September This is the month when we can start the “feeding” season, that is, few people will be able to diet this time of year and everything that has been achieved during the year, it is now a bit impossible to follow the diet, because the dinners, parties and occasional meals begin.
National month is also the time when many Mexicans take the opportunity to sample the country’s signature foods, such as tacos.cakes, tamales, toast, pozole, pambazos and of course the famous chile en nogada. There are many options and varieties to choose from this season.
Of course, the time is also suitable for getting to know the history of many emblematic dishes such as pozole or taco in a little more detail. With this in mind, today we would like to show you in detail what kinds of broths you can find in the region.
in his zone chihuahua Y Sinaloa They usually make potato soup, the recipe of which comes from the rural areas of the Northwest. Parsley, butter, flour, onion, milk and cream are added to this soup, usually seasoned with salt and pepper.
In It’s unrefined famous is usually very popular seafood soup, which is usually made with fish, shrimp, prawns, mussels and Norwegian lobster, and is considered a festival of the sea. It is flavored with herbs such as thyme, bay, chicken, chickpeas, chorizo and Male banana.
Zacatecas another state not far behind and in this area Republic Mexican It usually goes with the famous tortilla soup, which is not only emblematic of the region, but also one of the most popular in the entire country. Also known as Aztec soup, it is made with ground tomato juice, garlic and onions. Usually with parsley and ctree line, and accompanies pasilla chili, pork skin, avocado, cheese, cream and tortilla.
Jalisco is the area where one of the most outstanding dishes was born; The pozole. Like tequila, this famous and emblematic dish, such as pozole, was born in this place. It has different versions, such as: red, green and white, based on pozole and grated meat. It is usually served with radishes, salad and toast.
But it’s not just about that pozolealso has the classic options such as birria, which can be prepared as lamb, goat, beef, veal, pork or even a combination of these. The broth is usually very strong in flavor and made with chilies such as guajiro, mirasol, pipitla, and dearbol.
Queretaro soup It is one of the most popular and outstanding in our country, usually made with chili, tomatoes and pork. It also contains purple sweet potatoes, chicken breast, lard, egg yolk and spices.
In the area of something CDMXespecially in the Tlalpan area; the tlalpeño broth. This famous broth is made from chicken and flavored with garlic, onion, epazota and chipotle. Add the carrot, potato, avocado and cheese cubes.
In State of Mexico the stew is the main ingredient that gives life to this famous dish, which is made with chambarete beef and vegetables such as chayote, potatoes, carrots and pieces of corn on the cob. The most outstanding varieties include the famous mole de pot.
In Veracruz, they love hairy broths and to prove it; shrimp or crab chilapchole is usually flavored with guajillo and arbol peppers. It is important to note that it should not be confused with panza chileatole.
peninsula Yucatan There are two extremely important soups:
Lima Soup, whose broth is flavored with this fruit. It is usually accompanied by chicken, tomatoes, bell peppers, onions, garlic, oregano and cilantro.
Beans with pork: a soup with a consistently balanced taste, texture and varied aroma, such as pork loin, cilantro, epazote, lemon, radishes and beans.