Published on : Saturday, December 1, 2018
In a statement, ADO recommends the states of Veracruz, Oaxaca, Hidalgo and Yucatan as ideal destinations to practice Gastronomic Tourism in Mexico.
Veracruz is distinguished for having one of the richest cuisines in Mexico. From the traditional picaditas, which are a variation of sopes and can be ordered in three different ways, green (with green tomato sauce), red (with red tomato sauce) and brown (with dried chilli salsa) with cheese, cream and chopped onion.
In addition, it also offers a variety of seafood marine dishes such as seafood casserole, Veracruzana fish (dipped in tomato sauce, with pepper and olives) and the legendary “Vuelve a la vida” (Come back to life), a cocktail with shrimp, crab, oyster, snail and other seafood. It can be accompanied with a torito, a drink made with peanut butter, milk, ice and vodka or cane liquor, ideal to “cool down”.
In Oaxaca, the black, red, almond, or yellow moles, among others, are typical of the region; there is also thetlayudas, a golden tortilla, accompanied by jerky, lettuce, quesillo and salsa; tamales de chepil is made with corn dough, lard, broth of beef or chicken and Chepil leaves.
There is also characteristic chapulines of Oaxaca, which can be complemented with a mezcal and for dessert a donut with café de la olla (Mexican coffee brewed in a clay pot with piloncillo).
In Hidalgo, there is a traditional delicacy named paste. These are a British heritage that was brought by English miners and adopted by locals. Pastes contain potatoes and meat mince, and currently there are different types of salty and sweet pastes. The term paste derived from the English word “pastry”.
Another culinary tradition of Hidalgo is the barbacoa.
In Yucatan, the standard is cochinita pibil, which consists of pulled pork marinated with achiote, prepared with banana leaves in an oven (could be underground or not), also there are panuchos (fried tortilla, stuffed with beans) and salbutes (Yucatecan version of tacos).
Tags: Mexican cuisine