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WHAT TO EAT IN VILLAHERMOSA
The cuisine in Villahermosa is the reflection of the soil and water of Tabasco, along with the creativity of its inhabitants.
The regional cuisine of Tabasco is varied and extensive thanks to the ancient Mayan and Chontal recipes, the large amount of vegetables, fruits and animals in the entity, as well as plants or herbs (achiote, chaya and muste, parsley, epazote, cilantro, chipilin, chile amashito, banana leaf or tó) that give delicious and unique smell, color and flavor to the typical dishes of the region.
Surely because of the isolation in which they lived for many years, the Tabascans organized their diet based on corn and beans, cultivated since ancient times, as well as the regional vegetable and animals, offered by nature.
Tabasco is considered as the land of cocoa, a seed that transformed into chocolate. The cacao was cultivated since ancient times of the Mayans and the Olmecs. Today you can enjoy tasty drinks and many other dishes that uses chocolate, there is even a “Cacao Route” where visitors are taken to different farms or ranches where cacao is produced enjoying the stories and history of the cacao and the local places while taking in the beautiful scenery.
Among the typical dishes are: “pejelagarto en chirimol verde y asado”, a freshwater gar fish abundant in the waters of this area with an elongated nose and long and sharp teeth like an alligator, the whole fish is skewered and then grilled; “pollo con chirimole”, chicken in a dark spice sauce; “sisgua” or corn cake; “carne salada con chaya y plátano”, salted meat with chaya and banana; armadillo in adobo; “chicharrón en escabeche”, fried pork belly or fried pork rind in a vinegary sauce; “morcilla entomatada”, blood sausage with tomato; a variety of tamales filled with chipilin, pejelagarto, sliced pig meat or the “chanchamitos” pork tamales seasond with achiote; "pigua al mojo de ajo", garlic marinated shrimp;“platanitos rellenos de carne”, plantain stuffed with spiced minced meat; and barbecued fish, among others.
As for the desserts you can enjoy: “turulete”, baked corn crackers in the shape of a diamond; “oreja de mico”, sweet of a wild papaya fruit, much smaller than regular; coconut sweet and “buñuelos con miel”, a type of fluffy fried fitters with honey.
The most famous drinks in Tabasco are: “chorote”, a drink similar to pozol, with corn grains and cocoa, in some regions honey, coconut and assorted chiles are added to the drink; “pozol”, boiled corn with toasted-ground cacao fermented in banana leaves and mixed with water; “horchata de arroz”, made with rice and almonds; “esquimo”, prepared with evaporated milk, syrups or fruit purees and crushed ice; “agua de matalí con limón”, a refreshing drink made wth the matalí leaf with lemons; oatmeal with chocolate; and cane liquor.
Gastronomy and typical cuisine in Villahermosa
“Pejelagarto” Stew Recipe
Ingredients:
- 1 pejelagarto, medium size
- 400 gr lard
- 1 red onion
- 4 tomatoes
- 50 gr raisins
- 100 gr almonds
- salt to taste
- pepper to taste
Directions:
Roast and crumbled the “pejelagarto” one day in advance.
In a large pan place the lard, finely chopped onion, chopped garlic cloves, ground tomato and shredded meat and let boil for at least ten minutes.
Add the raisins, the almonds and the salt.
Boil until the stew thickens and serve very hot.