CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- strong influence of indigenous cultures
- seashore, tropical lowland and cool upland environments provide a
huge diversity of produce
TRADITIONAL DISHES TO LOOK FOR
- Cocido -- stew
usually including beef, pork, chicken, garbanzos, string beans, chayote and other small
squash, cabbage, carrots, "guineo" bananas, seasoned with cilantro and hierbabuena
herb, accompanied by rice and chili sauce
- Mole Negro --
the most famous of many moles, this "black mole" is made with turkey
- Chiles Rellenos de Sardinas
(on the coast) -- chilies stuffed with small fish
- Tortillas Clayudas
(or "Tlayudas") (in the central valleys) -- large, thick, leathery tortillas
- Totopos --
very large, perforated, toasted tortillas
SWEETS
- Alegría -- toasted,
popped and sweetened amaranth seeds
- Ate -- candied fruit;
often ate is used as a suffix on a fruit's name, so that a mangate is a
mango ate, and a guayabate is a guava ate
- Capirotada -- especially
during Lent, a white-bread pudding with various combinations of ingredients, such as
cheese, tomato, peanuts, raisins, and biznaga cactus, all covered with syrup
- Gaznate -- cylindrical
sweet filled with meringue
- Mamón -- a bland, spongy
bread of corn starch, egg, sugar, and cinnamon
NON-ALCOHOLIC DRINKS
- Pozol de Cacao
-- pozol is made by grinding boiled corn kernels to form the moist paste called masa,
stirring the masa into water, and adding a pinch of salt or sugar; this one has
ground cacao (chocolate) added
- Tejata -- made
from toasted and ground cacao and seeds of the mamey fruit with a certain kind of small
flower.
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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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