Red and juicy meat, as well as good cuts of beef are part of the everyday diet in this region.

Other typical ingredients in Saltillo are: flour tortillas, “machaca” (strips of dried meat), “sábanas” (thin cut beef), “chorizo” (highly seasoned chopped or ground pork), cheese and tamales.

One of the most appreciated dishes of the region is the “cabrito al horno” (young goat, toasted slowly in an oven at low temperatures), or the “cabrito al pastor” (roasted on a spit over open coals, often from mesquite wood).

The sweet corn tamales and the beef tamales of Ramos Arizpe and Saltillo are other specialties, as well as the “desert salad”, a perfect side dish made with chunky hearts of palm, roasted tomatoes, sweet corn, tender white onion, tangy pickled cactus and parmesan cheese. You will also find premium cheese products in Coahuila.

One traditional festival bread in all over Coahuila, but particularly in Saltillo is pan de pulque, made with the fermented sap of the maguey plant. It comes in various shapes and with various toppings. This kind of bread is sold by wandering vendors with their own bakery trucks, but you can also find this bread in prestigious bakeries. Some other traditional breads are: the “empanadas” filled with “piloncillo” and walnuts or “cajeta”; “chorreadas” from Saltillo and Ramos; and “campechanitas” from Parras.

Exquisite desserts are also part of the northern cuisine, some of the most traditional are: “dulces de leche y nuez”, milk Candy with walnuts, popularly known as walnut cheese; and the “suaderos”, jelly rolls stuffed with pine nuts and almonds.

Another sweet delicacy of the region is the quince cajeta (thickened syrup usually made of sweetened caramelised goat's milk), elaborated in several regions of the state, mainly in Saltillo in small special mills in which cooked quinces are milled.

Coahuila has placed itself well on the map when it comes to wine production, especially in the area of Parras de la Fuente and Cuatro Ciénegas there are several vineyards offering excellent wines. Parras, is home to the oldest vineyard in the Americas, which opened in 1597 and the vineyards in this city produce an exquisite vermouth, with plants and herbs imported from Turin, Italy.

The Sotol is another typical drink of Coahuila, indigenous peoples has been drinking this beverage for centuries and according to them, the stool has medicinal uses. Sotol has a Denomination of Origin, meaning that the real beverage can only come from a specific area, which comprises Coahuila, Chihuahua and Durango. It is a product of the fibrous plant known as sereque or sotol, which is a type of mezcal. The hand of the distiller makes the bigger difference because each distiller is still so small, everything is local and entirely handmade, this changes the flavor by brand. They say that the first glass of the 38-45-proof liquor sharpens the senses and the second the conscience.