CULINARY THUMBNAIL
Here are the main characteristics of this state's cuisine:
- cool to subtropical mountainous landscape provides environment for
many kinds of produce
- indigenous cultures have contributed many recipes
TRADITIONAL DISHES TO LOOK FOR
- Calabacitas con Rajas y Elote
-- squash dish prepared with chilies, cheese, cream, sweetcorn, tomatoes, onion and garlic
- Torta de Nopales
-- cactus-pad slivers prepared with eggs, chili, onion, garlic cilantro, and other spices
- Cerdo en Salsa de Cacahuate
-- pig meat prepared with a sauce based on peanuts, tomatoes, potatoes and onion
- Sopa de Flor de Calabaza con Flor
-- squash/pumpkin dish prepared with squash flowers, onion, garlic, "Mexican
tea" (Chenopodium ambrosioides) and meat broth
- Sopa de Nopalitos con Huevo
-- sliced cactus pad prepared with chicken broth, eggs, chili, onion and garlic
SWEETS
- Alegría
--amaranth seeds toasted until they pop sweetened with honey and/or syrup of unrefined
brown sugar
- Palanqueta -- a crisp
candy based on peanuts sweetened with brown-sugar syrup and/or refined sugar
- Jamoncillo de pepita
-- finely ground pumpkin seeds prepared with milk and unrefined brown sugar
TRADITIONAL ALCOHOLIC DRINKS
- Pulque --
mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey
agave
- Mosco --
liquor based on oranges or orange peel
- Chumiate --fruit liqueurs
of various kinds
- Nanche --
aguardiente, cane alcohol, with chilies, "Mexican Tea," and fruit of the
loquat tree
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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
morelos City.
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