CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- mostly arid highland grassland and
desert but in the east reaching into tropical lowlands, so much ranchland, irrigated
crops, and tropical produce
- in eastern lowlands, many
specialties from the Huastec Indians
TRADITIONAL DISHES TO LOOK FOR
- Picadillo --
beef or pig in chili sauce cooked with carrots, string beans, potatoes and peas
- Cecina de Res
(in lowland eastern part) -- beef prepared with bell pepper, juice of bitter orange,
garlic, salt and pepper
- Gorditas --
there's an amazing variety of them in SLP, including:
- Bocoles --
cooked biscuit-like items made from cornmeal and lard, and later stuffed with macerated
meat, potato, cactus slivers, beans, pig meat, eggs, etc.
- Chinas --
uncooked biscuit-like cornmeal packets stuffed with mole, cheese, etc. and then baked in a
wood-burning oven
- Chiles Rellenos de Queso
-- chili peppers with a cheese filling
SWEETS
- Queso de Tuna
-- candied fruit of the pricklypear cactus
- Pemoles --
bread items made of corn, egg white, lard, sugar and cinnamon, cooked on a comal
- Dulces de leche de cabra
-- sweets made from goat milk
CHEESE
- Queso Guaje --
cheese fermented in a gourd
ALCOHOLIC DRINKS
- Pulque --
mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey
agave
- Colonche -- fermented
macerated cactus fruit and sugar
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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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