CULINARY THUMBNAIL
Here are two characteristics of this state's cuisine:
- arid upland ranches provide fresh meat
- southern part of state is in the Bajío, a rich, temperate valley
between mountain ranges, forming a prime farming area providing excellent produce
TRADITIONAL DISHES TO LOOK FOR
- Tamales de Fresa--
Strawberry tamales; also tamales of guava (guayaba), garbanzo, and peanut (cacahuate)
- Cecina Seca con Naranja Agria
-- dried pork with bitter orange
- Sopa de elote
-- sweetcorn soup, in season
- Huaraches --
oblong item about ten inches long made of fried masa and stuffed with yellowish
bean paste, and liberally garnished
SWEETS
- camote --
candied sweet- potato cut into bars and wrapped in paper
- 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
- jamoncillo -- finely
ground nuts or seeds, especially pumpkin, pine-nuts, or peanuts, prepared with milk and
sugar
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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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