Mazatlán has plenty of delicious and unique foods that visitors hurry to order as soon as they arrive. They’ll head to the beach and order pescado zarandeado (grilled fish) and wash it down with our local brew, Pacifico. While there they’ll also enjoy a mango-on-a-stick or a cup of cut-up watermelon, mango or coconut, served with a squeeze of fresh limón.

A unique Mazatlán treat is our local soda, Toni-Col. This vanilla soda has an intensely sweet taste and is very popular. Visitors also queue up to buy one of Concordia’s famous raspados (flavored ices), found not only in Concordia but also in Mazatlán. Tejuino, a fermented corn-based drink native to western México, is often seen at stands here, especially during special events.

Every area has its own unique food treats, and a little research ahead of time can ensure that you won’t miss any local specialties. There are also foods we see everywhere in México but that are fun to eat to see if you notice regional differences. Potato chips and elote (roast corn) are two I like to try wherever I go.

Central Mexico is home to many delicious and unique treats. In Morelia we enjoyed the local fruit dishes - escamocha is cut up fruit with sweet cherry juice, coconut and nuts, and gaspacho is cut-up fruit with a bit of cheese and chili on top. If you have a sweet tooth, try one of the traditional ates de membrillo - molded jellied quince or other fruit.

In Mexico City, Paul had his first escamoles – cooked ant eggs! - served hot as an appetizer, and spooned onto bread or tortillas, if I remember correctly. My favorite ice cream is a brand called Tepoz Nieves. It’s available in a few places around the country but originated in Tepotzlán, outside México City. The company makes very unusual ice creams, with flavors like rose petal, avocado and persimmon.

Chiles en Nogada is a traditional dish of stuffed green chiles topped with a walnut sauce and pomegranate seeds. It’s served throughout the country around Independence Day (because the colors are like the Mexican flag), but originates from the city of Puebla. When Paul was at language school there last summer he enjoyed a local sandwich called cemitas - pork or beef on a special roll with avocado, chile and cheese. Mexicans generally consider the Puebla region to have the best food in all of México.

When visiting the Yucatán, you’ll want to try cochinita pibil, a slow-roasted pork dish. The meat is usually marinated with citrus and served in a banana leaf. Papadzules are another Yucatecan specialty. These are rolled tortillas stuffed with hard-boiled eggs and topped with both a squash seed and a tomato sauce. One street food treat we haven’t seen anywhere but Mérida is salchipapas – pieces of hot dog with one end slit lengthwise in four and normal French fries, fried together and served like little flowers in a paper bowl.

I haven’t visited the State of Veracruz yet, famous for its Veracruzana sauce, a spicy tomato sauce containing olives and capers.

Oaxaca has wonderful food, and while mole originates in Puebla, Oaxaca has certainly made it famous. Mole is complicated to make, with as many as 30 separate ingredients. Pumpkin seed or pipían sauce is also delicious and served frequently in Oaxaca. You may also want to try chapulines, or dried grasshoppers. You can buy them in the market either with or without salt or lime. And don’t miss having cinnamon infused coffee – café de olla - and buying some of the wonderful Oaxacan chocolate to bring home.

Nancy Dardarian lives in Centro with her husband Paul and their two dogs. She writes a blog, Countdown to Mexico, and has recently taken over a local forum for Mazatlán fans. Reach her at www.countdowntomexico.com and This e-mail address is being protected from spambots. You need JavaScript enabled to view it