The best traditional dishes of Chiapas
The top 3 according to 70 votes from people: Tamales de chipilín · Ningüijute · Pozol. (Updated Oct 28, 2020.)
Chipilín tamales, cochito horneado and pozol: the cooking of Chiapas, from Tuxtla and Chiapa de Corzo to San Cristóbal and the coast.
Automatically translated (original in Español). See the original
Top 14
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1
Tamales de chipilín
With chipilín herb, with chicken or cheese.
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2
Ningüijute
Seed-based pork mole.
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3
Pozol
Corn and cacao drink.
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4
Pictes
Fresh sweetcorn tamales.
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5
Tamal de bola
Pork in red sauce wrapped in corn husk.
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6
Cochito horneado
Roast suckling pig in adobo from Chiapa de Corzo.
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7
Tamales de jacuané
Flavoured with hoja santa.
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8
Sopa de pan
Broth with fried bread for special occasions.
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9
Caldo de shuti
River snails in broth with hoja santa.
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10
Chispola
Meat and vegetable stew.
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11
Chanfaina
Offal stew similar to menudo.
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12
Cazueleja
Roll filled with cheese, egg and cinnamon from San Cristóbal.
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13
Comiteco
Agave spirit from Comitán.
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14
Tascalate
Drink of corn, cacao and annatto.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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Comments (1)
El cochito horneado de Chiapa de Corzo merece más arriba. Y el pozol con cacao bien frío en Tuxtla, uff