Cheat Sheet: Mexico

Some quick Mexico travel tips for your adventure!

Don’t leave home without The Thrill of Pursuit’s Mexico cheat sheet printable! There is more to Mexico than its all-inclusive resorts. Step outside the resorts and you will discover a country that is a feast for the senses.

Disclosure: Booking your tour via the links in this guide will earn me a small commission, at no extra cost to you. Earnings will go back to the maintenance of the travel guides provided on The Thrill of Pursuit. Thanks for your support!

<3 Dominique

Mexico ranks first in the Americas for number of UNESCO World Heritage sites. In addition, the country’s cuisine, cultural festivals (i.e. Día de Muertos celebrations), folk music (i.e. mariachi), along with other practices have been designated on the UNESCO Intangible Cultural Heritage of Humanity list. Are you ready to explore Mexico?

I have consolidated tips that you may find handy during your Mexican adventures in a printable. In this post, I expand on all the items listed on my Cheat Sheet.

Language

Spanish is the recognized national language. In fact, Mexico is the largest Spanish-speaking language in the world. There are also 68 Amerindian regional languages that can be heard throughout Mexico’s 31 states.

Currency

The currency of Mexico is the Mexican Peso (MXN). Some establishments accepted USD while I was there, though the exchange is way better if you use MXN. ATMs are easily accessible in major cities and hotels in the smaller towns. Credit cards are accepted in restaurants and department stores.

Time Zones

There are four time zones throughout the country. Going east to west, these time zones are EST (UTC -5), CST (UTC -6), MST (UTC -7) and PST (UTC -8).

Certain states observe Daylight Savings Time (DST) but some do not. The Mexican states that observe DST do so from April to October.

Tip: when booking flights between states, it is a good idea to consider DST.

I should have missed my flight from Cancún to Oaxaca. I was driving in from the Yucatán state (which does not observe DST and is in CST) into Cancún airport (where DST is observed and is in EST). Thank Quetzalcoatl that my flight was delayed by 3 hours that day!

Electric Outlets

Mexico uses Type A and B plugs. The standard voltage is 127 volts.

I recommend bringing a Universal Adapter with surge protection for your travels.

Tipping Etiquette

Here are some guidelines outlining what is considered to be reasonable with regards to tipping in Mexico. Of course, if you received exceptional service, you can always give a little more. Living wages aren’t that high in Mexico, after all…

In case you go to the supermarket, there are grocer store baggers that work solely for tips. Don’t forget to tip them too.

Points of Interest

Mexico is a large country and I have only been to 3 of its 31 states. Here are some places that I recommend from the regions that I have visited.

Ciudad de Mexico

Mexico City has been one of my favourite capital cities to explore. It has a FANTASTIC gastronomy scene, interesting architecture, world-class museums, archeological sites, plenty of green space and a nightlife scene for everyone. What’s not to love?!

CDMX has over 200 museums to suit different tastes. My last day in the city fell on a Monday. I was really looking forward to visiting a handful of museums to kill time before my midnight flight. As it turns out, most (if not, all) museums are closed on Mondays.

No issues there though… Neighbourhoods like Polanco, Roma, and Condesa are very walkable. I spent my last day exploring these trendy barrios.

The street food in CDMX is also worth mentioning here…

Oaxaca

You have probably heard that Mexican cuisine is listed on the UNESCO Intangible Cultural Heritage of Humanity. But did you know that Oaxaca state is known as Mexico’s kitchen?

Oaxaca City is considered to be the culinary and cultural capital of Mexico. I headed over to this city with no agenda except to try as many foods on my checklist as humanly possible. Oaxaca did not disappoint in that regard. To think of it, Oaxaca is hands down my favourite city in Mexico.

Besides the mind blowing gastronomy, there are plenty of things to experience in Oaxaca. The entire city (along with Monte Albán) is designated as a UNESCO World Heritage site. It is a very charming colonial city. Though it is the capital of Mexico’s largest state, it has a very warm, small town feel that is intimate.

Chichén Itzá

Chichén Itzá is an archeological site in the Yucatán state. It served as the political and economic centre of the Mayan civilization from 750 to 1200 A.D. It is a UNESCO World Heritage site and was voted as one of the New Seven Wonders of the World in 2008!

The Mayans were renowned for their architectural artistry and knowledge. Chichén Itzá is a testament to this fact. The Mayans were also known for their vast astronomical knowledge. El Castillo (the most recognizable building in Chichén Itzá) was built in such a way that during the spring equinox, rays from the sunrise or sunset bouncing off of it create an optical illusion of a snake slithering down the steps.

Cenotes on the Yucatán Peninsula

Traditionally, Mexico has been one of the most visited countries in the world. Since the 1940s, snowbirds by the thousands (if not, millions) flock to Mexican beaches for some fun in the sun. This is especially true for the Yucatán peninsula. As an alternative from crowds and sand, you should consider cooling off in a cenote.

A cenote is a natural, limestone swimming hole. There are HUNDREDS of cenotes to be found on the Yucatán peninsula. You can choose from open air, closed, deep, or shallow cenotes.

These turquoise pools have fresh, cool water and most have been filtered by the Earth. The waters are so clear and pure that you can see straight through to the small fish and plant life living within many of the cenotes. With that said, it is important to be mindful of not contaminating the water when visiting a cenote. Take a shower before diving into the pristine waters to wash off contaminants like sunscreen, insect repellent or any other hygiene products that may harm the fish and their ecosystem. If absolutely required, opt for biodegradable, environmentally-friendly products.

Mérida

This is the vibrant capital of the Yucatán state. Some historians contend that this city is the oldest, continually occupied city in the Americas making it a haven for history buffs. The architecture within the city is pretty amazing.

While in Mérida (or anywhere on the Yucatán peninsula), make sure to check out Yucatecan cuisine. It is quite distinct from other regions of Mexico. Yucatecan cuisine has a strong European influence with a bit of Mexican flair.

Once upon a time, the Yucatán peninsula was considered too remote from the rest of Mexico. Mountainous terrain and very poor roads kept the peninsula isolated from the rest of the country. The Yucatán did have plenty of ports that connected it to Europe (especially France), New Orleans, and Cuba. The Yucatecans’ style of dress, architecture and cuisine were heavily influenced by these other places. That is what makes Mérida (and a vast majority of the Yucatán) distinct from other Mexican states.

Palenque

These are the ruins of an ancient city state of the Mayas. Though smaller than Chichén Itzá, Palenque has the finest examples of Mayan architecture. The ruins are located in the Palenque National Park where you may also enjoy close encounters with toucans and howler monkeys.

Riviera Maya

I’m going to be honest here… I didn’t go to any beaches while I was in Mexico 😬.

Most people go to Mexico for its beaches and it felt wrong to not talk about that on a cheat sheet for Mexico. I’m throwing the Riviera Maya out there (even though, I didn’t stop there when driving through in our rental car) just because of the high concentration of resorts in that region 🤷🏽‍♀️. I remember driving through sleepy, fishing towns that may have access to a beach and were seemingly untouched by tourist hoards…

Taco-tionary

Authentic Mexican tacos were my favourite things to eat while I was in Mexico. I loved them so much that I may cover tacos in a subsequent blog post…hmm. I don’t know, we’ll see…

Taquerias are prevalent in the country, especially in Mexico City. I am going to provide a quick guide here to help you decide which taco is right for you or to translate some of the common options…

Al pastor

This is hands down my (and Mexico City’s) favourite taco!

Each taqueria has its own variation on this sweet and savoury taco. The classic fillings of the al pastor taco is marinated, spit-grilled pork. The pork has been thinly shaved off a trompo and is topped with thinly shaved pineapple slices and cilantro and fresh, white onion. Each taqueria offers its own sauce to accompany their tacos.

The base is a corn tortilla which is common for all Mexican tacos. The tortilla is usually soft but, by request, some taquerias finish their tortillas on a griddle to get a slight crunch.

Carnitas

Refers to pork filling that has been braised or simmered in this own lard. It is cooked for 3-4 hours to get the meat really tender.

Carnitas are also served on a corn tortilla and topped with fresh, white onion, cilantro and the house salsa. In addition, carnitas are best served with plenty of lime or any other acidic condiments since it’s so rich and fatty.

Cabeza de res

If you see this section of the menu, it refers to cuts of meat that came from the head of the cow.

I didn’t try it and have no idea how these particular types of taco filling are prepared… I just thought I’d add here because I often saw these types of taco on taqueria menus.

Asado/Suadero

This refers to a grilled beef filling. Usually they are thick cuts of beef.

In my opinion, this is the best kind of taco to top with guacamole.

Barbacoa

This refers to an ancient cooking method that can be traced back to the Mayans. Barbacoa is prepared by wrapping meat with agave leaves and roasting it in an underground pit or well for 8-16 hours. The meat of choice is usually goat or lamb.

The process of making barbacoa is very intensive and is therefore consumed for special occasions. For many Mexican families, having barbacoa is an event on its own. Understandably, this type of taco is not as common and harder to find. I missed my chance at finding good barbacoa tacos while I was in Mexico but if you find it, I would definitely give it a try!

Foodie Checklist

Did you know that Mexican cuisine is on UNESCO’s list of Intangible Cultural Heritage of Humanity? Food plays such an important role in the culture, social structure and traditions of Mexico. It is no surprise that Mexico is high on the list of many food enthusiasts.

This section covers the dishes and drinks worth trying during your visit…

Mole

Mole (pronounced MOH-lay) is a traditional Mexican marinate and sauce. As I sit here trying to describe it, it is actually quite difficult to explain…

There are around 40 known variations of the sauce. Mole is very hard to make and has a very layered taste profile. In general, mole needs the following elements:

• Chiles. Typically, mole contains at least two different kinds.
• Acidity. Think tomatoes or limes.
• Sweetness. Usually in the form of sugar or dried fruit.
• Spices. Black pepper, cumin, and cinnamon are popular choices.
• Texture. Bread, nuts or seeds are used to thicken the sauce.

Chocolate is an ingredient that is commonly associated with mole. Though many kinds of mole include chocolate (like the most popular version – mole poblano), it is not a crucial element. Not all mole is made with chocolate.

Mole can be served over anything. More commonly, it is served over top of meats or poultry. It is also served over enchiladas.

Taco

My personal favourite! Tacos are small, hand-sized corn tortillas topped with a filling. The filling usually consists of meat, cilantro, onion, and a sauce (or salsa).

Read my Taco-tionary above for better descriptions…

Tamales

This is a steamed bundle of masa (corn dough) with a tasty filling, served in corn husk or banana leaf wrapping. You do not eat the leaf wrapping.

The best tamales I had were from the Mercado Benito Juárez in Oaxaca. There were some abuelas near the east entrance selling tamales out of a basket. The filling consisted of shredded chicken and different types of mole.

Pozole

This is a traditional Mexican stew. It is made with dried corn kernels, shredded meat (although vegetarian versions are available), spices and served with different garnishes. Traditionally, pozole is served for special occasions.

I am a sucker for a good soup or stew and I will always recommend the ones that I like. Depending on what region of Mexico you are visiting, this dish might be too much for the hotter regions. For those regions, I would recommend Sopa de Lima. Literally translates to “lime soup”, the broth is a lot lighter in comparison to a pozole.

Elote

This is what those Mexican street corn are called. Elote (pronounced eh-LO-tay) is grilled corn on the cob served piping hot with a smear of mayonnaise, a sprinkle of Cotija cheese, and spices.

I only ever saw this being sold out in the streets and regretfully couldn’t find a single street vendor my last day in Mexico City…

Churro

Churros are long strips of deep-fried dough which are then coated with sugar. The origin of churros are believed to be Spain and Portugal. However, it is the Mexicans who are credited with creating the dulce de leche filled churros. Mexican churros are also coated with cinnamon.

As you can see, my love affair with churros in Mexico were widely documented… when I wasn’t camera ready.

Nieves

Nieves are water-based ice cream made with natural fruits and other fresh ingredients.

While I will always choose passionfruit (or maracuya) as my safe choice when it comes to frozen treats, I recommend trying the leche quemada con tuna for a more regional (Oaxacan) flavour. Leche quemada translates to “burnt milk” and tuna refers to the sweet fruit of the prickly pear cactus (and NOT fish). The leche quemada has a smoky and creamy flavour and the tuna is sweet and fruity.

Tejate

There are many milky plant beverages to be found in Mexico. Horchata (non-alcoholic drink made from milk, rice, vanilla and cinnamon) seems to be the most popular.

Another drink that I would recommend – tejate. It is made with toasted corn, fermented cacao beans, pixtle (toasted and ground mamey pits), and cacao flowers, which are ground into a paste that’s mixed with water and stirred by hand into a smooth mixture. It is non-alcoholic and served cold. To me, tejate (pronounced te-HA-tay) tastes almost like a mocha but more complex and subtle at the same time.

Tejate was considered to be a sacred drink of the Gods by the Zapotec. It is a traditional Oaxacan drink served for breakfast or as an after siesta snack. You can watch as foam forms over top of big pot of tejate as vendors mix the tejate paste by hand. The foam is caused by the fats from the beans. As per the locals- the bigger the foam, the better the tejate! Be warned though, this drink kept me full for hours…

Fun fact: the HISTORY of chocolate starts in southern Mexico. Cacao trees are native to Mesoamerica. The Aztecs believed cacao seeds were gifts from the God of wisdom, Quetzalcoatl, and were so highly valued that they were used as currency. The origin of the word “chocolate” is from the Nahuatl (the Aztec language) word chocolātl.

Chocolate para mesa

Chocolate para mesa is known as Mexican hot chocolate in English.

To prepare chocolate para mesa, tablets of dark chocolate with course sugar and cinnamon is dissolved in water or milk. It is then hand frothed with a wooden molinillo.

The drink is very rich and thick. The cinnamon also gives the chocolate an interesting, Mesoamerican kick.

Mezcal

Mezcal is a distilled, alcoholic beverage made from any type of agave. I used to think mezcal was a smokier tequila but that is not accurate.

All tequilas are mezcals, but not all mezcals are tequilas. Much like how scotch and bourbon are types of whiskey, tequila is a type of mezcal. Tequila is made specifically from blue agave, as mezcal can be made from any type of agave.

Locals usually drink mezcal straight but I loved drinking it in mixed cocktails. My personal favourite, of course, is the passionfruit mezcal.

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Are there any other Mexico travel tips that you would find helpful to add to my Cheat Sheet? I would love to hear from you in the comments below!