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GASTRONOMIC REGIONs ven a comer MEXICO’S GASTRONOMY IS RICH IN TRADITIONS AND EXPERIMENTATION. WE HAVE DIVIDED THE COUNTRY INTO REGIONS BASED ON SHARED PRODUCTS, INGREDIENTS, DISHES, AND PRESENTATION. MAR sea Y and DESIERTO DESert the EL northeast NORESTE Baja California Califronia Sonora Chihuahua Coahuila Nuevo León Zacatecas Baja California Califronia Sur Sinaloa Durango San Luis Potosí Tamaulipas the EL PACÍFICO central pacific DEL CENTRO coast Nayarit Jalisco Country CAMPO and Y City CIUDAD Aguascalientes Guanajuato Querétaro Colima Guerrero State Estado of de México Hidalgo Tlaxcala Michoacán Morelos Ciudad Mexico de México City between ENTRE two DOS oceans MARES the southeast el sureste Puebla Veracruz Yucatán Campeche Oaxaca Chiapas Tabasco Quintana Roo
sea and desert sea and desert baja california / baja california sur / chihuahua / durango / sinaloa / sonora 38 — Ven a Comer sea and deserT — 39
Page 3 and 4: general COORDINATION: María Luisa
Page 5 and 6: MEXICO IS ONE OF a HANDFUL OF MEGAD
Page 7 and 8: come to eat Mexico n Gloria López
Page 9 and 10: Conquered by Mexico! n joan roca My
Page 11 and 12: Mexican Cuisine, a Millenary Histor
Page 13 and 14: In the same period, Totonac culture
Page 15 and 16: Traditional Mexican Cuisine n marco
Page 17 and 18: Mexican gastronomy today offers wid
Page 19: CORN Maize is the core of the Mexic
Page 23 and 24: sea and desert FISH OF THE DAY serv
Page 25 and 26: sea and desert AGUACHILE The sea’
Page 27 and 28: sea and desert COLD AND WARM SHELLF
Page 29 and 30: sea and desert the tomato, Mexican
Page 31 and 32: sea and desert Tomato and serrano c
Page 33 and 34: sea and desert Mexican Wine n Hugo
Page 35 and 36: sea and desert 90% of Mexican wines
Page 37 and 38: The Central Pacific Coast THE CENTR
Page 39 and 40: The Central Pacific Coast JICAMA AN
Page 41 and 42: The Central Pacific Coast tortas ah
Page 43 and 44: GREEN CEVICHE The Central Pacific C
Page 45 and 46: The Central Pacific Coast THE AVOCA
Page 47 and 48: The Central Pacific Coast Torta de
Page 49 and 50: The Central Pacific Coast May I Off
Page 51 and 52: The Central Pacific Coast coctel ma
Page 53 and 54: etween two oceans between two ocean
Page 55 and 56: etween two oceans FILLED OCOSINGO C
Page 57 and 58: etween two oceans CLAY COOKING POTS
Page 59 and 60: etween two oceans BEAN ROLL serves
Page 61 and 62: etween two oceans Mexico and Its Ch
Page 63 and 64: etween two oceans Cheese soup at Qu
Page 65 and 66: etween two oceans The Many Faces of
Page 67 and 68: etween two oceans containing the wa
Page 69 and 70: t h e NORtheast the northeast Coahu
Page 71 and 72:
t h e NORtheast CHILES STUFFED WITH
Page 73 and 74:
t h e NORtheast Gulf of Mexico; to
Page 75 and 76:
t h e NORtheast PORK BELLY TACOS se
Page 77 and 78:
t h e NORtheast Cabrito, Flavor of
Page 79 and 80:
t h e NORtheast A plate of cabrito
Page 81 and 82:
t h e NORtheast The Navigable River
Page 83 and 84:
t h e NORtheast 6 TH place worldwid
Page 85 and 86:
COUNTRY AND CITY country and city a
Page 87 and 88:
COUNTRY AND CITY FLOATING PRICKLY P
Page 89 and 90:
COUNTRY AND CITY taco placero= Tort
Page 91 and 92:
COUNTRY AND CITY LAMB MIXIOTES WITH
Page 93 and 94:
COUNTRY AND CITY maIze GODDESS ILAM
Page 95 and 96:
COUNTRY AND CITY Preparing corundas
Page 97 and 98:
COUNTRY AND CITY pulque n josé N.
Page 99 and 100:
COUNTRY AND CITY with a white (unfl
Page 101 and 102:
T H E Southeast the Southeast campe
Page 103 and 104:
T H E Southeast ONIONS WITH RECADO
Page 105 and 106:
T H E Southeast tiny oblong chile p
Page 107 and 108:
T H E Southeast fish in season, GRE
Page 109 and 110:
T H E Southeast Spiciness for the W
Page 111 and 112:
T H E Southeast The egg that wants
Page 113 and 114:
T H E Southeast Libations of Fire a
Page 115 and 116:
T H E Southeast 27,619 tons of caca
Page 117 and 118:
GLOSSARY 230 — Ven a Comer GLOSSA
Page 119 and 120:
cream, cheese, some sort of shredde
Page 121 and 122:
are two basic kinds: the one that g
Page 123 and 124:
Arisbeth Araujo FOOD WRITER Héctor
Page 125:
acknowledgments For their recipes:
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