www.visitmexico.com
TAN TALIZING TEMPTATIONS FROM AROUND MEXICO (CLOCKWISE FROM BOTTOM LEF T):
ENCHILADAS FROM ZACATECAS; FRUI T COCKTAILS FROM THE STATE OF MEXICO;
SEAFOOD TACOS FROM LOS CABOS; CHILES EN NOGADA FROM PUEBLA; SALAD FROM
MICHOACAN COMBINES UNESCO-HONORED CULINARY TRADITIONS WITH MODERN FLAIR;
PLATILLO MARINO (SEAFOOD PLAT TER) FROM TAMPICO; MOLE FROM ZACATECAS;
AND TAMALES FROM SAN LUIS POTOSI
(lime soup). Another favorite is La
Prosperidad, where botanas—
tapas-like small portions of Yucatecan
specialties—are accompanied by live
music and a party atmosphere.
taurante Casa de los Munecos,
where a traditional poblano kitchen
serves casually elegant fare, or tuck
into the warm food and atmosphere of
Meson Sacristia de la Compania in
the boutique hotel of the same name.
For true foodies, the restaurant offers
cooking classes, as well.
major tourism headquarters of Chiapas, travelers can relax in the courtyard setting of El Fogon de Jovel.
Catering to tourists and locals alike,
the restaurant offers a large selection
of tamales and margaritas made with
posh—a local liquor. On the way to the
ruins, Maya restaurant in Palenque
Town offers three-course prix-fixe
meals as well as a la carte specialties,
such as medallions of robalo, a local
fish. For a quiet escape with authentic
meals, head to El Meson del Du-ende in Villahermosa.
10 Days in November
PUERTO VALLARTA
17TH ANNUAL
GOURMET FESTIVAL
Selling Mexico culinary experiences couldn’t
be easier than when you combine an incredible beach and shopping destination with a
superb food festival. The GOURMET FESTIVAL
in PUERTO VALLARTA (and now extending to the
RIVIERA NAYARIT) is exactly that opportunity.
For 10 days in November, Puerto Vallarta
attracts master chefs from around the world
who interact with festival guests, exhibit their
cooking skills and host tastings throughout the
city. With names like Chef Thierry Blouet, Chef
Heinz Reize and Chef Roland Menetrey behind
this festival, the quality is guaranteed and the
experience for travelers is once in a lifetime.
Chef tables, culinary “safaris,” and individual
and group exhibitions allow your clients to get
upclose and personal with the ingredients,
techniques and personalities that are making
great food around the world today. Find out
more at www.visitpuertovallarta.com.
PUEBLA
Once the religious center for conquerors of Mexico, Puebla’s cuisine offers a
mix of traditional indigenous fare with
the influence of Spanish nuns. The state
is best known for its diverse use of ingredients, often including nuts and chili
peppers, and is nicknamed la cuna del
maiz (“the cradle of corn”) because the
oldest kernels of corn in the world are
claimed to have been found here.
Puebla’s most notable local specialty
is chiles en nogada, which is stuffed
peppers bathed in walnut sauce, said
to have been eaten in celebration of
the Independence War. Another traditional state meal is el pipián—a stew
made from ground nuts and seeds.
Regional culinary debates remain
between Puebla and the state of
Oaxaca over the origin of the country’s
famous mole sauce. While it may be
a bone of contention for the states,
it’s a bonus for travelers who will get
delectable moles in both destinations.
In Puebla, travelers can head to Res-
CHIAPAS
Of all the Mexican cuisines, the food
of Chiapas may be the most closely
bound to the Michoacan staples that
inspired the designation of Mexican
cuisines on the UNESCO Intangible
Cultural Heritage of Humanity register.
Earthy and sweet, it incorporates
pumpkin seeds and native herbs such
as chipilin and santa hoja in many of its
authentic dishes. Interestingly, Chiapas’ culinary traditions also make very
cautious use of the chili pepper that is
prominent in so many other regions.
Chiapan cooking is also unique in
its reliance on beef. The state’s rich
hillsides proved ideal grazing land for
Spanish cattle, and the taste for beef
and rich cheeses developed easily here.
Travelers to Chiapas will experience
these traditions today—along with an
inclination for desserts and coffee.
In San Cristobal de la Casas, a
SELLING
THE SAVORY
Whether catering to hungry families or
high-end foodies, Mexico has the right
culinary experiences. Understand the
client’s needs—what do they want to
build a trip around? For budding chefs,
suggest one of the many resort and
local restaurant cooking classes, while
gourmands will appreciate an immersive festival. Or for more casual authentic culinary experiences, recommend
Mexico’s festive open air markets.
Remember to underscore the country’s
UNESCO designation to pique the
interest of clients and encourage them
to explore all the flavors of Mexico.
Discover more at
www.visitmexico.com or
call 1-800-44-MEXICO
For educational courses about
Mexico, go to
www.magicofmexico.com
Puerta
Vallarta •
YUCATAN
PUEBLA
OAXACA CHIAPAS
