Mexican restaurant resources: We're presently in the process of updating this page, so please bear with us.  Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the state of Veracruz.

There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from simple beans and rice to pig roast box dishes. This is usually known as comida prehispánica (or prehispanic food), and although not very common, is relatively well known.

A distinction must be made between truly authentic Mexican food, and the Cal-Mex (Californian-Mexican) and "Tex Mex" (Texan-Mexican) cuisines. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine. Another style of cuisine that is commonly mistaken for Mexican food is New Mexican cuisine, which is, of course, found in New Mexico, USA.