2. INTRODUCCION
Jalisco is the fourth most populous federal entity in
Mexico and one of the most developed states in the
country in terms of economic, commercial and
cultural. Its capital is Guadalajara, whose
metropolitan area comprises the municipalities of
Guadalajara, Zapopan, Tlaquepaque, Tonala,
Tlajomulco High, Ixtlahuacan of quinces and
Juanacatlan, making it the second largest urban
agglomeration after the capital Mexico. It is the land
of cowboys, rodeos, fences, mariachi, tequila and
many of the traditions in the world are associated
with authentic Mexican.
3. Jalisco cuisine has contributed extensively to
international fame to Mexican cuisine. Jalisco
cymbals have a direct relationship with local
products such as corn, beans, squash, wheat,
agave and fruit trees
Some of the most representative dishes are the
rubbish, white or red pozole, sopes, guacamole,
charro beans, menudo, tortas drowned, meat
juice, red and green enchiladas, the cuachala,
tamales corn, the sheep the shepherd and bean
tamales from a lot more variety. Now I will show
some dishes.
5. HISTORY AND PREPARATION
. Drowned cake is one of the most typical and
representative dishes of Jalisco state in Mexico,
particularly in the city of Guadalajara, although its
popularity has spread to different parts of the
country. Drowned cakes are made with a bread
called "birote" or "salty birote" which is characteristic
of the region whose consistency is much denser than
ordinary bread roll, and therefore more crispy and
less permeable outer layer and firmer inside with a
slightly sour taste due to a somewhat longer
fermentation, enabling immersion in various sauces
without losing its consistency.
7. HISTORY AND PREPARATION
. The jericaya is a typical Mexican dessert which
originated in the city of Guadalajara. It is made with
milk, eggs, vanilla, cinnamon and sugar. Put the milk
to boil with sugar and cinnamon stick. Remove from
the heat and allowed to cool a little and add the eggs
one by one beating that integrate very well.
Immediately pour into ramekins and put in a water
bath. They get clogged uncovered in the oven or on
the stove until sticking a toothpick comes out dry.
When they are they get the grill 10 minutes to brown.
9. HISTORY AND PREPARATION
The tejuino is a refreshing drink made from
corn and sugar cane sweet.'sVery commonly
found in western Mexico, thanks to the
Huichol Indian heritage.
It is drunk with salt and chili powder to taste
or without adding anything, is bittersweet
and with a low degree of alcohol.The tejuino
is offered by street vendors in the towns and
cities of the region is very commonly found in
ice cream or ice cream parlors.
