GASTRONOMIA SALTILLO 2
GASTRONOMIA SALTILLO 3
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GASTRONOMIA SALTILLO 2
GASTRONOMIA SALTILLO 3
GASTRONOMIA SALTILLO1jpg

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WHAT TO EAT IN SALTILLO

Gastronomy in the state of Coahuila is based on fresh meats, “cabrito” (roast goat kid), mutton and veal.

Red and juicy meat, as well as good cuts of beef are part of the everyday diet in this region.

Other typical ingredients in Saltillo are: flour tortillas, “machaca” (strips of dried meat), “sábanas” (thin cut beef), “chorizo” (highly seasoned chopped or ground pork), cheese and tamales.

One of the most appreciated dishes of the region is the “cabrito al horno” (young goat, toasted slowly in an oven at low temperatures), or the “cabrito al pastor” (roasted on a spit over open coals, often from mesquite wood).

The sweet corn tamales and the beef tamales of Ramos Arizpe and Saltillo are other specialties, as well as the “desert salad”, a perfect side dish made with chunky hearts of palm, roasted tomatoes, sweet corn, tender white onion, tangy pickled cactus and parmesan cheese. You will also find premium cheese products in Coahuila.

One traditional festival bread in all over Coahuila, but particularly in Saltillo is pan de pulque, made with the fermented sap of the maguey plant. It comes in various shapes and with various toppings. This kind of bread is sold by wandering vendors with their own bakery trucks, but you can also find this bread in prestigious bakeries. Some other traditional breads are: the “empanadas” filled with “piloncillo” and walnuts or “cajeta”; “chorreadas” from Saltillo and Ramos; and “campechanitas” from Parras.

Exquisite desserts are also part of the northern cuisine, some of the most traditional are: “dulces de leche y nuez”, milk Candy with walnuts, popularly known as walnut cheese; and the “suaderos”, jelly rolls stuffed with pine nuts and almonds.

Another sweet delicacy of the region is the quince cajeta (thickened syrup usually made of sweetened caramelised goat's milk), elaborated in several regions of the state, mainly in Saltillo in small special mills in which cooked quinces are milled.

Coahuila has placed itself well on the map when it comes to wine production, especially in the area of Parras de la Fuente and Cuatro Ciénegas there are several vineyards offering excellent wines. Parras, is home to the oldest vineyard in the Americas, which opened in 1597 and the vineyards in this city produce an exquisite vermouth, with plants and herbs imported from Turin, Italy.

The Sotol is another typical drink of Coahuila, indigenous peoples has been drinking this beverage for centuries and according to them, the stool has medicinal uses. Sotol has a Denomination of Origin, meaning that the real beverage can only come from a specific area, which comprises Coahuila, Chihuahua and Durango. It is a product of the fibrous plant known as sereque or sotol, which is a type of mezcal. The hand of the distiller makes the bigger difference because each distiller is still so small, everything is local and entirely handmade, this changes the flavor by brand. They say that the first glass of the 38-45-proof liquor sharpens the senses and the second the conscience.

Gastronomy and typical cuisine in Saltillo

“Queso Coahuila” Recipe

Ingredients for 5 to 6 servings:

  • 2 ancho chilis
  • 1/4 Kg tree chili
  • 1 can tomato puree
  • 1 can chipotle peppers
  • 2 tablespoon oil
  • 2 onions, sliced
  • 1 Kg Parmesan or Swiss cheese in the shape of a triangle
  • 1 potato, cooked and cut into slices
  • 2 serranos chilis
  • salt to taste

Directions:

Pour in a saucepan the enough water to cover the chilis (ancho and tree chili) and bring it to a boil over high heat.

Transfer the chilis to a food processor or blender and add the chipotle peppers and the tomato puree.

Cook the potatoes and cut into slices. Finely chop 1 onion and then reserve. In the saucepan over low heat add the oil, the onion and fry it until it looks a bit transparent, stir regularly. Then add the chili mixture and cook for about 5 minutes.

To serve, place the cheese triangle bathed in the sauce and add the sliced potatoes and the Serrano chiles.

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Take note of all the dishes you can taste and discover in Mexico, their ingredients and where they come from
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