Campeche is an area which enjoys expansive resources from land and sea, relying on them for food for hundreds of years. As such, this is a place that has maintained the foodie secrets of the pre-hispanic days with ingredients remaining a constant bar a few European imports.
Meat imported from Europe is used to add substance and to compliment the natural flavours of Campeche, pork being a prime example of this. Discover delicious pork trancas (pulled pork sandwiches) and pibil pork (steamed and prepared with annato) to get a sense of the local palate.
Oaxaca is the home of Mexican street food, with its world famous markets playing host to a host of vendors happily selling their offerings to locals and visitors alike. The smells of these offerings tempt passers-by to the markets in the city centre, including the expansive Benito Juarex market and the 20 de Noivembre market.
These are where the most prolific street vendors are and can easily be identified from the hustle, bustle and smoke emanating from them. A meat-lover's paradise, grilled meats are certainly not hard to come by here. Select your cut of meat from the hottest aisles of the market and watch it cooked in front of your eyes. Explore further and mix and match your very own feast, as you purchase accompaniments for your meat. Tortillas, chilis, sauces, side dishes, drinks - you name it. You can even source something sweet for afters if you so wish.
In San Miguel De Allende on the other hand, you'll find food that steam from the city's roots. One sure thing to try, especially after long day exploring San Miguel's historic centre, would be enchiladas mineras. Translating to miner's enchiladas, it resonates with San Miguel and Guanajuato as popular mining spots in Mexico and it famously large enough to satisfy the appetite of a miner. Needless to say, that's big. Fried tortillas filled with cheese (or chicken), smothered in chili sauce and topped with lettuce, potatoes and carrots is what you'll get should you ask.
Alternatively, head to Andanza at the Mercado Ignacio Ramirez for meal of true elegance, breakfast, lunch or dinner. Lavishly decorated with awards and accolades, the dishes here are meticulously prepared and are served in the most wonderful of settings. Blending Mexican tradition with contemporary twists, you'll be sure to find something new, different and delicious here.
Need something to wash all that food down with? Why not the unmistakeable taste of Mexico - Tequila? Guadalajara is the unmistakeable birthplace of this most famous of beverages. Its namesake 'Magical Town' still celebrates the drink like it was new to this day, offering distillery tours which give you an insight into the creation of this much revered symbol of Mexico.
Two must-do activities here include the National Festival of Tequila (Nov - Dec) and a ride on the fabulous Tequila Express Train. Food-wise, the only major iconic dish from the region is a fairly simply one. 'Drowned sandwiches' (or torta ahogada) are meat stuffed in buns and covered in red sauce, made from dried chili pepper or tomatoes.
Finally, the capital, Mexico City offers some serious diversity when it comes to food and dining experiences. From the strong selection of restaurants in the city, you'll find everything from the fresh flavours of the sea, to the finest cuts of meat and of course exotic spices from the south. This is the result of the capital's exposure to the cultures and cuisines of Mexico's regions, which mean you'll find around 50 regional cuisines here, each stemming from a different part of the country. So much flavour, history and passion all crammed into one city.
To fit in as much as you can and to truly benefit from Mexico City's privileged gastronomy you can ever plan ahead, or simply be inquisitive and impulsive. Street food, for example, is a fantastic way to sample an array of flavours in a short space of time, with markets and street corners a popular spot for vendors. Ask locals which of the antojitos (little cravings) they recommend, barter for a selection of their offerings, or simply buy a small portion of each - street food tends to be cheap. Just for starters, try oversized chicarrons (fried pork belly), tlayuda (baked tortillas), barbacoa (lamb cooked in agave leaves - often underground) and pescado a la talla (grilled fish in mayonnaise and spices). If you're feeling brave, try local delicacies like chinicuiles, which are fried red caterpillars.
The capital is unsurprisingly Mexico's major representative in terms of both international and modern cuisine, which means that a satisfying balance is drawn between cheap eats and fine dining, local and international cuisine and traditional and modern methods. It may be all to tempting to stick with traditional foods here, but the choice is always there to venture elsewhere in Mexico City.