Chiapas & Tabasco

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16 recipes
Chiapas & Tabasco Appetizers & Snacks
The botana table of the Maya south. Tamales wrapped in hoja de plátano, pictes of fresh sweet corn from the Chiapas highlands, chanchamitos of achiote-stained masa sold at every Tabasco mercado, empanadas of chaya and pejelagarto fried at dawn, the queso bola of Ocosingo and queso de poro of Balancán anchoring the regional cheese board, and the butifarras of San Cristóbal and Jalpa de Méndez that prove this corner of Mexico runs on its own grammar. Cada estado, su propia cocina.
22 recipes
Chiapas & Tabasco Beverages
The bebida tradition of the Maya south, the oldest cacao-drink grammar in the Americas. Pozol, chorote, tascalate, polvillo and pinol from the corn-and-cacao corridor. Pox of the Tzotzil from the Altos de Chiapas. Comiteco distilled from maguey aguamiel in Comitán. Mistela chiapaneca, balché lacandón, guarapo tabasqueño. Café de olla of Soconusco altura beans. Aguas of matalí, chaya and chía. Champurrado and atoles of granillo, frijol and the indigenous highland kitchen. Cada estado, su propia cocina.
18 recipes
Chiapas & Tabasco Breads
The bread shelf of two states. The Chontal lowland tortilla family of Tabasco, waj, totoposte, tortilla de yuca, tortilla de plátano, the Comiteco panadería tradition of salvadillo, animalitos de yema, semita and cazueleja, and the ceremonial breads of the Zoque and Yokot'an Maya kitchens. Cada estado, su propia cocina.
13 recipes
Chiapas & Tabasco Breakfast & Almuerzo
The morning table of the Maya south. Huevos chiapanecos with chirmol on a comal-warm tortilla, plátanos machos fritos with frijol negro at the Tabasco dawn, chilaquiles bañados en mole chiapaneco, tortillas de coco pressed and griddled on the Gulf coast, longaniza chiapaneca and chorizo de Comitán fried with huevo, pozol blanco and pozol de cacao served cold in jícara, and atole agrio chiapaneco simmered with piloncillo for almuerzo. Cada estado, su propia cocina.
17 recipes
Chiapas & Tabasco Chirmol, Recados & Condiments
The sauce grammar of the Maya south. Chirmoles of charred tomato and chile in place of long-cooked moles, salsa de chile simojovel from the Chiapas highlands, salsa de amashito from the tiny Tabasco mountain chile, recados chiapanecos with achiote for cochito and asado, salsa verde de hoja santa (momo), the chaya salsas of the Chontal lowlands, the curtido de cebolla y zanahoria that rides on every pan compuesto coleto, and the pejelagarto stock that builds Tabasco's caldos. Not chile-forward like Oaxaca: aromatic herbs, seed pastes, cacao corridor sensibility. Cada estado, su propia cocina.
24 recipes
Chiapas & Tabasco Desserts
The dulcería of the Maya south. Chiapas's marquesote, chimbo, and suspiro de yuca from Chiapa de Corzo; the turuletes of Tonalá and the puxinú of Tzotzil markets; San Cristóbal's gaznates and dulce coleto stand of frutas cristalizadas. Tabasco's chongo tabasqueño, sisguaj of tender corn, panetela sponge, and the Chontal lowland preserves: oreja de mico, nance, icaco, cocoyol, guapaque, coco rayado y tostado. Crowned by the Soconusco's tabletas of pure Mokaya cacao and a nieve de pozol made from pure southern memory.
25 recipes
Chiapas & Tabasco Main Dishes
The plato fuerte of the Maya south. Cochito horneado from Chiapa de Corzo, ninguijuti zoque pork in masa-thickened seed sauce, pepita con tasajo for the Fiesta Grande, tamal de bola wrapped in hoja de momo, suban'ik tzotzil three meats steamed in banana leaf, pejelagarto asado al carbón split with achiote, robalo a la tabasqueña with capers and olives in Spanish-Indigenous fusion, and mone of fish or fowl wrapped tight in banana leaf. Chiapas highlands and Tabasco lowlands, herb-forward and seed-thickened, not chile-forward like Oaxaca's. Cada estado, su propia cocina.
13 recipes
Chiapas & Tabasco Pan Compuesto, Tacos & Handhelds
The handheld grammar of the Maya south. Pan compuesto coleto from Comitán cenadurías, tacos de cochito horneado off the Chiapa de Corzo wood oven, panuchos and garnachas tabasqueñas, tacos de pejelagarto from Villahermosa, and the pishul, Tapijulapa's giant open-faced totoposte. Two states, one shared Maya south handheld vocabulary, distinct from the rest of Mexico.
10 recipes
Chiapas & Tabasco Pastries & Cookies
The pastry and cookie tradition of the southern panaderías: turuletes de maíz, galletas comitecas, polvorones chiapanecos, hojaldras, the empanadas de Comitán filled with cajeta and piña, the Christmas hojuelas of Ocozocoautla, and the cinnamon tabasqueñas of Villahermosa. From the wood ovens of San Cristóbal and the dulcerías of Comitán to the panaderías of Tabasco.
19 recipes
Chiapas & Tabasco Side Dishes
What sits beside the cochito and the pejelagarto. Frijoles negros perfumed with chipilín, plátano macho fried both verde and maduro, arroz blanco crowned with plátano, chaya guisada with tomate y cebolla, yuca frita y al rescoldo, plátanos asados al rescoldo on Chontal embers, calabaza criolla roasted at the Tzotzil milpa table, pastel de plátano horneado, and the picadillo de relleno navideño that fills the Chiapas Christmas turkey. Saber cocinar es saber vivir.
10 recipes
Chiapas & Tabasco Soups & Stews
Ten regional soups and stews from Chiapas and Tabasco, the Maya south's caldo tradition. San Cristóbal bread soup, chipilín bolitas, caldo de shuti from the highland rivers, puchero tabasqueño thick with plátano and yuca, the Chontal Maya white mole called uliche, pejelagarto en verde from the Grijalva, and chanfaina chiapacorceña cooked in clay. Not chile-forward like Oaxaca, not seafood-baroque like Veracruz. Two states with their own grammar.

Where cooking meets culture.

Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.

Discover Culinary Explorer

Culinary Explorer

Chiapas & Tabasco Appetizers & Snacks

Chiapas & Tabasco Beverages

Chiapas & Tabasco Breads

Chiapas & Tabasco Breakfast & Almuerzo

Chiapas & Tabasco Chirmol, Recados & Condiments

Chiapas & Tabasco Desserts

Chiapas & Tabasco Main Dishes

Chiapas & Tabasco Pan Compuesto, Tacos & Handhelds

Chiapas & Tabasco Pastries & Cookies

Chiapas & Tabasco Side Dishes

Chiapas & Tabasco Soups & Stews

Where cooking meets culture.