Editor’s note: Mexico’s food culture goes far beyond the flavors most visitors already know. These stories trace a delicious line from pre-Columbian drinks made with corn, cacao and fruit, to the biodiversity that makes Mexico a global honey powerhouse, and to Múcara’s modern celebration of Veracruz’s culinary roots. They’re worth reading for a richer taste of Mexico: traditions kept alive in markets and kitchens, regional ingredients with deep histories, and chefs finding fresh ways to honor them.
MND Staff
Even those who grew up in Mexico may not have tried these regional beverages, and it’s almost certain that no foreigner has ever heard of them, writes Gaby Solís.
Mexico is one of the world’s top 10 exporters of honey, sourced from nearly 2,000 species of native bees that are also crucially important for pollination, writes Katy Alivraz.
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Xalapa, Veracruz isn’t known as a capital of Mexican cuisine, but the city has produced one of the country’s best restaurants: Múcara, helmed by talented chef Lesterloon Sánchez Trinidad.
