Among the typical dishes are chilpachole de yuca (crab broth seasoned with epazote, tomato, chili and corn), purple tamales, sweet tamales known as mimilos, tamales de capita, filled with pumpkin, brown sugar and beans, papayanes made with black beans, brown sugar and butter, chochos en tomachile made with a flower of a palmilla that grows on the slopes of the San Martín volcano and this dish is eaten during Lent, etzale a dish made with yuca, corn and garlic, marquesote bread made with the mixture of wheat and corn dough, mogo-mogo de plátano macho and of course one of the representative dishes of Veracruz, beans with acuyo leaves.

Being close to the sea and with a huge lagoon, you can also enjoy delicious dishes made with fresh fish such as Tachogobi mojarra with piquín chili, and topotes en tapicte, a local fish characterized by its dark-colored meat wrapped in berijao and acuyo leaves.

If you like desserts, you can also find a wide variety like dulce de leche cortada (curdled milk), dulce de pontedura made with pinole, pepper and ground cinnamon candy in the shape of a diamond, almond donuts, sweets made with cocuite flowers and corn cookies with butter and cinnamon known as tecoyotes.

You can try Apinol, corn water with cocoa, the Popo or cocoa foam, prepared by grinding roasted cocoa, aniseed, cassava, rice and cinnamon on a metate, and refresco de pozole made with corn, lime and sugar.