CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- strong influence of indigenous cultures
- seashore, tropical lowland and cool upland environments provide a
great diversity of produce
- culturally and biologically closer to Guatemala than Mexico
- less use of chili pepper here than rest of Mexico
TRADITIONAL DISHES TO LOOK FOR
- Ningüijute
(mostly Tuxtla Gutierrez) -- a seed-based pork mole
- Pictes -- tamales
made with fresh sweetcorn
- Estofado de Pollo en Frutas
-- a chicken and fruit stew; the chicken is marinated in a paste made mostly of onion,
garlic, cinnamon, and vinegar, then further cooked with tomatoes
- Cochito Horneado --
roasted suckling pig flavored with a paste of ground seeds and herbs
- Chispola -- a
beef and vegetable stew
SWEETS
- Dulce de Camote y Naranja
-- sweet potato dessert made with sugar and orange juice
- Cocada --
dessert composed of coconut, egg, and sugar, sometimes also milk, and a fruit such as
pineapple
- Jamoncillo -- finely
ground nuts or seeds, especially pumpkin, pine-nuts, or peanuts, prepared with milk and
sugar
NON-ALCOHOLIC DRINKS
- Pozol de Cacao
-- pozol is made by grinding boiled corn kernels to form the moist paste called masa,
stirring the masa into water, and adding a pinch of salt or sugar; this one has
ground cacao (chocolate) added
- Tascalate --
foamy cold drink of ground, toasted corn, cacao, seeds, and the brightly orange condiment achiote
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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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