| Mexican Cuisine by StateMexican Cuisine by StateStates-
- Durango-
This state is located in the northern area of Mexico a common dish is Barbacoa, which is a traditional dish of various meats steamed underground over coals in a pit. A signature dish from the area is Venado Asado, a venison dish. Other unique offerings include machaca which is a dried meat, and pitahaya a native fruit. A sweet fruit paste called Ate (AH-tay)is also from Durango.
- Jalisco-
Known worldwide for it's production of high quality tequila, as well as the sauce covered sandwich called Tortas Ahogadas. The traditional dish of Birria is also native to Jalisco.
- Sinaloa-
Sinaloa is a long, narrow state on the coast of the Pacific at the mouth of the Sea of Cortez. One of the areas signature dishes is Chilorio, which is pork in a chile sauce and "Campechana Sinaloense" a cocktail of fresh seafood. Being a sea-side state, fresh seafood is easy to come by and many dishes feature the local seafood.
- Veracruz-
Home of the flavorful tomato based "Veracruz" sauce which also includes green olives and pimientos. The famous fish dish called Huachinango a la Veracruzana uses this sauce. This region is also known for the use of the herb hoja santa. Peanuts are widely used including Pollo Encacahuatado which is a lovely chicken in peanut sauce which is also common in the area.
- Puebla-
Puebla is the original birthplace of mole, a sauce made from 30 ingredients including cocoa and peanut butter. The special sauce is generally served over chicken, or the chicken is cooked in the sauce. Another famous dish from the Puebla region is Chile en Nogada which consists of green chiles topped with a walnut sauce and pomegranate seeds. The beverage of Rompope was developed by the nuns of Puebla many years ago. The sweet potato dish of Camote is also traditional.
- Oaxaca-
This state is located in Southern Mexico and features a varied cuisine. Mole is a staple here and is traditionally made with bananas and served with blandas (tortillas.) An unusal dish from the area are Iguana Tamales from the city of Isthmus. Corn dough is used in many forms for Empanadas, and entomatadas. People form Oaxaca also enjoy Chapulines which are grasshoppers, in their tacos or as a snack. Most of all, Oaxaca is probably known best for its chocolate which is made with cinnamon, nuts and other ingredients and is considered the best chocolate in Mexico.
- Tabasco-
Uses pre-hispanic ingredients to make its traditional dishes with freshwater fish and seafood.
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