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| Gastronomy in San Luis Potosí |
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Here are the most notable characteristics of this state's cuisine:
Mostly arid highland grassland and desert but in the east reaching into tropical lowlands, so much ranchland, irrigated crops, and tropical produce
in eastern lowlands, many specialties from the Huastec Indians. |
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--Picadillo --
Beef or pig in chili sauce cooked with carrots,
string beans, potatoes and peas |
--Cecina de Res --
Beef prepared with bell pepper, juice of bitter orange, garlic, salt and pepper |
--Chiles Rellenos
de Queso --
Chili peppers with a cheese filling |
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--Gorditas --
there's an amazing variety
in SLP, including:
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Bocoles --
cooked biscuit-like items made from cornmeal and lard, and later stuffed with macerated meat, potato, cactus slivers, beans, pig meat, eggs, etc.
Chinas --
uncooked biscuit-like cornmeal packets stuffed with mole, cheese, etc. and then baked in a wood-burning oven |
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--Pemoles --
Bread items made of corn, egg white, lard, sugar and cinnamon, cooked on a comal |
--Colonche --
Fermented macerated cactus fruit
and sugar |
--Pulque --
Mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey agave |
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--Duck enchiladas-- |
--Traditional
enchiladas potosinas-- |
--Estrujadas-- |
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--Fiambre-- |
-- Molotes-- |
-- Tacos Potosinos -- |
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Queso de Tuna -- Candied fruit of the pricklypear cactus
Dulces de leche de cabra -- Sweets made from goat milk
Queso Guaje -- Cheese fermented in a gourd
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El Pacifíco |
Los Bravo 445- Tel. : ( 444 ) 812.09.51 |
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Cafe Don Josema |
Av. V. Carranza 746- Tel. : ( 444 ) 814.38.08 |
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Carnitas Muñoz Lomas |
Himno Nacional 2194-Tel: 825.08.04 |
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Cenaduría Santuario |
Calzada de Guadalupe 1000-Tel: 815.06.71 |
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Crudalia |
Venustiano Carranza 1065-Tel: 833.47.50 |
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Cuentos Mexicanos |
Venustiano Carranza 1595-Tel:( 444 ) 817.80.20 |
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Dinia |
Nereo Barragán 450- Tel. : ( 444 ) 811.49.95 |
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El Ángel Restaurant Bar |
Av. V. Carranza 1625-Tel. : ( 444 ) 813.22.56 |
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El Astillero |
Carr. Central Esq José de Gálvez-Tel: 821.27 |
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