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WHAT TO EAT IN PACHUCA
The regional cuisine offers visitors all types of delicious dishes, it is combinations of the pre-Hispanic, Spanish, and Cornish culture.
Some of the typical dishes in Hidalgo are: nopales with eggs; beans with epazote, as well as some other dishes made with ancient ingredients like the tacos of “gusanos de maguey” (maguey worms) fry in butter or olive oil, seasoned with sauce; or the delicious escamoles, ant larvae that resemble grains of rice and known as the caviar of the Mexican desert. It is important to mention that these two dishes are seasonal.
In important celebrations the typical dish is tamales, especially one called "Zacahuil" or "Tamal de la Huasteca", a big tamale containing suckling pig, turkey or chicken seasoned and wrapped in banana leave for slow baking. It can reach 60 centimeters wide and several meters long. The “mixiote” has a special place in this cuisine. It is a traditional pit- barbecued meat dish usually made with mutton, chicken, or rabbit meat, covered with a thin layer of the maguey leaf, seasoned, and steamed.
In the markets you can try “gorditas” stuffed with potatoes, beans, as well as some other “antojitos (little whims) from the region. Other must-try dish is the “barbacoa” from Actopan, goat or mutton smothered in pulque and marinated in a mixture of chilies, avocado leaves, cinnamon, salt and pepper. It is wrapped in maguey leaves and baked in a pit.
Other typical dishes of the region are: zacahuil de la sierra (a big tamal), pulque de apan, chilaquiles, pascal de frijol (broth with sesame seeds, chayote, coriander, flor de izote, beans, mint and dough) and gallina chichimeca (chicken broth with spicies), among others.
In Pachuca you can enjoy the traditional “pastes” stuffed with a variety of fillings including potatoes and ground beef, apples, pineapple, sweetened rice, among others. This is a dish that reflects the cultural heritage of the Cornish miners who arrived in the region during the nineteenth century.
Among the traditional candies are: “gorditas de pinole” (pinole pastry), walnut or peanut seed "palanquetas", “pan de pulque” (pulque bread), “pastel de nopal” (nopal cake) and “pepitorias” (sweet made with peeled seeds of pumpkin and honey.
Hidalgo's traditional drinks are the “pulque” (a traditional alcoholic fermented beverage produced from the sap known as aguamiel, which is extracted from several species of maguey) and pumpkin “atole”.
Gastronomy and typical cuisine in Pachuca
Pachuca “Pastes” Recipe
Ingredients for 5 to 6 servings:
- 4 cups flour
- 100 gr lard
- 3 teaspoons of baking powder
- 1 ½ lt milk
- 1 egg white
- 1 egg to glaze
- ½ kilo potatoes, diced to small cubes
- ½ kilo ground beef or steak meat, sliced
- 2 leeks
- 2 tablespoons chopped parsley
- 2 serrano chiles
- salt to taste
Directions:
Peel and chop the potatoes and slice the leeks.
Place the flour, baking power, salt, and lard into a large bowl. Sift flour 3 times and mix it with salt and baking powder. Using a fork, rub the lard into the flour and salt until the mixture resembles fine breadcrumbs.
Add one egg and milk to the mixture and, using a fork, stir until the dough binds together, add more milk until the mixture gets the right texture. Wrap the dough in plastic wrap and chill for a minimum of thirty minutes.
Sprinkle some flour over the flat surface and with a rolling pin flatten the dough. Then cut 6 five- inch circles.
For the filling, fry the onion, the parsley, the garlic, the leeks, the chilies, the ground meat and the potatoes. Season with salt and pepper and keep on low heat until the meat is perfectly cooked. Divide the meat mixture evenly among each pastry circle. Brush the edges with beaten egg.
Fold the circle in half over the filling. Brush each pasty all over with the remaining beaten egg.
Preheat the oven to 180 ° C. Place the pasties on a greased baking sheet and bake for 45 minutes until golden brown.
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