This is actually the noticably sign of this state's cuisine:
- arid highlands (averaging over 7,000 ft elevation, 2200 m) engrossed in ranchlands and desert, so plenty of meat
TRADITIONAL DISHES To Consider
- Caldo or Cocido -- they are general terms for stews, however in Zacatecas the standard recipe includes three types of meat (beef, pig and chicken), string beans, garbanzos, small squash, sweetcorn, a little bit of grain, onion, garlic clove and saffron. Upon serving, the vegetables are separated in the stew, and so the dishes are eaten with a lot of chili sauce
- Gorditas -- biscuit-like packages of cooked cornmeal, lard and salt, full of beanpaste and chili
- Condoches --gorditas created using sweetcorn combined with cinnamon, milk, sugar and vanilla, cooked atop corn leaves
- Birria -- small chunks of goat or sheep, or both, smothered in chili sauce, garlic clove, salt, thyme, cumin, pepper and cinnamon
- Menudo -- cow rumen stewed with chilies
- Capirotada -- white-colored bread fried with slices of bread alternating with cheese, peanuts, potato, nuts and preserved biznaga cactus, all bathed in honey or unrefined brown sugar
- Queso de Tuna -- chocolate produced from exotic cactus, sometimes prepared with nuts
- Camote -- the term camote means yams whenever a sweet has been known, it is a candied sweet- potato reduce bars and covered with paper
- Biznaga -- candied cactus from the genus Mammillaria
- Gordita de Cuajada or Gordita de Horno -- a gordita full of goat-milk cheese that's ground with corn, milk, sugar and cinnamon
- Pulque -- mildly intoxicating drink produced by fermenting the sap, or aguamiel. from the maguey agave
- Mezcal -- distilled from pulque
- Colonche -- fermented macerated cactus fruit and sugar
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Information in this article according to material presented in Gastronoma: Atlas cultural de Mxico. 1988, a comprehensive and well highlighted work by various authors, printed through the Secretara del Educacin Pblica, Instituto Nacional de Antropologa e Historia in Mexico City.