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Sinaloa Sinaloa vibrates every day. It is a territory that has natural wonders and a unique cultural legacy in Mexico. Splendid coasts, fertile valleys, imposing mountains and a hospitable, generous and happy people. Sinaloa is divided into three tourist zones, which allows you to plan the routes according to the preferences of your visitors. In the north, from Los Mochis, the entrance to the Sierra Tarahumara and the Copper Canyon, and in Topolobampo, point of access to the Sea of Cortez; the center, where the capital is located, CuliacĂĄn; and in the south, the Port of MazatlĂĄn, headquarters of the Tianguis TurĂ­stico 2018.


THE MEXICAN TOURISM: A MAIN ENGINE OF OUR NATIONAL ECONOMY

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n recent years, the continuous increase in the arrival of international tourists and in the economic turnover that they leave to our country has brought both indicators to their maximum historical levels, and has transformed the tourism sector into an engine of economic growth and social development for several communities in Mexico. Last year our country received a record 39.3 million international tourists, an annual growth of 12%. In terms of revenues we received 21.3 billion dollars from this concept, the highest level since we have registers, meaning a 9% growth from last year. In the international context this performance has allowed us to ascend in the World Tourism Organization ranking, in which we will soon be officially confirmed as the 7th most visited country in the world.

The first results of 2018 suggest that the sector continues in a process of expansion. The arrival of international tourists in January amounted to 3.37 million, a growth of 12.7% compared to the same month of 2017, so if we keep the rhythm, we can aspire to greater benefits from tourism throughout the year.

To achieve this we have followed a marketing strategy abroad, coordinated by Mexico’s Tourism Board, to position the country through world-class cultural and sporting events, such as the Tennis Open in Acapulco, successful Formula 1 and NFL events, or the Day of the Dead Parade, all with a new edition for this year. In the domestic tourism side, last year there was an increase of 4.0% in the number of national travels, reaching a new maximum of 235 million. Since 2012 this indicator has increased by 46 million tourists, a number equivalent to the total population of Spain.

A number of efforts in the administration of President Peña Nieto have been key in attaining those results, such as the creation of the program “Viajemos Todos por México”, which we are launching this year in various US cities, and we have also improved the national businesses that participate in this sector by developing financial programs like “Conectate al Turismo” or “Mejora tu Hotel”, which this last one has given more than 2 billion pesos in credits to the hospitality and lodging industry. Nowadays, tourism in Mexico represents 8.7% of our GDP and supports 10 million jobs. In order to continue with its excellent results and reaffirm the tourism sector as one of our main national economic engines, the continuous work of all those who represent and work in the sector is required, and undoubtedly a key element is the yearly Tianguis Turistico, the main showcase and meeting point for suppliers and buyers of the national tourist industry.

This year the city of Mazatlan will host this event, which represents a great opportunity to present itself as a top class destination, not only for its natural beauty, delicious cuisine and the warmth of its people, but for having an ideal infrastructure to receive major events, such as the Mazatlan International Center, the main venue of the Tianguis, or its airport, recognized for the third time as the best regional airport in Latin America and the Caribbean by the Airports Council International. I am sure that the Tianguis Mazatlan 2018 will be a great success, both for the city and for all the participants in it, and the sector in general. I invite you to participate and continue making tourism a key factor to lead Mexico towards the goal of becoming a developed country in this generation.

Enrique de la Madrid Secretary of Tourism of Mexico


MAZATLAN: A WORLD-CLASS TOURIST DESTINATION

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he city and port of Mazatlan, in the Mexican Pacific, has become, in recent years, a world-class tourist destination. This has been possible thanks to a sustained effort of a set of public policies that has placed the emphasis on an economic activity that exploits and strengthens our competitive advantages to gain a privileged place among the main centers of business, rest and entertainment. In this regard, we have promoted strategic convergences with the Government of the Republic, public and private institutions dedicated to the promotion of tourism, as well as with cultural entities and broad social sectors, whose accumulated experience today allows adding value to an activity that in various parts the world is one of the engines that pulls the whole economy. To this end, the MazatlĂĄn-Durango superhighway, a monumental work of Mexican engineering, has contributed to link the entire port and Sinaloa through the Sierra Madre Occidental with a large region of the country from which they were traditionally isolated by a rugged orography. Today, by connecting eight entities through the Northern Economic Corridor, domestic tourism has acquired a powerful development contributing with its multiplying effect to the growth and diversification of the productive structure, to facilitate the movement of people and goods and services, abbreviating travel times and reducing transportation costs. This great work has also consolidated the port as a geostrategic center on the international stage, by becoming a hinge between two of the most dynamic markets in the modern world, that of Southeast Asia and the Southeast of the United States. To consolidate this privileged position is our purpose of immediate and immediate future. The dredging works of the port, the construction and expansion of the jetty to facilitate the movement of ships of greater draft, are already underway, which will increase competitiveness and open new perspectives to the social and material development of Sinaloa. All this has in the modernization and beautify of Mazatlan its necessary complement. New and wide roads, a boardwalk that allows to admire the natural beauty of the port, expansion of the hotel and accommodation offer, facilities for meetings and international business, cultural, sports and scientific conventions, are part of the great offer we provite to tourists and visitors. In this scenario, the Tianguis TurĂ­stico Mazatlan 2018 will be held. Sinaloa and its people will welcome you with open arms, with their proverbial warmth and with their willingness to work together to continue opening new perspectives of welfare and social progress for all.

Quirino Ordaz Coppel Governator of Sinaloa State


Mazatlan Named as the ‘Pearl of the Pacific’ for the beauty of its coastal areas and the richness of its biodiversity, Mazatlan has been the site of major fishing contests such as Bisbee’s Billfish Classic. Visitors

will find in this paradisiacal corner of Sinaloa’s coasts a destination

combining the traditional style of its buildings in the historic center called Old Mazatlan, where you can admire the Cathedral of the

Immaculate Conception and stately streets with 19th century buildings, contemporary undertones hotels and international cuisine restaurants that are located in the attractive Zona Dorada.

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Mazatlan, Sinaloa

OLD MAZATLAN Past times were better. So say old wives’ tales, you can differ from it, but for each person the past is always exciting, nostalgic and often better than the present, in such a way that we leave to your sole discretion the truth or not of such an assertion. For which we suggest you take a tour of old Mazatlan, which is located in the southern part of the city. It is the preferred place of the “Mazatlecos” and visitors, the aforementioned for being the seat of its most precious historical and architectural jewels, in addition to the peace and tranquility that is breathed there, same that is perceived since one arrives, more when one is comfortably seated in one of the numerous cafes, bars and typical restaurants that exist in the area for the delight of those who visit it; but what gives old Mazatlan that stamp that is so much ours, so Mexican colonial Mazatleco and so warm, are its small streets and alleys. Lose yourself in them, enjoy the tranquility of passing through old passages of our history, greet the families of the place, fall in love with some building or old house. This walk will become a true journey into the past.

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Mazatlan, Sinaloa PORTALS OF CANOBBIO This old building located just west of the small Machado square, acquires its current physiognomy in the year 1880. Its current name is due to the surname of the family that has owned it for more than 100 years. Known in other times as the house that housed the “Fountain of eternal youth”. Since Don Luis Canobbio, of Italian origin, in 1899 he established “La Italiana”, the best, the most stocked and largest apothecary of that time. Mr. Canobbio, more merchant than pharmacist but very skilled in the preparation of potions and folk remedies, developed the liquor of “the goddess Venus”, with which it is said he restored the beauty and recovered the lost youth of many women and men not only of Mazatlan but many other places, which allowed him to amass a huge fortune. The building was the headquarters of numerous businesses and the Bank of London and Mexico (1897) was recently completely restored in order to preserve its original structure. In the upper part of it, a museum was installed with furniture of the XIX century and the beginning of the XX century, remembering the way of life of the families of ancestry of that time. On the ground floor you will find galleries and a restaurant.

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Mazatlan, Sinaloa

THEATER ANGELA PERALTA (TAP) Who would imagine that the date of inauguration of the Rubio Theater, today Angela Peralta Theater (TAP) on February 14, 1874 would be currently the day of love and friendship. Officially it was inaugurated on February 6 in 1881 when it was completely finished, as of that date it has an era of splendor, which culminates practically with the frustrated presentation of the diva Angela Peralta, who never reached the stage, since she died victim of yellow fever on August 30, 1883. It is perhaps from this date that the Rubio Theater begins its descent, since by 1925 it offers boxing matches and becomes the venue for carnival dances . It also takes a turn and becomes a movie theater, but already with the name Angela Peralta “1943”. In the decade of the 60`s it was practically abandoned, until in 1985 the city council decided to demolish it, which does not happen thanks to the birth of a group of remarkable Mazatlan people who took it upon themselves to rescue it, same that for 1987 manages to give it new life, offering a concert in the ruins of the TAP. The TAP was splendidly reopened on October 23, 1992. From that date on this beautiful and centennial place, is a constant stage of important cultural and artistic events, such as the José Limón festival that takes place in April or the Sinaloa Festival of the Arts and the Cultural Festival of Mazatlan, starting the first of them in October and the second on the first days of November, lasting until December.

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In addition, throughout the year you can enjoy in it all kinds of cultural events. By itself, the building that houses the Angela Peralta Theater is an attraction that you cannot miss.


Mazatlan, Sinaloa

ART MUSEUM Place where the work of great national and international plastic artists is concentrated. This beautiful place also has a bookstore cafeteria. Do not forget to visit it, it is located in front of the archaeological museum in the corner that form the streets of Sixto Osuna and V. Carranza.

Mazatlan has an excellent services infrastructure to serve visitors and an efficient communications network. For example, the Rafael Buelna International Airport offers flights to the main domestic cities of the country and important cities in the United States. But visitors can also use a ferry service that goes to the city of La Paz, a train station and a couple of bus terminals. On the other hand, in Mazatlan visitors will find several alternatives of places to enjoy the local nightlife. From romantic walks along the boardwalk, to visits to places where you can dance to the electronic and pop hits of the moment. In that same place you can taste delicious

cocktails and admire the lights of the stars that adorn the firmament. We suggest you to roam the discos located in the Zona Dorada, the most exclusive area of the port, mainly on CamarĂłn SĂĄbalo Avenue. It is time to mention the most attractive beaches of Mazatlan, as is the case of Olas Altas, located in Old Mazatlan, in the vivinity of the center of the port. This wonderful beach has the particularity that its sand moves from place, depending on the period of the year, giving the impression that the large rocks have changed position. It is an excellent place to practice the most popular nautical sports, such as diving and surfing.

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Mazatlan, Sinaloa

BASILICA CATHEDRAL OF THE IMMACULATE CONCEPTION It is located in the heart of the city, jealously guarded by the city hall, the post office building, the Republic square and a robust commercial area. Its construction began in 1875 and was completed in 1899. The temple was consecrated in 1937 in honor of the Immaculate Conception. Our cathedral is considered the most beautiful in northwestern Mexico. Its atrium surrounded with wrought iron makes it look impressive, in which three monumental representations can be admired, two of Christ as king and in another of the recently canonized indigenous Saint Juan Diego, showing Bishop Fray Juan de Zumárraga the tilma with the miraculous apparition of Our Lady from Guadalupe. The church has a marked Gothic influence, on the exterior it has two slender towers; in the interior it has three naves finished by the corresponding altars, the decoration is completely baroque with exuberant tendencies, which is why it is a true mosaic of styles. We cannot fail to praise its huge central chandelier and the chandeliers placed along the side aisles, deeply decorated with the finest French cut glass, installed in 1950. However, the jewel of the cathedral is its extraordinary organ built in Paris by the manufacturer Aristide Cavaillie ­– coll (1811-1899) believed to have been on May 17, 1899, date in which was first played for the delight of the Catholic flock of Mazatlán.

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Source: http://proyecto3.mx/ written by Brenda Rodriguez

Cuisine of Sinaloa

Cuisine of Sinaloa

The rich cuisine of Sinaloa is based on the products of the sea, as the varied fishing that provides its wide coastline allows human creativity to overflow with the invention of delicious dishes, among which are included elemental ingredients such as shrimp, fish, scallops and marlin meat, among others, which are equally served in the form of “machaca” (pulled beef (originally venison) jerky). But Sinaloa places the fame of its cuisine also in other delicious delicacies, such as the traditional chilorio, prepared with pork meat seasoned with pasilla pepper, spices and garlic, delicious dish that can be served alone or with melted cheese and accompanied with flour tortillas. You can also taste the mochomo, which is a fried cured beef. From Guamúchil, chorizo and pigeon and quail stews are recognized, while from Culiacan, Sinaloa-style tamales stuffed with pork, olives, potatoes, spices and a combination of hot peppers stand out. Among the delights of the coast stand out the “aguachile”, which are shrimps GASTROTUR DE MEXICO


Cuisine of Sinaloa

with cucumber, lemon, salt, piquin hot pepper and red onion; marinated grilled white fish, prepared preferably with porgy, to which lemon juice, pepper, tree hot pepper sauce, soy sauce, garlic, mayonnaise and red pepper are added, cooked over charcoal. The list could be large, as there are several styles of tamales, shrimp meatballs, bass scallops, Sinaloa style chicken cooked over wood

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and steak with oysters, among many other dishes of great flavor. To conclude, among the desserts we should mention tacuarines, which are corn flour sweet pastries, cakes and honey and peanut nougat. Of the drinks, in the region you can enjoy extraordinary barley and melon or plum seeds flavored water.

Sinaloa offers its visitors the most unique banquets. In El Fuerte, prawns or “cauques”, quail, pichihuila and “machaca” with flour tortillas are served in Topolobampo bay, the delicious drowned or natural shrimps, scallops, fish machaca, marinated grilled white fish and all kinds of sea delicacies; in Guasave, barbeque bodera, pork beans, flour tortillas and the popular woman bread; in


Cuisine of Sinaloa

Guamuchil, the famous choriza; and in Mocorito, chilorio (pork fried in hot pepper sauce), currently industrialized and known throughout the country as the Sinaloan dish par excellence, without forgetting its cheeses and jaggery with peanuts sweets. For its part, Cu-

liacan offers barbecue with pasilla hot peppers, Sinaloan chilaquiles (corn tortillas in tomato and hot pepper sauce), menudo (tripe), colache (courgette stew), tacuarines (donuts with jaggery syrup), cauque (king prawn), soil enchiladas and other snacks, in addition to the shrimps

covered with coarse salt; the municipality of Cosala, its tasty jaggery with nuts, papaya preserves, and melon with cane syrup. In the southern part you may find Mazatlan, Concordia, Rosario, Escuinapa,

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Cuisine of Sinaloa Elota, Cosalรก and San Ignacio whose most traditional dishes are tamales barbones (shrimp), picadillo (ground beef), shrimp golden tacos, the barcinas (dry shrimp vases), ceviche and chiros (dried small fish), plus from the stewpot, colache (courgette stew), birria (meat stew) and pozole (corn stew). As for desserts: fruit flavored shaved ice, jamoncillos (goat milk fudge), arroz con leche (rice pudding), capirotada (fried bread with nuts, raisins and cane syrup pudding), pitahaya jelly and cocadas (sticky coconut candy); and among the drinks are white atole (corn gruel) and pinole (roasted ground corn), horchata (rice or almonds flavored milk), barley and tamarind flavored water, as well as tonicol (regional bottled soda).

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Cuisine of Michoacan

Michoacan

Take your palate through a unique journey of our wide universe of flavors and scents. The traditional cooks from Michoacan are the ones in charge of keeping our culinary culture alive. They use ingredients, recipes and rituals in the same way as they ancestors did it before the Hispanic conquest. They learn from their Purepecha communities and teach to younger generations, for preserve the tradition. In Michoacán, as in the rest of Mexico, our cuisine is our identity. What you should try in each part of Michoacan: In Morelia, have some quince cheese and gazpachos (wich is a mix of fresh fruits, with special ingredients that enhances the fruits natural flavors). In Patzcuaro, try the enchiladas placeras and Patzcuaro’s typical ice cream. In Uruapan try the trout, the churipo and the corundas made with ancestral recipes from the Purepecha Plateau. In Santa Clara del Cobre, try the torta with toasted tortilla and in Quiroga and in Tacámbaro don’t forget to enjoy some pulled pork. GASTROTUR DE MEXICO


Cuisine of Michoacan

Gaspachos Also taste Zamora’s famous dessert: the chongos zamoranos. In Tierra Caliente, enjoy the morisqueta. In the coastal region has to offer some seafood and Mexican barbecue. And in the Country of the Monarch Butterfly buy some canned fruit to take home with you. You should assist to one of Mexico’s greatest gastronomic events: “Morelia en Boca” fest, which takes place in May, presenting the most avant-garde cuisine. In order to have a taste of our oldest recipes, look for our traditional cooks at Michoacán’s Gastronomy Festival (held usually in December). You may also find them in March, during the incredible Palm Sunday Handcraft Market in Uruapan. What you definitely should bring back home after a journey at Michoacan. In Morelia buy some quince cheese.

Chongos Zamoranos

In the Country of the Monarch Butterfly buy some canned fruit and liqueurs. In Uruapan buy some coffee, charanda and macadamia nut products. In Zamora you can buy chongos zamoranos in a can. In Patzcuaro you should do some shopping at the small market located next to the Guadalupe Sanctuary. There you will find different types of corn or dried fish which are typical ingredients in Michoacán’s traditional cooking.

MICHOACÁN AS A ROW MODEL: The declaration of traditional Michoacan cuisine as an Intangible Heritage of Humanity GASTROTUR DE MEXICO

Mezcal


Cuisine of Michoacan Would you like to add some Michoacan flavor to your kitchen? Here you will find the recipes for several traditional dishes which will make an excellent addition of expectacular flavors to your table; such as the beef churipo, the corundas and, of course, the Michoacan’s style mole. And for the people who likes the sweet flavors, we recommend the chongos zamoranos and the Morelian quince cheese, and of course a traditional beverage made from corn; the atole.

Michoacán is a rich land that produces hundreds of potential ingredients; from the countryside, the lake and the sea, straight to your kitchen. Avocados from Uruapan, fruits from Tierra Caliente, fish from Patzcuaro, trouts and mushrooms from the rivers and mountains, cheeses from Cotija... Here we present to you a few recipes that will made your utilize the very best that our land has to offer, in the same time you can taste the real flavor of Michoacan.

Name: ENCHILADAS PLACERAS

Ingredients For the sauce: 1/4 kg of pasilla chili (big) 1 spoon of oregano 4 peppers 2 garlic gloves For the garnish: 1 kg of potato 1 kg de carrots 1 romaine lettuce 100 gr of sliced onion 300 gr of Cotija cheese, dry and sprinkled Jalapeño chili Avocado to taste Oil

For the stuffing: 100 of sliced onion 200 gr Cotija cheese, sprinkled

of the potatoes and carrots. Add later sliced onion, the jalapeño chili and the cotija cheese.

Preparation Cook and peel the potatoes and the carrots, later chop them in approximately 1 cm squares. Fry them and reserve. Fry the chicken. In the plate, put two leaves of the lettuce, add the fried chicken and the enchiladas. Soak the tortillas one by one in the sauce: without letting the tortilla go, fry it on both sides and stuff it with cheese and onion. Bend the tortilla three or four times and later put in on the lettuce and the chicken. On top of the enchiladas, add almost a cup

Suggestions If you want, accompany the enchiladas with avocado. In Morelia and Patzcuaro, a piece of chicken is often added as a side, while in Uruapan you can find them with beef jerky. Number of portions: 6 Preparation time: 1.5 h Difficulty level: Medium Traditional from: Morelia, Patzcuaro y Uruapan GASTROTUR DE MEXICO


Cuisine of Michoacan

Name: APORREADILLO

Ingredients 200 gr of jerky (dry and salty meat) 75 gr of big guajillo chilies 350 gr of saladette tomato 3 eggs 150 gr of onion 8 gr of garlic 4 spoons of oil Salt to the taste Preparation Cut the jerky in small pieces and pound them on a molcajete until you break the fibers. Fry in oil until it is crunchy, beware it does not burn. Take it out and drain the oil with an absorbent napkin, but not all to sauté slices of onion. Take back the meat to the onion and add the

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beaten eggs. Stir so the meat and the egg do not stick. Once boiled, mill the chilies and tomatoes with the garlic minus the salt. Strain them over the meat and simmer. Flavour with salt to the taste if you like. Suggestions Serve with warm tortillas as breakfast or meal. Number of portions: 6 Elaboration process 40 min Difficulty level Medium Traditional from Tierra Caliente

You must not miss Michoacán’s Traditional Cooks Encounter, with the participation of both professional chefs and Michoacán cooks, with a most renowned trajectory. This is the perfect opportunity to fall in love with the colors, aromas and presentations of the regional traditional dishes and some original creations. If you have not yet tasted the Michoacán cuisine, come and try the delicious atapakuas, chandukatas, churipos, uchepos and corundas. You will be amazed by all the new flavors you will discover.

CONTENIDO Y FOTOGRAFIAS: SECRETARIA DE TURISMO DE GOBIERNO DEL ESTADO


Mexico City

Mexico

City

Mexico City is one of the most enjoyable destinations in the world. Its historical center, better known as ZĂłcalo, is a World Heritage Site declared by UNESCO and the heart of a living culture that exudes everything accumulated since the founding of Tenochtitlan. Visit its neighborhoods flooded with art nouveau and art deco, enjoy its gastronomic offer and get lost in the streets of the city with more museums in the world.

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Chiapas

Chiapas Because of its location in the southeast of the country, Chiapas has seven distinct ecosystems, which gives it a privileged geography that captivates both locals and strangers. Explore its jungles, forests and mangroves while you wander the waters of its rivers and waterfalls. Marvel at the natural beauties of this region. Although Chiapas is part of the Mayan World, it also ranks second in Mexico in terms of ethnic diversity. Its people, its language and its traditions are transformed as one enters the state.

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San Luis Potosí

San Luis Potosí San Luis Potosí is the favorite destination for those who seek adventure and fun in the Huasteca for its extensive cultural offer and the number of exceptional options that both the capital and the rest of the state offer you. It is difficult not to succumb to the beauty of its rivers, the majesty and imposing of the Sotano de las Golondrinas; its innumerable and sublime green-blue waterfalls, the magic of its villages full of charm, as well as its prolonged orange dyed sunsets that will fill you with peace. Its great mining tradition, its magical villages, its exquisite gastronomy and even its surrealist palaces are some of its attractions.

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Sonora

Sonora The state of Sonora is the second largest state of Mexico, surrounded by sea, desert and mountains, offers something for all tastes, is the ideal destination for any traveler who likes to combine beach sports and culture. You can choose between a quiet holiday, facing landscapes such as beautiful colors sunsets in the sky and the waves of the Sea of Cortez, or a holiday full of excitement in places perfect for extreme sports. One more attraction is its excellent cuisine that masterfully combines the products of the sea with those of the land.

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Veracruz

Veracruz The port of Veracruz is a place with a festive atmosphere. There are several attractions, among which stands the boardwalk, an ideal place to take a walk in the afternoon. The Aquarium of Veracruz, located on the boardwalk, has the largest seawater tank in Latin America. Endemic species from the Gulf of Mexico swim in its waters. The beaches of Mocambo, south of the boardwalk, and Chachalacas, one hour north on the road to Cardel are the closest.

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Tamaulipas

Tamaulipas Know a rich and diverse state where life is warm and peaceful. In Tamaulipas, history and modernity converge forming an almost perfect balance in which culture and nature make their way, giving you the opportunity to live unparalleled experiences in a beautiful tourist destination. The state is privileged to have five beautiful beaches that have the hotels and gastronomy infrastructure based on seafood and typical dishes of the area, from Baghdad, Carbonera, Barra del Tordo, La Pesca or Miramar.

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Baja California Sur

Baja California Sur Baja California Sur is a paradise for lovers of sports and wildlife, its climate is an earthly paradise for surfers as well as allowing golf games throughout the year, make trips by boat to the island of Espiritu Santo for whale watching and swimming with sea lions. Its pristine beaches are excellent for water sports and in Cabo Pulmo you can practice diving in coral reefs.

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Colima

Colima Known as the palm trees city, Colima is a picturesque colonial-style city that lies between two volcanoes: the Volcano of Fire, the most active in Mexico, and the Nevado de Colima. Its magical village Comala, known as “the white town of the Americas”, was immortalized by the Mexican writer Juan Rulfo in the novel Pedro Paramo; the deep waters of the port of Manzanillo hide a marine life treasure ideal for fishing lovers.

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Guerrero

Guerrero World famous, the port of Acapulco

is still the classic beach resort of Mexico, however, Acapulco is one of many beach destinations in the state

of Guerrero, and part of the tourist

route called Triangle of the Sun,

which includes Acapulco, IxtapaZihuatanejo and Taxco.

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Zacatecas

Zacatecas Zacatecas has a mining origin,

as its foundation is precisely due to the discovery of silver fields,

around which the city developed.

Thus, it also became one of the main economic centers of New

Spain. To learn more about the mining of Zacatecas, it is

suggested to board the train that goes into the bowels of the El

Eden mine. Its tunnels house

stories and legends, a museum and the unforgettable experience of visiting a real mine.

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Guanajuato

Guanajuato

Fall in love with Guanajuato, discover impressive places, full of color and history, let yourself be enveloped by a warm atmosphere full of peace and tranquility, where your dreams will come alive. Perhaps that is why UNESCO has named it a World Heritage Site. Its two enigmatic heritage cities will make you discover the secret of a love for life; this experience is completed with an endless palette of options.

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Estado de México

Estado de México

The State of Mexico is the most populated state in the country (with 15 million inhabitants), extending around Mexico City. This state offers a wide variety of attractions, including Teotihuacan, one of the most important archaeological sites in Mexico, picturesque villages, native traditions and beautiful natural surroundings.

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Tabasco

Tabasco Known for its wide rivers, deep lagoons and for hosting the oil industry of Mexico, this destination offers a fascinating variety of cultural attractions and outdoor activities. Some of the many attractions that are established inland are impressive archaeological sites, extensive cocoa plantations and picturesque colonial cities. Do not forget that Tabasco has high temperatures and the highest rainfall indicators in all of Mexico.

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Morelos

Morelos

Wander through the streets of the state known as of the Eternal Spring in an interesting pilgrimage to the colonial past of Mexico. Its name comes from its warm climate, suitable for outdoor activities. In addition, the state has a cultural and historical richness and diverse attractions that you should not miss. Follow the footsteps of the ancient Augustinian, Dominican and Franciscan friars by visiting some of the first temples, convents and churches with European styles that were built in the region for the evangelization of the native population.

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Chihuahua

Chihuahua

In Chihuahua, the Sierra Madre Occidental unfolds with all its grandeur through the mountains, plateaus, incredible rivers, streams, pine forests, waterfalls, caves and, of course, the Copper Canyon (Barrancas del Cobre), one of the largest and most impressive canyon systems of the world, where the vertical rocky walls and the 1,500-meter-high cliffs enhance the widest and deepest canyons in the country.

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Aguascalientes

Aguascalientes There will be those who say that the main attraction of this colonial treasure is the Fiesta Brava celebrated in the Monumental Plaza de Toros. However, the National Fair of San Marcos, the railway, the clocks, the guava sweets, the ornamental openwork, the balustrade of the San Marcos Park, the temples, its architecture or its beautiful sunsets are as representative as the Fiesta Brava or its patrimonial and historical wealth. Each day is like a chromatic miracle with its multiple tones that will leave you mesmerized; the warmth of its people makes you feel at home. In short, you cannot miss the sunsets of this beautiful city.

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Beer, an invention of women “I know men will be amazed to discover this, but they owe women the existence of beer,” Jane Peyton

The English historian, sommelier and beer fanatic; Jane Peyton, affirms that women were the creators of such a refreshing and delicious drink.

women were the only producers of beer in Nordic societies and had the support of the law to protect them.

For years, women were responsible for creating and producing beers, constituting the liquid aureus millenarian tradition. According to Peyton’s research, the origin of the drink dates back to the ancient times of Mesopotamia and Sumeria, more than 7,000 years ago. So important were the skills of women in the production of beer, they were the only ones that could prepare and effect its production. Their success was such that in ancient societies there was a belief that beer was a gift generated by the goddess Ninkasi. During the thirteenth century,

In England, ale-type beer was produced in a traditional way by women, providing a valuable income and economic support for families of the time. Quickly, beer became an essential part of the English diet, becoming part of the royal favorite beverages. Queen Elizabeth I, for example, drank it at breakfast and during the day. However, it was with the Industrial Revolution boom that new forms were developed to produce it, so the feminine methods of fermentation and production began to be forgotten.

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Durango

Durango Close your eyes for a moment and imagine an Eden surrounded by green hills, waterfalls and rivers in perfect harmony and proportion of desert. This is Durango, a World Heritage Site declared by UNESCO, which is also a colonial treasure and a destination that has a vast cultural offer; what you want to do you can do here from enjoying a walk through its historic downtown area, which incidentally is an architectural delight. In its streets you will find more historic buildings than in any other city in the north of the country. When you visit Durango, do not forget to visit the ecological park El TecuĂĄn or take a ride on the cable car that will make you enjoy an incomparable and spectacular downtown view.

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Nuevo Léon

Nuevo Léon

Let yourself be surprised in this mostly desert-like region where you will find in the Sierra Madre an oasis of natural beauties. Nuevo León offers so many and so varied attractions for adventure and vertigo lovers. Considered as the second city in economic importance of the country it also offers a complete tourist infrastructure open to receive the most experienced and demanding travelers with a wide range of cultural and entertainment offerings.

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Puebla

Puebla Marvel at the splendor of its elegant colonial buildings, its streets and its flavors that honor its nickname “De los Angeles”.

Legend has it that when the construction of the Cathedral of Our Lady of the Immaculate Conception finished, engineers

and architects asked themselves how to raise an 8-ton bell. One morning the inhabitants woke up to the news that the

bell was already at the top. This legend is responsible for the

fact that this beautiful city is known as Puebla de los Angeles.

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Campeche

Campeche One of the most beautiful capitals of the country is without a doubt Campeche; designated a World Heritage Site by UNESCO, it has 17 archaeological sites including Calakmul, the largest Maya city ever discovered. Its gastronomy, a fusion of Mayan, Spanish and Arabic food, its beaches that invite to perform water sports such as windsurfing and diving. And if this were not enough, its beautiful gardens, kiosks and eighteenth-century buildings make this a state full of history and culture that wandering on foot is the best way to appreciate it.

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Oaxaca

Oaxaca The state of Oaxaca includes a whole universe of native languages and groups of the region, added to the gastronomic, orographic and maritime exuberance, they make it imperative to visit it again and again. Rich in history and culture, Oaxaca is a fascinating destination where millenarian civilizations, colonial architecture and living traditions converge. Its culture and the warmth of its people are the main reasons to travel and be enveloped by the Oaxacan universe.

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Nayarit

Nayarit If you are looking for tranquility and a preserved natural environment, visit Nayarit and its 305 kilometers of pristine coast. Coastal, picturesque and peaceful ports will welcome you to know a little about the Huichol culture. Nayarit is perfect for those who like both historical tours and outdoor activities such as diving or swimming in the “Largest Pool in the World”.

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MEXICAN GASTRONOMY

M

exico is in the first places in the world regarding gastronomy, as it has great variety of exquisite dishes from the whole Republic; this is because its land is so fertile and productive that provide lots of vegetables, grains and fruits that make Mexican food have so many flavors that you can hardly get to know them all.

GASTROTUR DE MEXICO ¡ 34

There are dishes so ingrained since pre-Hispanic times that we can still enjoy them in many places; upon the arrival of the Spaniards in Mexican lands, other ingredients were incorporated into Mexican food, making it even richer in variety. Beyond tacos and guacamole, which enjoy international renown, there are rich and varied culinary traditions

throughout the country. The flavors, aromas and textures of traditional Mexican cuisine are a pleasant surprise for the senses, especially exotic products as fried maguey worms, ants and grasshoppers. The unparalleled fusion of flavors in dishes such as mole and traditional Mexican sauces is a delight for the most demanding palates.


In your visit to Mexico, do not forget to try the gastronomy of Yucatan and Oaxaca. Oaxacan cuisine is one of the most famous in Mexico and includes mole, tlayudas (a large tortilla that is accompanied by regional ingredients) and, for adventurers, grasshoppers seasoned with salt, garlic and other spices. The flavors of Yucatan are less extreme but surprise in each dish. You can start with cochinita pibil, which is made of pork meat dressed with orange, purple onion and axiote sauce, cooked in an underground oven. In the north of the country we can enjoy exquisite dishes made with meats like kid in Nuevo Leon, machaca in Sonora, Picoso bear broth, it is a fish stock (catfish) that contains dry chili ‘colorin’, tomato, parsley, onion, garlic and cumin. Mennonite cheese, made from traditional techniques by

Mennonites living in the fields near Cuauhtémoc since 1936. In Durango you can find an endless number of dishes with which you will satisfy your biggest craving. The dish par excellence is the broth, which is prepared with dry or fresh meat and red chili, or pork leg in pulque. If you visit any of the Mexican beaches do not miss to try the food prepared with fish and seafood that each region has to offer, it will be a great experience for your palate. According to UNESCO, the culinary art of Michoacan is considered Intangible Heritage of Humanity. In it you can enjoy different dishes such as corundas, a variety of triangular or with up to seven tips, tamales, filled with cheese, rajas de chilaca, pork meat, vegetables

or legumes. The uchepos, tamale made with ground tender corn, to which sometimes milk or cream is added. This variety of tamale has a sweet flavor and its consistency is smooth. Tarascan soup, delicious traditional Michoacan recipe that consists of a mixture of bean broth with tortilla soup. The atapakuas, meat stews thickened with dough prepared since pre-Hispanic times. Churipo, traditional Purepecha dish consisting of beef broth with guajillo chili and vegetables. This dish is usually accompanied with corundas. The delicious barbecued pork “carnitas”, pork stew in copper pots. In Mexico you can also enjoy various traditional drinks such as pulque, hard liquor “aguardiente”, tequila, atoles of many flavors or enjoy an excellent coffee from different parts of the country.

Come and enjoy the great gastronomic parade that Mexico has for you

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CARNIVAL OF HUEJOTZINGO Texto y fotos. Rafael Del Valle Contreras Facebook. Rafael Fotógrafo Instagram Rafael¬_ del_valle_contreras

W

ith 150 years of history, the Huejotzingo, Puebla, carnival, is said to be the oldest carnival in Mexico, preserving to this day its roots and tradition from among the hundreds that take place throughout the country. It began its story in 1868, a few months after the triumph of the Republic over the French imperial forces that invaded the country. Incorporating among its motives the famous battle and victory of the National Army on May 5, 1862, against the best army in the world in those years The activities begin from the Saturday before Ash Wednesday, continuing on Carnival Sunday, Monday and Tuesday, this last day being the most important of all. The participants are divided into 4 parts corresponding to the neighborhoods of the city plus the downtown area, dividing the characters into battalions of combat Engineers “Zapadores”, French army infantry “Zuavos” and Turks on the French side, and highlander “Serranos” and Zacapoaxtlas Indians on the Mexican side. Having each one of them specific characteristics. In addition to the battle two other important historical representations are carried out concerning the place, which are: The first native and catholic wedding in our country and the so-called kidnapping of the daughter of the Spanish administrator “Corregidor” by famous highway robber Agustin Lorenzo, leader of the Cold River Bandits, in the colonial era, which fell in love and was justly corresponded by Elena, the daughter of the Corregidor,

GASTROTUR DE MEXICO · 36

having to steal her to be able to live his love, ending up finally married, since they also sequestered a priest. After persecutions Agustín Romero is captured, taken to jail and sentenced to death, but with the help of the village people he manages to escape and reunite with his beloved Elena, in the Sierra Nevada or area of the volcanoes.


Regarding the native wedding, it is known that the name of the groom was called Calixto, although other writings reveal that before this wedding on October 14, 1526 in Texcoco, a Catholic wedding of the Lord of Texcoco Don Hernando was held, something that apparently the festivities of the carnival are not interested and celebrate the fact, with a couple of boyfriend-girlfriend who goes to the forefront of the parade, between dances, beautiful songs and rockets that are thrown into the air as on any wedding day. While these two historical events are the basis of the festivities, the main attraction is the battalions commanded by their generals marching in front of them, noting that in some the high command are women. They parade in front of the stands and streets where the public is firing hundreds or more like thousand of shots of gunpowder, with their carabiners carved by hand, creating a unique, deafening spectacle and filling the atmosphere with the smell of gunpowder, aspect that is screamed and boasted on the microphones and speakers of the announcers that narrate the parade. “It smells like gunpowder gentlemen, we are in the carnival of Huejotzingo”. Each of the 5 groups has its turn and deploys with the groups of Combat Engineers; those who represent the invaders but in their clothing wear the national colors of Mexico and England, a mask simulating white skin and 37 · GASTROTUR DE MEXICO


a huge hat. The French Infantry, directly represent the French army and their clothing is obviously blue, the mask is a bearded face accompanied by a pipe. The Turks, represent the army sent by the Sultan of Sudan, through Napoleon III, who participated during the French intervention, after May 5, 1862, but it is said that they were part of the siege of Puebla a year later. The Zacapoaxtlas, native community under the command of General Manuel Negrete, defended Puebla in the aforementioned battle, consecrating themselves in victory, wear as a distinctive tricolor hat made of china paper. Finally the highland Indians represent the Sierra Norte of Puebla, most likely as a nationalistic and vindication aspect of the native communities that participated in the battle, they do not wear a tricolor hat. It should be noted that each of the costumes has a high cost. After the parade, the streets are filled with the characters, who by now are with their families, coexist in the surroundings of the square, get ready to eat or drink beer, dancing to the band music accompanying them from the parade. The shooting continues and does not stop until late at night. Due to its proximity to the city of Puebla, approximately one hour or two hours from Mexico City, the carnival turns out to be an attractive, close and economic destination. There are quality restaurants in the vicinity of the central square whose costs are not high, offering Mexican food,

GASTROTUR DE MEXICO ¡ 38


including, obviously, Mole Poblano. You can tour the central square, convent and churches, although at the time of the parade some streets will remain closed or they will be very crowded so it is best to go across them at the intervals of the parade. On Tuesday there are two performances, the first at 12:00 PM and the second at 4:30 PM. It is advisable to be careful when roaming through the town, as some of the characters who continue to shoot, also do so in the areas where people congregate, although they try to do it on the air, they can give us a good scare. It never hurts to take precautions. Along with the festive aspect, you can buy crafts, cider, or bread. The trip is really inexpensive, you will be able to learn part of our history and traditions, through one of the most Important carnivals of Mexico, whose fame has crossed our borders and every year is prepared months in advance to be a success on the dates It takes place and the party and our history are relived.

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SUMMARY

Av. San Antonio No. 10 (casi esq. con Av. Revolución) Col. San Pedro de los Pinos, Del. Benito Juárez C.P. 03800, Ciudad de México. Tels. (01.55) 5523.9472 y (01.55) 5611.6633 E-mail: direccion@revistafotozoomdigital.com arte@revistafotozoom.com.mx

Year 36 · # 366 · April 2018

gastroturdemexico.com

Photos: visitmexico.com

Mazatlan, Sinaloa Mexico City Chiapas San Luis Potosí Sonora Veracruz Tamaulipas Baja California Sur Colima Guerrero Zacatecas Guanajuato Estado de México Tabasco Morelos Chihuahua Aguascalientes Beer, an invention of women Durango Nuevo León Puebla Campeche Oaxaca Nayarit Mexican Gastronomy Carnival of Huejotzingo

COVER

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Directorate Founding President C.P. Roberto A. García Calderón CEO Amelia Rodríguez González Director of Publishing and Design D.C.G. Erika L. Marroquín Moreno Sales Manager Salvador Rodríguez González GASTROTUR DE MÉXICO, Año 36, No. 366, Marzo 2018, es una publicación bimestral, editada por DIGITAL NÁPOLES, S.A. de C.V., con domicilio en Av. San Antonio No. 10 (casi esq. con Avenida Revolución), Col. San Pedro de los Pinos, Delegación Benito Juárez, C.P. 03800, Ciudad de México. Teléfonos 55-23-94-72 y 56-11-66-33. Editor responsable: Amelia Rodríguez González. Reserva de Derechos al Uso Exclusivo No. 04-2009-070616511900-102, ISSN: (en trámite), ambos otorgados por el Instituto Nacional del Derecho de Autor, Certificado de Licitud de Título y Contenido No. 16021, otorgado por la Comisión Calificadora de Publicaciones y Revistas Ilustradas de la Secretaría de Gobernación. Impresa por el IMPRESOR SALVADOR RODRÍGUEZ GONZÁLEZ, Av. San Antonio No. 10 (casi esq. con Avenida Revolución), Col. San Pedro de los Pinos, Delegación Benito Juárez, C.P. 03800, Ciudad de México. Teléfonos 55-23-94-72 y 56-11-66-33. Precio del ejemplar: $50.00 M.N. Números atrasados $75.00 M.N. Distribuida a nivel nacional en locales cerrados por: COMERCIALIZADORA GBN, S.A. DE C.V., Calzada de Tlalpan 572, Edificio C-302, Col. Moderna, C.P. 03510, Delegación Benito Juárez, México, D.F., Tel. 0155-56188551. Mail: comercializadoragbn@yahoo.com.mx - comercializadoragbn@gmail.com GASTROTUR DE MÉXICO, tiene como objetivo dar a conocer las bellezas naturales, incrementar el conocimiento de la gastronomía mexicana y divulgar las tendencias del medio turístico y cultural de México. Las menciones de precios, marcas, casas comerciales y nombres de productos, son servicios informativos y no representan responsabilidad alguna para la Editorial.

Registro único de Proveedores y de Contratistas con número de folio RUPC:

416644


Avocado from Michoacรกn

The fruit of the avocado is one of the most nutritious among all commercial fruits. It has a high content of calories, proteins, lipids and vitamins (particularly A), as well as potassium, phosphorus and calcium.


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MAGAZINE OF GASTRONOMY AND TOURISM OF MEXICO

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