CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- very varied agricultural base providing enormous diversity of produce
- ranches providing meat
- Tarascan Indians providing many local specialties
TRADITIONAL DISHES TO LOOK FOR
- Churipo or Bote-- chunks of beef, chicken and pig in
a spicy stew
- Corundas --
triangular tamales wrapped in corn husks
- Guacamole --
guacamole with onion, cilantro and chili pepper are especially famous from here
SWEETS
- Cajeta de Leche de Cabra
-- goat-milk cajeta found mostly in Celaya; cajetas are
traditionally congealed in a round box four or five inches across, made of thin wood
slivers
- Ate
-- pastelike item based on a variety of fresh fruits to which sugar and water are added
- capirotada -- especially
found during Lent, a white-bread pudding with various combinations of ingredients, such as
cheese, tomato, peanuts, raisins, and biznaga cactus, all covered with syrup
TRADITIONAL ALCOHOLIC DRINKS
- Charanda --
some charandas are made from fermenting agave sap, others from sugarcane juice
- Licor de Membrillo
-- liquor made from quince
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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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