Hola Mexziners,
With grand sierras, majestic landscapes, and the bluest skies you have ever seen, the Bajío region encompasses several states across central Mexico: Querétaro, Guanajuato, Michoacán, and Jalisco, as well as Aguascalientes and parts of San Luis Potosí and Zacatecas. While the region’s beauty and cultural riches are well loved, its culinary treasures still fly a bit under the radar –even to us Mexicans. To introduce you to some of the wonders of Bajío cuisine, we enlisted Chef Rubén Yáñez, who leads Sazón Cooking School at the gorgeous Casa de Sierra Nevada, A Belmond Hotel, San Miguel de Allende.
Let’s go!
–Cristina Alonso, Managing Editor
Let’s get cooking
“Many people are unaware of the region’s strong Indigenous roots, particularly the influence of the Otomí and Chichimeca peoples,” explains Chef Rubén. “These traditions can be seen in practices such as the making of ceremonial tortillas, which are stamped with mesquite-wood seals and decorated with natural pigments. The region also has a rich tradition of foraging for the fruits of native cacti, including tunas, xoconostles, garambullos, and borrachitas.”
These endemic treasures are just the beginning. As Mexico’s heartland, the Bajío is one of its most prolific agricultural regions. Among its most prized products, Chef Rubén highlights “nopales (cactus paddles), xoconostles (sour cactus fruit), corn, verdolagas (purslane), and fruits such as apricots, peaches, guavas, and strawberries, which are widely used throughout the region.” His personal favorites, though, are xoconostle and dried chilies. “I really like xoconostle because my mom has been using it in some dishes since I was little, and because of its tangy flavor. The sweet and smoky flavor of the chilies is perfect for making marinades.”
While the Bajío comprises several states, each with its own diversity and intricacies, Chef Rubén considers the following to be some of the region’s most emblematic dishes:
– Enchiladas Mineras: Corn tortillas bathed in guajillo sauce, stuffed with ranchero cheese and diced onions. Dressed with chopped lettuce, grated cheese, pickled chilies, and potatoes. A Guanajuato classic.
– Enchiladas Potosinas: Corn tortillas made with ancho or colorado chili masa, stuffed with fresh cheese, onions, and salsa. Fried and topped with onions, cream, cheese, and lettuce. A San Luis Potosí specialty.
– Carnitas: Small cuts of pork fried in lard and served with corn tortillas, spicy salsa, and avocado slices. The best known carnitas are from Michoacán, although you can also find them in Puebla and Mexico City.
– Red Pozole: A steaming bowl of cacahuazintle (hominy) corn, guajillo and ancho chilies, and pork. A dish that hails from Colonial times; this particular recipe is popular in Jalisco.
– Sopa Tarasca: A hearty soup made with chicken broth enhanced with tomato sauce and, sometimes, epazote leaf and oregano. Served with fried tortilla strips and grated cheese. A Michoacán staple.
– Tamales Canarios: Small yellow tamales made with rice flour, butter, egg yolks, milk, and raisins. Traditionally wrapped in corn husks and served with hot chocolate or atole. A popular dish in Michoacán and Querétaro.
– Guacamayas: Traditional sandwiches made with hard-boiled egg, avocado, chicharrón, and a very spicy tomato salsa. From Guanajuato to the world.
“Several of these recipes can be found in El Bajío, the cookbook we created in collaboration with Apartamento,” adds Chef Rubén proudly. The book is part of Belmond’s Recipes & Wanderings cookbook series, which already includes tomes on Penang, Liguria, and Campania. To Chef Rubén, the region’s cuisine can be summed up in three words: “Diverse, historic, and traditional.”
Recipe: Chile Trilogy
To crown this journey across the Bajío region, we are honored to share one of Chef Ruben’s favorite recipes. Chile Trilogy explores three ways to make chiles rellenos: stuffed with shrimp, mushrooms, or iconic en nogada.
Foundation: Charred Peppers
Ingredients
20 jalapeño peppers
Method: Char the jalapeños over an open flame or grill. Carefully peel, deseed, and remove the veins while keeping the peppers intact, ready to be filled.
Shrimp & Poblano Cream Sauce