Chiapas Cuisine

Chiapas is a multicultural state, holder of a heap of traditions found in the same territory, which rises in a delicious variety of flavors with its diverse festivities and cults.

Chiapas' capitol town, Tuxtla Gutiérrez, has got culinary influence from the zoque culture. This area's way of eating is based mainly in corn, as for tortillas, tascalate, tamales and many other dishes

At Palenque, we can easily taste shote (river snail) with momo; when talking about traditional beverages, we can find the sour atole (made of corn), also sour pozole with chilli, whcich we can consume from the comfort of home, due to some salesmen who go door to door offering these beverages and some great variety of tamales.

San Cristobal de las Casas is an enigmatic city, full of mysticism, exquisite taste and unmatched palate sensations; big part of its gastronomic appreciation is due to  its cured products, such as prosciutto-like ham, butifarra & longaniza, of an indiscusable origin and influence from Germany; we also can enjoy typical dishes like asado coleto, chanfaina, tlachilhuil, and a bread soup, a dish that rises from the mixture of spanish and indigenous cultures, for making a mention.

In Tapachula, as for the rest of the republic, tamales held and still keep a very important place in the feeding of the huacaleros (the people from Chiapas). Their most typical version of tamales were made from iguana, meat and vegetables picadillo, shrimp and chipilín (an aromatic leaf from the region), deer and pulique (some kind of mole) and toro pinto, which is made from the same batter, but mixed with bean and wrapped in Santamaria leaf.