Mexico is famed for its gastronomy. But beyond the tacos and guacamole of world renown, there are rich and various culinary traditions spanning the whole country. The tastes, smells and textures of traditional Mexican ingredients are an assault on the senses, especially the more exotic items such as maguey worms, ants and fried grasshoppers. But the subtle blend of flavors in dishes such as mole and traditional Mexican salsas are sure to delight the palates of even the most conservative diners.

On coming to Mexico, a taste of the regional cuisines of Yucatan and Oaxaca is a must. The gastronomy of Oaxaca is one of the most famous in Mexico, including its famous mole, tlayudas (long pizza-like tortillas with a variety of traditional toppings) and chapulines (grasshoppers) for the more adventurous. The Yucatecan cuisine offers fewer extremes, but can be relied upon for taste every time. Try the classic dish of cochinita pibil ('pibil' pork), a tasty sauce of pork, orange, red onion and a traditional annatto sauce, slow cooked in an oven just below the ground.

Contemporary chefs are continually developing Mexican culinary identity, incorporating ingredients and cooking styles from all over the world in a cosmopolitan fusion. In Mexico City, the range of foods on offer is not limited by the Mexican or Mexican fusion traditions: the historic center and the districts of Polanco, Roma, Condesa and Tlalpan are home to restaurants boasting a truly international gastronomy. Come and join the culinary carnival!