The state of Hidalgo is part of the Central Highlands Region of Mexico, along with the states of Guanajuato, Mexico (State of), Mexico City, Morelos, Puebla, Querétaro and Tlaxcala. The capital city of the state of Hidalgo is Pachuca.
The state of Hidalgo has several interesting “geomorphosites” – places where landforms provide amazing scenery for our enjoyment. They include the Basalt Prisms of San Miguel Regla, only a few kilometers away from the Piedras Cargadas, an equally-stunning geomorphosite.
The former mining town of Mineral del Monte (or Real del Monte) has lots of interest for cultural tourists. It is where the first soccer and tennis matches in Mexico were played ~ in the nineteenth century, when the surrounding hills hosued hundreds of Cornish miners, brought here from the U.K. to work the silver mines. The miners introduced the Cornish Pasty, chile-enriched variations of which are still sold in the town as pastes.
- Hidalgo – All Articles or All Recipes
Here are select articles and recipes related to Hidalgo :
Cornish Meat Pies: Pasteles de Carne
Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vinaigrette or fresh. Some cooks incorporate cream cheese into the dough, but the filling is so rich, the pastes do nicely without the extra fat and calories. Ingredients: […]
Hidalgo Style Fava Bean Soup: Caldo de Habas Estilo de Hidalgo
Although fresh fava beans appear only in springtime in the markets of Central Mexico, the dried versions are available throughout the year and cook much more quickly than other dried beans. I gave a recipe for a Puebla style fava bean soup in the November 2003 issue of Mexico Connect, but this one differs in its use […]
Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero
Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are enclosed with the meat, and pencas de maguey – the inner layer of maguey leaves – used to wrap the meat. Mixiote wrappers- papel para mixiotes – may be used to wrap […]
Mexican pineapple, apple, orange and coconut marmalade
Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo. Ingredients 1 pound fresh pineapple, peeled, cored and finely chopped 1 pound apples, peeled, cored and finely chopped juice […]
Pollo en Pulque
Ahora que el pulque se vende en latas, es más accesible para las personas fuera de las regiones que producen pulque, pero cerveza diluida puede ser un sustituto en esta receta. Esta nutritiva sopa es un platillo principal en vez de una entrada. Ingredientes 8 piernas y 8 muslos de pollo ¼ de taza de […]
Mexican chicken in pulque broth: Pollo en pulque
Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hearty Mexican chicken in pulque broth soup is a main course rather than a first course. Ingredients 8 chicken […]
Pastes – Pasteles de Carne
Aunque sin duda se hacen sin chile en su nativo Cornualles, éstos sabrosos pasteles de carne han sido mexicanizados, por lo general con la adición de chile serrano, enlatados en escabeche o frescos. Algunos cocineros incorporan queso crema a la masa, pero el relleno es muy rico y la pasta muy buena sin las calorías […]
La Cocina de Hidalgo: Nace de Diversos Climas y Culturas
A lo largo de los años, hemos viajado por carretera desde México a diferentes partes de los Estados Unidos. Las rutas varían, y algunas son más escénicas que otras. Uno de los viajes más bonitos pasó por el estado de Hidalgo, en el norte de México central. Ahí, los paisajes todavía asemejan al arte de […]
Mermelada de piña, manzana, naranja y coco
Las mermeladas de frutas mezcladas son populares en Hidalgo, y se sirven de todas las maneras posibles sobre pasteles y pan. Ésta receta está adaptada de La Cocina Familiar en el Estado de Hidalgode CONACULTA. Ingredientes 1 libra de piña fresca, pelada, sin el corazón y finamente picada 1 libra de manzanas, peladas, sin corazón y […]
Caldo de Habas Estilo Hidalgo
Aunque las habas frescas solo aparecen en los mercados del centro de México durante la primavera, la versión seca está disponible todo el año y se cuece en menos tiempo que otros frijoles secos. Publiqué una receta para sopa de habas al estilo de Puebla en la edición de noviembre del 2003 de México Connect, […]
Out of Mexico’s past: Photographs that speak volumes (Hugo Brehme and others)
Anyone out there on the information highway heard of an American photographer named North? Worked in Mexico, made dozens of daguerreotypes of the cities, churches and countryside circa mid-1800s? Gina Rodriguez would like to know. The young photography historian, resident research expert of the INAH (National Institute of Anthropology and History) Fototeca – the national […]
The Cuisine of Hidalgo: Spanning Climates and Cultures
Over the years, on road trips from Central Mexico to various parts of the U.S., we have explored different routes, some more scenic than others. One of the most unforgettable included the state of Hidalgo, in north central Mexico, where a great deal of the countryside still resembles the beautiful Mexican calendar art of the […]
Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers
Reading the recent MexConnect article Tears of the maguey: Is pulque really a dying tradition? brought me to the realization that here in Cholula, many of the pulquerías (pulque bars) have slowly and quietly vanished, and only two or three remain. While nobody was sorry about the closing of the one near the elementary school, where the kids […]
Venta Prieta, Hidalgo
Posted by M R Davis on January 16, 1998 I’m interested in information on the small “native” Jewish community in Venta Prieta, Hgo. (just outside of Pachuca) and would be grateful for anything that anyone might know about it. Posted by Brian J. Larkin on January 17, 1998 There is a useful and informative site […]
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Did you know? Thousands of Mexico’s students receive classes by TV
Mexico’s pioneering “telesecundaria” or “television secondary school” system began back in 1968. It now provides junior high school classes in remote areas, serving about one million students in grades 7 to 9, 17% of the total nationwide enrolment in these grades. Many of the telesecundaria lessons are now available on the Internet, and before long, […]