Among the typical dishes are: caldo de hongo (mushroom broth), queso de puerco (pork sausage usually spiced with oregano, vinegar, garlic, and black pepper), queso de chicharrón envuelto en empaque de palma (crispy or semi-crispy cheese), tlacoyitos de alverjón (oval-shaped flattened masa pockets stuffed with a type of garbanzo bean), sopa de milpa (soup made with rows of corn, tomatoes, zucchini, poblano chiles, nopales and epazote) and grilled cheeses with pasilla sauce.

Some of its most representative dishes are the delicious mole negro de huitlacoche (a sporous fungus that feeds off corn), chamorro al pulque (pork shank with pulque) and the huaxmole de chito, dried and salt-cured goat meat mixed with guajillo chili and other ingredients cooked over firewood.

As in all of Tlaxcala, its gastronomy has a clear pre-Hispanic influence that is reflected in the use of some insects such as chinicuiles (maguey worms) served with salsa and tortillas.

Tlaxco is known for its delicious cheeses such as panela, botanero with green chile or chipotle, manchego and cottage cheese.

If you are craving something sweet, you can savor some tasty buñuelos with cottage cheese and bathed in maguey honey, sometimes they are garnished with blueberries, or try the tlaxcales, a cornbread sweetened with piloncillo or with fruit jams such as strawberry, orange and guava.