in the south since the pre-Hispanic era. Here, the indigenous people were hunter-gatherers with limited agriculture and settlements because of the arid land.<ref name="rperez">{{Cite thesis |type=PhD |title=Tasting culture: Food, family and flavor in Greater Mexico |last=Perez |first=Ramona Lee |year=2009 |publisher=New York University |docket=3365727}}</ref><ref name="mexnorte">{{cite web |url=http://www.mexconnect.com/articles/2016-the-cuisines-of-northern-mexico-la-cocina-norte%C3%B1a |title=The cuisines of Northern Mexico: La cocina norteña |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[File:Carne de Arrachera.jpg|thumb|Grilled ''[[Skirt steak|arrachera]]'', shrimp, sausage, onions, potatoes and ''chiles toreados'' served on an iron skillet]]
When the Europeans arrived, they found much of the land in this area suitable for raising cattle, goats and sheep. This led to the dominance of meat, especially beef, in the region, and some of the most popular dishes include [[machaca]], [[arrachera]] and [[cabrito]].<ref name="rperez"/><ref name="mexnorte"/> The region's distinctive cooking technique is grilling, as ranch culture has promoted outdoor cooking done by men.<ref name="mexnorte"/>

The ranch culture has also prompted cheese production and the north produces the widest varieties of cheese in Mexico. These include [[Queso blanco|queso fresco]] (fresh farmer's cheese), ranchero (similar to Monterey Jack), [[cuajada]] (a mildly sweet, creamy curd of fresh milk), [[requesón]] (similar to [[cottage cheese]] or [[ricotta]]), Chihuahua's creamy semi-soft queso [[Queso Chihuahua|menonita]], and fifty-six varieties of asadero (smoked cheese).<ref name="rperez"/>

Another important aspect of northern cuisine is the presence of wheat, especially in the use of flour tortillas. The area has at least forty different types of [[flour tortillas]].<ref name="rperez"/> The main reason for this is that much of the land supports wheat production, introduced by the Spanish. These large tortillas allowed for the creation of [[burritos]] in the border city of [[Ciudad Juárez]], which eventually gained popularity in the [[Southwest United States]].<ref name="mexnorte"/>

[[File:Carne a la tampiqueña.jpg|thumbnail|right|[[Carne a la tampiqueña]]]]
The variety of foodstuffs in the north is not as varied as in the south of Mexico, because of the mostly desert climate. Much of the cuisine of this area is dependent on [[food preservation]] techniques, namely dehydration and canning. Dried foods include meat, chiles, squash, [[peas]], corn, [[lentils]], beans and dried fruit. A number of these are also canned. Preservation techniques change the flavor of foods; for example, many chiles are less hot after drying.<ref name="rperez"/>

In Northeastern Mexico, during the Spanish colonial period, [[Nuevo León]] was founded and settled by Spanish families of Jewish origin ([[Crypto-Jews]]). They contributed to the regional cuisine with dishes, such as ''pan de semita'' or "Semitic bread" (a type of bread made without [[leavening]]), and ''cabrito'' or baby goat, which is the typical food of Monterrey and the state of Nuevo León, as well as some regions of [[Coahuila]].<ref>{{cite web |title=Traditional food of Nuevo León |url=http://www.nl.gob.mx/?P=nl_comida_tradicional |publisher=Gobierno del Estado de Nuevo León |access-date=16 March 2012}}</ref><ref>[http://www.jewishencyclopedia.com/view.jsp?artid=138&letter=C Jewish Encyclopedia: Carabajal]. Accessed 5 March 2011.</ref>

The north has seen waves of immigration by the [[Chinese immigration to Mexico|Chinese]], [[Mormon colonies in Mexico|Mormons]], and [[Mennonites in Mexico|Mennonites]], who have influenced the cuisines in areas, such as Chihuahua and [[Baja California]].<ref name="mexnorte"/> Most recently, [[Baja Med]] cuisine has emerged in [[Ensenada, Baja California|Ensenada]] and elsewhere in Baja California, combining Mexican and [[Mediterranean]] flavors.

===Oaxaca===
{{Main|Oaxacan cuisine}}
[[File:MakingHotChocoVillaEtla4.jpg|thumb|left|[[Chocolate]] being poured at a market at [[Villa de Etla]], Oaxaca]]
[[File:Tlayuda12-05oaxaca013x.jpg|thumb|[[Tlayuda]]]]
The cooking of [[Oaxaca]] remained more intact after the conquest, as the Spanish took the area with less fighting and less disruption of the economy and food production systems. However, it was the first area to experience the mixing of foods and cooking styles, while central Mexico was still recuperating. Despite its size, the state has a wide variety of ecosystems and a wide variety of native foods. Vegetables are grown in the central valley, seafood is abundant on the coast and the area bordering Veracruz grows tropical fruits.

Much of the state's cooking is influenced by that of the [[Mixtec people|Mixtec]] and, to a lesser extent, the [[Zapotec peoples|Zapotec]]. Later in the colonial period, Oaxaca lost its position as a major food supplier and the area's cooking returned to a more indigenous style, keeping only a small number of foodstuffs, such as chicken and pork. It also adapted [[mozzarella]], brought by the Spanish, and modified it to what is now known as [[Oaxaca cheese]].<ref name="unioax">{{cite book |title=Cocina Estado por estado: Oaxaca |trans-title=State by state cuisine: Oaxaca |year=2007 |publisher=El Universal /Radar Editores |volume=1 |location=Mexico City |language=es}}</ref><ref name="oaxcuis">{{cite web |url=http://www.mexconnect.com/articles/2266-the-cuisine-of-oaxaca-land-of-the-seven-moles |title=The Cuisine of Oaxaca, Land of the Seven Moles |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

[[File:EnchiladasTasajoOcotlan.JPG|thumb|[[Enchilada]]s with [[tasajo]] beef]]
One major feature of Oaxacan cuisine is its seven [[Mole sauce|mole]] varieties, second only to mole poblano in popularity.  The seven are ''negro'' (black), ''amarillo'' (yellow), ''coloradito'' ("little red"), ''mancha manteles'' ("tablecloth stainer"), ''chichilo'' ("smoky stew"), ''rojo'' (red), and ''verde'' (green).<ref name="oaxcuis"/>

Corn is the staple food in the region. Tortillas are called blandas and are a part of every meal. Corn is also used to make empanadas, tamales and more. Black beans are favored, often served in soup or as a sauce for enfrijoladas. Oaxaca's regional chile peppers include [[pasilla]] oaxaqueña (red, hot and smoky), along with amarillos (yellow), [[:es:Chilhuacle|chilhuacles]], chilcostles and costeños. These, along with herbs, such as hoja santa, give the food its unique taste.<ref name="oaxcuis"/>

Another important aspect of Oaxacan cuisine is [[chocolate]], generally consumed as a beverage. It is frequently hand-ground and combined with [[almonds]], cinnamon and other ingredients.<ref name="oaxcuis"/>

===Veracruz===
{{Main|Cuisine of Veracruz}}
[[File:HuachinangoVeracruzana.JPG|thumb|[[Huachinango a la veracruzana]], a dish based on [[Northern red snapper|red snapper]]]]
The cuisine of [[Veracruz]] is a mix of indigenous, [[Afro-Mexican]] and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and [[hoja santa]]. It is also supplemented by a wide variety of tropical fruits, such as [[papaya]], [[Pouteria sapota|mamey]] and [[zapote]], along with the introduction of citrus fruit and pineapple by the Spanish. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, [[cilantro]] and others, which characterize much of the state's cooking. They are found in the best known dish of the region [[Huachinango a la veracruzana]], a red snapper dish. [[Cooking banana|Plantain]] was introduced by African slaves.<ref>{{cite book|url=https://books.google.com/books?id=bXxZDwAAQBAJ&dq=cuisine+of+veracruz+african+influence&pg=PT181|title=The SAGE Encyclopedia of African Cultural Heritage in North America}}</ref>

The African influence is from the importation of [[slaves]] through the [[Caribbean]], who brought foods with them, which had been introduced earlier to Africa by the [[Portugal|Portuguese]]. As it borders the Gulf [[coast]], seafood figures prominently in most of the state. The state's role as a gateway to Mexico has meant that the dietary staple of corn is less evident than in other parts of Mexico, with rice as a heavy favorite. Corn dishes include [[Garnaches|garnachas]] (a kind of corn cake), which are readily available especially in the mountain areas, where indigenous influence is strongest.<ref name="veracuis">{{cite web |url=http://www.mexconnect.com/articles/2085-the-cuisine-of-veracruz-a-tasty-blend-of-cultures |title=The cuisine of Veracruz: a tasty blend of cultures |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

Anthropologist and restaurateur [[Raquel Torres Cerdán]] has worked to preserve and record many of the foods of the indigenous peoples of the region.<ref>[https://issuu.com/tatik/docs/sabores_a_tradicion SABORES A TRADICIÓN.] Experiencias de mujeres de la región cafetalera del Estado de Veracruz Radio Teocelo 2012</ref><ref>{{Cite web |last=Sabor |first=Historia y |title=Raquel Torres, sazón con sentimiento |url=https://www.historiaysabor.mx/2018/01/raquel-torres-sazon-con-sentimiento.html |access-date=7 February 2022 |website=Historia y sabor}}</ref><ref>{{Cite web |last=Xalapa |first=Celia Gayosso {{!}} Diario de |title=La gastronomía de Raquel Torres Cerdán: "cuando uno come, evoca" |url=https://www.diariodexalapa.com.mx/local/la-gastronomia-de-raquel-torres-cuando-uno-come-evoca-taller-de-cocina-tradicional-mexicana-5270278.html |access-date=7 February 2022 |website=Diario de Xalapa {{!}} Noticias Locales, Policiacas, sobre México, Veracruz, y el Mundo |language=es}}</ref>

===Western Mexico===
[[File:Portada-chilaquiles-rojos.jpg|left|thumb|[[Chilaquiles]]]]
West of Mexico City is the Pacific coast and the states of [[Michoacán]], [[Jalisco]] and [[Colima]]. The cuisine of Michoacan is based on the [[Purépecha|Purepecha]] culture which still dominates most of the state. The area has a large network of rivers and lakes providing [[Fish as food|fish]]. Its use of corn is perhaps the most varied. While [[atole]] is drunk in most parts of Mexico, it is made with more different flavors in Michoacán, including [[blackberry]], [[cascabel chili]] and more. Tamales come in different shapes, wrapped in corn husks. These include those folded into polyhedrons called [[corunda]]s and can vary in name if the filling is different. In the [[Bajío]] area, tamales are often served with a meat [[stew]] called  {{lang|es|italic=no|churipo}}, which is flavored with [[Opuntia|cactus fruit]].<ref name="mexmich">{{cite web |url=http://www.mexconnect.com/articles/2430-the-cuisine-of-michoac%C3%A1n-mexican-soul-food |title=The Cuisine of Michoacán: Mexican Soul Food |first=Karen Hursh |last=Graber |date=1 January 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref><ref name="univmich">{{cite book |title=Cocina Estado por estado: Michoacán |trans-title=State by state cuisine: Michoacán |year=2007 |publisher=El Universal /Radar Editores |volume=5 |location=Mexico City |language=es}}</ref>

The main Spanish contributions to Michoacán cuisine are rice, pork and spices. One of the best-known dishes from the state is [[Morisqueta|morisquesta]], which is a sausage and rice dish, closely followed by carnitas, which is deep-fried (confit technique) pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and [[pastries]]. Another is sugar, giving rise to a wide variety of desserts and sweets, such as [[Fruit preserves|fruit jellies]] and [[ice cream]], mostly associated with the town of [[Tocumbo Municipality|Tocumbo]]. The town of [[Cotija, Michoacán|Cotija]] has a cheese named after it. The local alcoholic beverage is [[charanda]], which is made with fermented sugar cane.<ref name="mexmich"/>

The cuisine of the states of Jalisco and Colima is noted for dishes such as [[birria]], chilayo, [[Menudo (soup)|menudo]], and pork dishes.<ref name="unijal">{{cite book |title=Cocina Estado por estado: Colima Jalisco |trans-title=State by state cuisine: Colima Jalisco |year=2007 |publisher=El Universal /Radar Editores |volume=12 |location=Mexico City |language=es}}</ref> Jalisco's cuisine is known for tequila, with the liquor produced only in certain areas allowed to use the name. The cultural and gastronomic center of the area is [[Guadalajara]], an area where both agriculture and cattle raising have thrived. The best-known dish from the area is [[birria]], a stew of goat, beef, mutton, or pork, with chiles and spices.<ref name="mexjalcuis"/>

An important street food is [[tortas ahogadas]], where the torta (sandwich) is drowned in a chile sauce. Near Guadalajara is the town of [[Tonalá, Jalisco|Tonalá]], known for its [[pozole]], a hominy stew, reportedly said in the 16th century, to have been originally created with human flesh for ritual use.<ref>{{Cite book |title=Codex Vaticanus |last=Seler |first=Edward |publisher=Duke of Loubat |year=1902 |location=London |pages=54}}</ref><ref>{{Cite journal |last=Booth |first=Willard C. |date=December 1966 |title=Dramatic Aspects of Aztec Rituals |journal=Educational Theatre Journal |volume=18 |issue=4 |pages=421–428 |jstor=3205269 |doi=10.2307/3205269}}</ref> The area which makes tequila surrounds the city. A popular local drink is [[tejuino]], made from fermented corn. [[Bionico]] is also a popular dessert in the Guadalajara area.<ref name="mexjalcuis">{{cite web |url=http://www.mexconnect.com/articles/2409-the-cuisine-of-jalisco-la-cocina-tapatia |title=The cuisine of Jalisco: la cocina tapatia |first=Karen Hursh |last=Graber |date=1 January 2007 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref>

On the Pacific coast, seafood is common, generally cooked with European spices along with chile, and is often served with a spicy salsa. Favored fish varieties include [[marlin]], swordfish, snapper, tuna, shrimp and [[Octopus as food|octopus]]. Tropical fruits are also important.<ref name="umich"/><ref name="mexjalcuis"/> The cuisine of the [[Baja California Peninsula]] is especially heavy on seafood, with the widest variety. It also features a mild green chile pepper, as well as [[Date (fruit)|dates]], especially in sweets.<ref name="unibaja">{{cite book |title=Cocina Estado por estado: Baja California, Baja California Sur |trans-title=State by state cuisine: Baja California, Baja California Sur |year=2007 |publisher=El Universal /Radar Editores |volume=11 |location=Mexico City |language=es}}</ref>

<gallery class="center">
File:Carne En Su Jugo .jpg|''[[:es:Carne en su jugo|Carne en su jugo]]''
File:Tamales mexicanos.jpg|[[Tamale]]s wrapped in corn husks
File:MojarraFritoJanitizio.JPG|[[Tilapia|Mojarra]] frita (fried) served with various garnishes, including ''[[nopales]]'', at [[Isla de Janitzio]], Michoacán
File:Birria Tatemada, La Barca, Jalisco..jpg|''[[Birria]]'', a common dish in Guadalajara
File:AsadoBoda.JPG|[[Pig roast|Asado de boda]] (Wedding stew), typical dish of [[Zacatecas]]
File:Chapala133.JPG|[[Torta ahogada]] accompanied by light beer, Jalisco
File:Menudo-con-garbanzos-restaurante-chipiona-venta-aurelio.JPG|The [[folklore]] belief that menudo will alleviate some of the symptoms of a [[hangover]] is widely held.<ref>{{cite web |last=Gonzalez |first=Ray |title=Hangover Cure |work=Lapham's Quarterly |year=1992 |url=http://www.laphamsquarterly.org/voices-in-time/hangover-cure.php?page=all |access-date=2013-05-05}}</ref>
</gallery>

===Yucatán===
[[File:Lobster and shrimp ceviche.jpg|thumb|right|250px|Mexican [[ceviche]]]]
The food of the [[Yucatán Peninsula]] is distinct from the rest of the country. It is based primarily on [[Maya cuisine|Maya food]] with influences from the [[Caribbean cuisine|Caribbean]], Central Mexican, European (especially French) and [[Middle Eastern cuisine|Middle Eastern]] cultures.<ref name="umich">{{cite web |url=http://mblog.lib.umich.edu/MexicanFoods/ |title=Regional Foods of Mexico |date=10 April 2008 |publisher=University of Michigan |access-date=24 October 2012 |url-status=dead |archive-url=https://web.archive.org/web/20130113090908/http://mblog.lib.umich.edu/MexicanFoods/ |archive-date=13 January 2013}}</ref><ref name="mexconyuc">{{cite web |url=http://www.mexconnect.com/articles/2327-the-cuisine-of-the-yucatan-a-gastronomical-tour-of-the-maya-heartland |title=The cuisine of the Yucatan: a gastronomical tour of the Maya heartland |first=Karen Hursh |last=Graber |date=1 January 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> As in other areas of Mexico, corn is the basic staple, as both a liquid and a solid food. One common way of consuming corn, especially by the poor, is a thin drink or gruel of white corn called by such names as [[pozol]] or keyem.<ref name="mexconyuc"/>

One of the main spices in the region is the annatto seed, called [[achiote]] in Spanish. It gives food a reddish color and a slightly peppery smell with a hint of nutmeg.<ref name="umich"/> Recados are seasoning pastes, based on achiote ([[recado rojo]]) or a mixture of [[habanero]] and chirmole<ref>{{cite web |url=http://www.mayan-yucatan-traveler.com/mayan-food-2.html |title=Yucatan Mayan Food |publisher=Mayan-yucatan-traveler.com |access-date=11 September 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150828031701/http://www.mayan-yucatan-traveler.com/mayan-food-2.html |archive-date=28 August 2015}}</ref> both used on chicken and pork.

Recado rojo is used for the area's best-known dish, [[cochinita pibil]]. Pibil refers to the cooking method (from the Mayan word ''[[píib]]'', meaning "buried") in which foods are wrapped, generally in [[banana leaves]], and cooked in a [[Earth oven|pit oven]].<ref>{{cite book |url=http://www.rickbayless.com/recipe/cochinita-pibil/ |contribution=Cochinita Pibil Recipe |title=Mexico—One Plate at a Time |first1=Rick |last1=Bayless |first2=JeanMarie |last2=Brownson |first3=Deann Groen |last3=Bayless |publisher=Scribner |date=Fall 2000 |access-date=26 November 2015}}</ref> Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the dishes.<ref name="mexconyuc"/>

[[File:Chefs.jpg|thumb|left|In [[Playa del Carmen]] Mexico, chefs don their standard uniforms|212x212px]]
A prominent feature of Yucatán cooking is the use of [[bitter orange]]s, which gives Yucatán food the tangy element that characterizes it. Bitter orange is used as a seasoning for broth, to marinate meat and its juice (watered down with sugar) is used as a refreshing beverage.<ref>Secrets from the Yucatecan Kitchen: red achiote & bitter orange marinade - Mid City Beat [http://www.midcitybeat.com/Secrets_of_Yucatecan_Kitchen_achiote_bitter_orange_marinade.html]</ref>

Honey was used long before the arrival of the Spanish to sweeten foods and to make a ritual alcoholic drink called [[balché]]. Today, a honey liquor called [[Xtabentun (liqueur)|xtabentun]] is still made and consumed in the region. The coastal areas feature several seafood dishes, based on fish like the [[Grouper|Mero]], a variety of [[Haemulidae|grunt]] and [[Cobia|Esmedregal]], which is fried and served with a spicy salsa based on the x'catic pepper and [[achiote paste]].<ref name="mexconyuc"/> Other dishes include conch fillet (usually served raw, just marinated in lime juice), coconut flavored shrimp and lagoon snails.<ref>{{cite web |url=http://gringationcancun.com/2010/08/12/yucatan-seafood-ceviche-de-chivitas/ |title=Yucatan Seafood: Ceviche de Chivitas |work=Gringation Cancun |first=Laura |last=Winfree |date=12 August 2010 |access-date=11 September 2015}}</ref>

Traditionally, some dishes are served as [[entrée]]s, such as the brazo de reina (a type of tamale made from [[Chaya (plant)|chaya]]) and papadzules (egg tacos seasoned in a pumpkin seed gravy).<ref name="mexconyuc"/>

Street food in the area usually consists of Cochinita Pibil Tacos, [[Lebanon|Lebanese]]-based [[kibbeh]], [[shawarma]] tacos, snacks made from hardened corn dough called piedras, and fruit-flavored ices.

[[Lime soup]] made of chicken or some other meat such as pork or beef, lime juice and served with tortilla chips. Panucho made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepper.

<gallery class="center">
File:Authentic_Cochinita_Pibil.jpg|Cochinita Pibil, a fire pit-smoked pork dish, seasoned with achiote, spices and [[Seville orange]]
File:Panucho3.jpg|[[Panucho]]
File:Frijol con puerco 01.JPG|''Frijol con puerco'' (beans with pork) prepared with beans, pork, [[epazote]], onion, cilantro, lemon, radishes and habanero chile
</gallery>