Mexico

Spanish is the official language nationwide, spoken with regional accents and vocabulary that shift noticeably between regions. Dozens of indigenous languages, including Nahuatl, Maya, and Zapotec, are still spoken daily in parts of the south and center, though Spanish works everywhere. English is common in major resorts, tourist zones, and business hotels, but far less so in smaller towns and rural areas.

Prepaid SIMs and eSIMs from Telcel, AT&T Mexico, or Movistar are cheap and widely available at airports and convenience stores (OXXO); Telcel has by far the best rural and remote coverage. A passport is generally required to register a Mexican SIM. Coverage is strong in cities and resort areas, and can be patchy in mountainous or very remote regions.

Tap water is not safe to drink; stick to bottled or purified water, including for brushing teeth, and be cautious with ice at informal food stalls. Street food is a highlight of Mexican travel and generally safe at busy, high-turnover stalls, but travelers' diarrhea is common enough that it's worth packing basic remedies. Pharmacies (farmacias) are everywhere and can sell some medications over the counter that require a prescription elsewhere. No special vaccinations are required for entry, though a travel health consultation before a longer or rural trip is worthwhile.

Citizens of the US, Canada, the EU, the UK, and many other countries can enter Mexico visa-free for tourism, receiving a Multiple Immigration Form (FMM) on arrival, valid for up to 180 days. Keep the FMM slip (or its digital record) until departure, since it's checked when leaving the country. Travelers who need a visa should apply at a Mexican embassy or consulate before traveling.

Visa and entry requirements change frequently. Verify current requirements with the official immigration authority or your country's embassy before travel.

Mexicans are generally warm and hospitable, and greetings matter: a handshake is standard, with a light cheek kiss common between women or between a man and a woman who've already met. Meals are social and can run long; it's normal to ask for the bill ("la cuenta, por favor"), since it isn't brought automatically.

Punctuality is relaxed for social occasions but expected for business meetings and organized tours. Address people with courtesy titles (señor, señora, don, doña) until invited to be more casual, and expect genuine interest in family and small talk before getting down to business.

Day of the Dead (Día de los Muertos, 1-2 November) is Mexico's most distinctive holiday, marked by home altars, cemetery visits, and public parades in many cities, especially strong in Oaxaca and central Mexico; hotels in popular areas book up well in advance. Christmas is preceded by posadas, nightly neighborhood processions and parties in the two weeks before the holiday.

Many businesses, especially in smaller towns, close for a long lunch in the early afternoon and reopen in the evening; shopping malls and larger stores in cities tend to stay open through the day.

• By bus: Long-distance buses are the backbone of Mexican travel, extensive, frequent, and comfortable on first-class lines like ADO (southeast) and ETN (center/north); book ahead for popular routes and holiday periods.
• By air: Domestic flights are worth it for long distances, such as from Mexico City to the Yucatán Peninsula or Baja California, given the size of the country.
• By metro/local transit: Mexico City has an extensive, very cheap metro system; smaller cities generally rely on buses and colectivos (shared vans) for local transport.
• By train: passenger rail is limited but growing — buses and flights still cover most long-distance travel, but the new Tren Maya loops around the Yucatán Peninsula linking Cancún, Mérida, and several archaeological sites, and the older El Chepe scenic line crosses the Copper Canyon in the north.

Mexican food varies enormously by region: tacos, salsas, and street food define much of the everyday eating, while Oaxaca is known for its moles and mezcal, the Yucatán for citrus-marinated cochinita pibil, and Puebla for chiles en nogada and its own mole poblano. A proper sit-down meal (comida) is typically the largest of the day, eaten in the early-to-mid afternoon, while dinner is often lighter and later.

Corn is central to the cuisine, appearing as tortillas, tamales, and countless other dishes, and fresh salsas and chiles range from mild to very hot. Mezcal and tequila, both made from agave, are the country's signature spirits, alongside a strong beer culture and, in central and southern regions, hot chocolate with roots in pre-Hispanic tradition.

Mexico's most-visited destinations span the capital, colonial highlands, southern states, and both coasts.

Mexico City and the center: Mexico City, the capital, anchors most itineraries, with the pyramids of Teotihuacán a short trip away. Puebla, a colonial city known for its tiled architecture and mole poblano, sits within easy reach.

Colonial highlands: Guanajuato, a former silver-mining town of steep alleys and colorful houses, and San Miguel de Allende, known for its well-preserved colonial center and expat community, are among Mexico's best-loved historic towns.

The south: Oaxaca is a center of indigenous culture, mezcal, and some of the country's best regional cooking, while San Cristóbal de las Casas, high in the Chiapas mountains, is a base for exploring Maya communities and cloud forest.

The coasts: Mérida is the gateway to the Yucatán's Maya ruins and cenotes, and Cancún and Playa del Carmen anchor the Caribbean coast's resorts and beaches, with Tulum known for its clifftop ruins overlooking the sea. On the Pacific side, Cabo San Lucas anchors the beach resorts of Baja California Sur.