In Loreto, you can enjoy two types of pozole: white and green. White pozole is the kind you can find just about anywhere in Mexico; it’s prepared with chicken or pork, heirloom corn, vegetables and tortilla chips. Green pozole, has pumpkin seed sauce and green tomatoes added. The steaming hot soup is usually served in a clay bowl and is the perfect meal for a rainy afternoon on the coast.

Albondigas soup is a traditional Mexican meatball soup (“albondigas” means “meatballs” in Spanish) that my mother has cooked for our family for more than 50 years. It is our version of comfort food. A simple soup base is made with sautéed onions, garlic, broth, and tomatoes.

The delicious tamales have a special flavor that makes for a unique dining experience. They often consist of black mole with pork, chicken or green beans and squash blossoms wrapped in a banana leaf that gives them a more smooth and solid consistency. You can also enjoy bean tamales covered with green pumpkin seed mole or tamales made from fresh pumpkin.

Loreto is a sea-side town, fresh seafood is something that can easily be enjoyed during your visit. Ceviche is prepared by cooking pieces of fish that were dipped in lemon juice for at least one night before draining the mixture and adding onion, fresh lemon juice, diced avocado, cilantro, olive oil, olives and chili.

Loreto is full of coconut and tamarind trees, and as a result, there are various recipes that have been created using the fruits. Some of the treats that are peddled on the beach and everywhere in between include tamarind pulp mixed with sugar, jamoncillo, a nutty kind of fudge, baked coconut candy and coconut ice cream.

Vuelve a la vida or “return to life” in English, is the perfect hangover cure that locals swear by. It’s essentially a seafood cocktail served in a chilled goblet with a side of saltine crackers and sliced avocado. A vuelve a la vida usually contains some combination of shrimp, raw clams and oysters, squid and ceviche doused in tomato juice, ketchup and a spicy salsa.

This is a kind of clam which is prepared in a unique fashion. It is roasted on the stone bed and it is covered with rosemary that ads a special flavor to the clams.

The Mexican chocolate clam is something that you should try out on your next visit to Loreto.

Shrimp and fish tacos are known to be the classic meals of Loreto. There are a wide range of local specified, special seasoning, and freshness of the catch that combine to make the tacos a memorable meal during your visit. Small pieces of shrimp and battered fish are placed on the corn tortilla with tasty coleslaw, salsa, and vegetables for some extra flavors.

As marlin is the most common species that you will come across in this area, people here prepare in many different ways. Nonetheless, most of the times, it is shredded and smoked so that it is well-preserved. As a matter of fact, it also helps in enhancing the flavors. The meat is delicious when it served with cheese and vegetables on the corn tortilla.

This dish is also called the poor man’s food. However, you should not be deceived by its name. This is a popular food item. It is simple but extremely delicious. The item actually contains exquisite soup made from seafood along with the Mexican beans and rice accompanied with flour tortillas.

Guemes Tamales is considered to be a tradition all throughout peninsula of Baja Peninsula. It is actually made from pork or chicken, olives, raisins, and olive oil. The Fadados are basically chicken tamales and is the traditional food of Cabo San Lucas. It is prepared with delicious seasoning, stewed chicken, and corn dough prior to being wrapped in the corn husk.

This is also called the dragon fruit. It is the traditional miracles treat. There is ample pitahaya because of the unique climate and flora of the area. This is actually a cactus fruit which grows in the desert regions. It is used for making jellied candies, jams, crystallized pitahayas, and marzipan.

A well-known drink is Damiana liqueur. This is made from the plant with the same name and combines with cane alcohol, sugar, and water. It is usually prepared with indigenous Guaycrua for various ceremonies. This is actually digestive liquor. As a matter of fact, it is also known to be a relaxing aphrodisiac.