Historical, ethnic and geographical diversity all play a part in the differing local cuisines. Colors can range from pale yellow to bright green to jet black, and moles are made from a long list of ingredients that often include unsweetened chocolate, sesame seeds and chiles. Guadalajara is renowned for pozole, a pork and hominy stew served with lots of fresh garnishes. An enormous pot of pozole often serves as a main culinary draw at the legendary Mexican fiestas, where the whirlwind of dancers, revelers and mountains of food are an essential part of a nation that lives to celebrate. In Mexico, food is thought of as an integral element that holds family and culture together.
Local dishes create a solidarity amongst the Mexican people.
Vera Cruz, on the Gulf Coast, offers up pescado a la veracruzana as its regional dish. In an area known for its fish, this specialty boasts red snapper sauteed with tomatoes, capers and a wealth of spices. Despite sounding quite sophisticated, the pescado is not the work of an inventive gourmet chef. There are no restaurant chefs creating the newest, hottest thing. And most of these women would be more than happy to whip up a steaming hot bowl of menudo, perhaps Mexico's most well-known soup.