Page "Totonacapan" Paragraph 32

Much of the region ’ s cuisine is based on corn, along with wild and cultivated plants and fruits.

Much of traditional cuisine survives because of the area ’ s relative remoteness and traditional women still cook over wood fires, grinding corn and other foods on metates.

Dishes include soups made from squash, sweet corn and beans.

Beans are flavored with sesame seed.

Small dishes include tlacoyos with beans, chili peppers with sesame seed, tamales with salted fish, turkey and other fillings, enchiladas zampadas.

Vegetable dishes include a green called quelite with beans or with herbs and eggs, chayote with squash seeds, enchiladas with mamey and nopal cactus with eggs.

Seafood dishes include shrimp in various preparations including with sesame seed and sweet potato and grilled fish.

Meats include various domestic fowl, pork, beef and rabbit, often smoked.

Most ingredients are indigenous with a few exceptions such as sesame seed and almonds.

Another common dish is zacahuil, which is a kind of corn pudding.