GUERRERO
CULINARY THUMBNAIL
Here are the most notable characteristics of this state's cuisine:
- strong influence of indigenous cultures
- seashore, tropical lowland and cool upland environments provide a huge diversity of produce
TRADITIONAL DISHES TO LOOK FOR
- Huaxmole -- meat dish including pork ribs in a thick sauce of chili and guaje beans
- Relleno -- suckling pig cooked all night stuffed with such things as pineapple, olives, potatoes, carrots and bananas, accompanied by corn tortillas and rice
- Caldo de cabeza de pescado (coastal) -- fish-head soup
- Chile de Ciruela (uplands) -- pork dish containing fresh plums and green chilies
- Aporreado -- chunks of fried pork mixed with eggs in a broth of cilantro, cumin and garlic
- Barbacoa de Chivo -- barbecued goat
- Morisqueta or Zambaripao (coastal) -- rice and beans
- Chapulines (central uplands) -- well seasoned and prepared grasshoppers
Pozole de Pollo, a stew based on corn and chicken, in Guayameo, Guerrero, Mexico; image courtesy of Jared Duarte García
SWEETS
- Gollería (coastal) -- fried concoction of milk, vanilla, eggwhite, cinnamon sprinkled with sugar
- Jamoncillo de Pepita de Calabaza -- finely ground pumpkin nuts prepared with milk and sugar
- Alegría -- amaranth seeds toasted, popped, and sweetened
- Palanqueta de Cacahuate -- crisp candy based on brown-sugar syrup and/or refined sugar, with toasted corn and peanuts
ALCOHOLIC DRINKS
- Tuba -- drink from fermentation of juice from different kinds of palm, especially the coconut palm, often flavored with pineapple, lemon, chili, etc.
¿Tienes más información, recetas tradicionales, o fotos acerca de la comida de este estado? Si te gustaría compartir tu material con otros, mándalo y lo presentaré aquí.
Information on this page based on material presented in Gastronomía: Atlas cultural de México, 1988, an extensive and well illustrated work by various authors, published by the Secretaría del Educación Pública, Instituto Nacional de Antropología e Historia in Mexico City.