It would not be risky to think, especially if one takes into account the richness of this region and the ancestral culture that flourished here more than two thousand years ago, that the culinary art of Tabasco was nourished by the fruits of fresh water and the sea, as well like condiments that are still used today
When hearing some of the names of the plants, fruits and animals that are part of the gastronomic culture of the Tabasco people, such as the chipilín leaf, the chaya and the momo; animals like the tusa, the armadillo and the pejelagarto; fruits such as caimito and custard apple, etc., we confirm the idea that Tabasco food is tied to a past of splendor and to the landscape of a territory privileged by nature.
Even though the airs of modernity have been reaching Tabasco for a long time, it is no less true that its inhabitants have known how to keep many of their traditions alive, and one of them, food, occupies a special place in the everyday world of today.
It is surprising to know that the Chontales, who live in an extensive and rich region of the state, enjoy a diet that combines corn, a great variety of fruits, fish, animals from the mountain ... The ritual of food takes place around of a fire pit installed in the courtyard of the house, which is usually surrounded by fruit and coconut trees.
Accompanying the people of Tabasco on a trip for their food forces them to prepare to enjoy themselves in many different ways.
Among the many dishes that we savored during the visit to this beautiful land, we still remember the shrimp and pumpkin broth, the tortilla stuffed with seafood, the chipilín tamales, the pejelagarto salad, and other dishes that we record on these pages. for those who know that both in food and in love, success is accompanied by surprise.
Shrimp and pumpkin soup
Omelette stuffed with seafood
Chipilín tamales
Shrimp pancakes in green
