Editing Mexican cuisine (section)

===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>