EATING IN MEXICO: Mexican’s feast on more than beans, rice and chiles! The cuisine is varied depending on the state you visit. Mexico City is famous for blue corn Tlacoyos but in the vast recesses of the city you will discover regional cuisine from all corners of the country. Veracruzans dine on Huachinango a la Veracruzana (spicy snapper) and Sopa de Mariscos (seafood soup), Oaxaca is known as the “Land of the Seven Moles”, a rich sauce compoed of chocolate, chiles and a host of different spices, traditionally prepared for the Feast of the Dead altar and for the brave hearts – “chapulines colorados” – little grasshoppers you quickly pop in your mouth. In Michoacan you will feast on Chorundas (a triangular tamale) and Charanda, a fermented agave drink. Colima kitchens prepare a rich, spicy bean dish called Frijoles de Boda. In Guadalajara you’ll come across food stalls where animated people are conversing and dining on ‘Birria – a spicy meat stew’ traditionally prepared in a hole dug in the ground. When you’re in Mexico be sure to try pozole, a favorite of Frida Kahlo.
