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WHAT TO EAT IN TONALÁ
This city is characterized by its abundant production of fish and shellfish.
Tonala is also one of the main livestock regions of the state, so there is a wide variety of typical dishes with top quality products.
Among its most typical dishes is the dried shrimp tostadas, t envuelto en hoja de hierba and the piguas in broth. The piguas is a freshwater crustacean typical of this area of the country. They are very similar to shrimp but are slightly larger. It is also cooked in garlic sauce, butter and grilled.
One of the local fish, the macabil is prepared in various ways, from sausages, tacos or pancakes. Another product of the region is the mullet that is prepared roasted or wrapped in hierva santa.
Tamales, as in other parts of the state, are also an important part of Tonalá's gastronomy. Here you can find tamales with different fillings such as iguana, mole, chipilín and picte.
Perhaps what distinguishes Tonalá is the local drink, the Pozol, a cool drink made from corn, sugar, salt with chili peppers, and cocoa. It has three different presentations: white pozol, burst white and cocoa.
Another very typical drink of the place is Chicha, made with a fermented cane.
Gastronomy and typical cuisine in Tonalá
“Piguas en Caldo” (fresh prowns broth) Recipe
Ingredients:
- 1 kg of piguas or fresh prawns
- 4 tomatoes cooked and without skin
- 1 onion
- 1garlic
- 1 bunch of epazote
- 1 sheet of holy grass
- 1 carrot cut into small cubes
- jalapeno pepper winding
- oil
Directions:
Clean the piguas or prawns and reserve.
Cut the tomatoes and onion. Crush the garlic and grind in a blender with a little water along with the onion and tomatoes.
Strain and fry the mixture in a pot. Add two liters of water together with the epazote, hierba santa and the carrot. Let boil for approximately 15 minutes.
Add the piguas and cook for another 20 minutes. Check the seasoning and add more salt if necessary.
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