Gastronomy

The gastronomy of Chiapas represents one of the most admirable regional expressions of the different social groups. Into the gastronomical varieties, the visitor will be able to taste:

Cochito (typical dish cooked with pork meat), Tasajo (typical dish cooked with beef meat), both are regional food of the Center of Chiapas; Pigua (prawn) that dish is preferred in the Coast of Chiapas; Pusaxé (dish cooked with beef meat); Pierna ahumada of San Cristóbal (typical dish cooked with pork meat); Butifarra of Comitán; the meat of Teopisca, chimol (sauce cooked with tomatoes), the Broth of shuti  (snail), the Broth of Chipilín, the Tamales and Beans.

We find a great variety of Tamales like Tamales of Elote, Cambray, Toropinto, Chipilín, Bola, among others. People use to eat Tamales with beverages like champurrado and tascalate.

The favorite drink is pozol of cacao that is a mixture of cooked maize, cinnamon, cacao and piloncillo. And also there is pozol blanco, that is only a mixture of maize and people can drink it with sugar or salt and chile.

And also there are a great variety of traditional candies like the puxinú (sorghum and honey), tsaní-tsinú of honey, yumi or sweet potato, melcocha, among others. We recommend you the bakery of San Cristobal, Ocosingo, Villaflores and Ocozocoautla.