Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.

Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo and carnitas.

Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location.

In Mexico, tequila is often drunk straight, without salt and lemon. It is popular in some regions to drink fine tequila with a side of sangrita—a sweet, sour and spicy drink typically made from orange juice, grenadine (or tomato juice) and hot chilies. Equal-sized shots of tequila and sangrita are sipped alternately, without salt or lime.