Aguascalientes’ culinary culture beholds a space for fruitful discoveries. Mixing their local fruits with meats and cheeses, the state takes advantage of its natural resources to develop a unique culinary culture.
Evident through their dishes such as Flan de Queso and Guava and the infamous guava-glazed pork ribs, Aguascalientes was a part of Zacatecas. Due to their similarities to indigenous tribes and cultures, they shared culinary traditions and the ravages of war. This ravage of war brought slaves that influenced its cuisine.
The slaves of Aguascalientes developed diverse culinary inventions such as aguardiente. Made from cane sugar, it was a drink the slaves made in the cane fields; the drink undergoes the process of squeezing the juices from the canes and allowing them to ferment into alcohol. This beverage quickly became popular with the local indigenous groups by adding their own fruits and flavors to the liquor. To this day, aguardiente is still consumed in Aguascalientes.
The Spanish Conquest transformed Aguascalientes’ culinary landscape due to the importation of livestock; Chicken San Marcos is a popular poultry dish.
Aguascalientes is also known for producing grapes for wine. Annual celebrations are held in the capital that celebrates the state’s food and cultural events.
The state of Aguascalientes cannot be missed when traveling to Mexico. With its history of various influences from historical events and surrounding states, to its own natural landscape, there is so much to discover in this small state with a great passion for its culture.