Colima, Nayarit, Jalisco, Guerrero, Michoacan, Oaxaca
Predictably, the mainstay of the regional cuisine is fish and seafood that is to be had in abundance from the pacific. In addition, the usual Mexican staples of frijoles or beans, corn tortillas, tamales, various fresh, dried or smoked chilies, and poultry and meat are the other staples of the region. Amongst the foods that are most often associated with the region are the tasty helados or ice creams, nieves or sorbets and paletas or popsicles from Michoacan, that are still made in the traditional way in the many heladerias or ice cream shops here. The flavors available run the gamut from the everyday chocolate and vanilla to exotic ones such as tequila, margarita, coconut, mamey etc. One of the must-haves in Michoacan is the paleta de mango con chile, or an unusual popsicle with chunks of mango and red chili powder.
COLIMA
Colima is a tiny state that covers an area of just over 2000 miles. The two most important cities of the state are Colima and Manzanillo. Amongst the major tourist attractions of the area are historical monuments, archeological sites, beaches and various interesting museums. Agriculture is the major economic activity of the state, and coconuts, maize, limes and bananas are produced in large quantities. In rural areas, there are several scenic sugar cane and coffee plantations. Fishing is also a major activity, and the state produces some of the best swordfish and sailfish, in addition to large quantities of red snapper and both salt and fresh water shrimp. The cuisine of Colima is best understood as the confluence of the varied produce obtained from the sea with the ranch traditions of northern Mexico. The specialties of the region include sopitos – small corn tortillas topped with shredded meat, which, along with other masa based snacks, have made the small town of Comala famous. Other typical dishes from Colima include pozole de cerdo seco which is a hominy and pork stew which is served dry in contrast to other parts of Mexico; tatemado which is pork marinated in coconut vinegar and cooked with chilies, and cuachala or corn cooked with shredded chicken. Colima also has its own special tamales – here they are frequently filled with tender corn or beans. A ceviche (fish marinated in lime juice) in Colima is made with carrots in addition to the other ingredients. There is also a delightful ceviche that is made with smoked fish. Due to the abundance of coconuts, a whole range of cocadas or coconut sweets are prepared, which, along with dulce de tamarindo or tamarind candy and rollos de guayaba or guava rolls comprise the typical sweets of Colima.
NAYARIT
Narayit encompasses sandy beaches, inland volcanic highlands and tropical forests. The soil of the area is fertile and accounts for the abundance of tropical fruits and other crops, such as sugarcane, tomatoes, pineapple, garlic, mango and, most notably, bananas, of which 14 distinct varieties are produced here. Nayarit has a lot to offer to its visitors – the capital city, Tepic, has a very enchanting plaza principal or main town square with a large cathedral and the imposing palacio municipal or city hall. The Laguna de Santa Maria de Oro is a large lagoon that is the crater of an extinct volcano. The state is also a virtual goldmine for Huichol crafts such as the internationally famous yarn paintings. Gastronomically speaking, Nayarit favors fish and seafood – such as sea bass, shellfish, sierra and shark – and many sumptuous dishes featuring these as basic ingredients are to be found. Most popular amongst these are pescado zarandeado or sea bream marinated in lime juice and chile and smoked over a wooden fire, empanadas de camaron or shrimp turnovers, albondigas de camaron or shrimp meatballs served in a tomato flavored fish broth, and fajitas de congrejo or crab fajitas. Other favorites include tlaxihulli which is a heavy shrimp broth flavored with chilies, chicharron de pescado or deep fried fish chips, and ceviche served mounted on tostadas. Salsa huichol is a typical regional condiment that is made of several kinds of chilies and vinegar blended with local spices. It is served alongside most meals and is the topping for many local dishes, including frijoles puercos, refried beans flavored with fried chorizo sausage and cheese. The sweets that are most commonly enjoyed in Nayarit include sun dried bananas and cana asada or grilled sugarcane. Sweets are also made using wild regional fruits such as agualamas.
JALISCO
The state of Jalisco is home to two of the most recognizable ‘Mexican’ things – tequila and mariachi. Amongst the most important towns and cities of Jalisco are Guadalajara, Puerto Vallerta and Tequila. The major tourist attractions of the area include many old building around the central plaza, and the University of Guadalajara, in addition to many museums, beaches and archeological sites such as Amatitlan and Ixtepete. Jalisco produces potato, wheat, tobacco, soya, rice and many tropical fruits. The combination of the diverse geographical conditions found in the state with the cosmopolitan influences of Puerto Vallerta and Guadalajara make the cuisine both versatile and varied. The traditional dishes that are served across the state include a pozole that is made with the addition of tomatoes and garbanzo, birria which is a goat or mutton stew served in a thick tomato broth, pollo a la valentina, a dish of chicken cooked with tomatoes and flavored with chilies and chorizo, and caviar de carpa or carp caviar. Guadalajara is famous for the tortas ahogadas, a hot sandwich featuring the Mexican bolillos filled with spicy shredded pork and smothered in a zesty red sauce. In some parts of Mexico the same sandwich is made with a shrimp filling. Tequila is drunk in large quantities, often with sangrita, a chaser made of sweetened orange juice, spices and tomato juice. The most typical sweet from the region is the comforting custard-like jericalla.
GUERRERO
The state of Guerrero, and specifically Acapulco – have long been a favorite beach destination of tourists from all over the world. In addition to the beaches, Guerrero also features protected ecological zones such as El Veladero and Grutas de Cacahuamilpa, as well as ecological sites including Teopan, Puerto Marques and Zihuatanejo. The states is home to the charming silver mining town of Taxco, which is a major tourist attraction for both its colonial era appeal and silver shopping. Guerrero produces coffee, sesame, mango and pheasants. Amongst the fish harvested from the pacific, the most important are pompano, shark, sierra and tuna. The typical fish and seafood dishes found in the region include caldo de cabeza de pescado or a fish-head soup, pulpo enamorado – literally ‘octopus in love’ a salad of octopus with diced onions, tomatoes, chilies and mayonnaise, huachinango a la pina or red snapper with pineapple and tamale de pescado or a fish tamale. Meat is also a great favorite in Guerrero, and the signature dishes relished here include huaxmole – pork ribs in a bean-chili sauce, barbacoa de chivo or barbecued goat, chile de ciruela which is pork cooked with fresh plums and green chili, and zambaripao or rice and beans. The ubiquitous alegrias – amaranth seed cookies – are a staple sweet from the region, as are the jamoncillo de pepita de calabaza which is a milk and pumpkin seed candy. A delicacy from the state are the chapulines – deep fried and spiced grasshoppers!
MICHOACAN
Michoacan is located north west of Mexico City, and has great geographical diversity encompassing many lakes, rivers, coastal areas, and forests. This, coupled with a strong and varied agricultural base hint at the versatile and sophisticated cuisine that the state offers. The most important urban centres in Michoacan are the capital city of Morelia, and the lake side colonial town of Patzcuaro. Amongst the major attractions that the state offers are thearcheological sites of Ihautzo, Tzintzunzan and Tingambato. Michoacán is also famous for the beautiful monarch butterflies that spend the winter in the surrounding mountains. The region produces wheat, avocados, strawberries and rice. Gastronomically, the state cuisine displays a bias towards prehispanic foods, although the influence of Spanish and French cooking styles and ingredients is also obvious. The region is famous for several of its stew-like dishes, such as bote which is a spicy chicken, beef and pork stew, mashkuta, a vegetarian bean and hominy stew, and caldo mixhi or a fish, vegetable and chili stew. Other staples include Uchepo, a tamal made of fresh corn and relished enrobed in cream, and pollo placero, chicken cooked with tomatoes and vegetables, served with enchiladas and garnished with queso cotija which is a local cheese. However, a dish with its origins in Michoacan that is savored all over Mexico are the famed carnitas – deep fried pork meat flavored with a local sour orange and served in tacos with a variety of salsas. Atole – a sweet masa based drink too has its origins in Michoacan, as do chongos zamoranos, a sweet dish made of curdled milk.
OAXACA
Oaxaca is located in south-western Mexico and is best known for its wealth of indigenous culture. Geographically, the state features a mix of tropical lowlands and cooler highlands with a large coastline, and all these factors together contribute to the great diversity of produce that comes from Oaxaca. The region is a virtual goldmine for archeologists and home to sites such as Monte Alban, Mitla and Zaachila. Oaxaca City, the state capital, has been declared a World Heritage Site by the UNESCO. Some of Mexico’s best coffee is produced here, as are large quantities of cocoa, vanilla, tropical fruit, peanuts and tobacco. Oaxaca has been called the land of seven moles. A mole is a complex, exotic sauce, often containing upwards of 15 ingredients, and served over simply cooked poultry or meat, or enchiladas. The ingredients that most moles have in common are a variety of fresh, dried and smoked chilies; nuts including almonds, peanuts, sesame, and pumpkin seeds; fruits such as plantains, raisins, pineapple; vegetables such as onions, garlic, carrots, tomatoes and chayotes, and condiments such as cumin, garlic, chocolate, lard etc. The seven moles that originated in Oaxaca and are now relished the world over are: mole coloradito, mole negro, mole manchamanteles, mole amarillo, mole verde or almendrado, mole chichillo and mole rojo. In addition to mole, other typical fare from Oaxaca includes chiles rellenos de sardinas or chilies stuffed with sardines, tortillas tlayudas which are large grainy tortillas usually served with a topping of salsas and cheese, and cocido which is a heartwarming stew containing various meats, vegetables, garbanzos, bananas and herbs. Oaxaca is also well known for its many delicious aguas frescas or fruit drinks, most popular amongst which are tamarind, guava, coconut and papaya. For the sweet tooth, Oaxaca offers ates, capirotadas, alegrias and gaznate, a deep fried canola-like pastry cylinder filled with meringue.
