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WHAT TO EAT IN TUXTLA GUTIÉRREZ
Chiapas is a treasure trove of rich flavors is a delectable blend of indigenous and Spanish influences.
The capital of the State, has ancestral culinary influence of the Zoque culture, which is reflected in a diet based mainly on corn, such as tortillas, “tascalate” and tamales, among other dishes.
The culinary tradition is manifested in the "Gastronomic Fair of the Flower of Cuchunuc" which offers a gastronomic sample and a vintage of dishes made with this flower. The festival takes place at the end of February and the beginning of March in the Jardín de la Marimba Park.
Among its typical dishes are: “sopa de fiesta” soup made with tomatos, onion, chicken broth, eggs platain and cinnamon; the chipilín soup with balls; baked pork; the armadillo in mole; dried beef in pulque; tamale chiapaneco; longaniza, pork sausage; serrano ham; “butifarra”, pork meat stuffed into a natural casing to make a sausage; “ninguijuti”, pork meat with garlic, chili, tomato, pepper and dough; “tamales de yuyos”, sweet tamales; “queso relleno”, an artisanal cheese filled with pork meat; banana tacos; tamales de juacane; chalupas, fried thick tortillas topped with salsa, shredded meat and chopped onion; “chanfaina”, a rich stew of mutton; “pescado en chumul” pieces of fish, snook or catfish, with slices of tomato, onion, garlic and sprigs of epazote or holy grass; “chirmol” with boiled egg; “tasajo” with beans and the platain “molotitos”.
Among the typical desserts we can mention: “nanche curtido”, a sweet fruit; “nuégados”, delicious traditional small donuts; “cocadas”, little rocks with fresh coconut; “cajetas y duraznos prensados”, sweetened caramelised goat's milk and pressed peaches; “jamoncillo”, a classic vanilla fudge recipe; “rompope”, an eggnog-like drink made with eggs, milk, and vanilla flavouring; pineapple punch with marquesote; dough sweets; bananas of glory; and sweet watermelon candy .
The typical drinks are: “tascalate”, is a chocolate drink made from a mixture of roasted maize, chocolate, ground pine nuts, achiote, vanilla and sugar; “pozol de cacao”, a drink made in its basic form of corn and cacao; cocoa water; and corn pinole.
Gastronomy and typical cuisine in Tuxtla Gutiérrez
“Chipilín con Bolita” Soup Recipe
Ingredients:
- 1 sweet corn
- 1 chipilin
- 1 tomato
- 2 slices of onion
- 2 cloves of garlic
- salt to taste
- cheese
- ½ kg. corn dough
- oil
Directions:
Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water.
Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered.
Blend the grains with a little water. The chipilin is defoliated, washed and cooked.
Blend the onion, tomato, chipilin and put in a saucepan with oil until it boils, and add salt. Then add the corn mixture and let it boil.
Elaborate the balls with the corn dough and dropped into a saucepan with boiling water. Let them boil for 5 minutes. Add the balls to the soup and boil for another five minutes.
Serve the plate and garnixh with fresh cheese and cream.