Amog the typical dishes are the river acamayas or prawns, which can be served in mojo de ajo (garlic gravy) or in a broth.

Of course you can also try some other typical dishes of the region such as the enchiladas huastecas with cecina and bocoles that are a thick omelet of corn dough with lard or butter cooked in a comal and are filled with refried beans (cooked and mashed beans), fresh cheese, chicharrón, and shrered beef or another stew.

Another typical Antojito of this city is Tamborcitos, a corn gordita filled with beans, pork rind or other stew.

In the Huasteca you can savor the enchiladas Rioverdenses that are made with tortillas made with doughs smeared with refried beans and filled with potatoes and carrots cooked with chorizo, and toped with tomato sauce and cheese. The enchiladas are served with tomato slices, avocado and onion.

Another dish of the Huasteca is the Zacahuil Huasteco, also known as the largest tamal in the world. It is a dought combined with pork lard, chile chino, chile cascabel and pork or guajolote meat. Due to its size it is a dish widely used in parties and celebrations such as baptisms, weddings or in the dead offerings.

As for sweets you can enjoy yuca dulce, capirotada blanca (bread pudding), wine cookies and pulque bread. Although perhaps the best known dessert is the jelly of Tuna.

In this region you can savor artisanal liquors that are one of the tourist attractions. These drinks are made with the fermentation of the seasonal fruit. Among the most famous flavors are: orange, capulin, litchie, passion fruit, plum and coffee, among many others.