Regional cuisines refer to the distinct culinary traditions and practices that arise from specific geographic areas. These cuisines are shaped by local ingredients, climate, culture, and history, resulting in unique flavors and cooking techniques. For example, Italian cuisine varies significantly between regions like Tuscany and Sicily, each offering its own specialties. The diversity of regional cuisines reflects the cultural heritage of a place. Dishes often incorporate traditional methods and recipes passed down through generations. This can be seen in Mexican cuisine, where ingredients like corn and beans are staples, varying in preparation and presentation across different states.