ZACATECAS

Zacatecas


CULINARY THUMBNAIL

Here is the most notable characteristic of this state's cuisine:

  1. arid highlands (averaging over 7,000 feet elevation, 2200 m) covered with ranchlands and desert, so lots of meat

TRADITIONAL DISHES TO LOOK FOR

  • Caldo or Cocido -- these are general terms for stews, but in Zacatecas the traditional recipe consists of three kinds of meat (beef, pig and chicken), string beans, garbanzos, small squash, sweetcorn, a bit of rice, onion, garlic and saffron. Upon serving, the vegetables are separated from the stew, and then the dishes are eaten with a great deal of chili sauce
  • Gorditas -- biscuit-like packages of cooked cornmeal, lard and salt, stuffed with beanpaste and chili
  • Condoches --gorditas made with sweetcorn mixed with cinnamon, milk, sugar and vanilla, cooked atop corn leaves
  • Birria -- small chunks of goat or sheep, or both, smothered in chili sauce, garlic, salt, thyme, cumin, black pepper and cinnamon
  • Menudo -- cow rumen stewed with chilies

SWEETS

  • Capirotada -- white bread fried with slices of bread alternating with cheese, peanuts, potato, nuts and preserved biznaga cactus, all bathed in honey or unrefined brown sugar
  • Queso de Tuna -- candy made from prickly pear cactus, sometimes prepared with nuts
  • Camote -- the word camote means sweet potato; when a sweet is being referred to, it's a candied sweet- potato cut into bars and wrapped in paper
  • Biznaga -- candied cactus of the genus Mammillaria
  • Gordita de Cuajada or Gordita de Horno -- a gordita filled with goat-milk cheese that is ground with corn, milk, sugar and cinnamon

ALCOHOLIC DRINKS

  • Pulque -- mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey agave
  • Mezcal -- distilled from pulque
  • Colonche -- fermented macerated cactus fruit and sugar

¿Tienes más información, recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría compartir tu material con otros, mándalo y lo presentaré aquí.

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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