And just with the maguey two important dishes are prepared, barbacoa (sheep, goat, or beef meat steam cooked in an underground oven) and the mixiotes (marinated meat wrapped in a “membrane” from the stalk of the maguey).

Other important dishes are: the mole de matuma or brick mole, which is a thick mole that contains beef, guajillo chili, cloves, cinnamon and coriander seeds, and is served with blue or purple tamales.

You can also try the chicharrón en salsa de tecol and the escamoles with butter. The escamoles are the eggs of the black and red ants that are taken from under the magueyes.

The typical drink is the pulque and there are different flavors that are mixed with fruits, which are known as curados.

Among its typical sweets, muéganos and crystallized sweets such as pumpkin, pineapple and tamarind, among others, can be mentioned. All these delights can be found in the passage of the portals, a place full of color and flavor.