As the two cultures intertwined, a mestizo, or crossbreed, society formed to shape the foodways—and the people—of Mexico into what we know today. But the sheer size of the country and the strength of its traditions in the face of colonization also allowed regional differences to flourish. Now, in Northern Mexico, corn-fed beef and flour tortillas are the preferred dish, while on the Gulf Coast, seafood features prominently, whether it is mixed in to tacos and tamales or served its their own. The Pueblo region is famous for earthy moles and as the birthplace of meat-stuffed chiles rellenos, while the Yucatan peninsula, for better or worse, is marked by its love of edible bug snacks of crickets and grubs. In Mexico, ancient victuals, modern techniques and the vegetal bounty of the local markets swirl together harmoniously, mirroring the history of the country itself.