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The typical jujeños dishes are characterized by their sweet tastes, and with the naked eye the diversity of colors make them unique, besides they have intense knowledge. In this province the traditional dish and the most outstanding is the locro, and in its surroundings as being in Tilcara the most consumed food is tamal and humita. Below we tell you what are the ingredients of each and how is the elaboration process.
Locro is one of the star dishes of jujena gastronomy. This typical Jujuy food is made from corn or ground wheat, which should be soaked approximately 10 hours. Then what you have to do is boil corn or wheat and at that moment you should start adding pieces of beef, sausages, gut, pork leather, and sweet potato, and if you like other vegetables like potato, carrot you can add it as they do in some areas of this province, such as Tilcara. The most important thing is to take into account the first ingredients of this recipe.
Regarding its cooking, the locro lasts about four hours, and once everything is already cooked, the next step is to season it with chili pepper, fried fat and paprika. Jujeños serve it in casseroles decorated with small wheels of green onion . In this way, respecting all these ingredients and steps for their preparation, you will get the perfect and exquisite jujeño locro.
While the aboriginal roots of this village are reflected in its traditional celebrations customs, they can also be appreciated in its gastronomy. This clash of cultures of their ancestors from the indigenous, Inca and Spanish communities made the food of northwestern Argentina very varied in addition to its multiplicity of colors, aromas and flavors. In this sense, tilcareños are experts in cooking two typical meals of their land for the palate of their tourists and their community in general, which are tamales and humites each with their characteristic and intense colors and flavors.
Tamales are made with a dough made from corn flour, fat and sometimes add squash (depends on the taste of the one who prepares them), and this dough is wrapped with crumbled meat. Then, once a bun is obtained it is wrapped again in a fresh corn shala formed a small package, some give it the shape of caramel. After you have done these steps, you need to bring it to a boil in a saucepan with water. Once you have passed a few minutes, hot tamales are served. Some tilcareños disarm them in the chala by cutting them into pieces and then eating them, others eat them like grabbing them from the chala to nibbles. Have you craved one truth yet?
Another exemplary dish of northern cuisine and in this case Tilcara, are humitas. This jujeña delight consists of a pasta made with grated corn, onion and chopped tomato, and the big secret is how to season the humita. To do this you need to add chili pepper, paprika, cinnamon and salt.
Cooking of humita
Its cooking lasts about two hours and also as tamales are served hot.
As for its wrap is the same as we tell you above how to wrap them to tamales, that is to say that you must wrap the humita in a corn sheet or corn shala where you need to secure them with a knot, others give the shape of an envelope.
These were the typical dishes of Jujuña gastronomy, where the main one is locro, and then followed by tamales and humitas. These traditional recipes that last over time are undoubtedly one of the treasures most valued by Jujujuña culture, where their natural ingredients make it possible to obtain intense colors in their dishes such as corn yellow, pumpkin orange and basil green, as well as as well as of the green onion, which is heavily consumed in this area.
Publication Date: 12/01/2021
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