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Papua New GuineaFlavors · San Luis Potosí
Small corn masa tortillas dyed red with dried chili, filled with cheese and onion, folded into a half-moon and griddled on a comal. They are the most representative dish of San Luis Potosí, declared a state heritage.
Traditional dish from San Luis Potosí
Also known as: enchilada potosina, enchiladas rojas potosinas
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Enchiladas potosinas — San Luis Potosí, Mexico
Enchiladas potosinas are different from enchiladas in other states. Instead of dipping the finished tortilla in a sauce, here the chili is mixed into the masa itself: nixtamalized corn masa is blended with ground dried chili and turns red. Small tortillas are made from this masa, filled with fresh cheese and onion, folded into a half-moon, sealed at the edges and griddled on the comal.
The decree of the Congress of San Luis Potosí that protects them credits Cristina Jalomo, born in 1874 in Soledad de Graciano Sánchez, then a town neighboring the capital, as their creator. Tradition says she mixed chili into the masa by chance and began selling the enchiladas in the town square on feast days and Sundays, and that people from the capital started coming there to try them.
In 2016, the state declared the enchilada potosina, originating in Soledad de Graciano Sánchez, an intangible cultural heritage of San Luis Potosí, and recognized the municipality as its birthplace. Soledad holds a national fair dedicated to enchiladas.
Enchiladas potosinas are served alone or with onion, avocado, crema, or cheese, and appear at breakfast, at lunch, and at street stalls.
San Luis Potosí
Declared in 2016 an intangible cultural heritage of the state of San Luis Potosí, originating in Soledad de Graciano Sánchez.
Nixtamalized corn masa mixed with ground dried chili, fresh cheese and onion; for serving: onion, avocado, crema, or cheese.
Hot, several on the plate, served alone or with onion, avocado, crema, or cheese.
All year; Soledad de Graciano Sánchez holds a fair dedicated to enchiladas in spring.
Your questions
They are small red masa tortillas, mixed with dried chili, filled with cheese and onion, folded into a half-moon and griddled on the comal.
The state decree names Cristina Jalomo, from Soledad de Graciano Sánchez, neighboring the capital of San Luis Potosí.
Yes. In 2016, San Luis Potosí declared the enchilada potosina an intangible cultural heritage of the state.
Flavors of Mexico
Round sweet bread with strips of dough shaped like bones, scented with orange or anise and topped with sugar or sesame. It is the offering bread of Día de Muertos and is made throughout Mexico, with shapes and recipes that vary from region to region.
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Layers of corn tortillas with black beans and shredded cazón, cooked with epazote, topped with tomato sauce and habanero chile. Despite the name, it does not contain wheat bread. It is considered a symbol of Campeche cuisine.
Salted, dried beef — tasajo — cooked in a thick sauce of ground pumpkin seeds, with tomato and rice. It is the celebratory dish of Chiapa de Corzo, served especially during the January Fiesta Grande, the Parachicos festival.
Desert distilled spirit made from the heart of the sotol or sereque plant, which is not agave — roasted, fermented and distilled. It has a denomination of origin and is the drink most closely associated with Chihuahua, which produces the majority of it.
Tacos of pork seasoned with a chile adobo, roasted on a vertical spit (the trompo), and served in a corn tortilla with pineapple, onion and cilantro. They descend from the tacos árabes brought to Puebla by Middle Eastern immigrants and took their current form in Mexico City taquerías.
Pozole made with pork and hominy cooked until nearly no broth remains, served on a plate (not in a bowl), with tostadas, lettuce, radish, onion and lime. It’s Colima’s version of pozole and one of the state’s signature dishes.
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White fish taco coated in a light batter and fried until golden, served on a corn tortilla with cabbage, tomato-and-onion salsa, mayonnaise or cream, and lime. It originated around 1960 at the stalls of the Mercado Negro, the fish market at the port of Ensenada.
Sandwich made with birote bread, a hard-crusted loaf, filled with carnitas and drenched in tomato sauce, with a spicy chile de árbol sauce on the side. A symbol of Guadalajara’s cuisine, which dedicated a municipal day to it on September 10.
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Whole fish butterflied, marinated in achiote paste with sour orange and spices, grilled over charcoal and topped with tomato and onion. A Maya-origin dish from the Yucatán Peninsula, it’s a specialty of Isla Mujeres.
Almejas chocolatas, a large brown-shelled mollusk from the Sea of Cortés, arranged on the ground and cooked under a fire of dry branches, served with lime and hot sauce. It is the dish most closely associated with Loreto in Baja California Sur.
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Whole fish butterflied open, seasoned with a chile sauce and grilled over coals secured in a double-wire grill, the zaranda, which gives it its name. An official publication places its origin on the island of Mexcaltitán, on the northern coast of Nayarit.
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The darkest of Oaxaca’s moles: a thick sauce of chiles toasted almost to the point of burning, including the chilhuacle negro, with chocolate, seeds and spices. A celebratory dish of the state, prepared mainly in the Valles Centrales.
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Thick, dark sauce made from several dried chiles, spices, seeds and chocolate, traditionally served with turkey. Tradition links its creation to the kitchen of the old Convent of Santa Rosa in Puebla, the city that gives it its name.
Corn tortillas dipped in a guajillo or ancho chile sauce, filled with fresh cheese or chicken, folded and topped with crema and cheese, served with fried potato and carrot on the side. They are Querétaro’s typical dish.
Pork slowly cooked in its own lard in large pots until tender inside and golden outside, served in tacos. Quiroga, near Lake Pátzcuaro, is called the capital of carnitas: families in the town have been making them for more than a century.
Baked wheat-dough pastry shaped like a half-moon with a braided edge, filled with potato and meat or other stews. It arrived in Real del Monte with miners from Cornwall in the 19th century and became Hidalgo’s best-known dish.
Sweet wheat bread fermented with pulque, the agave fermented drink, instead of common yeast, and sweetened with piloncillo. It is Saltillo’s traditional bread in Coahuila, a legacy of the meeting between Spanish wheat and pulque.
Raw shrimp butterfly-cut and cured in lime with chiltepín chile, served with cucumber and red onion. It originated in the mountains of Sinaloa as a meat broth with water and chile and reached the coast, where shrimp took the place of meat. It is presented as the state’s most representative dish.
Distilled spirit from Agave angustifolia, roasted in an earth oven, fermented and distilled in the Sierra of Sonora. It is named after the town of Bacanora and has a denomination of origin exclusive to Sonora since 2000.
Freshwater fish with a long snout, grilled whole over coals and eaten with tortilla, lime, salt and chile amashito. It lives in the rivers and lagoons of Tabasco and is one of the state’s most representative dishes, with roots in pre-Hispanic cuisine of the southeast.
Distilled spirit from blue agave named after the city of Tequila, in Jalisco, surrounded by agave fields. It has a designation of origin since 1974, and the agave landscape and the region’s old industrial facilities are a UNESCO World Heritage Site.
Salad of romaine lettuce leaves with a dressing of egg, lemon, garlic, olive oil and Parmesan cheese, served with croutons. It was created in Tijuana by the Italian cook Caesar Cardini on July 4, 1924, according to Tijuanan historian José Fernando Escobedo de la Torre.
Dark, thick mole made from dried chiles thickened with corn dough, with pork, served in clay bowls with long tamales. It is the festival dish of Tlaxcala and an intangible cultural heritage of the state.
Red snapper cooked in a tomato sauce with olives, capers, garlic, onion, herbs and pickled chiles güeros or jalapeños. A coastal Veracruz dish, from the Gulf of Mexico, considered one of the country's best-known fish recipes.
Pork marinated in achiote and bitter orange, wrapped in banana leaf and slowly cooked in an earth oven, the pib. A Sunday family dish from Yucatán that combines the pig brought by the Spaniards with a Mayan cooking technique.
Pork stew in a thick sauce of dried chilies fried in lard, with orange, chocolate, cinnamon and clove. It is the wedding dish of Zacatecas and the most important dish in the state’s cuisine.
