comida de guanajuato

Typical mealsThe city of Guanajuato offers the largest variety of Mexican dishes from different countries, with several services available and the best care. Guanajuato has a great variety of delicious typical dishes of the region like the legs of pork, Pachola Guanajuato (fried ground beef), carnitas empanadas, bread Acambaro style deli San Miguel de Allende (mixture of different types of meat beef, chicken and pork, fruits and vegetables in oil and vinegar)

THE GUACAMAYAS

Ingredients



Duro (pork chicharon)



BobbinSalsa pico de gallo




Procedure



Split the rolls in half and the middle one sacarles.Fill the rolls with hard or crackling around him as possible. Add pico de gallo salsa and ready.

Bear Soup

Ingredients:

1 kg. blue fish or Catfish

2 liters of water

1 can tomato paste

2 garlic cloves

1 / 2 onion

3 onions tail

2 large tomatoes

2 carrots

2 potatoes

cilantro

tomatillo

marjoram

one or two bay leaves

garlic

salt

salt to taste

1 stick butter

Preparation:

Fry in butter all chopped vegetables (garlic, onion, scallions cut tail wheels and tomato). In a bowl boiled water is added when it is boiled and fried vegetables, a can of tomatoes, diced carrots and potatoes cut into same. Then add the chopped fish, tomatillo, marjoram, bay leaf, garlic salt and cilantro. All together should be boiled for a while. If you want the spicy broth is put one or two red chilies (ancho or earth), or a can of jalapeno peppers in vinegar. Some people fish lightly fried in butter before putting in the water. In regard to the name given to this wine, is the talk that when the dam was being built the nozzle, in Camargo, all workers frequently ate fish stock (made with fish from the Rio Conchos), but they did so so often that it became annoying and then started calling him "broth odious" degenerate, hence the name we now call "bear soup.

Chalupas

ingredients

1 chicken breast

20 tortillas

4 potatoes

Radish

Cilantro

1 onion

200 grams of aged cheese

Sal

procedure

Boiled shredded chicken breast into small pieces. Cook the potatoes in their skin, peel, cut into small cubes and fry in hot oil or butter until well browned. Fry tortillas in hot oil, place them over the potatoes and put them shredded chicken, chopped cilantro to taste, cut into julienne radishes, chopped onion, a little red or green sauce, aged cheese grated on top and salt to taste . Raw onion is essential in this preparation because it gives a very particular taste when combined with cheese and used as the framework for beef and chicken. The onion is a vegetable that has been used since antiquity in the world and to be curative properties. It is rich in vitamins A, B and C have the advantage of being easily degraded during cooking. It is used in soups, salads, dressings, etc.. For him not to "mourn" when the chop chop under running cold water and moisten the knife with which he will perform the task.

Fiambre

Ingredients:

12 beets

10 Carrots,

1 cabbage,

2 cauliflowers,

12 pacayas,

1000 gr. of anrejo peeled,

1500 gr. of bean

6 Chile chamborotes,

1 dozen radishes,

500 gr. ham,

500 gr. sausage

500 gr. bologna,

500 gr. Chorizo nitrate

500 gr. chorizo colorado

500 gr. black sausage,

500 gr. of sausages

,500 gr. salty language,

1 whole chicken,

1 can asparagus with Water,

250 gr. pound Capers,

500 gr. of onions tanned,

500 gr. stuffed olives,

1 cheese layers,

500 gr. Zacapa striped cheese,

1 bottle of vinegar,

1 lettuce foreig

1 piece of peeled fresh ginger,

1 tablespoon prepared mustard,

1 bunch of parsley,

1 tablespoon capers

1 / 4 teaspoon anise

1 / 2 teaspoon black pepper

Tieman

6 stemmed onions

1 / 2 teaspoon mustard powde

1 / 4 teaspoon white pepper,

1 stalk celery,

1 / 2 onion,

4 sliced hard-boiled eggs.

Method:

A day before preparing the traditional stiff-tanning preparation. Boil the beets. Peel, cut in squares and cool completely. Nine Peel carrots, cut into cubes 1 / 4 inch. Steam with little water. cool in cold water and drain. Cut the cabbage into cubes 1 / 2 inch. Ahóguelos in boiling water, cool in cold water and drain. Pacayas Peel, cut into pieces 1 / 2 inch and bake like other vegetables. Attics beans. Remove the tips. Cut into small pieces and cook. Cook the peas in cold water and chill. Be sure to drain the vegetables and move it to a nonmetallic bowl. Boil for five minutes in a pan aluminum than vinegar, let cool and add to vegetables. Using a wooden paddle to move the vegetables to mix well with vinegar. Cover with a clean cloth and let stand at room temperature occasionally moving the pallet.The day of the preparation of whole chicken cooked stiff in a liter of water with the stem of celery, half an onion, the remaining chopped carrot, salt and pepper. Remove chicken from broth and set aside. Remove the gall, often boned legs and carefully to remove cartilage. Cut chicken into pieces and let cool. Defatting of the chicken broth and strain. Cook separately each of the sausages, peel, cool and cut into thin disks. Cunnilingus nitrate. Ham, salami and mortadella in small squares. Wash tanned onions, olives and 250 g. capers in plenty of fresh water and drain.Prepare the "broth" tanning removing as much vinegar as possible and place half in the bowl of the blender. Add the ginger, dry mustard, prepared mustard, two tablespoons of capers, parsley leaves. anise, black pepper, white pepper and water from the asparagus. Blend well and strain into a container apart.Solids from the strainer back into the bowl of a blender, add half the lettuce (reserve the remainder for garnish), chicken broth and onions with stems. Blend again and if needed more vinegar can help tanners. Strain and discard solids again.Mix the liquid and season with salt. Add the sausage and chicken and then hardened olives, capers and onions tanned.Mix with hands trying not to break the vegetables and meats.Cut the cheese into squares and add layers. Distribute the "broth" across the surface of the stiff and mix one last time.Serve on plates and garnish with chamborotes chilies, lettuce leaves. boiled egg, sliced radishes, asparagus and cheese Zacapa.Refrigerate immediately.

guayabate

Ingradients
1 kilo of guava heading into segments.300 grs. sugar.1 liter and half of water. procedureIn a pot begins to boil water and put the sugar is dissolved, then the guavas and allowed to boil over high heat first and after a while over low heat until smooth guava and has burned a little water. Must be AGUADITA. Serve cold.