(602) 774-1797
Culinary Arts of Chihuahua
Due to the contrasts in Chihuahua's climate, agriculture took a long time to take hold and cultivate. Its rugged mountainous terrain also contributed to a short agricultural cycle. This is why the old villagers devised a way of preserving the crops in times of winter or drought, through the dehydration of vegetables, grains, fruit and even meat.
As time went by,
Chihuahua's inhabitants dehydrated everything they cultivated and
thus, a new cuisine with a delicious taste and peculiar seasoning
originated. Among the products most commonly used to cook in this
region, there are the dehydrated corn kernels, known as "chacales"
and the chile "pasado", which is dehydrated green chile, a
vegetable that represents the base of all stews prepared in this land.
The dehydrated, dry meat is also very typical and is cut into thin
slices called "cecinas" to create different dishes.
Stews are generally prepared with vegetables and grains such as potatoes, beans, corn, wheat, chickpeas and several varieties of chiles. Combined with meat, delicious dishes such as "picadillo", "caldillo", "asado" and "cocido", among others can be prepared.
Wheat has a very important place in the kitchen. That's why the wheat tortilla is consumed in larger quantities here than the corn tortilla, since it's the base of the famous and tasty "burritos". Likewise, in Chihuahua you will be able to try sweet delicacies such as milk candies and quince jelly.
If
you want to find a truly local dish, found only in Chihuahua, try the
"discada", a common dish that is eaten mainly in rural
areas. The "discada" is a stew normally prepared on a
covered plow disk. Long ago, when farmers found that the disk in the
heavy machinery is worn, they threw them away. One day, someone had
the idea of using it as a griddle to heat food upon. From this, they
started cooking food on it and this particular stew was born.
Here are three characteristics of this state's cuisine:
- expert beef preparation associated with its arid-inland ranching
- much processed food and articles made of wheat flour instead of cornmeal because of its proximity to the USA
- Mennonite settlements responsible for good cheese
TRADITIONAL DISHES TO LOOK FOR
- T-bone and Sirloin -- no explanation needed
- Cabrito al pastor -- roasted goat
- Burritas -- wheat-flour tortillas wrapped around various fillings such as machaca (macerated dried beef), ham and cheese
- Sopaipilla -- to the masa used for making tortillas a bit of baking powder is added. The tortilla is then made, cut into four parts, and fried. This can be eaten with the meal or it can be smothered in "brown-sugar molasses" (melaza de piloncillo) and served as a dessert
SPECIAL CHEESES
- Menonita or Chihuahua -- cheese traditionally produced by the Mennonites
- Asadero -- mainly in Villa Ahumada, a cheese traditionally eaten with Chihuahua's exceptionally large, thin, wheat-flour tortillas
TRADITIONAL ALCOHOLIC DRINKS
- Tesgüino, called by the Tarahumara Batari or Sugiki -- traditionally, grains of corn (maize) are spread over a bed of pine needles, covered with pine boughs and kept moist until they germinate. The sprouts are then group up and boiled, strained, and then the liquid is allowed to ferment in large pots. A certain grass is added to accelerate the fermentation process, which takes only one or two days. The result looks like a thick, milky liquid and has a somewhat bitter taste.
- S P O N S O R S -
Bonifacio's Gourmet Restaurant
Eclectic fusion cuisine inspired in Mexico. The setting is an antique chapel built by the Jesuits, the first settlers in town along with the Spaniards about 400 years ago. Its thick brick-adobe paste walls have been carefully restored along with the wooden Amapa beam ceilings to give it a special "Old World" charm. The word eclectic comes into play again when dealing with its decor and glamor, exquisite paintings, elegant wall mirrors, discrete lighting, romantic candles, extravagant chandeliers all perfectly combine into an enchanting dining experience. El Fuerte, Sinaloa, Mexico.
Reservations Required
Gourmet Restaurant & Beach Lounge
Eclectic fusion cuisine inspired in Mexico. Featuring beach front lounge and luxurious dinning room with live music nightly. Destinations weddings, catering and special event planning. Playa Los Algodones, San Carlos, Sonora, Mexico. Bonifacios.com
Chihuahua, Mexico
(602) 774-1797
