Numerous foods enjoyed worldwide originated in Mexico , including the avocado, chocolate (xocolatl in Nahuatl), tomatoes peanuts, squash, vanilla, turkey and corn. Today many of these ingredients are enjoyed in Mexico in restaurants and dishes representing every corner of the globe.

Italian, Mediterranean and Oriental restaurants are making new inroads. Foreign foodstuffs and exotic ingredients have become readily available, allowing the diligent restaurateur much greater scope in preparing menus and recipes. U.S. beef, veal and lamb are on the wholesale markets, so you can get a truly fine steak or prime rib.

Dining out is no small affair in Mexico . Mexicans like to take their time and enjoy the ambiance. As a result, you'll often find music, even in the middle of the day, and service that nay not be prompt but almost always gracious. Remember that the check won't arrive until you ask for it.

Mexicans eat their main meal in the early afternoon, which is why restaurants are usually bustling at lunch time and quiet at night. The big rush begins after 2 p.m., so if you can get to the restaurant of your choice by 1:30 p.m., you'll have no trouble finding a table. Mexicans take advantage of these luncheons to meet business associates and clients, which means it's often 5 p.m. before the major restaurants begin to empty.

Many restaurants usually remain open right through the afternoon into their evening shift, so you can dine as early as you like. However, many of the finer restaurants don't begin dinner seating until 7 p.m. Mexicans work late and, therefore, eat late. They rarely have dinner before 9 p.m.

Power breakfasts have taken off in Mexico – they're fast and cheap (involving no alcohol). They're also a good way to visit some of the finer restaurants economically. Weekend brunches are extremely popular, and usually lively extended-family affairs.

At resorts, most people prefer a light lunch. Around sundown it's customary to enjoy a prolonged cocktail hour, followed by a late dinner.