Mexican food varies by region, the north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known Arrachera cut. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentic dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico.


This is a recently inaugurated project to promote tourism in the most important gastronomic cities in Mexico, such as Jalisco, Yucatan, Puebla, Oaxaca, Sonora and Veracruz and bring together art, gastronomy, culture, and more.

Tours in average are from 4 days and up to 8 days, designed for one destination or as many local regions as possible.