At the southern most end of Mexico lies the Mexican state of Chiapas. It is a region most known for the town of Palenque where you can visit some of the best ruins in Mexico. The cuisine of Chiapas contains some of the most unique ingredients in all of Mexico, though. So let’s talk about it.
The Cuisine of Chiapas Mexico is fiery.
Unfortunately, I didn’t make it to the Chiapas region while I was in Mexico, yet! It’s on my list for sure when I return to this magical country. In fact, I talk about all the mistakes I made on this trip to Mexico here.
Did you know that the Chiapas chiles are among Mexico’s most fiery chiles? Bet ya didn’t. Because of this, in Chiapas, these little chiles known as chile de siete caldos, are often served on the side of meals as a condiment instead of being cooked into the dish. Your tongue thanks them.
As it is in most of Mexico, corn is the staple food. “Blandas” tortillas, or warm soft corn tortillas, are used to make Mexican dishes like empanadas, tamales and much more. Meats include beef, chicken and pork due to the highland style landscape.
Chayote is common in this region. Don’t confuse it with coyote. First, it’s hard to do so because it’s green. Second, it’s a veggie so you’d have to be really weird to confuse it. Third, I don’t know, just eat it. Chayote is the gourd family and is similar in taste to a cucumber. Squash and carrots also play a heavy roll in the produce game of Chiapas.
Want to make some dishes from Mexico at home? Good thing I put together the Best Mexican Food Cookbooks all in one place for you.
This is post 2 of 7 highlighting each of the 7 regions, go figure, of Mexico’s cuisines. I wanted to open everyone’s eyes up to the culinary wonders of this awesome country. Check out other posts from the series:
Here’s just a sampling of the common ingredients and dishes in Chiapas. And here is how to find the nearest Chipotle to you. You’re welcome.
This chile is relatively unknown in any other part of Mexico and kicks the chile de siete coldo’s spice level’s ass.
Chipilín is a legume that is used for its leaves. They can be used as an herb, added to tamale dough, or boiled and served as a side.
This fermented corn drink is usually flavored with chocolate. Don’t confuse it with pozole: a soup that will change your life forever.
Found only in Chiapas, it is a traditional corn tamale that contains bean paste
Tamales are popular across Mexico but the varieties found in Chiapas are unique. Unique ingredients, unique tamales, get it? Chiapas’ main herbs of chipilín and hoja santa can be found in many of these. Most varieties are wrapped in banana leaves, but they can also be found wrapped in corn husks and even in the leaves of hoja santa. Important varieties include jacuané (local name for hoja santa), de bola (pork in a chirmol chili pepper sauce), turtle, iguana and fish. I actually tried iguana tacos during my Chichén Itzá Tour, they were pretty tasty!
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