Its varied cuisine reflects this cultural and commercial exchange that occurred during the past 400 years. Beside, this north central state shares borders with eight other states (the most in Mexico).

Typical dishes include: “nopalitos” with tomatoes, onions, cilantro, vinegar or oil; cabuche, an appetizer made of biznaga flowers; the tuna cheese, made with the juice of the cardona tuna; “asado de boda”, pork seasoned with ancho chili; “zacahuil”, a large tamale filled with pork, and the tradition says that the tamal must be prepared for at least 40 people; “fiambre potosino” a mixed meat and vegetable dish combined with a regional sauce; “enchiladas rioverdenses”, stuffed with potatoes, seasoned with sauce and accompanied with pig's trotters in vinegar; “enchiladas huastecas”, tortillas drenched in sauce and stuffed with egg or cheese; and “gorditas de revoltijo”, a thick pancake made from cornmeal, among many other delights.

However, a real Huasteca delight are the “enchiladas potosinas”. This famous dish consist in corn tortillas dipped in chili sauce filled with goat cheese, sprinkled with chopped onion and serrano peppers, topped with sour cream.

Among the traditional desserts are: the sweets made with prickly pear, fruit representative of the state, as well as the “sevillanas” (two thin circular wafers filled with cajeta) and the “glorias de las sevillanas” (a combination of cajeta, nutsand milk) in Matehuala, the “cajeta de Venado” (thickened syrup usually made of sweetened caramelised goat's milk) and the famous Costanzo chocolates.

The traditional beverages are: the “colonche”, alcoholic beverage resulting from the fermentation of the cardona tuna; or the “aguamiel”, made from the fermented sap of the maguey, and the “atole de aguamiel”, a pre-Hispanic recipe that combines this traditional beberage with the corn dough.