CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- strong influence of indigenous cultures
- seashore, tropical lowland and cool upland environments provide a
huge diversity of produce
TRADITIONAL DISHES TO LOOK FOR
- Huaxmole --
meat dish including pork ribs in a thick sauce of chili and guaje beans
- Relleno --
suckling pig cooked all night stuffed with such things as pineapple, olives, potatoes,
carrots and bananas, accompanied by corn tortillas and rice
- Caldo de cabeza de pescado
(coastal) -- fish-head soup
- Chile de Ciruela
(uplands) -- pork dish containing fresh plums and green chilies
- Aporreado --
chunks of fried pork mixed with eggs in a broth of cilantro, cumin and garlic
- Barbacoa de Chivo
-- barbecued goat
- Morisqueta or Zambaripao (coastal) -- rice and beans
- Chapulines
(central uplands) -- well seasoned and prepared grasshoppers
SWEETS
- Gollería (coastal) -- fried concoction
of milk, vanilla, eggwhite, cinnamon sprinkled with sugar
- Jamoncillo de Pepita de Calabaza
-- finely ground pumpkin nuts prepared with milk and sugar
- Alegría -- amaranth seeds
toasted, popped, and sweetened
- Palanqueta de Cacahuate --
crisp candy based on brown-sugar syrup and/or refined sugar, with toasted corn and peanuts
ALCOHOLIC DRINKS
- Tuba --
drink from fermentation of juice from different kinds of palm, especially the coconut
palm, often flavored with pineapple, lemon, chili, etc.
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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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