Flavors of the Highlands - ​A Taste of Aguascalientes, Zacatecas, and San Luis Potosi

January 13, 2026

Mexico’s central highlands are a tapestry of vibrant landscapes, deep-rooted traditions, and bold regional flavors. Each state contributes its own character to the country’s rich culinary story, shaped by history, climate, and the people who carry its recipes forward. This menu is inspired by my travels through these remarkable places—

• Aguascalientes, a culinary crossroads where northern heartiness meets central Mexican comfort, and where market stalls overflow with chiles, stews, and handmade sweets.

• Zacatecas, land of dramatic terrain and mining legacies, offers flavors that are assertive, soulful, and steeped in generations of ranching and rural cooking.

• San Luis Potosí, with its high-desert personality and elegant colonial architecture, celebrates generous, earthy dishes crafted from corn, cactus, heirloom beans, and slow-cooked meats.

Together, these regions represent the essence of “la cocina del altiplano”—food that is humble yet deeply flavorful, rustic yet full of refinement. This menu honors the dishes, ingredients, and stories that make Mexico’s highland cuisine unforgettable.  Tickets can be purchased here.

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First Course: Chile Aguasclientes- A San Marcos Fair favorite brought to the table. A luscious ancho chile is filled with a festive blend of beef, pork, dried fruits, and warm spices, then finished with a velvety almond-guava sauce. Served alongside fresh peaches, grapes, and guava, this dish offers a beautiful balance of sweet, savory, and gently spicy—an inviting start to the journey.

 

Second Course: Lamb Birria- A classic from the heart of Aguasclientes. This seca-style birria features lamb marinated in spices, then slow-cooked until tender. Guests will create a taco with the meat, a warm tortilla, bright tomato salsa, and a rich consommé, to capture the rustic depth and soul of highland cooking. 

 

Third Course: Enchilada Potosina- A beloved specialty of San Luis Potosí. Cascabel chile–infused masa gives these enchiladas their signature color and flavor. Filled with a tangy tomatillo and fresh cheese paste and complemented by mashed black beans, guacamole, and crema, this course celebrates the region’s bold and comforting culinary traditions.

 

Fourth Course: Zacatecas Wedding Roast- Inspired by regional legend—Pancho Villa is said to have ordered a similar dish to mark a revolutionary victory. Pork loin marinated and baked with chiles and spices, served with apple puree, orange and thyme-glazed carrots, and tasty arugula. This celebratory item reflects a dish still requested at fiestas throughout the highlands.

 

Fifth Course: Buñuelo of the Wind- A poetic tribute to the highlands’ winds and floral abundance across shifting altitudes. This delicate, airy fritter is paired with leche quemada (burnt milk-favored ice cream), edible flowers, and a bright peach coulis—honoring Aguasclientes as a major Mexican dairy producer and Zacatecas’ place as one of Mexico’s premier peach-growing regions. A fitting finale to this region of Mexico.​​