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La cucina del Chiapas è la cucina dello st … La cucina del Chiapas è la cucina dello stato messicano meridionale del Chiapas. Come il resto della cucina messicana è una cucina basata sul mais con un misto di influenze indigene ed europee.Si distingue per la sua cultura indigena, che include l'uso dell'erba nelle zuppe e nelle tamales, giacché non è usata in nessun'altra parte del Messico.Sebbene si usino peperoncini, tra cui il molto piccante simojovel, ne usano tanto quanto le altre cucine regionali, preferendo quelli di stagione dolci nei loro piatti principali.Gran parte dello stato è adatto al pascolo e la loro cucina riflette ciò con una grande produzione di formaggio e speciali carni di manzo.Il piatto più importante è il tamale, creato con molte varietà in tutto lo stato come anche la chanfaina, simile al menudo e alla .he la chanfaina, simile al menudo e alla .
, La gastronomía chiapaneca es el conjunto d … La gastronomía chiapaneca es el conjunto de alimentos y técnicas culinarias del estado de Chiapas, al sur de México. Como la cocina del resto del país, es fruto del mestizaje entre las culturas americana y europea. Sin embargo, se distingue por una notable preservación de su herencia indígena. Grandes regiones del estado son aptas para el pastoreo y la cocina lo refleja en su abundante uso de la carne, especialmente la de res y la producción de queso. Un plato popular muy común es el tamal, con muchas variedades por todo el estado, así como platos como la chanfaina.estado, así como platos como la chanfaina.
, The cuisine of Chiapas is a style of cooki … The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.isine, such as that of neighboring Oaxaca.
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The cuisine of Chiapas is a style of cooki … The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dies created through the state as well as di
, La cucina del Chiapas è la cucina dello st … La cucina del Chiapas è la cucina dello stato messicano meridionale del Chiapas. Come il resto della cucina messicana è una cucina basata sul mais con un misto di influenze indigene ed europee.Si distingue per la sua cultura indigena, che include l'uso dell'erba nelle zuppe e nelle tamales, giacché non è usata in nessun'altra parte del Messico.Sebbene si usino peperoncini, tra cui il molto piccante simojovel, ne usano tanto quanto le altre cucine regionali, preferendo quelli di stagione dolci nei loro piatti principali.Gran parte dello stato è adatto al pascolo e la loro cucina riflette ciò con una grande produzione di formaggio e speciali carni di manzo.Il piatto più importante è il tamale, creato con molte varietà in tutto lo stato come anche la chanfaina, simile al menudo e alla .he la chanfaina, simile al menudo e alla .
, La gastronomía chiapaneca es el conjunto d … La gastronomía chiapaneca es el conjunto de alimentos y técnicas culinarias del estado de Chiapas, al sur de México. Como la cocina del resto del país, es fruto del mestizaje entre las culturas americana y europea. Sin embargo, se distingue por una notable preservación de su herencia indígena. Grandes regiones del estado son aptas para el pastoreo y la cocina lo refleja en su abundante uso de la carne, especialmente la de res y la producción de queso. Un plato popular muy común es el tamal, con muchas variedades por todo el estado, así como platos como la chanfaina.estado, así como platos como la chanfaina.
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Cucina del Chiapas
, Cuisine of Chiapas
, Gastronomía de Chiapas
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