The Veracruz Ministry of Culture (SECVER) presented the exhibition “100 Typical Dishes from the State’s 10 Regions” as part of the Yolpaki Cultural Gathering. This exhibition highlights the most emblematic roots, traditions, and gastronomic expressions.
The exhibition, which included dishes of pre-Hispanic origin, was held in the Macroplaza of the Historic Center of the port of Veracruz, with the aim of offering attendees an experience to enjoy and learn about the vast culinary richness that constitutes a living cultural heritage.
From the Olmec region, locals and visitors tasted dishes such as chanchamito tamales, memelas with meat from Chinameca, and mole de quelite. From the Los Tuxtlas region, Afro-descendant cuisine featured grilled tripe tacos, sweet potato and malanga fritters, and tegogolos.
Papaloapan offered Chinantec pork broth, tortillas, and a yuca quesadilla with chicken and fried beans; while Sotavento presented tismiche tortitas, the famous arroz a la tumbada, and chicken tapixte.
From the High Mountains, the most representative dishes were mole, tlaltonile, and hen eskimole; the Capital Region delighted with its iconic pambazos, ribs in dry chili sauce, and exquisite Coatepec coffee.
From Nautla came empapatadas and seafood casserole; from the Totonaca region, came shark saragaya, seafood huatape, and pulakgstap, a bean broth with sesame seeds, squash, and green chili.
La Huasteca showcased xokmimilli, xamitl, and patskalli from the lower region; as well as pikum, xocoatoli, quebrache tamales, and enchiladas made with dry, green, and sesame seeds from the highlands.
SECVER reiterates its invitation to attend the activities taking place during the Yolpaki Cultural Gathering this Saturday and Sunday at the cultural venues and the Macroplaza of the Port of Veracruz. Follow the @SECVEROficial social media channels for more information about this and all the cultural activities taking place in the state.
Source: veracruz.quadratin
