Mexican cuisine

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Modern Mexican cuisine is fiery and eclectic with influences from all over the world – from Japan to Africa, but it all started 9000 years ago when the Mayans found a way to domesticate maize. Staples of the Aztec empire, such as corn, beans, avocados, tomatoes, and chilli peppers are still popular today, as well as vegetables such as potatoes, mushrooms and cactus leaves. You’ll find many regional differences in Mexican cuisine, with notable differences in the north where the cuisine is traditionally more meat based, while in the west, an abundance of lakes and rivers have led to a heavier use of fish, and in the Yucatan, where Mayan cuisine still dominates, along with influences from the Caribbean, French cuisine and the Middle East.

Foodies should try some of Mexico city’s wonderful modern cuisine at either Enrique Olivera’s Mexican Ramen bar Pujol, or one of the many delicious taco stands that line the city’s frantic streets. Those who appreciate good mixology should head to Licorera Limantour in the Roma Norte neighbourhood of Mexico City, which was recently named one of the best cocktail bars in the world.

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