The culinary traditions of the southernmost Mexican states (Chiapas, Tabasco, Quintana Roo and Yucatan) are a melding of influences of the native Maya and the Spanish.
Continue reading Gastronomy of Mayan Mexico
|
|
||||||
|
Regional specialties in Patzcuaro and the hills of Michoacan state include Aporreadillo, Atole, Buñuelos con miel, Charales, Corundas, Pescado blanco or Pátzcuaro whitefish, Sopa Tarasca and Michoacan’s famous homemade natural ice creams. Continue reading Gastronomy of the Michoacan Hills The cuisines and ingredients of Mexico: the evolution of Mexican food Continue reading Mexican Cuisine Atole is hot and thick, made of a corn gruel, sweetened with piloncillo (dark, unrefined cane sugar that still retains a lot of the molasses content) and flavored with cinnamon and/or vanilla, chocolate or fruit. Continue reading Atole Pozole, a hearty hominy corn based soup, is a truly typical Mexican dish popular in the states of Jalisco, Michoacan, Mexico, Guerrero, Oaxaca and Morelos Continue reading Pozole The gastronomy of Zacatecas includes such dishes as Itacate del Minero, a traditional miner’s meal; Dobladillos filled with a variety of savory concoctions; and sweet Torrejas dribbled with maguey syrup. Continue reading Gastronomy of Zacatecas |
||||||
|
Contact | Privacy and Terms of Use |
||||||
