CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- great seafood in towns along its
enormous coastline
- expert beef preparation because of
its arid-inland ranching
- much processed food and articles
made of wheat flour instead of cornmeal because of its proximity to the USA
TRADITIONAL DISHES TO LOOK FOR
- Gallo Pinto --
minced beef with rice, potato and other vegetables served as a hot stew
- Machaca --
dried, salted beef that is rehydrated, lightly roasted over fire, soaked
in water to remove the salt and to soften, then pounded to pieces, ideally over a mesquite
trunk, by a mesquite pole. Then it's put in water again to get out more salt, and finally
squeezed and fried in a skillet. A salsa is made with onion, chili, tomato and
oregano, the salsa is mixed into the fried beef and the whole thing is
cooked for about five minutes. Most people expect to eat this with wheat tortillas, beans
and coffee. In the northern Baja there is a machaca made with eggs, machaca
con huevo
- Almejada --
especially in Loreto, local clams cooked by piling dry wood over them,
then eating them with hot-sauce, cilantro, lemon juice and salt.
SPECIAL CHEESE
- De Apoyo -- a
dry cheese especially good for grating, produced mostly during the rainy season
SPECIAL SWEET
- Chimangos --
wheat-flour fritters topped with honey
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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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