Zacatecas Northern Central Highlands, Mexico Travel Guide
Zacatecas food typically incorporates dried meats, corn, chiles, and dairy. It reflects a resourceful use of local ingredients.
Cumin, oregano, and cinnamon are common spices, adding warmth and aroma. You will find fresh and aged cheeses, often from goat or cow milk.
Beef (especially dried beef "carne seca"), pork, and lamb are widely used, often in birria or barbacoa style. Ancho, pasilla, cascabel, and de árbol chiles provide characteristic heat and depth of flavor.
Corn is a staple, used in tortillas, tamales, gorditas, and sopes. Fresh and aged cheeses, often from goat or cow milk, feature in many dishes.
Tuna (prickly pear fruit) and nopal (cactus paddle) feature in various preparations. Cumin, oregano, and cinnamon add warmth and aroma.
A traditional pork stew with ancho chiles, spices, and sometimes chocolate, offering a rich, savory, and slightly sweet flavor.
Found in traditional restaurants.
Thick, often fried corn tortillas stuffed with various fillings like chicharrón, rajas con queso, picadillo, or bean and cheese.
Widely available at street stalls and local eateries.
Corn tortillas filled with cheese or meat, bathed in a red chile sauce, often served with potatoes, carrots, and sometimes dried meat.
A classic regional dish.
A traditional candy from piloncillo (unrefined cane sugar), pulled and twisted into a taffy-like texture.
Various milk-based sweets and sweet bread, often for breakfast or with coffee.
Zacatecas has establishments for a refined dining experience.
A range of comfortable dining options.
Affordable and authentic local meals.
Mercado de la Ciudad for local street food, fresh produce. Mercado Jesús González Ortega has tourist shops, local sweets, and some food stalls.
Authentic local experiences.
Limited compared to larger cities. Some restaurants may offer Italian, American, or other international dishes for visitors.
Expect a focus on local flavors.
Zacatecas is a major mezcal-producing state. Aguardiente is a strong spirit.
Warm corn masa beverage. Refreshing fruit/flower/grain drinks like horchata, jamaica.
Various types including al pastor, asada, and suadero.
Corn on the cob or kernels in a cup, topped with mayo, cheese, chile, lime.
Vegan options are more challenging. Mole sauces may contain lard or chicken broth. Always ask if dishes contain "manteca" (lard) or "caldo de pollo" (chicken broth).
Look for bean dishes, vegetable tacos (e.g., mushroom, potato), or fruit.
Clearly communicate allergies. Learn phrases for common allergens, like "Soy alérgico/an a..." (I am allergic to...), "nueces" (nuts), and "lácteos" (dairy).
Use translation apps or carry a small card in Spanish.
Halal and kosher options are very limited or non-existent in Zacatecas. Travelers with these requirements should plan to self-cater or seek out vegetarian or fish options.
Opportunities to visit mezcal distilleries (haciendas mezcaleras) exist in the surrounding region of Zacatecas. These offer tours and tastings, allowing you to learn about the production process from agave to bottle.
Dried beef, a staple in many Zacatecas dishes, often found in stews or served rehydrated.
Explore mezcal from regional distilleries, a distinctive part of Zacatecas's beverage scene.
Fresh and aged cheeses, often made from local goat or cow milk, incorporated into many traditional dishes.
Tipping guidelines are important. Typically, 10-15% of the bill is standard for good service in restaurants.
Cash tips are often preferred.
Servers appreciate the effort.
Thick corn tortillas, typically fried, and stuffed with various fillings like chicharrón, rajas con queso, picadillo.
Classic Mexican street food with various fillings, including al pastor, asada, and suadero, served with salsa and toppings.
Corn on the cob (elote) or corn kernels in a cup (esquites), topped with mayonnaise, cheese, chile powder, and lime.
