Oneaya ce daga cikin statesan jihohi a cikin Jamhuriya inda har yanzu ana shirya adadi mai yawa na 'yan asalin ƙasar, waɗancan abincin da aka dafa kuma aka ci tun kafin Cin Gindi.
Misali mai mahimmanci shine escamoles - kwai masu daɗi masu daɗi, waɗanda wasu ke kira da "caviar Mexico" -, tsutsotin maguey, ƙuƙuka - ƙananan tsutsotsi da aka samo a cikin asalin maguey -, wadatattun kayan abinci masu narkewa da fata ko epidermis na maguey stalk, sanya daga nama da barkono da dafa shi a tururi; cuitlacoche, abincin da aka yi da nopales ko kuma da furanni na daban cacti kamar izote, maguey, aloe, mesquite da nopal. Ba za mu iya mantawa da tunas da xoconostles ba, waɗanda aka yi amfani da su don ba da ɗanɗano mai daɗi ga broth ko wasu al'aurai, har ma da ƙasa da kyakkyawan yankin.
Mestizo kicin
Daga yawancin waɗannan sinadaran sun fito ne daga sabbin kayan abincin Hidalgo, waɗanda zamu kira su mestizos, kamar yadda zai kasance game da nopales da aka cika da cuku da capeados, na pudding cuitlacoche, na soyayyen escamoles da man shanu da ganyen epazote. , na xoconostles a cikin ruwan sanyi ko matsawa tare da dandano mai ɗaci na musamman; ko wasu kayan marmari irin su moles: pascal ko zomo, tare da goro da goro (ana samunsu a yankin Jacala); da bocoles, masara gorditas da aka dafa akan ƙwarƙwara da soyayyen, wani lokacin ana cushe da wake, waɗanda ake hidimtawa tare da sauran jita-jita.
Dangane da kayan zaƙinsa, madara ko muéganos daga Huasca da palanquetas ko pepitorias daga San Agustín Metzquititlán, yankin da ke samar da goro, mashahuri ne sosai.
Shahararrun fastoci
Wanda masu hakar ma'adinan Ingilishi suka kawo, sun riga sun kasance ɓangare na gastronomy na jihar. Sunanta ya samo asali ne daga kalmar pastry ko pastelillo a Turanci, wanda empanada ne wanda aka yi shi da gari, butter ko butter da gishiri, cike da naman sa, dankalin turawa da leek ko albasa; akwai kuma jams da tuffa. Don dandano na mafi kyau sune na Real del Monte.
CUITLACOCHE PUDDING
Ga mutane 8
Sinadaran
* 24 matsakaici
* Manja ko manja domin soyawa
SAUCE
* ¼ lita na kirim
* Gram 800 na tumatir, gasashshi da kwasfa
* 8 barkono barkono (ko don dandana) gasashshe da kwasfa
* Smallanyen tafarnuwa 3
* 1 babban albasa, yankakken
* ½ kofin ruwa
* Gishiri dan dandano
* Cokali 4 na man alade ko man masara
* Gram 250 na grated Manchego, Chihuahua ko pansen cuku
CIKI
* Cokali 4 na man alade ko man masara
* 1 babban albasa yankakken yankakken
* 2 barkono barkono ko ku ɗanɗana yankakken yankakken
* 1 tafarnuwa tafarnuwa finely minced
* 1 ko 2 ganyen epazote, yankakken
* Kofuna 2 na cuitlacoche mai tsabta
* Gishiri dan dandano
SHIRI
Man shafawa a gasa burodi tare da man shanu kuma ƙara layin haske na miya. Wuce biredin ta cikin man shafawa ko mai mai zafi ba tare da launin ruwan kasa ba, magudana akan takarda mai ƙamshi kuma tare da su a sanya Layer a cikin kwanon yin burodin, sannan a cika wani ciko, wani cuku, ɗaya na cream da sauransu har sai an gama da miya, kirim da cuku. Gasa a cikin tanda da aka dafa 180 ° C na mintina 25 ko har sai zafi, amma yi hankali kada a bushe.
Miyan: Nika tumatir din tare da barkono, albasa, tafarnuwa, ruwa da gishiri. Ki takura shi. A dafa man shanu a cikin tukunyar, a sa kasa a bar shi yayi kyau sosai.
Cikakken: A cikin kaskon tuya, dumama man shanu, zuba albasa, tafarnuwa da barkono har sai yayi launin ruwan kasa, sa yankakken cuitlacoche, epazote da gishiri. Bar shi ya dahu har sai cuitlacoche ya dahu sosai.
Source: Ba a san Mexico ba No. 365 / Yuli 2007
