Complete cities left our indigenous ancestors, sample of their culture, their beliefs and their cuisine. Magic villages left colonial times in Mexico; Ancient cities that flourished some centuries ago and whose spirit and tradition live until now. The Mexican gastronomy is undoubtedly the conception of the mixture between the past and the present, the local culture and traditions as well as the inhabitants and the foreign influence that each region received. The fame of Mexico's culinary arts are well-known all over the world, but beyond guacamole and tacos, each region of the country developed its own local cuisine, incorporating the local ingredients.
Gastronomy for Mexicans is culturally the center of family and social life. Having such importance in society and coupled with the natural creativity of Mexicans, it is easy to conclude that the mixture of flavors, colors and aromas was the most natural.
The peninsula of Baja California was land of migrants, who arrived with their own culinary customs. It is frequent to discover in the food of the zone distant sources, more or less clear, but almost always lightened, nuanced, recreated or already reborn as bajacalifomianas. Even the influence or imposition of a foreign culinary market - American or Oriental - takes a different taste, "knows more" is different.
In the north of the country and in states like Chihuahua and Coahuila, the gastronomy consists of broths and stews, meats and viscera due to the high rooting livestock. They are famous Chihuahuas beef steaks raised in scented grasses with bundles of oregano and rosemary, are from the north, white tortillas made with wheat flour and the Mennonite cheeses and cones of piloncillo with almond, peanut and nuts. The hash was created in Saltillo and also the northern and the machaca. The northern enchiladas are part of the succulent coahuilenses breakfasts accompanied of clear, of an almond atole.
The fish and seafood of the Colima coast, opens the appetite to the richness of the waters of the Pacific. On this coast the birds and the meats were the source of the indigenous-Spanish-oriental gastronomy that resulted in combinations, new, different and sometimes unthinkable and always appetizing. The banana from the coast of Guerrero and the apricot, lemon and apple, pork and iguana, created dishes such as chilatequile or guasmole. The variety of recipes of broths, soups, rice and vegetables, confirms the strong personality of Oaxacan food and, above all, allows the wide enjoyment of stews of long walk, like a well with everything and their sardines, or tender soups, Broths and rice that probably dreamed the Chinese emperors. Of the vegetables, it suffices to point out that, from the variety of formulas that exist, there are some that can become irreparable vices or deep nostalgia, once once known - like the romantic song - "neither forgotten nor left".
Yucatecan recipes corroborate the excellent gastronomy of the state; The antojitos and eggs, show from its first entrances the singularity of the Yucatecan cuisine and the delight of its different flavors. The formulas for preparing soups, broths and stews, are a summary treatise of why and how of the "good foundation" in the peninsular food; In addition, recipes of seafood, fish and vegetables, delighting from the clear and temperate waters of the tropical sea to the well-tended orchards of the entity, oasis on the rocky peninsula.
You have to be strong to accept Tabasco hospitality. The quantity of the services, the number of the entrances, which one declines beforehand and ends up tasting, from the "sausages" to the "ears of mico", with the obliged highs of the "sea bass" and the "tepezcuintle baked ". Lucky mortal will be the one who invites the tabasqueño, in the afternoon or evening, to savor the "lizard tail tamalitos", the "dulce de hicapaque" and the "chorote" or the "pozol", to which the lord of the house Will have to give the approval. Perfect integration cuisine, with a strong local flavor, Tabasco cuisine deserves to be better known throughout the country.
The recipe book in Veracruz consists of the different varieties of tamales and soothing soups, meats and cooked fish and shellfish make their appearance in a vigorous and relevant way. Poultry and meat with its own entity and of European reminiscence is more than any case, accompanied by rich vegetables and prepared with aromatic herbs and appetizing local chiles. Breads, desserts and sweets offer fine samples of a culinary art that incorporates the same exuberant tropical fruits as the demure and syrupy desserts of milk and nuts. Vanilla is a commercial ingredient that deserves special attention, since it is a product that is cultivated with particular care and success in the lands of Veracruz. Talk about coffee is also talk about Veracruz in the entity are cultivated some of the best varieties of tall coffee.
In Michoacán, it transits indistinctly by the cuisine of native flavor or that of probable overseas origin, the one that has regional nuances or the one that belongs more to the national taste, all that can bathe to finish - why not? - with A good glass of the soft Morello rompope.
In the area of Puebla tamales, chalupas and other antojitos, is select part of a great national adventure, the one of the maize. And the recipes are achieved on the basis of white and golden grains. From the glories of a shrimp broth to the coquetries of a pumpkin flower cream or the sustenance of the well of the Tierra Caliente. And well, what about the world famous Mole Poblano.
In the lands of Guanajuato, we can not forget the Celayan enchiladas with poblano chiles sauce and stuffed with shredded cheese and chopped onion or pork (dorado), potatoes and carrots (fried, cooked and chopped), fried sausage and in Slices, chilies, and radishes. From the family oven is the tortilla cake with ham, yellow cheese, asadero cheese, butter and tomato. Mexican pudding, smoky, tasty, just rooted with the güeros chiles that cover it besides the pork beans, so appetizing with their chorizo, here also they carry bacon, sausages, ham and their hot “chiles serranos”.
The pleasure of eating transits in San Luis Potosí from the elegance of "La Lonja", in the state capital, to the humblest village. Its amalgamation with the French culinary creates the gigote, turned into goat's crab; The enchiladas potosinas that can lose weight to become a delicate and delicate crepes, suitable for travel, as they do not lose their soft texture and delicate color; And thus, with the green presence of the Huasteca potosina, one of the most beautiful and fertile regions of the country, with their family and wedding tamales, the zacahuil, capable of containing a boilota cooked in their juices, following the Ancient pre-Hispanic council.
Endless and indescribable is the variety and seasoning of each region, you have to live it to know it without a doubt, what better than to remember a poem by Manuel José Othón?
Llena el agua los surcos del sembrado
y, mientras se fecunda la simiente,
rebosando de trigo, lentamente,
las carretas rechinan en el prado.
Por el chorro impetuoso golpeado,
zumba y zumba el rodezno roncamente
y, al girar de las muelas estridente,
truena el nutrido grano triturado.
Tras el pardo bardal de la alquería
a bocanadas la tahona humea,
manchando la quietud del muerto día.
Brilla la llama en el hogar,
testigo de santos goces,
y la pobre aldea
su pan ofrece y su seguro abrigo.
Unofficial translation of the poem of Manuel José Othón (Google):
Fill the water with the grooves
And, while the seed is fertilized,
Overflowing with wheat, slowly,
The wagons squeak in the meadow.
By the impetuous jet beaten,
Buzzes and hums the hoof
And, as the grinding wheels turned,
The threshed grain crunches.
After the bardal brown of the farmstead
To bocanadas the tahona humea,
Staining the stillness of the dead day.
The flame shines in the home,
Witness of holy joys,
And the poor village
Your bread offers and your safe coat.