Surf 'n' sand has long been the main attraction drawing Canadians to Mexico. Now add surf 'n' turf.

Steeped in history and vibrant flavours, Mexico serves up some of the world's best cuisine. Yet, if you're like most Canadians, your Mexican experience dining begins and ends with tacos, nachos, salsa and guacamole, while the country's true, rich culinary scene remains a mystery.

For clues about what awaits your taste buds, let's venture beyond the taco on a culinary journey south to the land of chiles, ceviche and chilled Corona.

In Mexico's 32 states, techniques and seasonings are tweaked to suit local ingredients. Regardless of where you go, you will eat corn, beans and chilies, the holy trinity of Mexican cookery.

Like wheat in Canada, maize (corn) forms the backbone of the Mexican diet. Ground kernels are usually fashioned into tortillas, although corn-based drinks and soups are also popular.

A gamut of protein-rich beans -- lentils to kidney to fava -- forms the focal point of many soups and stews. Small beans are served refrito (refried in lard) or de la olla (boiled in a light broth). To kick it up a notch, Mexicans love chilies, biting into more than 120 varieties.

While every region cooks up its own delicacies, four states with exceptional cuisine have taken the centre of Mexico's culinary stage: Puebla, Oaxaca, Veracruz and Yucatan.

Central Puebla is home to some of the most sophisticated dishes, such as the tri-colour chiles en nogada (stuffed peppers in walnut sauce). Sporting the colours of the flag, the masterpiece -- green poblano chiles stuffed with meat and dried fruit bathed in a white walnut cream sauce and sprinkled with red pomegranate seeds -- was created to celebrate Mexico's independence.

If you're a serious chocolate lover, Oaxaca, on the southern Pacific coast, is calling. The state's gift to world confectionery is so treasured it is celebrated at the weeklong Food of the Gods Festival in October.

Chocolate is a key ingredient in a renowned Oaxacan sauce. Called mole (pronounced "moh-lay") negro, this rich sauce is the standout in the state known as the "land of the seven moles."

Served over poultry or rolled tortillas stuffed with cheese or chicken, scores of mole variations abound. All, however, contain a host of ingredients, including toasted ground chiles, seeds and regional herbs and spices.

Veracruz shares Oaxaca's passion for mole, but on the Gulf Coast you'll find the spicy sauce paired with the region's seafood. Fresh river shrimp meet chipotle chiles, garlic and mole in acamayas, just one of the typical dishes.

Another hot choice is fish or meat a la Veracruzana, featuring a spicy tomato sauce topping. Try it with huachinango (red snapper), the region's most famous dish.

If chiles aren't for you, head to the land of the Maya where fruit-based sauces reign. Mayan, African and Caribbean influences converge in the cuisine of the Yucatan Peninsula (comprising the states of Yucatan, Quintana Roo and Campeche, and home to favourite destinations Cozumel, Cancun and the Mayan Riviera).

Local favourites include sopa de lima (a lime-based, spicy broth laced with tortilla strips and vegetables) and cochinita or pollo pibil (pit-baked shredded pork or chicken wrapped in banana leaves, served with a sauce of sour Seville oranges, annatto seeds and spices).

Traditional Yucatan fare is distinguished by the use of regional condiments and the enormous variety of flavourful dishes, many coined with intriguing Mayan names like papadzules (tacos stuffed with hard-boiled eggs in squash seed sauce) and salbutes (fried tortillas topped with shredded meat and vegetables).

Although several main dishes are pork-based, poultry such as turkey with black stuffing and the state's traditional venison dishes are worth sampling. On menus you're likely to spot seafood dishes such as pan de cazon (baby shark wrapped in tortillas) and shrimp with coconut and pulpo (octopus).

Since the area is surrounded by sea, it's no surprise that culinary adventures in Los Cabos centre on fish and seafood.

Mexico's Sea of Cortez is home to the most marine life in the world, including 900 species of pescado (fish) and all sorts of delightful mariscos (shellfish): shrimp, scallops, clams, oysters, mussels and spiny lobster.

Try almejas brujas (stuffed clams), mariscos empapelados (seafood in packets) and, of course, tacos de pescado (fish tacos).

Back on the mainland, the Pacific coast state of Jalisco is home to Puerto Vallarta and Tequila: the village that gave its name to the country's famed national drink.

Mollify the effects of the blue agave plant's potent alcohol content by partaking in some of Jalisco's favourite dishes: birria (goat stew) and tortas ahogadas (Mexican sandwiches drowned in a spicy tomato sauce).

Even further south, Ixtapa and Acapulco grace the coastline of Guerrero state. It won't come as a surprise that these Pacific destinations, like the Baja, are known for their fish and seafood specialties. But here you'll find a difference.

They like it raw, marinated in lime or lemon juice. The lime "cooks" the fish, so give ceviche a go. If you prefer your dinner cooked, don't miss shrimp medallions in tamarind sauce and grilled red snapper.

The key is this: when in Mexico, eat as the Mexicans do. Follow that approach and, magically, the doors to the country's diverse cuisine open to welcome you.

Cooking Vacations:

If you'd like to learn how to cook traditional Mexican, there are a variety of cooking vacations available throughout the country.

n In San Miguel de Allende: The bed and breakfast, Arcos Del Atascadero offers five, five-day cooking vacation packages in 2008, February through November. It's recommended for "semi-serious" cooks. In addition to learning traditional Mexican cooking, you'll shop at a market for fresh ingredients and tour several local restaurants and talk to Mexican chefs. Go to mexicancookingvacation.com.

Want to know more?

- For more resources on culinary vacations check out the following websites: cookingschoolguide.com or gourmetretreats.com.

- In Calgary, Boca Loca Fine Mexican Foods offers regular cooking classes. They'll even whip up a class if you have at least 10 interested people.

Call 289-2202 or go to bocalocacalgary.com.