On February 25, the Hidalgo State Foundationplace of the Mexican Republic that, in addition to being characteristic for its culture, also protects a gastronomy among which we can find typical dishes and very specific preparations that enhance the kitchen Mexican.
The gastronomy of said state is composed mainly of the prehispanic cuisinethe preparations based on the milpa (beans, corn, chili and pumpkin, to name a few foods) and the ingestion of edible insects for what is defined as a varied and abundant culinary art.
Regarding the subject, and among the curiosities that this state of the Mexican Republic protects, the chef Israel Aretxiga (@israelaretxiga) was in charge of sharing some interesting data derived from the last celebration of the Hidalgo Foundationinformation he provided on the morning show of Sergio Sarmiento and Lupita Juarezand that we then collect for you.
The kitchen expert began by explaining that one of the typical preparations of that state as well as Zacatecas and Colima are pepitorias, regional sweets made from different varieties of seeds or nuts such as peanuts, sesame and pine nuts, although the originals are the ones that They are made with pumpkin seeds.
However, the chef focused on those dishes or recipes that are part of the culinary art of gentleman for which he mentioned that the gastronomy of this territory is very diverse but at the same time it is one of the most forgotten cuisines in the collective imagination of this area in our country. And it is that when talking about Mexican culinary art in other parts of the world, recipes from Oaxaca, Chiapas, Monterrey and Mexico City stand out, forgetting a little about this state.
Many of the times we forget the state of Hidalgo and it is probably one of the states with the greatest gastronomic diversity, but this type of cuisine is a delight, wherever we see it”, mentioned our beloved chef.
Likewise, it is known that Hidalgo cuisine is linked to the milpa and to the maguey itself, such as those iconic preparations that enhance this state gastronomy, such as mixiotes, maguey drinks, and barbecue.
Among these curious facts we find that it is a type of prehispanic cuisine which greatly implements the consumption of insects, so entomophagy is one of the most used practices in this art. To close with this information, the chef Israel Aretxiga commented that it is a condition which has a wide gastronomic variety that makes use of all its resources to create rich preparations, making it a Mexican Kitchen that we can’t forget.