Standards Class

The cuisine is varied Patzimaro, first find dishes as well as indigenous and mestizo Creole dishes. In truth, the cuisine has changed in that people are more cosmopolitan, advertising and the ‘best’ technology in food, have evolved.Are still vestiges of the Indian meal – the mestizo families such as the corundum (leaf corn tamales) uchepos (sweet tamales), tamales with meat in red sauce or green chile tamales of rajas poblano and cheese picadillo or chicken tamales, enchiladas in red or green salsa, enchiladas, beans, cheese or curd, Esquit (from nahuatl izquitl, meaning roasted griddle), toasted corn, churipo (atole or corn), pinole (toasted corn piloncillo or crushed with sugar), corn bread, milpero tomatillo sauce,

Mexican salsa and guacamole with serrano chiles, doves (pigeons) in salsa verde, mole de olla, pot of beans, nopales and tatemados Xoconostle, stewed mushroom gravy and mushrooms in Mexico, barbecue sauce or roasted game meat, like rabbit, huilota, duck, venison, fish broth (or michi mixhi the carp and catfish is rich, let the fish white), but especially the tortilla, which holds a dominant role in Mexican food.Mestizo dishes like tacos cream, chile Molcajete and a glass of milk just ordered quesadillas with squash blossom, purslane with chicken, dried beans and cheese (cotija) jocoque with tortilla burritos, cream or butter, corn tortillas black chile with raw eggs ranchero style or stars with tomato sauce, beans and fried Chinitas cooked with lard, often Birri, Pozole, or typical style pork Carnitas Michoacan and other cues, whether grilled, marinated, tongue, tripe, steak, suadero, chorizo etc.You can also enjoy some typical desserts of the region such as, sweet potatoes and pumpkin in syrup, pumpkin pies, cajeta wafers, the typical custard sevillanas, alfajor a piece of honey Penca natural ates and sweet guava, quince, strawberry, strawberry cream (frozen), tamales blackberry charamuscas,

Chong Zamorano, cajeta milk and quince, jamoncillos, cocadas, eggnog and traditional donuts.There are a lot of traditional snacks and sandwiches are typical of the region as they are: the sweetpotato chinchayote hill or cooked with lemon, chile and salt, chayotes and boiled potatoes, mangoes, pomegranates, blackberries, tunas and pitahaya, corn with salt and chile corn with lemon or cream and cheese, boiled and roasted peanuts, and chickpeas cooked in its natural Matita, pumpkin seeds, jicama and cucumber snacks and every one of the fruits that are produced in family gardens.Traditional non-alcoholic drinks are unlimited, ranging from a simple glass of water cantarito (clear water of the eye), and through a host of fresh water that can be prepared with fruits of the region, such as water mango, lime, orange, tangerine, tuna, pitahaya, strawberry, grapefruit, guava, sour orange, Yerbabuena, lemon, oats, alfalfa, real lemon, pomegranate, blackberry, etc..Traditional alcoholic beverages of the region had its climax when the Spaniards imported from the old world sugar cane. Due to the high proportion of sugar that are contained in the juice of sugar cane, and with the knowledge that the Spaniards had to close of fermentation, were produced in New Spain of distilled spirits and liqueurs cana.

One of the first crops of sugarcane they did with the Spanish force of his slaves was the cane plantations of Havana Cuba and other Caribbean islands.Later we were introduced to the Continent and conducted extensive business with the resulting liquor. In Michoacan popularized liquor distilled pure cane sugar, which was given the name Charanda, which because of its low cost and large effects, their use was widespread among the people.Although tequila is considered the national drink par excellence, because of their roots and inventive, the Charanda is to Michoac n, the drink’s own place, because it reminds us that we are a mestizo population.At present, there is almost unlimited access to almost any food product or packaging or packaging, if largely lost culinary traditions primarily due to marketing, advertising, and the migration to the United States generated by the situations social and economic municipality and the state..

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