Today corn is a living part of the traditional Morelos cuisine in you can enjoy different dishes like: tsompantle tortillas or colorin flower, the tamales nejos elaborated with ash, jumiles (small stink bugs) with blue tortillas, white pozole, made with a base of cacahuazintle corn and pork seasoned with oregano, crushed red pepper, lime and chopped onion, the ayocotes beans with dough balls, the rabbit in chile, or the backbone of pork in shredded chiles, squash blossom quesadillas, tostaditas de tuetano (marrow on fried tortillas), the green mole or the Tlayacapan-style mole, the oven-baked fruit and the delicious “nieves” (frozen treat) of the north of the state.

One of the most famous dish in Cuernavaca is taco acorazado, prepared with red rice, stuffed chili peppers, beef and served in a double tortilla; you either can try it with street vendors or in an elegant restaurant.

Huazontle is a traditional crop around the region, and it is also part of the typical cuisine. The leaves, branches, flowers and seeds are all edible. You can eat the “tortas de huauzontle”, bud and stems are boiled, drained and tied around a slice of salty cheese, covered in beaten egg and fried then bathed in a spicy tomato sauce.

Yecapixtla, less than an hour away from Cuernavaca, is famous for its “cecina” (salt beef), is usually served with guacamole or with cream and fresh cheese. Cuernavaca has a little bit of everything, including international restaurants, local cuisine, seafood and fish specialties, meat, vegetarian options and traditional Mexican food.