CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- mostly steamy tropical lowlands producing abundant tropical produce
- lots of ranching providing fresh meat
- coastline, large rivers and lakes providing excellent seafood
- according to Conaculta's series on family cooking in Mexico, Tabasco,
more than any other state, has kept the original flavor of its traditional dishes by
continuing to use pre-Hispanic ingredients and recipes
TRADITIONAL DISHES TO LOOK FOR
- Pejelagarto --
alligator-head fish (Lepidoseus viridis), a freshwater fish with a long snout
typically cooked on a grill, seasoned with lime juice, chili; used in everything from tamales
to tacos and enchiladas
- Potze or Poshe -- cornmeal based tamale filled
with sliced pig meat, brains and other such items mixed with rice and wrapped in fragrant
leaves
- Caldo de Camarón --
shrimp stew
- Chanchamitas de Cerdo
-- pork tamales seasoned with achiote, a brightly orange-red seasoning from fruits
of a small tree
- Barbacoa de pescado
-- barbecued fish
- Frijoles negros con cerdo salado
-- black beans with salt pork
- Yuca en Naranja
-- yucca cooked with garlic and orange juice
- Frijoles Negros con Carne Salada
-- black beans and pork
SWEETS
- Dulce de Papaya-Zapote
-- sweet made of the exquisite apple-size, brown-skinned, orange-fleshed, tropical
tree-fruit known as mamey
NON-ALCOHOLIC DRINKS
- Chocolate --
sweet drink made of ground cacao (chocolate) in this homeland of the cacao tree
- Pozol --
cornmeal-based drink flavored with ground cacao (chocolate)
- Chorote --
cold drink prepared with cooked corn, roasted and ground cacao, sometimes with sugar added
- Aguas -- made
from guava, pineapple, sugar cane juice and other local fruit
ALCOHOLIC DRINKS
- Balche -- a
mildly alcoholic drink served ice cold, made from fermented pineapple rind
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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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