Gastronomy of the state of Guerrero

by Joaquin Velazquez Marketing

Gastronomy of the state of Guerrero

Guerrero is a state of customs, traditions, beaches, handicrafts and above all Gastronomy, the typical dishes of Guerrero are of a great variety. mixture of three great culinary influences: indigenous, French and Spanish, this makes Guerrero's cuisine exquisite.

The dominant ingredients in Guererense cuisine are: corn, chili, beans, and meat. It is important that the most relevant typical dishes are of indigenous descent such as red, green, clemole, ayomole, huaxmole and all chilmoles or chili sauces; tortillas, memelas, picadas, chalupas, tostadas, tortilla chips; White and sweet atoles combined with various fruits; the white, green and corn or elepozole wells; beans are prepared in many ways and are for everyday food. In addition to the chocolate and the dishes based on tomato and husk tomato. While of Spanish origin it is the wheat, white or biscuit bread including the "chilpancingueñas", the semitas tixtlecas, marquesote chilapeño, etc. In Chilapa, delicious French dishes are prepared by the nuns of the “Incarnate Word” in the 19th century and taught to the students of their College.

Gastronomy in Guerrero By Regions:

The gastronomy in Guerrero is divided or highlighted in certain regions in which there are special dishes that families prepare and offer their guests: salsa and mole de jumil, in Taxco; tamales of beans, squash or plum, in Tepecuacuilco; pigeons and quails in Iguala; cochinita marinade in Huitzuco; pancakes with rice and butter, in Teloloapan; fried chalupas covered with shredded meat, onion and chipotle sauce, as well as stuffed chicken, in Chilapa; cold cuts, spices and barbecue in Tixtla; octopus in love and garlic shrimp in Acapulco; prawn broth, from a iguana cuatete in Costa Chica; fish to the strips size and pork stuffing in Costa Grande; iguana or armadillo mole in Tierra Caliente; tortilla chips and goat barbecue, in La Montaña. Throughout the State barbecue of beef, goat, mutton and chicken are prepared; rice and vegetables in various combinations.

Drinks as part of Gastronomy:

Among the hot drinks, apart from the various atoles, chocolate and coffee, we must consider the various infusions with "tea", lemon balm, grapefruit leaves, orange and lemon flowers, mint, chamomile; among the fresh drinks, in addition to the waters of lemon, orange, pineapple, guava, soursop, jamaica and tamarind, the chilate of Costa Chica and the fresh waters of mango, papaya, mamey, cashew, sapote prieto, coconut, palm tuba , cane juice and mamey mead.

Of the alcoholic due, Guerrero mezcal is superior, according to connoisseurs, to any other mezcal, its production is very limited and its consumption is only local. Huitzuco wine is also famous.

Other Article: https://platillostipicosdeguerreros.top/