Gastronomy
The cuisine of the state is similar to that of neighboring Hidalgo, Puebla and Federal District of Mexico City, featuring dishes such as barbacoa, mixiote, tamales, tacos, quesadillas and more. The state is known for the use of a number of ingredients in these dishes. One of these is the use of a number of edible insects, many of which are considered delicacies such as escamoles (ant eggs) and maguey larvae as well as others locally known as “padrecitos,” “mecapales,” “toritos” and “tenanas”. Vegetable items include a wide variety of mushrooms, often harvested from the wild, squash flowers, chilacayote, xoconostle (a kind of cactus fruit), nopal and epazote. Like neighboring Puebla, moles are an important element, especially for dishes made for special occasions. Two local versions include “mole prieto” and “mole de ladrillo.”
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