Mexican cuisine is one of the most recognized worldwide, thanks to its variety of ingredients and flavors, and according to the World Tourism Organization (WTO), a tourist spends 30% of his/her budget on food in any trip.
In a statement, the company of comprehensive mobility, ADO recommends the states of Veracruz, Oaxaca, Hidalgo and Yucatan as ideal destinations to practice Gastronomic Tourism in Mexico.
Veracruz is distinguished by 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, its proximity to the sea also gives it the possibility of offering 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.
The above can be accompanied with a torito, a drink made with peanut butter, milk, ice and vodka or cane liquor, ideal to “cool down”.
While in Oaxaca, the black, red, almond, or yellow moles, among others, are typical of the region; besides the tlayudas, a golden tortilla, accompanied by jerky, lettuce, quesillo and salsa; tamales de chepil, made with corn dough, lard, broth of beef or chicken and Chepil leaves.
Black Mole
This, without forgetting the 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).
At the same time, in Hidalgo there is a traditional delicacy named paste. Believe it or not, pastes are a British heritage that was brought by English miners, and adopted by locals. Pastes contain potatoes and meat mince, currently there are different types of salty and sweet pastes. The term paste derived from the English word “pastry”.
Pastes Hidalguenses
Another culinary tradition of Hidalgo is the barbacoa, which is consumed in tacos and is nothing more than a prehispanic preparation of the sheep, which involves wrapping the animal in agave leaves, and put it to cook in an underground oven.
Tacos de barbacoa can be accompanied with a pulque, a drink resulting from the fermentation of the maguey (agave) juice, that can be savored with its natural flavor or as a curado (flavored with different fruits such as pineapple, guava, walnut, among others).
Barbacoa de chivo en Hidalgo
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 offers panuchos (fried tortilla, stuffed with beans) and salbutes (Yucatecan version of tacos).
As well as papadzules (enchiladas served with green nugget sauce and epazote, stuffed with boiled egg) and all these delicacies might be preceded by a lime soup, which is complemented with onion, cilantro and avocado.
Sopa de Lima
Photo: Roaming Around the World
As a drink, there is the Agua de Chaya, and to digest the food properly, nothin like a shot of Xtabentún, a local liquor that is fermented from the anise flower with honeybee and that can be enjoyed straight or accompanied with coffee.
TYT Newsroom with information economia.mx
