Experience a summer vacation for Foodies.

There's no greater location than Mexico when you're a food-loving person. That is true at any time of year, but it is especially true in the summer.
 
For one thing, the culinary traditions of Mexico are extensive and diverse, with almost every area of Mexico offering its unique specialties. You could eat throughout your whole life in Mexico and there would be insufficient time to taste the country's complete variety of cuisine. Regions and restaurants are regularly recognized globally, from UNESCO World Heritage to Latin America and the 50 best restaurants in the world.
 
Your first time in Mexico?

• Where to go: Los Cabos and the Baja California Peninsula.
• Why you should go: Los Cabos is an ex-pat, tourist magnet, but when you visit it, you will see that it's good enough and simple to get off the tourist path, go into pueblo mágicos or wonderful cities in the Baja California Peninsula.
• Where to eat: head to places like Acre, Flora's Field Kitchen, Los Tamarindos, and a little farther north, Jazamango. While life is relaxed and spontaneous in Baja, bookings are highly encouraged, for these are great eateries.
• Must-visit market: not up in advance to book a table? pop on to El Merkado, a complex arcade-style that offers a range of options for food and drink, including the superb La Carreta, a communal Oaxaca-inspired dining room. Just next to La Carreta, sellers offer newly produced tortillas, pastries, and other to-go delicacies.

 
If you love stalls and superb food vendors...

• Where to go: Mexico City.
• Why you should go: for food-lovers, the capital of Mexico is a must-see, because at every price point this gourmet prowess becomes obvious. From the humble street stall or market stand to the white-tablecloth restaurant named to either Latin America’s 50 Best Restaurants or World’s 50 Best Restaurants. Mexico City is a food lover's fever dream.
• Where to eat: from Pablo Salas’s Público Comedor and to the Mercado Roma's food hall, to the world-famous Quintonil and Azul Histórico you will find it hard to find time to do anything but eat in the capital.
• Don't skip dessert: you may shop at Pastelería Ideal, a bakery famous for its decades of pastries, and Dulcería de Celaya, an old-fashioned candy-store with vitrines stocked with sucrant fruits and other dishes. Stop Churrería El Moro, running 24 hours/7 since 1935, for fresh-out of the oil churros.

 
Go swimming every night before supper.

• Where to go: Tulum.
• Why should you go: Yucatán peninsula in Mexico is a cultural and food pleasure, although most visitors do not taste so beyond Cancun or Tulum. And that's all right because Tulum has become a bonafide food-destination lover in the last five to ten years. The region is particularly famous for its cenotes.
• Where to eat: Brooklyn-based expatriates Eric Werner and Mya Henry established Hartwood Tulum in 2010 and this peninsula strip has since gained pace among tourists, who are mostly driven by their appetites. Werner’s and Henry’s restaurant has no electricity and everything is cooked over a fire, but that hasn’t discouraged anyone from showing up at the tree- and foliage- enshrouded eatery; in fact, it’s made it all the more appealing.

 
Drinking is as important as what you eat.

• Where to go: Guadalajara and Tequila, Jalisco.
• Why you should go: if you are as knowledgeable about libations as you are about cuisine, Jalisco is the excellent base for your journey in Mexico. Jalisco is home to Guadalajara (the birthplace of mariachi), and the UNESCO-recognized town of Tequila is the location of the birth of the most frequently linked spirit with our southern neighbor, the ahogada sandwich and gamey stew.
• Where to eat: enjoy the diverse food and cultural environment for a few days in Guadalajara. One must-try is Magno Brasserie, and Clements torta ahogada is well-known.
• What to do: take José Cuervo Tequila Express to Tequila from Guadalajara. Through the two hours and a half journey, you'll learn all about Mexico's favorite art and science. When you get to the city it's time to visit the agave fields of tequila. You may then take a tour of José Cuervo or other local factories to the city itself.

 
If insects are what bugs you...

• Where to go: Oaxaca or Puebla.
• Why you should go: consider a preliminary study visit to Oaxaca or Puebla. The two Mexican cuisine cradles are both recognized for the mole (this complicated meal with many spices) and the insects they eat.
• What to eat in Oaxaca: chapulines or grasshoppers are included in several Oaxacan recipes, even as a taco garnish. The insecticides, not like popcorn, are light-weight and airy and last till late autumn in the early spring. They are available on the menu of many restaurants but also on nameless stalls. Book a table in Casa Oaxaca, where chapulines are served in guacamole and other dishes.
•  What to eat in Puebla: in Puebla, you might want an escamol or ant egg delicacy, which can be called Mexican caviar. To sample this delicacy, reserve a seat at the El Mural de Los Poblanos, which is a top-ranking restaurant specializing in traditional Pueblan fare.

Mexico has something for everyone — whether it's your first or your 10th time, if you want to eat in the most acclaimed restaurants in Mexico, or if you are braver after anything.