Each state has its specialty and flavor. And these are just a few examples, as the list is endless.
Aguascalientes: semites, suckers, puchas, curd gorditas, cocoles, ears, bricks and chamucos.
Baja California: sweet and salty wheat, pinole and date cookies, sweet bean empanadas.
Coahuila: made of honey, pulque semites, wheat rancheritas (made with whole wheat flour and granillo), coyotas and chorreadas.
Colima: Empanochados (made with pan honey), tuba semitas (palm liquor), egg bread and picones.
Campeche: Panetela (with cinnamon and lemon zest) and walnut donuts.
Chiapas: breads from San Cristóbal (butter and ground dry cheese), sand bread (zest and lemon juice), tureletes (bread rolls made from corn flour and brown sugar) and sighs from Chiapas de Corzo (butter, starch and yucca).
Chihuahua: corn bread, curd tortillas, flour, ranchera semitas, made with wheat flour, butter, tesgüino yeast (fermented corn), anise, cinnamon and cloves; Mennonite bread, curd gorditas, walnut bars, blueberry muffins.
Federal District: campechanas, shells, peanut muffins, donuts, butter bars, bricks, count.
Durango: wheat patties stuffed with pumpkin, date and walnut roll, puchas and hotdog mustaches bathed in jam.
State of Mexico: marquesote, peanut polvorones, goblets and pulque pancakes.
Guanajuato: cream empanadas, marquesote with raisins, almonds and pine nuts; pumpkin bread and almond horns.
Guerrero: fritters, coconut pudding, fruit, peanut and pine nut empanadas.
Hidalgo: pulque bread, flour pancakes, gorditas from Tulancingo, gorditas de pinole, nopal bread.
Jalisco: picones, birotes, petates and coricos flavored with brown sugar and anise.
Morelos: fritters and corn bread.
Michoacán: golden butter donuts, cream bread, walnut bread, king's crown, spice bread, nun's sighs, cream cup, leaves.
Nuevo León: poor man's bread, egg and brown sugar bread, orange donuts, pumpkin empanadas, leaves and drippings.
Nayarit: pumpkin empanadas, corn and brown sugar cakes, and wheat flour gorditas.
Oaxaca: yolk bread, donuts, suckers, sorbets with yolk and vanilla, carlitos (rolls with egg, wheat starch, sugar and grated coconut).
Puebla: mustaches, chilindrinas, pine nut polvorones and you know me well.
Querétaro: date and walnut bun; Wrapped cakes and chickpea bread.
Quintana Roo: coconut patties and fritters.
San Luis Potosí: pulque bread, curd gorditas.
Sonora: sour curd semites, puchas, village coyotas, ground corn pancakes.
Sinaloa: empanochadas and coricos.
Tamaulipas: Mexican maicillos, corn flour garapachos, wrapped child, pemoles (toasted corn flour and lard bun).
Tlaxcala: rice pancakes, tlaxcales (sweet corn pancake), brown sugar bread and marranitos.
Tabasco: banana bread, milk panetela and cassava balls.
Veracruz: milk fritters, gorditas de piloncillo, marquesote, almond donuts, quills, worms, chickens, chamberinas, muffins, maidens, cigars, leaves and pastries filled with cottage cheese.
Yucatán: cornfield bread (with pumpkin seeds and beans), arepas and fritters.
Zacatecas: date bread, peanut polvorones, cinnamon puchas, almond threads and mostachones.
