CULINARY THUMBNAIL
Here are two characteristics of this state's cuisine:
- in arid highlands "classic
Spanish" cuisine predominates
- in rugged mountains diverse Indian
cultures affect local cuisines
TRADITIONAL DISHES TO LOOK FOR
- Molotes --
small cornmeal-and-cheese-based "biscuits" with a variety of stuffings, such as
pig brains, macerated meat, potatoes with pork sausage, squash flowers, or corn-smut
fungus
- Hualumbo --
flowers of the Maguey agave cooked with tomato, onion, garlic and green chili
- Gusanos de Maguey --
large insect larvae (grubs) infesting Maguey agaves these are of two kinds:
- Chinicuiles --
available only in September and early October; eaten after being soaked in hot sauce or
fried with onion and green chili, wrapped in hot tortillas
- Meocuiles --
available in May, eaten in tacos or fried
SWEETS
- Alegría: sweet of ancient
lineage made from amaranth seeds toasted until they pop; sold as wafers stacked in plastic
bags
- Pepitoria -- a
crisp candy based on brown-sugar syrup and/or refined sugar, toasted corn, and seeds
especially of squash and sesame
- Muégano -- the word used
in Puebla for for nuégado, or nougat, a candy made with almonds or other nuts
stirred into a sugar paste
- Buñuelo -- a sweet bun
TRADITIONAL ALCOHOLIC DRINKS
- Pulque --
mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey
agave; in Tlaxcala it also comes in flavors of nut (nuez), pine seeds (piñón),
guava (guayaba), celery (apio), green lemon (limón verde) and
cacao/chocolate (cacao)
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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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