Difference between revisions of "Hidalgo"
Revision as of 18:46, 30 July 2012
Hidalgo is a state in Central Mexico.
La Huasteca, Sierra Alta, Sierra Baja, Sierra Gorda, Valle del Mezquital, Valle de Tulancingo, Comarca Minera, Sierra de Tenango, Altiplanicie Pulquera, Cuenca de Mexico,
Spanish is the most widely spoken language. Other indigenous languages can be heard but Spanish is the language to get you by. English is spoken on random circles of people specially with younger educated individuals and in touristic places.
By bus There is several buses that serve the state of Hidalgo from major cities in Mexico, The bus system is very big and will get you everywhere is Mexico's central region. Buses running from Mexico city's central bus station. Buses run often, throughout the day and night and they offer from very economical to first class accommodations. Prices are affordable. By car There is several toll roads and public roads that run from all surrounding states. Mexico-Pachuca Mexico-Tulancingo are main roads that go through the state capital and main cities
One can find different kind of dishes served in the state, most which shares with the rest of central Mexico, Like Tamales, Tacos, Tortas. There is some ingredients that can make regional dishes atypical, even for other Mexicans, You can find mainstream Mexican dishes made of plants like mesquite beans, nopal and other cactus and various cactus fruit such as “tuna” and “xoconostle.” Another of the rarities that you must try while visiting Hidalgo are dishes that are made of a variety of edible insects, many of which are considered delicacies such as escamoles (ant eggs) and maguey larvae as well as others such as larvae found on nopal plants, “chacas ” (beetles) and “chicharras” (cicadas). Other local animals still, but rarely used for food include tadpoles (called atepocates), salamanders and their larvae, squirrels and rabbits. You can also find a variety of moles and a specialty of central Mexico, mixiote. Another common central Mexican dish popular in the state and through central Mexico is Hidalgo's barbacoa. This dish has its origins in the pre-Hispanic period, when it was meat cooked in an underground pit. Today, it is most often cooked in pots in more conventional ovens, but the meat, today mostly pork, is still smothered in the alcoholic beverage pulque and wrapped in maguey leaves for flavor. This preparation of barbacoa is considered to be the state dish