CULINARY THUMBNAIL
Here are the main characteristics of this state's cuisine:
- nearby Mexico City draws cuisines from the whole republic
- highland desert, oak-pine slopes and high mountains provide a number
of arid-land food-producing environments
- the state's indigenous cultures contribute many recipes
TRADITIONAL DISHES TO LOOK FOR
- Chorizo --
spicy sausage combined with either chili (chorizo verde) or a variety of chopped
herbs
- Trucha --
trout prepared in a number of ways, including:
- Trucha al Mojo de Ajo
-- with garlic sauce
- Trucha a la Naranja
-- in orange sauce
- Trucha a la Mexicana
-- chili and tomato sauce
- Tlacoyos -- made
with blue cornmeal filled with bean paste, baked on a comal and topped with
shredded cheese and hot sauce
- Barbacoa de Borrego
- barbecued sheep
- Sopa de Hongos
-- soup made with wild mushrooms
- Arroz Verde con Plátanos Fritos
-- rice with fried bananas
SWEETS
- Alfeñique --
sugar paste, produced in many novel forms
- Limones Rellenos de Coco
-- sweet made of lemons filled with coconut
TRADITIONAL ALCOHOLIC DRINKS
- Pulque --
mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey
agave
- Chiloctli --
pulque fermented with chili peppers and the herb epazote, sometimes called "Mexican
Tea," Chenopodium ambrosioides
- Nanche --
aguardiente, cane alcohol, with chilies, "Mexican Tea," and fruit of the
loquat tree
| ¿Tienes más información,
recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría
compartir tu material con otros, mándalo y lo
presentaré aquí. |
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.
|
