Stretching along Mexico’s long Pacific shoreline and supplying much of the country’s staple grains, fruits and vegetables in addition to the freshest and widest selection of local cheeses and chiles, the North Pacific Coast cuisine is noted for dishes such as chilorio, birria, pozole, chilayo, menudo and pork dishes. Guadalajara is the region’s cultural and gastronomic center known for birria, a stew of bee or pork with chili peppers and spices. Near Guadalajara is the town of Jalisco–known worldwide for tequila with the liquor produced only in certain areas allowed to use the name.

The Pacific coast is a spectacular succession of coconut plantations, sandy coves and rocky, surf-battered headlands. The region’s cuisine is generally cooked with European spices along with chili peppers and served with a spicy salsa.