Mexican Cuisine   Mexican Cuisine is known for its intense and varied flavors, colorful decorations and the variety of spices that it has. Mexican gastronomy, in terms of diversity of appealing taste and textures, is one of the richest in the world, rich in proteins, vitamins and minerals, though some people unaccustomed to eating it characterize it as excessively spicy. Mexico has a very diverse cuisine culture. Each region serves up their own specialties from Mole Poblano in Puebla to Huevos Rancheros in Sonora to Cochinita Pibil in Yucatan. It is also pertinent to point out that the fundamental Mexican food is based on corn, black beans and Chile.   In Mexico there are great regions which have their own gastronomic art. Due to their variety and deliciousness in the cuisine of Puebla, Oaxaca and Yucatan, stand out, however one must not forget the recipes from Bajio or the cuisine of the border states. Mexican food is popular throughout the world, but the kind you are probably used to – tacos with guacamole, quesadillas, enchiladas and carnitas – is only a small part of this country’s culinary repertoire. With its variety of indigenous civilizations, each region in Mexico is marked by a distinct aroma, taste and texture.   In central Mexico you will find a blend of Aztec and Spanish. Typical is the centuries old Mole Poblano, a thick dark sauce made with dried chiles, nuts, seeds, spices, cocoa and other ingredients. Southern Mexico, with its variety of dried peppers, its famous for its savory herbed stews and sauces. Seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the Pacific coast. And in the Yucatan Peninsula, dinner is likely to be a Mayan delicacy like “pork pibil” cooked in banana leaves with the fames achiote sauce. In food, as in everything else, the Mexican people have found a way to raise the everyday basics to an art form.