In the semidesert area, there are many kind of cacti, such as “nopal” and insects that provide an exotic and ancestral touch that recalls the pre-Hispanic cuisine.

Sierra Gorda, offers a wide variety of dishes that are a combination of indigenous and mestizo traditions, so you can try: dried meats, “atole” made of shredded sunflower seed; and the famous “zacahuil”, a tamal prepared with pork, chicken or turkey; and stew with a variety of dried chili peppers. 

The Central Valleys, has a long tradition of fine dining, going back to the old haciendas, many of them used to raised pigs; that is why you can find exquisite “carnitas” (small chunks or strips of meat fried or roasted until crisp) and “chicharrones queretanos” (pork rind pieces). Also in this area, there is a cheese making tradition.

Other typical dishes of the state are: “enchiladas queretanas”, served with chicken, potatoes, and carrots; barbecue lamb; traditional “gorditas”, a small corn tortilla that is thicker than the standard tortillas, garnished with “chicharron” or cheese; “pollo almendrado”, almond chicken; “tamales de muerto”, made with blue corn; “pacholas”, flattened and spiced ground beef patty; “pollo hortelano”, rice with chicken; “xoconostles”, a cactus fruit used in soups, stews and moles; and “nopales rellenos”, nopal paddles with a slice of cheese.

The capital of Queretaro is distinguished by a large choice of gastronomy options, including haute cuisine restaurants offering gourmet dishes that can be perfectly combined with the delicate wines of extraordinary quality produced in the state.

Among its unique drinks of Queretaro, is the “Mejengue” that combines pulque with ground corn, banana, pineapple and piloncillo and is left to rest for up to three days.