CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- expert beef preparation associated
with its arid-inland ranching
- much processed food and articles
made of wheat flour instead of cornmeal because of its proximity to the USA
- Mennonite settlements responsible
for good cheese
TRADITIONAL DISHES TO LOOK FOR
- T-bone and Sirloin -- no explanation needed
- Cabrito al pastor
-- roasted goat
- Burritas --
wheat-flour tortillas wrapped around various fillings such as machaca (macerated
dried beef), ham and cheese
- Sopaipilla --
to the masa used for making tortillas a bit of baking powder is added. The
tortilla is then made, cut into four parts, and fried. This can be eaten with the meal or
it can be smothered in "brown-sugar molasses" (melaza de piloncillo)
and served as a dessert
SPECIAL CHEESES
- Menonita or Chihuahua -- cheese traditionally
produced by the Mennonites
- Asadero --
mainly in Villa Ahumada, a cheese traditionally eaten with Chihuahua's exceptionally
large, thin, wheat-flour tortillas
TRADITIONAL ALCOHOLIC DRINKS
- Tesgüino,
called by the Tarahumara Batari or Sugiki -- traditionally, grains of corn
(maize) are spread over a bed of pine needles, covered with pine boughs and kept moist
until they germinate. The sprouts are then group up and boiled, strained, and then the
liquid is allowed to ferment in large pots. A certain grass is added to accelerate the
fermentation process, which takes only one or two days. The result looks like a thick,
milky liquid and has a somewhat bitter taste.
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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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