GASTRONOMY

Antojitos:
Armored Tacos: The name refers to the taco stew being covered or bathed with rice; they get used to all the stews that the taquera wanted and that their clients request.
Quesadillas de Tres Marías, obligatory stop for the stroller traveling from Mexico City to Cuernavaca. They range from quesillo and ricotta to huitlacoche and pumpkin flower, to chicharrón, rajas, pollo, picadillo, etcetera.
Peanut enchiladas, where that seed is ground with tomatoes, poblano peppers and milk to make the enchilada sauce.
Gorditas de manteca and the fat stuffed with ricotta or chicharrón that, accompanied by gourd seeds, pumpkin seeds or peanuts, are used in Puente de Ixtla.
In Morelos they make tamales of atolocates with plum sauce (a kind of tadpole), pork-eared tamales, canary tamales (sweets), caballito tamales, black tamales painted with ashes, yellow pumpkin tamales, tamales of avocado leaves, tamales of mushrooms of cazahuate and tamales of chaya leaf with pumpkin seed.
In Jojutla they make tamales of wild plum, the criolla, of big bone. In the south of the state and in the north of Guerrero it is customary to eat tamales with iguana meat.
In Tepoztlán they make xompantli flower tamales, which springs up in the Carnival season.
By Tetela del Volcán, Ocuituco and Yecapixtla are used to making the tamales in the ears of two varieties of dough: the watery ones, for which the wet nixtamal is milled, and the sifted, in which case the nixtamal is dried in the sun and thus grinds, resulting in a corn flour. Of course, there are red, green and sweet.

Cymbals:
The beef jerky of Yecapixtla is of national fame, very thin, served with slices of tomato and cream. The sausage of the same town is also prestigious.
Milk pudding, a kind of casserole made of tortillas with zucchini, rajas and corn.
Mole chile pasilla with pork, lamb, veal and beef jerky.
Due to the direction of Tequesquitengo, new varieties of tamales have developed in recent years, possibly due to tourist demand. They make them without mass and excel three types: fish catfish, onion and nopales. We include them here because they are more a dish in shape than a snack, given their good size and content.
They also make huilotas in escabeche and rabbit in chileajo, meatballs with pork rinds and nopales in guajillo chile, chiles stuffed with vegetables and cakes with whistles (zompantle flower or colorín); the flower of frijolillo and the guaje flower in sauce; eggs with corn dough; broken beans with colored leaves; fried blood, salsa with live jumiles (which are a mountain bug) and caped frogs.
Desserts:
Of white beans, prepared with milk, eggs, sugar, cinnamon and raisins.
Tlatoquiles, made with whole apple green bananas and piloncillo in honey with tequesquite; they are baked
Drinks:
Mezcales: In several municipalities of Morelos they are already making artesanal mezcal (a distillate of agave); The Palpan and Atlatlahucan stand out.
Pulque: The high region of the state, towards Huitzilac, is magueyera zone and therefore pulque. They make good pulque and are fond of it.
In Ocuituco they prepare fresh water with ground lemon leaves.
In Morelos they make pumpkin, anise, tamarind and a black cacao atole. In Tetela del Volcán they prepare the chacuatoles, made of squash, peanuts and piloncillo.

MONSERRAT GONZALEZ