El Sur: Especialidades de Chiapas

Got recipes?

Carne a la chamula. Filete de res a la plancha, se sirve con una
enchilada de mole, una tostada tuxtleca y frijoles de simojovel.
Grilled beef, served with a tortilla bathed in mole, a tostada and
beans

Chanfaina (pedazos de carne de res, mezclada con menudencias)
Chanfaina are pieces of beef, mixed with the internal organs of the
animal.
Served as part of the "Comida Grande" on feast days.

Chanfaina. Visceras de res en cuadritos, el medio de higado licuado y
perejil.
Beef organs, quartered, half the liver pureed, and parsley

Cecina Paper thin pieces of dried or partially dried beef or pork that
are sometimes infused with powdered or ground chiles and other
seasonings. Sometimes called tasajo, especially in Chiapas and Oaxaca

Chiapaneco
A tamale made with mole

Chorizo Catalan
Spanish sausage, Castillian-style

Cocido de San Cristobal
A stew, probably made with dried beef, that is eaten on feast days
that celebrate
Mexican Independence. Such dishes are called "Comida Grande".

Cochinita en adobo
Little pig in a chile sauce that might or might not include achiote.

Cochito con Arroz. Cerdo adobado y horneado, se sirve con arroz,
frijoles, lechuga, rábano, y cebolla rebanada.
Pork spiced with chile powder and baked in the oven, served with rice,
beans, lettuce,
radishes, and sliced onion. Yum!

Comida Grande de Chiapa. Carne Salada de res pepita de calabaza.
One of the "Great Meals" of Chiapas, served on feast days. Made of
salted dried beef, pumpkin seeds and squash.

Pepita con tasajo. (Beef meat in Pumpkin seeds sauce) Called "Comida
Grande" (Great Meal). It is served as the main dish in the annual
party of San Sebastian, celebrated in Chiapa de Corzo. 885 calories
aprox. per portion.
Ingredients (Makes 5 servings):
1 Kg. tasajo (a special stripped beef cutting)
2 Tps. Soaked rice
1/4 Cup Achiote
125 gms. Pumpkin Seeds (toast and ground)
2 Jitomates (Tomatoes)
1/4 Medium size Onion
125grms. Pork Fat
Preparation:
Cook the meat (tasajo), Blend rice, achiote in enough beef Broth.
Fry the tomatoes and onions (previously blended) in enough pork fat.
Next, add the rice, and achiote using a colander. Dissolve the
pumpkin seeds (ground) into beef broth and add it usins a colander.
Keep stirring to avoid it gets sticky and to let it cook well.
Add more pork fat if necessary and let it cook. The mixture must be
not too thick. The tasajo is served with this creamy mixture on top of
it.

Huevo en torta con camaron y mole. Revuelto con camarón seco y mole.
Scrambled eggs with dried shrimp and mole

Pastel de elote
Mexican corn pie, made with fresh corn or canned cream of corn, eggs,
wheat flour, condensed milk, etc.

Pechuga Coleta. Pechuga de pollo empanizada.
Breaded breast of chicken

Pechuga Jacuane. Pechuga de pollo rellena de frijoles y bañada en
salsa de hierba santa.
Chicken breast, stuffed with beans and bathed in holy herb sauce

Pescado envuelto
Fish cooked in a wrapping of leaves, mixiote style?

Pierna de cerdo al horno
Baked leg of pork

Pollo de Pollera. Pollo frito con salsa de tomate rojo, se sirve con
ensalada de repollo curtido en vinagre y papas fritas. Ingredientes:
(para dos personas) 1 rebanada de piña natural 1 agua mineral 1/4 de
limón verde con cáscara 3 onzas de vodka Hielo frappé Jarabe
Natural Preparación: Se mezclan todos los ingredientes con 1/2 agua
mineral y el 1/4 de limón con todo y cáscara, se pasa la mezcla por un
colador y se complementa con el agua mineral restante.
Chicken fried with red tomato sauce, served with a salad of cabbage
pickled in vinegar, and fried potatos.

Salpicón Tuxtleco. Carne de res picada con chile verde, cebolla,
perejil y limón.
Spicy beef, Tuxtleco style. Green chile, onion, parsley and lemon

Robalo en hierba santa
Snook or sea bass with a sauce made of the leaves of the Holy Herb.
Hierba (or Yerba) Santa can be seen growing wild in the canyons and
riverbeds of Southern California.

Sopa de chipilin (hojas de chipilin con bolita hecha con maiz, masa,
tomate, elote, queso y crema)
Chipilin soup. Chipilin is the leaf of a plant. The soup balls seem to
be made with yellow corn meal and white corn masa, and the soup also
seems to contain tomato, fresh corn on the cob, cheese, and cream.

Sopa de pan
Bread soup

Tamales de mumu
Mumu? tamales

Tamales de chipilin
Tamales stuffed or wrapped with chipilin leaves

Tasajo con Chirmol. Carne de res salada y puesta a secar al sol, se
sirve con una salsa de tomate rojo y frijoles.
Strips of beef, salted and sun dried, are served in a sauce of red
tomato with beans

Verdura encurtida estilo San Cristobal
Pickled greens, San Cristobal style. Could be shredded cabbage in
vinaigrette.


Postres:
Desserts:

Dulce de frutas cristalizadas
Dried fruit that is sugar coated like the pieces in fruitcake

Pan de San Cristobal de Las Casas
Is still a homemade bread though industrial flour is used, called
cazueleja always present at parties, made with eggs, raisins, pecans
and coconut; called marquesote, cocked inside tin cans, party bread,
with fancy shapes covered with sesame seeds; yoke bread, lard bread,
donuts, among others make a great variety of city's colonial bread.

Yemitas de San Cristobal
http://207.249.66.210/cocinePHP/receta.php?tipo=260
A pastry made of egg yolks and sugar, formed into figures for the
children

Bebidas:
Drinks:

Canitas
Draft beer

Ron
Rum

Ponche de frutas (frutas como el tamarindo, guayaba, cana, ciruela
pasa, tejocote, manzana, nuez, especias, ron, brandi, flameado, en
frío o caliente, con te, azucar, rodajas de limon, canela)
Fruit punch with tamarind, guava, sugar cane, plums, a fruit
resembling crab apple, apple, nuts spices, rum, brandy, tea, sugar,
lemon zest, cinnamon served aflame, cold or hot.. Ponche de frutas
seems to have been influenced by contact with the French and English.

Pozol de cacao o el blanco (El de cacao es maiz reventado que se
licua con agua y lleva ademas chocolate, agua y hielos.)
Pozol de cacao is cracked white corn blended with water and chocolate,
served with ice.
I suppose Pozol blanco is just the liquid from cracked white corn that
you'd get if you boiled hominy, or opened a can of hominy and drank
the liquid. Yum.

Tascalate, hecha a base de maíz tostado, achiote, canela y azúcar. Se
mezcla con agua o con leche.
Tascalate is prepared by washing corn, sun drying it and later broil
it in an oven side by side with the cacao. When ready it is ground
with cinnamon, toasted tortillas and achiote, which gives a nice
orange color. Mixed with cold water or milk and sweetened with sugar.