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Fruit juices blended with chilled water or mineral water.

A broad category of small dishes served as appetizers or snacks, a typical antojito could be created atop small tortillas or pan fried flatbreads and might include layers of spiced bean paste, sautéed herbs or chopped vegetables, cheese, and small bits of meat. It can also include small tacos, tostadas, or soups.

A traditional hot drink made from corn starch, cane sugar, cinnamon, and sometimes chocolate.

Mexico produces some of the best beers in the world. Favorites include Corona, Dos Equis, and Negra Modelo.

Pork is slow-roasted in layers of spices and then shredded or cubed into other dishes. Beef is marinated in delicious combinations of wine, lime juice, and spices to create tender arrachera steaks. Chicken, be it braised, grilled, broiled, or boiled is also very popular.

This 18th-century aristocratic residence with an inner courtyard and exquisitely decorated rooms is sheathed in lovely decorative blue tiles (see Casa de los Azulejos ).

With intense colors and spices, Mexican cuisine blends flavors from Aztec, Spanish, African, and European heritage. Corn is the cuisine’s foundation and is ground to make flour for tamales and tortillas. Other staples include beans and chilis.

Mexican coffee is rich, smooth, and full bodied. A favorite is café con leche.

In Mexico City you get the flakiest pastries and the lightest puffy sweet rolls called pan dulce. A typical Mexican dessert is the custard-like flan. Also popular are homemade helados (ice creams), sorbetes, and desserts with rich Mexican chocolate.

Roadside vendors offer chilled juices, fresh-squeezed from a variety of fresh fruits. When the fruits are blended with milk, honey, and yogurt, you get licuados.