CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- temperate central valley producing
fruits and vegetables
- in semi-arid section ranching
provides fresh meat
- extensive vineyard system supporting
fine wineries
TRADITIONAL DISHES TO LOOK FOR
- Picadillo --
beef or pig in tomato sauce
- Costillas con Papas Fritas
-- beef ribs with fried potatoes
- Carnitas de Cerdo
-- little chunks of roasted pig especially favored here
FRUITS
- Durazno --
peaches
- Guayaba --
guava
SWEETS
- Cajetas --
often a gelatin, traditionally congealed in a round box four or five inches across, made
of thin wood slivers; there are cajetas de leche (based on milk), cajetas de
membrillo (quince), cajetas de guayaba (guava), and many others
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Information on this page based on
material presented in Gastronomía: Atlas cultural de México,
1988, an extensive and well illustrated work by various authors, published by the
Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in
Mexico City.
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