Black Pozole: Also from Guerrero, this one carries sliced or broken corn, black beans and epazote. Pork or chicken is added.
Red Pozole: It has its origin in Sonora, Sinaloa, Hidalgo, Guanajuato and Tlaxcala. It prepares with wide Chile and Chile Guajillo. It is commonly eaten with pork, but there are those who prepare them with chicken or turkey.
Pozole with seafood: It comes from the coasts of Colima, Jalisco and Nayarit, although they also consume it in other states. The main ingredient is the shrimp broth that is prepared with pig butter. Shrimp, fish, octopus and clam callus are added.
Pozole Vegan: Also, gastronomy has been adapted to current times, and now there is a vegan option, in this case the broth is prepared with bay leaves, garlic, onion, chili Guajillo and as protein, mushrooms or mushrooms.
Native to the state of Puebla, the chiles in Nogada, are one of The typical Mexican dishes of gastronomy. They are prepared with poblass chiles that are filled with a mincer and fruits stew, which includes acitron. Finally, it is covered with Castilla nut cream that is the nogada, parsley leaves and grains of Granada.
The Legend of Chiles in Nogada He says that, when Agustín de Iturbide passed along with the trigrator army for Puebla towards Mexico City – in September 1821 after having signed the treaties of Córdoba – the nuns of the convent of Santa Monica developed a stew in their honor, took as reference the colors of the trigrator army.
Chiles in Nogada are Intangible Cultural Heritage of Humanity for UNESCO, since 2010.
Golden tacos is a Mexican saucer Very popular. It consists of a fried tortilla, bent with some type of filling, it is usually chicken breast or debris, but they can also be filled with cheese or potatoes. They are usually thin and between 15 and 20 centimeters long. They are covered with cream, lettuce, cheese and sauce.