The typical foods of Guerrero are characterized by recipes of various types of pozoles, chalupas or octopus in love.
The gastronomy of the State is very wide and diverse due first to the mixture of Indian, Spanish and French influences and, second, by the orographic and climatic variety that it presents.
Guerrero is a Mexican state located in the southwest of the country, bordering the Pacific Ocean. Its capital is Chilpancingo de los Bravo, while its most populated city is Acapulco.
It is divided into seven zones: the Mountain, North, Center, Tierra Caliente, Costa Grande, Costa Chica and Acapulco, with differences of relief, climatic and gastronomic.
Typical Guerrero food: featured dishes
Given the geographic variety of the State, the gastronomy presents ingredients ranging from beef, to fish and shellfish.
Nor are they missing the basic staples of the indigenous cultures of the area: corn, beans and chili.
1- White Pozole
The pozole is a dish that is part of the gastronomy of all Mexico. In Guerrero up to four different types are prepared, with white being the most traditional of them all.
The word pozole comes from the Nahuatl"pozolli", which means foam and refers to the appearance of the corn kernels when they are cooked.
It is a beef or pork broth, to which you add grains of boiled corn. To give it more flavor, add ground pepper, oregano, fresh cheese and other ingredients.
It was traditional to take it on Wednesday night and, with what was left, on Thursdays the green pozole was prepared by adding a green mole to the leftovers.
Houses
In Guerrero, especially in the area Chilpancingo, Tixla and Chilapa, there is a much appreciated variety of this typical Mexican dish.
It was, it is attributed, a chilapeña woman named Inocenta Salazar de Casarrubias who created this food by economic needs.
The chalupa de Guerrero is presented in a small casserole of fried corn. This is stuffed with chicken, chipotle, onion and a tomato, chile, piloncillo and more chipotle broth.
3- Ceviche acapulqueño
Although the ceviches are very popular in other Latin American countries, like Peru, in Acapulco they prepare their own autochthonous version.
Depending on the sources, it is pointed out that this dish has an Asian origin or that it was the South American pearl fishermen who created it during their travels.
In Acapulco the sawfish has traditionally been used as the main ingredient, although it can be prepared with other fish or even shrimp.
This is cooked with lemon and orange juice and chili, onion and tomato chips are added. Sometimes it is added cakes and potatoes.
4- Octopus in love
This dish is prepared, above all, in the Acapulco area with ingredients typical of the region.
The main base is the octopus and the greatest difficulty lies in knowing how to cook it at its point and that is neither too hard nor too soft.
Once prepared, just add the rest of the ingredients, onion, garlic and epazote, all chopped and raw. To season it, a mixture of mayonnaise, cilantro and chiles is used.
5- Torrejas
The turjas are a sweet of clear Spanish origin that has become the typical dessert of Chilpancingo.
In its origins, as it continues happening in Spain, was associated to the Easter, when great quantities were prepared.
The Guerrero is made with bread puff pastry, piloncillo, lemon peel, egg and cinnamon.
On the one hand you have to fry the bread covered by the egg whites. Then dip in the honey prepared with the rest of the ingredients.
References
- Culinary Art School. Guerrero and his dishes. Retrieved from culinaryartschool.edu.mx
- Wikipedia. Pozole. Retrieved from"en.wikipedia.org"
- Flavors of Mexico. Guerrero gastronomy, close relationship with the ancient world. Obtained from lossaboresdemexico.com
- Connover, Kristina. Local Foods in Acapulco, Mexico. Obtained from traveltips.usatoday.com
- Cocking, Lauren. A Brief History of Pozole, Mexico's Take on Traditional Stew. Retrieved from theculturetrip.com