Dining is a always a pleasure with any visit to Mexico. The first rule for most visitors is to forget what they thought was Mexican food as sampled in many fast food Mexican restaurants around the world. Many of the dishes we commonly associate with Mexican cooking are either not Mexican at all (fajitas and burritos, to name a couple), or are prepared using less than authentic techniques and ingredients (melted Cheez Wiz heaped over a dish of corn chips for nachos).

Mexican cuisine is delightfully diverse, strongly regional and almost always bold (though not necessarily hot) in flavor. Since Mexico spans several climatic zones, the type of food available varies greatly from region to region. Mexico's jumbled topography has limited the "homogenization" of dishes in terms of their ingredients and preparation. What's a favorite on the coast may be unavailable further inland. Herein lies the allure of dining in Mexico.

And remember that Mexican cuisine (much like its history) has been strongly impacted by foreign countries. Spanish, French, and North American influences have intermingled with the nation's century-old Pre-Columbian culinary heritage, producing a rich blend of dishes that are copied and envied around the world.

As to ingredients, the world can thank Mexico and Central America for beans, corn, squash, tomatoes, jicama, chocolate, avocado, papaya, guava, vanilla, dozens of spices, and of course, chile peppers.

• Picking A Spot: use the same judgement and common sense you'd use back home - if the place is full, there is probably a good reason why. Do not be afraid to venture from the hotel. Expensive doesn't always mean better.
• Mexico has very good international dining - from Italian to Japanese to Lebanese.

• Use discretion when picking a street vendor for a quick bite or full meal. Most have good food at bargain prices, but one bad taco can cost you dearly.
• Dining prices have risen in the last few years. While one can still find bargains, hotel breakfast buffets average $11-13 U.S. per person. A seafood luncheon for two with drinks will typically cost $40-50.
• The typical day of meals in Mexico goes something like this; a hearty breakfast of fresh fruit, eggs, juice, pan dulce, hot chocolate or coffee whenever you roll out of bed; a satisfying lunch around 3-4pm (more like our dinner); appetizers and drinks around 8pm, followed by dinner between 9-1Opm.
• Meals take longer in Mexico, since service is often slower and Mexicans enjoy long, lingering meals. The check (la cuenta) is never brought until it is asked for and then you can expect to wait a while for your change. BE PATIENT... YOU'RE ON VACATION.

Ordering from "translated" menus can be an adventure in itself. Here are a few suggestions:

Go native - Mexico arguably has the finest selection of beers (cerveza) of any country in the world. Our favorites are Bohemia, Pacífico, Noche Buena (a Christmas beer), Negra Modelo, and Superior. Domestic wine is inexpensive, and overall good, though rarely great. Try Calafia, L.A. Cetto, or Los Reyes brands. Stick to domestic brands for distilled spirits, or be prepared to pay top dollar.

The national spirit of Mexico is distilled from the fermented juice of the crushed, pineapple-like base of the Agave cactus. Tequila is native to the State of Jalisco, and is believed to have first been made in the 18th century. As any Mexican will tell you, all tequila is not alike - tastes range from harsher white tequilas (known as blancos and used in mixed drinks) to darker anejos that have mellow, brandy-like qualities. Best brands: Orendain, Hornitos, Herradura Reposado, and Tres Generaciones. Note that recent domestic shortages of Mexico's finer tequilas have driven up prices for certain brands. It's possible to pay $6-7 per shot for the good stuff!

The "margarita" cocktail made in Mexico might catch you off guard - its stronger and less frosty than the ones made back home. Try a "sangrita," a fruit juice made from sour orange and the juice of crushed pomegranates, and sipped with a shot of tequila.

Several regions have their own distilled spirits, often concocted from plants indigenous to the area:

MEZCAL (Mess-KAHL):

Produccd mostly in the State of Oaxaca, this close cousin of Tequiia is sometimes bottled with a small worm, and is available in several flavors.

DAMIANA:

Herbal-based distilled spirit made from an herb native to Baja California and the State of Sinaloa; reputed to be an aphrodisiac.

XTABENTÚN (Shta-ben-TUNE):

Subtle anise-flavored, honey based liquor made in the Yucatan region.

The ubiquitous Coke and Pepsi are almost everywhere, but try local beverages like Sidral, or Sangría (non-alcoholic). Mineral waters (plain or flavored) from Peñafiel or Tehuacán are excellent. Horchata, and agua fresca de flor de jamaica or tamarindo are delicious native drinks.

You might be missing something special if you order the typical American breakfast in Mexico. Be adventurous and try huevos rancheros (a fried egg served on a fried tortilla smothered in spicy salsa), huevos a la mexicana (scrambled eggs with salsa), chilaquiles (tortillas cooked in a green tomato sauce and served with chicken, cheese and cream), or huevos con machaca (scambled eggs with dried beef). Try a café de olla (coffee with cinnamon and dark brown sugar) instead of regular coffee - it's delicious.

Bread at a restaurant usually means a bolillo, a delicious French-style roll. Surprisingly, it can be difficult to find tortillas at some resort-area restaurants! Tasty sandwiches, known as tortas are Mexico's answer to the hamburger.

Known as "platos regionales", these dishes feature complex ingredients and preparation techniques. They often come from century-old recipes that date the arrival of Cortes. Some of the more savory dishes include pozole (a hominy and pork soup), mole (a delicious, dark brown sauce made from over 30 ingredients, served over chicken or turkey), tamales (corn meal stuffed with meat, cheese or vegetable and steamed in corn or banana husks), menudo (a hearty tripe stew great for hang-overs, known in Mexico as "una cruda").

Known as "mariscos," seafood is abundant and deliciously prepared. Try camarones al mojo de ajo (shrimp grilled in garlic and butter), filete de pescado (fish filet prepared in numerous fashions, with and without sauce), ceviche (an appetizer of conch or fish marinated in lime juice with onion, garlic, chile, and tomato).

Top off your meal with one of these favorite "postres," flan (caramel custard), mangos flameados (flambeed mangos), pastel de queso (light, Mexican cheese cake),or helado (ice cream).

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