The culinary offerings in Mexico are as varied as its regional attractions. A visit to the coast of the Yucatán Peninsula reveals luxurious beachfront resorts, where you can sample elegantly prepared, fresh-caught seafood and ceviches (raw fish or shrimp, cured in citrus juice and spiced with chili peppers). Inland, in quaint colonial towns that abut ancient Mayan ruin sites, you can try traditional Yucatecan dishes like cochinita pibil, (achiote-spiced pork, slow-cooked inside a banana leaf) and papadzules (egg-filled masa tortillas with pumpkin-seed sauce). And farther to the north and west, small villages around Puebla and Oaxaca are famous for their rich, flavorful moles (sauces made with ground chilies, nuts, seeds, spices and sometimes even chocolate).
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