In "Diner" in the capital aguascalentense eat chile tamales classic ear leaf and other less known: bean slices of pineapple with eggnog, rack with biznaga and peanut.
make tamales in Baja California tuna and other so-called Guemes containing pork and chicken meat, olives and raisins.
in Coahuila and especially in the direction of the lake, usually a small tamales, ear leaf, which are barely larger than thumbs. Sometimes they are filled with meat seasoned with cumin, thyme and dried chili sauce, or crushed or cheese sauce, butter and are quite often is the amount of padding that the same quantity of corn. Also make sweet rice flour and stuffed with pear, quince and cinnamon.
There are tamales royal Colima have also, in addition to its traditional mass and salsa, rice and pork chops, likewise there ash tamales with beans.
In Chiapas there is an incredible variety of tamales because the number of regions so different that make up the state. On the coast are called cambric tamales in banana leaf, stuffed with pork, egg chopped cooked, slices of chile peppers, raisins, olives, carrots and red mole based mulato chiles, pasilla wide and roasted and ground. Also made the famous tamales chipilín (an herb papilonácea) and chipilín with shrimp and the tamal de toro pinto bean-based still fresh, or tamal de Santa Maria, cooked beans and ground and wrapped in leaves Santa Maria, or the anointed tamales in banana leaf, whose name refers to the way the produce.
been at the center of tamales made with almonds and sesame oregano and pepper. In indigenous areas are usually the nolochis, based on beans and corn, and corn tamales, called pictes.
stand in Chihuahua head rich pork tamales with oregano and red chile, of course, with mass and ear leaves. Also, make small, as in Coahuila. Others are of spinach.
In Mexico City highlights the ear leaf tamales: green tomato sauce with serrano chile and pork, mole poblano with chicken, cheese and slices of sweet dough with pineapple or painted pink, with raisins. Classic
of the capital are called tamale cakes turkey hens, which are made by placing a tamale in a bun or crossbeam. Also tend the red and green around naked tamales, steamed in foil cob and fried in butter when eaten.
In Durango, as in most northern states, tamales are small, ear leaf. There usually some red chile puya.
do in Guanajuato dead tamale, made with blue corn. There are also sour tamales with red sauce. In almost all calls made tamales Bajio ashes, named for boiling the corn in water with ashes and sometimes wrapped in reed leaves.
Taxco, Guerrero, offers bean tamales, once in the dish, covered with green mole pipian. They also make chicken tamales with green sauce and sweet pumpkin tamales and curd. In the Costa Chica of Guerrero made tamales candy pink, dyed with cochineal grana famous.
Hidalgo can be marked in two main areas: Pachuca mining region and its surroundings, with cob tamales in dough flavored with anise, even those of Chile, and the Huasteca, with tamales in banana leaves and, above all, the giant zacahuil, up to one meter long and forty feet wide, as the barbecue cooked be underground or in stone or adobe oven, and it still hold up a whole pig, once prepared corn dough that is not ground fine, but martajada into small granules, is placed in sheets inside a container papatla done on purpose and filled with chopped beef seasoned with dried chiles before red, and so gets into the earth oven dug in the ground.
tamales in Morelos are watery and sifted through the area of \u200b\u200bthe volcano, to Tepoztlan is a flower bunting. Others are chaya leaf and pumpkin seed Tequesquitengo to have developed in recent years new varieties of tamales possibly due to tourism pressure. The massless and stand prepared three types: fish catfish, onion and cactus.
In Nayarit is a kind of tamale soup pot calling corn tamales.
In Nuevo Leon are very tasty tamalillos made the head of stewed pork with chile, garlic and cumin. Also the nut with brown sugar.
The Oaxacan tamal par excellence, is to wash and corn dough stuffed with black mole on the basis of ancho chilies, black, and chilhuacle, with pork and wrapped in banana leaves. In
Puebla, remarkable for its rich cuisine, used to eating, in addition to the traditional mole poblano tamales, tamales runner, this large bean, purple or brown. In mass Huejotzingo make tamales with cheese and epazote; also ground up bean chile with veins and a piece of avocado, and also have tamales pulacles, with squash, beans and sesame.
In Querétaro canaries made tamales with raisins.
In Sonora sweet bean tamales made with raisins. Prepare tamales with ash and similar to Sinaloa nixcocos have a calling rabbits. There are tamales purslane, chickpea and bean yorimuni. Make pork tamales, olives and raisins.
In Tabasco, usually used to wrap the banana leaf that almost by definition, Tabasco to make pork tamales head of chipilín, ground turkey meat wash with pre-Flood and gar. One type of tamale dough is mixed in with chilies and annatto to give it more flavor and color are added cumin and pork. Chanchamitos there, small and spherical the Maneas, shredded meat, the lungs or fish tamales, tamales and bean chaya with cracklings.
Veracruz provides a rainbow of tamales from the Huasteca zacahuil already seen, even corn tamales sweet pork sauce and dried peppers, the center of the state. In Tuxpan make them similar, but with mole and chicken and call them chamitles. In Papantla is a watered zacahuil served with bucket and served with pulacles, bean tamales pumpkin cuitones the like are called.
Zacatecas find tamales in the Kufa, where the mass is accompanied by pork, cumin and ancho chile sauce.
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