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A Mexican woman prepares meals with mole in San Pedro Atocpan, where nine in 10 residents make a living from the sauce of pre-Hispanic origin/AFP/File / Omar TORRES

Mexican regional cuisine drives booming food scene

Sure, every foodie loves tacos and enchiladas. But what about lesser-known Mexican classics like cochinita pibil, the impossibly flavorful, slow-roasted pork dish from the Yucatan peninsula? Or escamoles, the ant larvae from central Mexico known as “insect caviar”? Or empanadas de mole, pastries filled with the savory chocolate sauce of the Oaxaca region? Mexico has …


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