Regional Cuisine of Cuernavaca, Mexico

Morelos Flavors | Mexican Culinary and Cultural Tour

mexican-regional-cuisine-Cuernavaca

With abundant land and marine resources, Campeche stands out due to a gastronomy that preserves Pre-Hispanic secrets (such as herbs and fruits), and wisely links them to products brought from Europe, such as pork meat and its by-products. From Campeche’s kitchen, we can highlight the panuchos, empanadas, tamales and cazon tacos. Visitors can also enjoy the delicious escabeche vine leaves and the x’catic chili, battered and stuffed with cazon. One of the favorite products in Campeche is shrimp, which can be prepared with coconut, plain, as paté, in cocktails and some hot dishes. The papache, with an exotic flavor, is harvested in the swamps.

Visiting Cuernavaca includes delight yourself with a variety of flavors from the city and the state of Morelos. Dishes such as pepita green mole with meat, fish mixiotes, tamales, goat and lamb barbecue, clemole, smoked meat with cheese, mushrooms that grow on the oak tree trunks and cazaguate, pigeons called huilotas en escabeche, (marinade), quesadillas, marrow tostadas, Yecapixtla smoked meat, bean tlacoyos and insects known as jumiles, are part of the endless list of food that you can enjoy here. A characteristic and emblematic flavor of Cuernavaca is the “taco acorazado”, prepared with vast portions of red rice, filled chilli, steak, or smoked meat; everything wrapped in two tortillas.

comida-morelense
comida morelense

A national dish also manifested in Morelos is the delicious white pozole, a cacahuazingle corn-based and pork head soup. It is spiced with oregano, ground piquin hot pepper, lemon drops and chopped onion.

Places all over the city sell squash flower, huitlacoche with corn and mushroom quesadillas. The broad bean, bean y and chales (pieces of chicharron) gorditas are also offered in these places.

huitlacoche
huitlacoche

To accompany your food or only to enjoy them, the typical beverages from Cuernavaca and its surroundings are the refino, an agave distillate similar to mezcal; the Zacualpan aguardiente (hard liquor); the Huitzilac pulque; the tepache, light corn or fermented fruit beverage; and the Tehuixtla rompope (eggnug), elaborated with egg yolks, sugar, milk and wine.

Zacualpan aguardiente
Zacualpan aguardiente

Zacualpan de Amilpas, Morelos
Zacualpan de Amilpas, Morelos

To end the gastronomic tasting, fruit-shaped candies, such as mamey, watermelon, banana, apple, pear, cane and lemon, are elaborated with burned milk and are offered in small portions.


SOURCE: VISITMEXICO.COM