The characteristic cuisine of San Luis Potosí is the result of a fusion of indigenous and Spanish recipes. As in Mexico generally, corn is the main ingredient, plus red meat.

When dining in San Luis Potosi, try the following regional foods: cabuches – an appetizer made from cactus flowers; asado de boda – pork seasoned with ancho chili; zacahuil – a corn dough tamale stuffed with pork; tacos Potosinos – made with cheese or chicken served with carrots, green beans, and potatoes, sprinkled with cheese; fiambre Potosino – a mixed meat and vegetable dish in a regional sauce; gorditas de revoltillo – a stuffed corn dough snack; migadas –  a large version of gorditas; as well as the enchiladas Potosinas – made with red chili and served with refried beans, tomato salsa, and mature cheese.

Also, do not miss out on the desserts, such as the tuna cactus cheese; the goat’s milk desserts such as the custards and the variants of cajeta, or goat milk caramel; and finally the classic Costanzo chocolates.