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Mexico’s cuisine is a living system built on corn, beans, chiles, squash, and the knowledge of Indigenous communities. Regional kitchens—from the Pacific to the Gulf, the Bajío to the Yucatán—turn those foundations into thousands of distinct dishes.
Food moves with people and seasons. Coastal catches and highland harvests meet in city markets; migration blends techniques; terroir and microclimates give each region its own pantry. Street food and home cooking sit alongside fine dining; they inform each other.
Policy and prices matter. Weather, fuel, and freight change what shows up in stalls, while appellations and denominations of origin shape how spirits and cheeses are labeled and sold. Restaurants, producers, and workers ride those currents every week.
Our coverage follows the plate and the supply chain—farmers, mezcaleros, millers, cooks, and the diners who keep the whole system alive.
