BEST TIME TO GO: Year-round. It might get chillier during the winter months, especially in Mexico City and Monterrey, but it’s nothing a jacket won’t fix
FUN FACT: Mexico introduced chocolate and corn to the rest of the world
GETTING THERE: Delta flies from Atlanta to Cancun, Cozumel, Guadalajara, Los Cabos, Mexico City, Monterrey and Puerto Vallarta; from Boston to Cancun; from Detroit to Cancun, Cozumel, Los Cabos, Mexico City, Monterrey and Puerto Vallarta; from New York (JFK) to Mexico City and Puerto Vallarta; from Minneapolis to Cancun, Cozumel, Ixtapa/Zihuatanejo, Los Cabos, Mazatlan and Puerto Vallarta; from Los Angeles to Cancun, Guadalajara and Puerto Vallarta; from Salt Lake City to Cancun, Guadalajara, Los Cabos and Puerto Vallarta; and from 11 additional gateways to Cancun
ENTRY DOCUMENTS: Valid passport
CURRENCY: Mexican peso
MUST TRY NATIVE FOODS: Indigenous chocolate and artisanal cheeses; pozole, a hominy-based soup; huitlacoche—corn smut or “Mexican truffles”—on tacos, eggs and soups; and different types of moles. Try the lobster in the Mexican Caribbean and fish and shrimp on the Pacific side.
BEST BUYS: Silver—just make sure you buy it from a reputable store and that it bears the .925 stamp that indicates it’s sterling silver; Yucatecan apparel; wool rugs and original crafts; tequila and mescal
INFORMATION PLEASE: Mexico Tourism Board—visitmexico.com