Considered by some border territories with the north of the country, Querétaro has characteristics that unite it with its neighbors in the Bajío, and if that happens with geography, the same happens with traditions and especially with food.
It is also true that Queretans have known how to preserve their customs and that in certain places it is possible to try some snacks that modern life has been displacing from the daily menu.
Although Queretaro specialties are common to those of other Bajío states, those from here have the particular stamp of the region. That is why those who know the exquisite taste of Queretanos usually look for the green or red enchiladas, the chilaquiles and, of course, the chicken from the hortelano, the milk sweets from Bernal, the yellow chickpeas from Tolimán, rich with saffron and a little cinnamon
For breakfasts you cannot miss the revoltillo, the tamales, the gordas with piloncillo, the chocolate and the milk with sweet potato, typical of Cadereyta.
To all this it should be added that the Queretaro table, the result of a long process, also has a wide menu of more elaborate dishes and that the presence of migrants in the twentieth century brought as a consequence the versatility and the appearance of new recipes that make from the Queretan menu a representative sample of Mexican food. As proof of this we present in this edition a set of recipes that will surely catch your attention and that will invite you to prepare some of them.
Rams to eat
The best of the barbecues is taken from hybrid rams, a mixture of peliguey, dorper and rambouillet. They are little animals with little hair and little fat, whose meat is delicious, soft and with very little smell.
