The variety of lodging in Mexico is wide ranging from from large all-inclusive beachfront resorts to budget hostels, from stylish boutique hotels to motels, you can find modern chain hotels, haciendas and charming rooms. Hotels from one to five stars.
Some of the major classifications are:

Mexico All-inclusive Resorts

Mexico’s all-inclusive resorts have diversified and expanded rapidly, improving their quality and adding many categories and price points.

Mexico Full-service Hotels

With the European plan, which means that the price includes accommodations but not food. European-plan hotels are located in beach resort destinations as well as major cities.

Mexico Boutique Hotels

Some of the most interesting and unique accommodations in Mexico are in the boutique hotel category. These hotels, which tend to be smaller than larger chain hotels, are often housed in interesting buildings — sometimes very historic, sometimes super modern — and they tend toward unique decor.

Mexico Bed and Breakfast Inns

In many cases, there is crossover between the boutique hotel and bed and breakfast categories. The basic definition of a bed and breakfast inn is a small hotel, usually independently owned, that includes breakfast and perhaps other meals and services with the price of accommodations.

Mexico Vacation Rentals

Renting a private home, apartment or condo can be a worthwhile option for travelers looking for additional space and a more authentic feeling of living in the destination. General sites like Airbnb, HomeAway and VRBO offer private homes for short- and long-term rentals in many popular cities in Mexico, and sometimes local tourism offices can help travelers get in touch with rental options.

Mexico Historic Haciendas

The wealth produced by henequen in the 19th century resulted in an array of sprawling estates across the Yucatan peninsula, centered around stately hacienda homes. Most of these properties no longer serve their original purpose, but many have been recast as elegant small hotels. They’re an ideal base for anyone looking to explore the ruins, cities and towns of Yucatan state.

Mexico Farmstays

Staying on a working farm can be an interesting way to connect with nature and stay active in a positive way while on vacation. Among the choices in Mexico is Rancho Sol y Mar, which describes itself as a “sustainability education center” and campground, located two hours south of Puerto Vallarta. Here you can camp in tents and learn about sustainable living during ranch tours, even learning how to milk goats, make cheese and maintain solar energy and water systems. Free time can be spent horseback riding, boating and visiting a nearby fishing village.

Mexico Hostels

These inexpensive accommodations are great options for travelers on very tight budgets. Hostels in Mexico can be found in picturesque beach areas like Cancun, Tulum, Mazatlan and Puerto Vallarta, as well as interior cities like Oaxaca, San Miguel de Allende and Mexico City.

Mexican Gastronomy

Mexican Cuisine is an art and its Gastronomy will be surprised by its colors, flavor, aromas and variety.
We owe Mexico numerous foods from pre-Hispanic cultures like corn "maíz", cacao, avocado, vanilla, green tomatoes, beans, pineapples , pumpkins, and turkeys used since pre-Hispanic Mayan, Aztec and other cultures recipes and mixed with the Spanish European cuisine the Gastronomy of Puebla and Jalisco are good example of that excellent mix and more pre-Hispanic dishes you can find in Oaxaca and the Yucatán Peninsula or the delicious end of the meet in the Northern Mexican states like Chihuahua and Nuevo León. Mexican cuisine possesses a lot of ingredients. Mexico is a country rich in traditional dishes, some issued.

Pepper or "chile"

"Chiles" Peppers in all sizes, shapes and colors
The Chile is presented in sauces on every table, Mexico has a big variety of chile.
The most famous are: Chiles jalapenos, Chile habanero, Chile Poblano, Chile Chipotle:
Chiles en Nogada a Poblana Gastronomy dish You stuffed with pork meat, dried fruits and apples, fried and covered with a walnut-pomegranate sauce.

"Maiz" Corn

Maíz is to Mexican cuisine what bread is to European cuisine.
La Tortilla is the corn is crushed with "metate" a grinding stone and a "metlapili" cylindrical mill and then cooked, from ancestral forms of presentation of this food is the "tortilla" is obtained by hand-patting a bowl of dough with this typical slap slap sound.
Tacos, enchiladas, sopes, tamales, pozole, chilaquiles, totopos, nachos and a big number of dishes and antojitos are made from corn "maíz"

Mole Souce

Mole is a sauce prepared with different dry and ground chiles, chocolate and various seasonings depending the local gastronomy. The most famous is the mole poblano, but there is also the mole verde (made with green tomatoes), rojo and amarillo or the mole negro from Oaxaca usually goes with chicken or pork.

The sauces - Las Salsas

salsa usually refers to the sauces typical of Mexican cuisine known as hot salsas or salsas picantes, particularly those used as dips. Salsa is often tomato-based, a heterogeneous mixture that includes ingredients such as onions, chilies, beans, corn, and various spices. It is typically piquant, ranging from "mild" to "extremely hot".

Pico de Gallo sauce

This raw Mexican medley of chiles, onions and tomatoes is most often served with tortilla chips. the name literally tranlates to "rooster's beak," rumored to be named after the shape of the chiles used to make it.

Borracha sauce

In honor of its name, this sauce is so named because it contains pulque (an alcoholic beverage typical of Mexico, from the agave) cooked green tomatoes, roasted pasilla chiles, hot water, garlic, oil, vinegar, salt, bay leaves and cheese old.

Molcajete sauce

It is characterized by being made in one of the most emblematic tools of Mexican culture, a molcajete, as it appears in the photo is a kind of mortar but made with volcanic stone, which gives it a plus. Its main ingredients are the large tomato (red tomatoes), mountain chiles and salt to taste.

Ranchera sauce

It consists of a mixture of onion, garlic cloves, jalapeño pepper, chili powder, peeled tomatoes without seeds, oregano, fresh parsley, cilantro salt, black pepper, oil and lemon peel rind.

Green sauce

Rich spicy sauce with green tomatoes, mountain chiles, garlic cloves and salt.

Mexican sauce

Famous for its use in eggs, this sauce includes tomatoes, onions, cilantro, and salt.

Morita chile sauce

Made with morita chillies (jalapeño pepper that, like the chipotle is dried and smoked), garlic and salt.

Chipotle sauce

Here we have the chipotle sauce. One of the most famous for all those who visit the country, has had much prominence and is that it is divine. It consists of chipotle chiles, which are smoked jalapeños (although chipotle sauces are also made with different types of chili). In this case the chipotle sauce apart from the chili, has salt, pepper, cloves, oregano, garlic, sugar, vinegar, oil and water.

Tomato sauce

The main ingredient is tomato, then onion, fresh tree chiles and salt.

Peanut sauce

Delicious peanut-based sauce (peanut) that gives a great touch to any taco you are about to try. Take chiles dried tree, garlic, oil, vinegar, pepper and salt to taste.

Habanero chili sauce

One of the hottest sauces. It is prepared with roasted habanero peppers, sour orange juice (or vinegar) and sweet orange juice.

The beans, or frijoles

A lot of varieties are proposed on the markets depending the States:
black, beige-pink or red and small. They are served at every meal, either in a soup like "frijoles Charros" or, inside a taco "taco de canasta" or meaning squashed and fried with oil as a side dish in a puree or refritos.

The guacamole

The original recipe of guacamole is prepared with crushed avocados, lemon juice, tomato and chili. Then onion, coriander and garlic were added. The name guacamole comes from Nahuatl Ahuacamolli translated into Spanish, "Ahuacatl" avocado & "molli" mole or sauce. According to pre-Hispanic mythology, Quetzalcoatl, the Toltec god, offered the recipe of guacamole to his people, who extended it through the territory of Mesoamerica. The modern and basic recipe of guacamole consists of grinding until you have a uniform mixture in a molcajete the pulp of avocados adding onions and green chile, finely chopped creating a light green mixture, which It is seasoned with salt and a few drops of lemon. You can also add very finely chopped cilantro. A variant is when you add roasted or raw tomato.