Food in Mexico

Mexican food is highly regional. A dish, ingredient, or level of spice can be common in one state and unusual in another. Corn tortillas are a basic food in much of Mexico. They may be served with beans, meat, vegetables, cheese, eggs, or stews, and are also used for tacos, quesadillas, and other dishes. Antojitos are small, often casual foods such as tacos, tamales, tostadas, gorditas, or elotes. Their names and preparation can change by region. Salsas may be mild, hot, cooked, or fresh. Ask for salsa separately if you are unsure, because the appearance of a chili does not always show its strength. Markets, fondas, and street stands can provide inexpensive and flavorful meals. Choose places with steady local customers, clean handling, and food that is cooked hot and served promptly. Tap water quality differs by location and building. Many residents use filtered, treated, or bottled water for drinking, and visitors should ask locally rather than assume. If you have allergies, state them clearly in Spanish and confirm ingredients. Cross-contact can happen in busy kitchens, so severe allergies require extra care. Meals can be social and flexible. Lunch is often an important meal, and restaurants may offer a comida corrida, a set meal with several simple courses.