Food Guide
An educational guide to Mexican ingredients, cooking techniques, regional dishes, sweets and the food culture behind them.
Featured guides
Each one links on to more specific articles in its topic.
Start here · Essential guide
A map of the Mexican pantry: dried chiles, corn and masa, beans, tomatillos, herbs, cheese and sweeteners, and how these staples combine in everyday cooking.
A guide to the core methods behind Mexican cooking: toasting, grinding on stone, braising, steaming and charring, and the traditional tools that support them.
How the taco developed from tortilla-wrapped meals to a worldwide dish, with careful dates, the disputed origin of the word, and regional and global forms.
A tour of traditional Mexican regional cooking, from Oaxaca and the Yucatan to Puebla, Veracruz and the north, and what makes each table distinct.
A chronology of Mexican desserts, from pre-Hispanic honey, amaranth and cacao through colonial convent kitchens to bakeries, factories and modern chefs.
Browse
Ingredients, techniques and classic dishes.
Tacos, meats, markets and regional cooking.
Desserts, drinks and the traditions around food.
Equipment, doughs and sauces that shape how Mexican food is made.