UNESCO heritage built on nixtamalised corn and the 'three sisters'.
to drink
What Mexico drinks
Tequila, mezcal, pulque, horchata, agua fresca
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Home / World Cuisines / World Cuisines
विश्व के व्यंजनWorld CuisinesMexican Cuisine
↳ from Oaxaca, Mexico
वहीं सेSame place
More from Mexico
Tequila Blanco
Unaged or rested under two months; tastes of cooked agave, pepper and citrus. Tequila can only come from Jalisco and parts of four other Mexican states.
from Mexico · Jalisco
Tequila Reposado
'Rested' 2 to 12 months in oak, adding vanilla and caramel softness.
from Mexico · Jalisco
Tequila Añejo
Aged 1 to 3 years in oak; rich and smooth, made for sipping. 'Extra añejo' is aged 3+ years.
from Mexico · Jalisco
Mezcal
Agave spirit whose hearts are roasted in underground pits, which gives it a smoky flavour. Tequila is technically a type of mezcal.
from Mexico · Oaxaca
Raicilla
A rustic agave spirit from Jalisco's mountains and coast, fruity and earthy.
from Mexico · Jalisco coast
Sotol
Made not from agave but from the desert spoon plant; grassy, mineral and herbal.
from Mexico · Chihuahua
विश्व के व्यंजनSame shelf
More World Cuisines
Indian Cuisine
Not one cuisine but dozens: wheat and dairy in the north, rice, coconut and curry leaves in the south, mustard oil and fish in the east, and sweet-sour vegetarian food in the west. Ayurveda's six tastes and religious traditions (Jain, vegetarian) shape it.
from India · North
Chinese Cuisine
China's eight regional cuisines range from fiery numbing Sichuan to delicate, fresh Cantonese. Rice dominates the south, wheat noodles and dumplings the north.
from China · Eight great traditions: Sichuan
Japanese Cuisine (Washoku)
Washoku is UNESCO heritage: seasonality, umami from dashi, and the 'one soup, three sides' meal structure. Presentation matters as much as taste.
from Japan
Korean Cuisine
Rice, soup and many small side dishes (banchan) with fermentation at the core: kimchi, soy and chilli pastes.
from South Korea
Thai Cuisine
Every dish balances sweet, sour, salty and spicy. Isan in the northeast loves sticky rice and grilled meats; the south uses turmeric and coconut.
from Thailand · Central
Vietnamese Cuisine
Fresh, herb-heavy and light, with French colonial touches like baguettes and coffee.
from Vietnam