Mexico covers one third of North American continent comprising thirty-one states, so it is not without a reason that Mexican food varieties are so diverse. Regional Mexican cuisine differs under the influence of such factors as geographical location, ethnic traditions and food history of the region. There are four areas with their distinct peculiar cuisines.
Puebla is first of all a native-land of mole sauce, invented there. The legend says that mole sauce was created by the order of nuns, who were asked to prepare something special to please a visiting dignitary. Unaware of what can be a treat for him, they just mixed many ingredients (thirty of them): chocolate, spices herbs, etc. Then they left it to simmer for a while. The resulting thick sweet mole sauce was then and is still served over turkey and chicken. Puebla is also known for its unique appetizing desserts, that taste great with coffee that is grown in the region. The most popular dessert is sweet potato confection called camotes. Puebla is certainly a place for sweet-teeth, as pastries there are as common as churches.
Yucatan welcomes people with weak stomachs, as this region has the mildest sauces and dishes among all Mexican food varieties. Yucatan sauces are chiefly fruit-based, the most popular is a base of brick-red achiote (annatto) seeds, flavored with pepper, garlic, cumin and Seville oranges. This sauce is added to chicken and pork dishes. They are usually baked in a banana leaf. The result is astonishing tasty.
Mexican food varieties represented in seaside Veracruz can easily be guessed. Fish is cooked superbly there. And be sure that according to any recipe it should be staffed with sauces of olives, chiles, tomatoes and capers. Fish is everywhere in Veracruz even in tacos, tamales and enchiladas.
Mexican food varieties of Oaxaca region are embodied in the region's coffee. This coffee is mixed with sugar and cinnamon and is simmered for long hours in a large pot. The other drink attracting tourists to Oaxaca is mescal, a sober, as they say, cousin of tequila.