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WHAT TO EAT IN CHIAPA DE CORZO
This is a zoque culture town and this influence is reflected in its gastronomy.
You can visit the Chiapa de Corzo portals to enjoy its exquisite cuisine, with dishes like: cochito horneado (baked pig), Chiapacorceñas empanadas, sopa de fiesta (chicken broth with tomatos, raisiens, boiled eggs and olives), chipilín soup with balls, pepita con tasajo, pork with rice, almond mole and pork in ninguijuti (stew made with pork, pepper, garlic, red chimborote chile, tomato and corn dough to thicken).
Being in Chiapas, tamales cannot be missing, so in Chiapa de Corzo you can enjoy chipilín tamales with cheese or chicken, bola tamales, toro pinto tamales, holy grass tamales, and picte de elote, among others.
Within the typical sweets are the suspiros (meringue cookies), chimbos (sweet bread submerged in a syrup perfumed with cinnamon and star anise), nuéganos (baked pasta, made with flour, honey and nuts), rosca dulce, sweet yucca and sweet pumpkin.
Its traditional drink is the white Pozol with chili or the cacao Pozol. Another drink you must try is the Tascalate made with roasted corn, cinnamon, annatto and sugar.
Gastronomy and typical cuisine in Chiapa de Corzo
“Nuégano” Recipe
Ingredients:
- ¼ kg of flour
- 2 cups of sugar for the honey
- 1 cup of water
- ½ cup of sugar
- 2 teaspoons of baking powder
- 2 eggs
- salt water
- 1 drop red food coloring
- butter
Directions:
Knead the flour with the baking powder and the eggs. If the dough is very dry, add a little salt water.
Let the dough rest until it rise. Then it is cut into small pieces that are spread and flattened with the fingertips.
Fry the balls in hot butter.
For the honey, boil the cup of water with the sugar and stir until it thickens.
Pass the pancakes through the honey and the dessert is formed with three little balls that remain stuck by the honey.
Put in a container with sugar and this mixture is sprinkled over the nuéganos on one side.
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