In Mexico City, you'll be able to find the full range of national cuisine.  Because it is the capital, cooking from every region is available here. Keep in mind that Mexican food tends to be quite spicy and seasoned, and often uses any several of the countless varieties of indigenous peppers. The word for spicy in Mexico is picante -people often mistakenly use "caliente," which means hot to the touch .  Most meals are accompanied by tacos and tortillas  (Mexican tacos are not the same as Tex- Mex kind popularized in the United States). Below are a few samples of regional dishes.

Puebla: mole, pipian and adobo Yucatan: cochinita pibil, panuchos, pambazos, beans, pork, and seafood Oaxaca: tamales, mole, maguey worms and grass- hoppers Pacific Coast: Ceviche, Veracruz style red snapper, squid Northern: grilled kid, meat cuts, dried meat with eggs Nouveau Mexican: crepes of huitlacoche or pumkin flower Traditional: tacos, mole, cochinita pibil, pozole

The nightlife in Mexico City is vibrant and lasts until dawn. For tourists, an important show to see is the world renown Ballet Folklorico, which plays Wednesdays and Sundays at the Palace of Fine Arts (advance tickets must be purchased in person). At Plaza Garibaldi, you watch mariachis as they audition for private hire, or even audition them yourself. For discos and bars, check out the Zona Rosa.

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