Dishes from the 2nd Chipilín Gastronomic Fair are on display in Tuxtla Gutiérrez

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The 2nd Chipilín Gastronomic Fair in Santo Domingo Park on the second north and first west in Tuxtla Gutiérrez brings together men and women who are dedicated to the preparation of dishes based on this plant, the chipilín, a kind of seasonal vegetable, although there are families that grow it permanently for use in their traditional cuisine.

Mrs. Selina Morales Ruiz, originally from Tuxtla Chico, living in Tuxtla Gutiérrez, explains that chipilín can be prepared in an infinite number of dishes, there are chefs who have come up with more than 500 recipes and this day she serves it with shrimp balls, a mole stew, in cakes, in tortillas, with beans, with rice, chipilín with egg, a sauce of roasted red chile de árbol is added to the dishes, it is ground and mixed with chipilín, she has been preparing dishes for 20 years, she learned from her grandmother and her mother.

Dehydrated chipilín is displayed in powder form, which can be consumed in tea, in cream, either with chicken broth or cream, chipilín balls, this presentation is already exported to the United States of America, also traditional chipilín tostadas with lard, bean tostadas with chipilín, candied peanuts with chipilín and chipilín sauce with habanero chili.

Meanwhile, Sandra Urrutia shows a large production of tostadas based on chipilín, lard and new corn, a product in great demand because these tostadas are consumed with various dishes, and shows a presentation that is having great demand, dehydrated chipilín, which is consumed in tea, contains vitamins, and its consumption solves the problem of insomnia, helps regulate the nerves.

Rice with chipilín, shrimp cakes with chipilín, beans with chipilín, chipilín balls, accompanied by red sauce based on chile de árbol, chipilín and cheese with chipilín, ground beef with chipilín, shredded beef with chipilín, offal with chipilín, tostadas with chipilín, pig accompanied with chipilín sauce are also served.

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Mrs. Maricela Juárez, with ten years in the traditional kitchen preparing dishes based on chipilín, says that this herb is truly a delicacy, it is a delight, the delight is to prepare chipilín creams, chipilín sauces, chipilín tamales, beans with chipilín, chipilín tostadas, offal and pork rinds with chipilín, beans with chipilín plus chicken and cheese.

He calls on the population to consume local products, what better than vegetables, what better than nutritious ones, this product is from the rainy season, although many people always have it and grow it at home, on their land and permanently have the product for their recipes, there are more and more innovations in gastronomy based on this vegetable, he said.

Tuxtla will have the II Chipilín Gastronomic Fair

Society and the general public are cordially invited to attend the II Chipilín Gastronomic Fair, which will take place tomorrow, Tuesday, July 16, 2024. This event, which celebrates the rich culinary tradition of Chiapas, will take place in Santo Domingo Park, located on 1a Poniente corner with 2a Norte, and will run from 9:00 a.m. to 4:00 p.m.

As part of the fair’s activities, there will be a Gastronomic Workshop on the dish “Chipilín breast in sauce stuffed with pear, Chiapas cheese and grilled carrots.” This workshop, which promises to be a delight for cooking lovers, will be taught by renowned Chef Jacqueline Posada Roque. The workshop will be held at the Luis Alaminos Guerrero House of Culture, located on 1a Poniente corner with 2a Norte, from 10:00 a.m. to 1:00 p.m.

The II Chipilín Gastronomic Fair is an excellent opportunity for citizens, as well as local and national tourists, to enjoy a unique event that highlights the gastronomic richness of the region. Attendees will be able to enjoy a wide variety of traditional dishes made with chipilín, an emblematic ingredient of Chiapas cuisine. For those who wish to participate in the workshop, it is recommended to register in advance. For more information and registration, please call 961 171 85 71.

Source: elheraldodechiapas