Typical dishes of Guanajuato: what are they?

The typical food of Guanajuato includes a wide variety of dishes and flavors. But in the gastronomy of the entity there is a star ingredient: the xoconostle.

Just as the term “a la poblana” refers to preparations that use poblano chili, saying “a la guanajuatense” applies to recipes that include xoconostle.

According to the Larousse Encyclopedic Dictionary of Mexican Gastronomy, “a la guanajuatense” refers to a:

Term that is applied mainly to dishes that contain xoconostle, because this fruit is produced in abundance in the state of Guanajuato and is widely used in the ancient cuisine of the entity. Some dishes are the Guanajuato salad, the pico de gallo, etc.

Xoconostle and the gastronomy of Guanajuato

This fruit is also known as peach, cat’s egg, joconol, acid or sour prickly pear, yellow or orange xoconostle.

The word xoconostle comes from Nahuatl, meaning xoco, sour and nochtli, prickly pear, that is, sour prickly pear.

When this fruit is immature it is pale green and as it matures it acquires a pink or purple color. It can remain in the nopal for up to a year without spoiling.

Unlike what happens with other prickly pears, all its seeds are concentrated in the center of the fruit and it is not customary to eat them.

The states of the center of the country and the Bajío use it in recipes such as mole de pot. In Guanajuato it is sometimes added to spicy sauces and broths.

In Guanajuato there are different varieties, there are xoconostles in shades of white, red, green, yellow, pink-purple and orange.

Depending on its color it will receive the name, so the green xoconostle is called Cuaresmeño; to pink, like rose of Castile, and to red, bull’s blood. It is obtained throughout the year because it can be buried in the sand to preserve it.

According to the Larousse dictionary:

Guanajuato presents a great use of this fruit in its gastronomy. In Ocampo you get a small variety that is produced and consumed locally. In Dolores Hidalgo, a salad is prepared with xoconostle, jicama, orange, cheese and green piquín chili. In Ciudad Victoria the xoconostle abounds; in Coroneo it is grown and consumed a lot and from there it is sent to Querétaro and the Federal District.

There are countless varieties of pico de gallo sauce in which it is used, as well as in salads, such as the Guanajuato salad. It is also added as a vegetable to bone marrow soup, shrimp broth, beans, green pipián and pipián with xoconostle; Different specialties are prepared with it, such as the maguey penca stuffed with xoconostle, xoconostle with potatoes and xoconostles in guajillo chili in beef; sauces such as xocochile, chili with xoconostle, molcajeteado chili with xoconostle, xoconostle with tomato, xoconostle with green chili and drunk sauce with xoconostle.

In addition, sweets or desserts are prepared such as xoconostle compote, xoconostles in syrup, xoconostle jam, xoconostle water; The xoconostle candy that is made in Guanajuato can be considered a jam previously soaked in lime and then cooked in water with sugar.

Other typical dishes of Guanajuato

in the list of typical dishes of Guanajuato there are appetizers, desserts, very Mexican sweets and traditional products such as cajeta from Celaya or strawberries from Irapuato.

Irapuato strawberries are used to prepare jams and preserves, atoles, desserts and even tamales.

According to Larousse Dictionary of Mexican Gastronomy, on the typical food of Guanajuato stand out dishes such as the artichokes from the hacienda, the barbecue, the kid baked in the oven and in its blood, the michi broth, the chilaquiles, the stuffed jet peppers (stuffed chilies), the empanadas, the red, illustrated and mining enchiladas, the cold cuts, pork beans, broken corn gorditas, macaws, often, breaded mojarra, nopales with guajillo chili, stuffed nopales, pacharelas, chicken in a bucket, stew, quesadillas or carnitas empanadas, the revoltijo (romeritos), the garlic soup, the cream tacos and the miners, the ash and chickpea tamales, the chard tamalon, the tostadas de cueritos, the totoposte and the salt and milk uchepos.

The Otomí culture is present through the sweet pumpkin with piloncillo, the pacholas, the pintaderas, the tamale soup and the painted pancakes.

We share the most famous dishes within the typical food of the state of Guanajuato:

  1. Mining enchiladas: they are prepared with corn tortillas, ranchero cheese, onion and guajillo chili sauce and tomato; They are usually accompanied by potatoes.
  2. Dishes prepared with xoconostle: shrimp broth, capon, beef tail, Guanajuato salad, pipián, vegetable soup, bone marrow soup, sauces, xocochile.
  3. Gorditas de carnitas: that can be tasted in Dolores Hidalgo
  4. Guacamayas: they have pork rinds and sauce; they are typical of León
  5. Typical snows: they are traditional from Dolores Hidalgo, there is a wide variety of flavors to enjoy.
  6. Capone de nopales with Xoconostle, a typical dish of Otomi cuisine
  7. Cebadina, typical drink from León prepared with barley and fruit
  8. Penca stuffed: typical of the community of Valtierrilla in Salamanca
  9. Tumbagón: it is a typical sweet from San Miguel de Allende
  10. Pan de Acámbaro: this type of traditional bread already has the appointment of a collective brand
  11. Baked gorditas: they are traditional in the northern zone of Guanajuato
  12. Bear Broth: contains pineapple vinegar, lemon, chopped onion, salt, chili and grated cheese.
  13. Jamoncillo de leche: a sweet that can be decorated with walnuts or almonds. It is very common to consume it in popular festivals or local fairs.
  14. Charamuscas: Figurines made of caramel, which originally had the shape of a twisted churro, but the ingenuity of the Mexican has managed to obtain different shapes. It is prepared with piloncillo boiled in water.

This content was made with information from the government of Guanajuato and the Larousse Dictionary of Gastronomy.