HIDALGO
CULINARY THUMBNAIL
Here are three characteristics of this state's cuisine:
- in arid highlands "classic Spanish" cuisine predominates
- in rugged mountains diverse Indian cultures affect local cuisines
- easternmost fringe in hot, humid lowlands with its tropical produce
TRADITIONAL DISHES TO LOOK FOR
Mojarra, or tilapia, served near Tecozautla, Hidalgo; image courtesy of Richard Newland
- Tamales -- an amazing selection of these cornmeal-based "biscuits" stuffed with various fillings:
- Piltamales (Sierra de Hidalgo) -- stuffed with sweetcorn
- Tamales de Anís -- with anise
- Tamales de Queso con Epazote -- stuffed with cheese and the herb called "Mexican tea," Chenopodium ambrosioides
- Tamale de Frijol -- stuffed with beans
- Tamale de Puerco -- stuffed with pork, with or without chili
- Zacahuil (lowland eastern zone) -- a tamale a yard (meter) or more long containing a suckling pig, turkey or chicken season with chilies, garlic and onion; the zacahuil is wrapped in banana leaves and slowly baked
- Gusanos de Maguey -- large insect larvae (grubs) infesting Maguey agaves. These are of two kinds:
- Chinicuiles -- available only in September and early October; eaten after being soaked in hot sauce or fried with onion and green chili, wrapped in hot tortillas
- Meocuiles -- available in May, eaten in tacos or fried
SWEETS
- Trompada -- melted, twisted brown sugar with peanuts or coconut
- Palanqueta -- a crisp candy based on brown-sugar syrup and/or refined sugar, toasted corn, and nuts, especially almonds, peanuts, and walnuts
- Ungüis -- made by the Otomís of the Mezquital Valley, cormeal tamales seasoned with syrup made from unrefined brown sugar, anise and cinnamon
TRADITIONAL NON-ALCOHOLIC DRINKS
- Achocote -- corn-based drink sweetened with unrefined brown sugar
TRADITIONAL ALCOHOLIC DRINKS
- Pulque -- mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey agave
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.