This was in a home so it's kind of cheating, but if you find yourself in the Cañada area, Chile Caldo is incredible. It's a stew with beef and pork, hunks of squash (called Tamala) and fresh runner beans eating like green beans. The whole mess is around chilhuacle chiles, parially dried and it's a masterpiece. it's also unusual to have the flesh of the squash used. Most recipes call for just the seeds. But squash hunks in a clear chile broth is worth exploring.
This was unusual as it was roasted and peeled eggplant. I've never seen it in Mexico but it was all over Cuicatlan and the region. This was mashed a bit and they added fresh chilhuacles!
On the street, quesdillas with that great Oaxacan quesillo inside.
Going south, to Putla, possibly the best dish of my year, Masita de Chivo. It's nixtamal very couraly ground and added to this guajillo/pulla base with shredded goat. The corn starch is released and it's almost gelatinous. I still am dreaming about it.
On the Costa Chica of Guerrero, the coffee was Nescafe so we had cocos for breakfast.
Later, in Pto Escondido, a mixed seafood platter mojo de ajo.
<burp> Excuse me!!!!!