Northern Horizons

The gastronomy of the Mexican Republic is considered Intangible Heritage of Humanity by the United Nations Educational, Scientific and Cultural Organization (Unesco) for enjoying a very extensive gastronomy and each of its regions has a wide variety of saucers.

In Monterrey, what they call Cabrito al Pastor is regularly offered; since the time of the colonization, the shepherds prepared it in the heat of the embers and skewered it on a steel rod so that it can be roasted in the heat of the mesquite wood.

The Gastronomy of Baja California is based mainly on seafood, particularly fish and shellfish from the region, adopting its own culinary style with fresh products of the highest quality.

One of the most representative foods of the Mexican northeast is goatling. In the state of Coahuila it has been prepared in sauce, al pastor and the famous fry that is cooked in the blood of this ruminant.

The cheese broth is one of the most characteristic dishes of Sonora; it is cooked with a variety of green chilies found only in the northern states of Mexico: California chili pepper (California, USA) Anaheim chile, California chile (California, New Mexico, southern United States), Magdalena chile (Chihuahua, Sonora).

A classic from Sinaloa, also from Sonora and Chihuahua, is the stew called "mochomos" which consists of dried meat (sometimes it is not dry but rather shredded) fried, preferably in lard.

Currently the world production of pecan nuts is led by the United States and Mexico, together they contribute 93%. It is practically grown in "El Cinturón del Sol" in the southern United States and in "La Franja Nogalera" in northern Mexico, which includes the states of Sonora, Chihuahua, Coahuila, Nuevo León and Durango.

Crabs (Callinectes sapidus), a type of blue crab are abundant in the Gulf of Mexico. In Tamaulipas and part of Veracruz it is tradition to fill them. They represent an important gastronomic custom of the port of Tampico.

Poisoned beans is a typical Northeast dish. They are actually refried beans that are bathed with a little pork roast. Formerly in the clay pots the pork roast was kept and then butter on top of the stew. When they made the beans, they took some of the lard from above and a little bit of the roast went away, hence they said that a little "poison" was lost.

Do not miss "Northern Horizons", the Third Cycle of Gastronomic Talks of Amigos MAP where Sonya Santos surrounded by wonderful sunsets will talk to you about the history of the characteristic dishes and ingredients of Northern Mexico.