A FOOD TRADITION
Huastecan Cuisine
Huastecan cuisine belongs to the broader Huasteca, a culturally connected area extending across parts of Veracruz, San Luis Potosi, Hidalgo, Tamaulipas, Puebla, and Queretaro. Nahua, Teenek, and other local traditions center on maize, beans, squash, chiles, aromatic herbs, pork, chicken, and river or coastal foods. Common techniques include preparing nixtamalized dough on a comal, steaming tamales in banana or corn leaves, grinding chiles with seeds, and cooking meats in pits or stews. Zacahuil, bocoles, and enchiladas huastecas are representative preparations. The cuisine is cross-state by nature and should not be treated as belonging exclusively to one administrative area.
Dishes linked to this cuisine
1–5 of 5
Bocoles Huastecos
Huasteca thick maize cakes kneaded with lard and epazote, griddled and filled with beans and salsa.
Guiso Borracho Huasteco
A Huasteca mixed vegetable and meat stew finished with pulque and a roasted tomato-onion sauce.
Huatape de Camarón Huasteco
A Huasteca shrimp soup thickened with maize dough.
Pazkal de Gallina
A Huasteca chicken stew or sauce enriched with sesame seed.
Zacahuil Huasteco
The Huasteca's monumental tamal of coarsely ground maize dough, mixed chillies and pork or chicken, baked in leaves for communal celebrations.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.