A cikin gastronomy na Hidalgo, jita-jita da aka yi da furanni na cacti daban-daban suna da yawa, kamar izote, maguey, aloe, mesquite, garambullo da nopal, wanda ake shirya fanke ko abinci mai daɗi da shi.
Hakanan babu ƙarancin nopales, dafaffen duka nau'ikansa: kamar kayan miya, wanda aka cuku da cuku da kuma yanayi, a cikin salatin ko a cikin wainar asali da puddings. Ba za mu iya mantawa da tunas ba, wanda ake yin ruwa mai yawa ko kayan zaki, kamar su xoconostles a cikin syrup ko jam, waɗanda kuma ana amfani da su don ba daɗin ƙanshi ga romon kaza da kayan lambu ko wasu ƙwayoyi.
A Hidalgo, yawan amfani da murhun duniya yana da yawa, inda ake daɗa shahararriyar barbecue da enchilada squirrels ko zomaye da opossums, an saka su tsakanin ganyen maguey masu wuya waɗanda suka buɗe ko'ina.
Sauran kayan marmarin sune al'aurarsa, kamar su pascal ko zomon kwaya tare da goro da goro (wanda aka samo a yankin Jacala), ko kuma kayan haɗi masu kyau, fata ko epidermis na sandar maguey wanda ake nadewa daban-daban stew wanda daga baya ana dafa su, ko bocoles, masara gorditas da aka dafa a kan ƙwarjin kuma a soya, wani lokacin a cika su da wake, waɗanda ake amfani da su don rakiyar wasu jita-jita.
Har ila yau, akwai rashin iyaka na abinci da aka yi da abin juzu'i (duk da cewa wannan yana da ƙaranci), kamar burodi mai laushi, kuma a lokacinda tsutsotsi masu maguey suna cikin buƙatu mai yawa, waɗanda aka ci soyayyen, tare da guacamole kuma a nannade cikin sabo. da aka yi, iri ɗaya ne da kwatankwacin cincin, jan tsutsotsi da aka samo a cikin asalin maguey, tare da ɗan ɗanɗano mafi ƙarancin dandano, amma kuma mai daɗi.
Game da zaƙi, waɗanda madara sun shahara, ko muéganos daga Huasca ko pepitorias da palanquetas daga San Agustín Metzquititlán, yankin da ke samar da goro.
Muna baku shawara da gaske da ku ziyarci Hidalgo ku gwada waɗannan abubuwan cin abincin.
