Tlaxcala’s
cuisine is
known for
its exquisite
flavors and
for maintaining
ancient culinary
traditions by using
traditional
ingredients, such as
amaranth and
corn. Corn,
the most
popular staple in
the Americas,
is one
of the
most versatile
food products
due to
its variety
of colors
(blue, red, white
and yellow).
Each variety has
varying nutritional
value, the
blue corn ranking
the highest.
These and
other food
products serve as a base
for delicious
local dishes,
including sopa de tortilla (tortilla
soup), caldo de habas (fava
bean stew)
and crema de huitlacoche (huitlacoche
cream soup).
As for main
dishes, you
can try
mixiote de carnero (spiced
mutton), barbacoa de hoyo (slow-cooked
mutton), mole de guajolote
(turkey mole),
pipian verde
or rojo (a
green or red
mole variety), pollo
Tollocan and
Calpulalpan (local
chicken dishes),
and tortitas de
camaron or
amaranto (shrimp
or amaranth
cakes). For
dessert, you
can top it
off with
dulce de pepita (a pumpkin
seed sweet),
panque de maiz (cornmeal
pancake),
requeson de piloncillo (cheese-filled
cones),
alegrias (amaranth
bars), buñuelos (fried
bread with cinnamon
and sugar)
and
mueganos (pastries).
Wash it
down with
an atole de amaranto (a
cornmeal amaranth
drink), pulque (a
fermented alcoholic
beverage), or
a regional wine.
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