Enchiladas, cheeses and zacahuil (large tamale) is the cuisine that identifies the state of San Luis Potosí (from the Altiplano to the Huasteca)
As in most of the states of the Mexican Republic, the influence of Spanish cuisine is evident in Potosí food, although regionally we find marked variations between the dishes of the Altiplano, the Middle Zone and the Huasteca, to a large extent due to differences in climate and vegetation.
In the Altiplano, a cold zone, there are dishes as original as those made with cabochons, which are the biznaga flowers; rich cheeses of various kinds of both cow and goat milk, and a high production of milk sweets, such as the wonderful sevillanas and the glories of the sevillanas in Matehuala, the cajeta de Venado and the famous Costanzo chocolates, which they are sold in bulk.
In the busy restaurants of the capital, such as La Virreina and La Gran Vía, we find the Potosino Fiambre, from a Spanish father and a Mexican mother; the well-known Potosino Enchiladas made with enchilada dough and stuffed with cheese and tomato sauce, and the Potosino Tacos, stuffed with cheese, garnished with potatoes, carrots, lettuce and pickled peppers.
As we go down to the Huasteca, in the Middle Zone (Río Verde) we see dishes like the Enchiladas from Rio Verde, always served with a piece of dark meat chicken and bathed with a tasty tomato sauce; Here the sweets change and we find the peanut smoothies, which are piloncillitos mixed with sesame (but if you want them finer, with assorted nuts and raisins), and the chancaquillas, pancakes made with brown sugar and toasted seed pumpkin.
In the Huasteca, the dishes based on fish and shellfish are unmatched; we have, for example, the bold (a fish from the region) cooked in a thousand ways; the acamayas, a kind of freshwater prawn, and what about the regal palm heart salads, which grow like a plague in this region, and the ball cheeses filled with cream? We cannot forget the gigantic zacahuil, a tamale that can weigh up to 30 kilos, which is stuffed with chicken and pork loin and wrapped in papatla and banana leaves, and then baked in a wood oven overnight.
All this and many other things you will find in this beautiful state; If you really like good cuisine, be sure to visit it, we assure you that you will be pleasantly surprised.
huastecaenchiladas potosinaszacahuil cuisine
