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North America
🇲🇽 Mexico
Nixtamal, chillies and one of the world's great culinary civilisations.
The culinary tradition
Mexican cooking rests on nixtamalisation — cooking maize in lime — which unlocks nutrition and makes masa. Dried chillies are used in dozens of distinct ways, from adobo to mole, and regional cooking varies from Oaxaca's seven moles to Yucatán's achiote and Baja's seafood.
Regional kitchens
Oaxaca
Moles, mezcal and heirloom maize.
Yucatán
Achiote, citrus and pibil.
Mexico City
Street food capital.
