Restaurants in Coahuila, Mexico: Gastronomy & Typical Cuisine
Because the north of the country is not as fertile as the south or west, Coahuila's regional specialties focus on meat and fine cuts, consisting of mainly lamb and beef. As in other northern states, Coahuila's traditional dishes consist of beef, veal, lamb or goat. Tacos, marinated flank meat, beef jerky, fritadas (goat in its juice) and machaca (beef jerky with scrambled eggs) are among the most popular ones.
There are some differences in cooking within the state. For instance, the desert region has a varied gastronomy including tamales called 'reliquias', traditionally served after prayers to the city's patron saint, as well as some delicious white flour tortillas to accompany your meal.
Coahuila is also famous for its wines. The Parras de la Fuente and Cuatro Cienegas areas have been host to vineyards since the 16th and 19th centuries.
When you visit Coahuila, taste their sweets and desserts made from milk, fruit preserves, caramel, jellies as well as other treats and candy made with nuts, peaches, apricots, quinces, apples, figs, and pine nuts.
Piedras Negras is home to the internationally famous 'nachos' served with grilled cheese and jalapeno slices. In 1943, Ignacio Anaya created this great snack recipe to serve a group of ladies dining on both sides of the border.
Several restaurants in Piedras Negras serve pork and deer tamales. Perhaps you might even find traditional cornbread made with beef rinds mixed with corn dough and deep fried in oil. For dessert, try raw sugar with pecans, sweet pumpkin or sweet potatoes.
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