CULINARY THUMBNAIL
Here are two characteristics of this state's cuisine:
- state is famous for its milk and
milk products
- situated in the Bajío, the fertile,
temperate valley between two mountain ranges, and is thus one of Mexico's prime
agricultural areas, with resulting fine produce
TRADITIONAL DISHES TO LOOK FOR
- Nopalitos--
slivers of cactus pads prepared most fancily with potato, egg, tomato,
chili pepper, oregano and shrimp
- Ancas de Rana Lampreadas
-- frog legs prepared with wine and sour gravy
- Fiambre Estilo San Miguel de
Allende -- cold meat dish special for San Miguel
SWEETS
- Charamusca --
melted, twisted brown or white sugar, usually with peanuts or coconut
- Jamoncillo
-- finely ground nuts or seeds, especially pumpkin, pine-nuts, or peanuts, prepared with
milk and sugar
TRADITIONAL NON-ALCOHOLIC DRINKS
- Agua de betabel --
beet juice
TRADITIONAL ALCOHOLIC DRINKS
- Licor de Fresa
-- strawberry liquor
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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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