Hidalgo is an inexhaustible source of flavors. Its cuisine can satisfy everything, from a simple craving to the fiercest hunger. Meat lovers will be able to enjoy a lamb barbacoa next to the oven dug deep into the earth, in the most authentic pre-Hispanic style, or a piece of delicious salted meat or cured beef (beef seasoned with salt and served with chinicuiles sauce) in Tulancingo, Actopan and Pachuca.
To widen this feast of flavors, you can also try the mixiotes, chicken, mutton or rabbit meat cooked in chile sauce, wrapped in a thin material extracted from the agave plant, steamed and served with pickled prickly leaves and handmade warm tortillas. But if you really want to go all the way you must try the escamoles, red ant eggs (similar to cooked rice), fried in butter or covered with egg batter. This pre-Hispanic dish can be enjoyed between February and May, before the rainy season begins.
mixiotes de pollo
And we must not forget the famous pastes, those little patties whose fillings can be sweet or salty. Originally introduced by the British to the mining towns of Real del Monte and Pachuca, new and delicious ingredients have been added to the original recipe. You cannot boast having visited Hidalgo if you have not tried them!
pastes de hidalgo
We have to mention the variety of sweet or salty tamales typical of this region. The zacahuil is made with corn dough, stuffed with pork, chicken or turkey meat, wrapped in banana leaves and cooked inside a wood stove. It is served with red or green sauce. Within the variety of sweet tamales, the xohol is corn dough sweetened with brown sugar. Both types of tamales sometimes are up to 20 inches long.
zacahuil de hidalgo
If you still have some room, you can try traditional sweets, such as nut, walnut or peanut seed palanquetas,amaranth alegrías, jams, pumpkin seed jamoncillos and various types of bread.
No it's not a dead body in a coffin.
The zacahuil is the largest tamale perhaps you have ever seen in your life. It is used for family and festivities and special Sundays.
Size of this tamale allows to feed a large number of people attending special events. Generally ingredients includes martajado corn, onion, garlic, achiote, various chiles, pepper, salt, vinegar and banana leaves.