CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- tropical coastal zone produces
coconuts, bananas, lemons and more; especially known for its coconut-based dishes
- coastal fishing provides excellent
seafood
- in semi-arid section ranching
provides fresh meat
TRADITIONAL DISHES TO LOOK FOR
- Caldillo de Pescado
-- Fish stew made with various kinds of fish
- Tamal de Chihuilin
-- tamale in banana leaf, the dough made with corn masa blended with pig grease,
containing one or two of the river fish known as chihuilines
SWEETS
- Alfajores --
made with coconut, honey, peanuts, almonds, raisins, dates, prunes and pine seeds
- Empanadas -- a
wheat-flour tortilla folded over almost any ingredient, then fried in oil; a typical sweet
empanada is one containing nuts and unrefined brown sugar; typical here are those
with coconut (coco), lemon (limón) and orange (naranja)
NON-ALCOHOLIC DRINKS
- Licuados --
fruit shakes of various kind
- Bate --made of
toasted, ground seeds of chan, a kind of sage of the Mint Family, sweetened with honey
ALCOHOLIC DRINKS
- Tuba -- from
fermented juice of flowers of the Coconut Palm
- Tuxca -- from
fermented sap of a local agave
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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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