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July 24 is National Tequila Day: A tequila resource page

Statue in Tequila

Present in the popular margarita, tequila can stand alone as a fine liquor. The popular traditional drink boasts an appellation or denomination of origin. Distilled from the nectar of the Weber blue agave the tequila dates from the 16th century. It may have originated in the Mexican town of Amatitan, Jalisco, where a pre-Hispanic distillery has been discovered in El Tecuane Canyon. MexConnect invites you to celebrate by getting to know this quintessentially Mexican drink — Mexico's gift to the world.

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Calendar of Mexican food festivals Karen Hursh Graber

Possibly no other country in the world has as many festivals, fairs and feast days as Mexico. National holidays, religious holidays and people's santos (saints' days) are all celebrated with gus... read more

Soups - Sopas

Although the Mock Turtle sang the praises of "soup of the evening, beautiful soup", here in Mexico it's "soup of the day", that first course that is required on any comida corrida menu. Most Mexic... read more

The Cuisine of Hidalgo: Spanning Climates and Cultures Karen Hursh Graber

Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hida... read more

The cuisine of Jalisco: la cocina tapatia Karen Hursh Graber

If there is one state that can be considered quintessentially Mexican, it is Jalisco. Home of mariachis, tequila, famous regional dances and equally well-known culinary specialties, Jalisco is at the heart of the country's culture and contributes significantly to its cuisine. The lakes yielded a variety of fish while hunting provided ducks, doves and partridges. Europeans introduced cattle, sheep, goats, pigs, dairy products and lard, as well as wheat, olive oil, rice, spices, and several European varieties of fruit, nuts and vegetables. read more

Regional Cuisines Of Guerrero: From Beaches to Mountains Karen Hursh Graber

This seems like a good time of year to talk about the culinary specialties of Guerrero, the Mexican state whose coastline is home to some of the country's most popular winter resorts, including Acapulc... read more

The cuisine of Colima: Tropical delights from Mexico's Pacific coast Karen Hursh Graber

Bordering on the Pacific Ocean, and nestled up against against Jalisco and Michoacan, the small state of Colima enjoys the best of both culinary worlds: the ocean's bounty of fresh seafood, and the typ... read more

The cuisines of Northern Mexico: La cocina norteña Karen Hursh Graber

Living in southern Mexico and making frequent trips to visit family and friends north of the border, we have taken many different routes to the frontera. From Tamaulipas, which connects the trop... read more

The cuisine of Veracruz: a tasty blend of cultures Karen Hursh Graber

Exotic-looking even on a map, the Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the e... read more

The Cuisine of Oaxaca, Land of the Seven Moles Karen Hursh Graber

A clay casserole of mole for a Oaxaca feast© Alvin Starkman, 2007 While Mexican cooking varies from one region of the country to another, no State compares with Oaxaca in the variety of cuisines fo... read more

The Cuisine Of Mexico Karen Hursh Graber

Mexico presents a different face to each person that meets her. Traveling through the country is an experience unique to the individual, even to people on the same journey, whether they be tourists spe... read more

The cuisine of the Yucatan: a gastronomical tour of the Maya heartland Karen Hursh Graber

The Mexican state of Yucatan, located on the peninsula of the same name, is the home of one of the most distinctive regional cuisines in the country. A long tradition of fine dining, going back to the ... read more

The Cuisine of Tabasco: Heartland Of Pre-Hispanic Cooking Karen Hursh Graber

Nestled along the southernmost coast of the Gulf of Mexico is the state of Tabasco, birthplace of the Olmecs, called the "mother culture of Mesoamerica", and the Chontal Maya, famous as seafaring trade... read more

The Cuisine of Michoacán: Mexican Soul Food Karen Hursh Graber

If Michoacan is "the soul of Mexico," as it has often been called, then its food is Mexico's soul food, for few other places in the country can claim such a profound and long-lasting indigenous influence on their regional cuisine. This western state, part of the Bajio region located north and west of Mexico City, has retained its culinary roots for over a millennium.

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The cuisine of Chiapas: Dining in Mexico's last frontier Karen Hursh Graber

Although the mention of Chiapas frequently brings to mind images of masked revolutionaries and steamy jungles, Mexico's southernmost state is a beautiful combination of mountains, plains and seacoast w... read more

The cuisine of Tlaxcala: food and tradition in central Mexico Karen Hursh Graber

Tiny Tlaxcala may be Mexico's smallest state but it is one of the most quintessentially Mexican in its traditions, especially in the realm of cuisine. The same artistic flair with which the people of t... read more

The cuisine of Puebla, cradle of corn Karen Hursh Graber

The creative blending of diverse ingredients is the hallmark of Mexican cooking, and in the state of Puebla it is a passion. Everywhere there is talk of food. People give detailed accounts of what they... read more
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