Cuernavaca South Of Mexico City, Mexico Travel Guide
Morelos state cuisine blends pre-Hispanic ingredients with Spanish colonial influences. It favors fresh, local produce, often featuring corn, beans, chili peppers, squash, and tropical fruits.
Cuernavaca's cuisine benefits from its fertile lands, a bounty of fresh ingredients. Varieties of chili peppers, corn, tomatillos, and local herbs like epazote are common. Proteins include pork, beef, chicken, and cecina, a dried beef specialty. Tropical fruits like papaya, mango, and guava are widely enjoyed.
Typically includes eggs, beans, tortillas, fruit, and coffee.
Often a multi-course affair, featuring sopa (soup), arroz (rice), plato fuerte (main dish), postre (dessert), and agua fresca (fresh fruit drink). Families and businesses often break for this long meal.
A lighter meal, often consisting of tortas, tacos, or simple antojitos (snacks).
A thin, salted, and partially dried beef from Yecapixtla. Typically served with cream, cheese, avocado, and tortillas.
Find it in many local restaurants and specific cecina shops.
Endless varieties. Try "tacos al pastor" (spit-grilled pork), "tacos de suadero" (beef brisket), and "tacos de cecina."
Find them at street stalls and taquerías throughout the city.
Mole Verde: A green mole sauce, often made with pumpkin seeds, green tomatoes, and herbs. Typically served with chicken or pork. Enchiladas: Tortillas filled with chicken or cheese, topped with salsa, cream, and cheese.
Available at many traditional Mexican restaurants.
Paletas are Mexican popsicles, often made with fresh fruit. Nieves are Mexican sorbets, with unique flavors like "nieves de garrafa" (handmade in a metal pot within a wooden barrel).
Fried dough pastries, often sprinkled with sugar and cinnamon, sometimes filled with cajeta (caramelized goat's milk) or chocolate.
Experience exquisite cuisine in elegant settings.
Comfortable dining with a variety of flavors.
Affordable, authentic flavors and fresh produce.
Vegetarian options are increasingly available, especially in larger restaurants. Many traditional dishes can become vegetarian by omitting meat. Vegan options are more challenging but possible.
Learn phrases like "sin carne" (without meat), "sin pollo" (without chicken), "sin queso" (without cheese), "sin crema" (without cream), "sin leche" (without milk), and "sin huevo" (without egg). Look for restaurants specializing in healthy or international cuisine.
Halal and Kosher options are extremely limited. Travelers with these dietary requirements should plan to prepare their own meals or bring certified food. Corn tortillas are naturally gluten-free. Many traditional dishes, like moles and some stews, can be gluten-free. Always inquire about ingredients, as flours or thickeners might be used. Communicating allergens can be challenging due to language barriers.
Consider carrying an allergen Translation card or using a Translation app.
Finds vegetarian & vegan restaurants.
Real-time translation of ingredients or restrictions.
Print a card in Spanish outlining needs.
Ask restaurant staff about preparation.
Immersive historical settings enhance the meal.
A picturesque setting for memorable meals.
Enjoy refreshing non-alcoholic drinks and Mexico's iconic spirits.
Don't miss these popular street snacks.
Drink bottled or purified water. Avoid tap water and ice made from unpurified sources.
While delicious, choose street vendors with high turnover and visible hygiene practices. Look for locals queuing.
Many street vendors only accept cash (pesos). Carry small denominations.
During major holidays like Christmas, New Year's, and Semana Santa, restaurants can be very busy. Make reservations well in advance for desired dining spots.
Plan ahead for peak times.
Market availability of certain ingredients fluctuates with the seasons. Embrace seasonal fruits and vegetables for the freshest flavors.
Freshness through seasonality.
Keep your hands visible on the table, not in your lap, a common Mexican dining custom.
It is polite to finish all food on your plate as a sign of appreciation.
A 10-15% tip for good service is standard and appreciated in restaurants.
Mexican meal portions, especially for lunch (comida), can be substantial. Consider ordering a "medio plato" (half portion) or sharing dishes if available.
