Explore Continental Mexico's history and cuisine

The basis of the food is tortilla (a corn flour pancake). It is prepared to your taste with meats, vegetables, mild and hot sauces, cheese... And it takes on different names depending on its presentation and the way it was cooked: burritos - fresh tortilla, flat on the plate with the garnish on top of it ; tacos, rolled with their stuffing and some chips ; quesadillas, folded in two, with ham and melted cheese. Gorditas are doubled, enchiladas are dipped in sauce, baked or fried then covered in sauce and fresh cream before being served. You'll find also chilaquiles, tlacoyos, tostadas or flautas. Each region has its own gastronomy with mild flavours often blended with spicy notes. Chicken is prepared everywhere, but becomes a delicacy when served with mole poblano (a sauce made with cocoa and many spices). The meat is particularly tasty, especially in cattle farming areas, north-east. Beer is the most popular drink, and more than a dozen different brands are available, lagers, brown or amber ales, always light in taste. Tequila, the national alcoholic drink, is drank either neat or as a "marguarita" with lemon and crushed ice.