Aguascalientes is located in the north of central Mexico. In Spanish, its name translates as ‘hot waters’, referring to the abundance of hot springs in the area. Fruits like peaches and guava grow well in the state’s temperate central valley areas, while meat is farmed in the semi-arid plains. Aguascalientes also belongs to one of Mexico’s three wine growing regions. Once part of an important colonial trade route, Aguascalientes is a gastronomic melting pot of dishes from the surrounding states. Here is a little taste of the food of Aguascalientes in Mexico
Aguascalientes is a major producer of the guava fruit, which is native to Mexico. The state’s signature dish is pork ribs in guava sauce which are sweet and sticky and delicious. In Aguasclaientes, guava is eaten fresh, made into lollies and used in a popular cheese and guava flan for dessert.
San Marcos Chicken
During the 23 days of the annual San Marcos National Fair is the best time to try San Marcos Chicken or Pollo San Marcos. The dish consists of sliced chicken prepared in a spiced tomato sauce and accompanied by serrano chili peppers. The festival has its foundations as a harvest festival and began in 1828.
Pacholas are crumbed beef cutlets made from minced beef that is seasoned with herbs and chili peppers. The dish has its origins in the colonial era and is very traditional. The meat is ground in a ‘metate’, which is a traditional Mexican cooking tool in the form of a flat stone. The cutlets are fried and served with rice, beans, salad, or nopales – a Mexican cactus side dish.
Carnitas in Aguascalientes
The Aguascalientes version of carnitas is made of pork loin prepared with orange juice, which gives it a unique texture and taste characteristic of the region. It’s a bit like pulled pork. The shredded meat is served with tortillas, guacamole, spicy salsa, and limes.
There are local varieties of Mexican wine to taste at cellar doors in Aguascalientes but you will predominantly find reds like Merlot, Cabernet and a local blend of Carignan and Cabernet Sauvignon called Ruby Cabernet. Thanks to the warm climate, Mexico’s wines are generally spicy, full-bodied and ripe.