San Luis Potosi is a state that in addition to having emblematic places to visit, has a varied climate and vast lands that give rise to a unique gastronomy, which is considered Intangible Cultural Heritage by UNESCO.
Enchiladas Potosinas: Originated in the central area, this is probably the most characteristic dish of the state. These enchiladas are stuffed with cheese and the tortilla is marinated in guajillo chili sauce and then fried, accompanied with pork legs.
Zacahuil: It is a tamal that reaches up to 5 meters long. Its dough is prepared with pounded corn, lard, chilies, spices and salt. It is stuffed with pieces of meat, wrapped in “paptla” leaves or banana leaves. It is tied with rope and placed on a wood-burning oven that is covered with mud. It is cooked for 12 hours and finally served on those special occasions such as weddings and christenings.
Fiambre Potosino: (Stiff Potosino) can be considered a snack, as it is a cold meat preparation that includes veal or beef tongue, pork trotters in vinegar, shredded chicken and vegetables such as carrots, potatoes and zucchini. Everything is left to rest one day in the refrigerator accompanied by a vinaigrette. It is the perfect dish for any gathering with family or friends. This unique mix will force you to be snacking till the plate is clean.
Queso de Tuna: (Prickly Pear Cheese) do not be fooled by the name as it is not cheese, is rather a kind of quince paste prepared exclusively with the juice of the red prickly pears of the region. It is cooked for approximately 10 hours in large pots to acquire the right, unique, sweet and juicy consistency. You cannot miss this colorful and magical delicacy when you visit San Luis.