Delicious Nuevo Leon !!!

Food in Nuevo León is practical and delicious. Here, agriculture developed after livestock breeding, which is why many typical dishes are based on beef, goat, and milk. Other important ingredients are corn and wheat.

Origin

Nuevo León’s cooking combines three culinary cultures: Catholic Spanish, Jewish Spanish, and Tlaxcalteca indians that arrived from the center of Mexico.

From the Jewish tradition we find dishes based on baby goat and certain types of bread. Dry meat and Bustamante pastry are of Tlaxcalteca tradition. Wheat tortillas are an adaptation of Spanish bread to the customs and techniques of America.

Typical Dishes

Dry Meat and Machaca

Dry meat is first cooked, marinated and shredded before it is put to dry. Tlaxcaltecan indians used this technique to store food in a land that wasn’t fertile.

Normally it is mixed with egg to make machacado or machaca con huevo. You can also eat it alone or with lemon drops.

Cabrito (Kid Goat)

There are many ways of cooking baby goat. The most popular are roasting it on mezquite wood and cooking it in its blood. The chopped entrails of the kid goat are cased in the intestines to make a sort of sausage called machito.

Similarly to the sheep, the kid goat must be a very young animal (up to 40 days old) and fed only with goat milk.

Carne asada

On weekend afternoons the state starts to smell like carne asada, or barbecue. Arrachera is a typical cut in Nuevo León. Usually, men are the ones to do the cooking. Agujas a las brasas, asado de puerco with colorado chile and puchero soup are other common dishes.