CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- temperate central valleys produce
abundant fruit and vegetables
- presence of Guadalajara and Puerto
Vallarta lends a cosmopolitan flavor
- many lakes, highlands and lowlands
provide a mosaic of cuisines
- coastal zone produces great seafood
TRADITIONAL DISHES TO LOOK FOR
- Birria --
stewed goat or pork in thick, spicy tomato broth
- Pozole --
thick, hominy-based soup with hunks of pork, tomato, cilantro and garbanzos
- Sopa de Elote
-- sweetcorn soup
- Caviar de Carpa
(Lago de Chapala) -- carp caviar
- Ancas de Rana al Mojo de Ajo
(Lago de Chapala) -- frog legs in garlic sauce
- Pico de Gallo
-- appetizer accompanying tequila, consisting of small squares of jícama (turnip-like
tuber from Bean Family member Pachyrhizus erosus), orange sections, lemon juice,
all sprinkled with flakes of chili piquín
NON-ALCOHOLIC DRINKS
- Sangrita --
sweetened orange juice with ground onion, chili pepper, salt and vegetable coloring
ALCOHOLIC DRINKS
- Tejuino
--fermented from corn (maize), with alcohol added
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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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