This time we want to tell you a little about Querétaro and the typical flavors (and not so typical) of this state in central Mexico. As surprising as its attractions, its gastronomy, both traditional and modern, will amaze you when you try it.
Before working up an appetite, it is worth learning a little about this fabulous state.

Querétaro today is one of the main tourist destinations without a beach in all of Mexico. Its capital city was the protagonist of key passages in the history of the country and the viceregal architectural beauty of its Historic Center captures your attention at every step, but this cosmopolitan city does not exhaust the greatness of this state, but, when entering its territory, the cultural and natural and gastronomic wonders complete a tourist collage like no other.

If you visit the Queretaro Sierra Gorda to enjoy its exceptional natural sites, you will find the unique flavor of rural life; If you visit the city, you will find countless restaurants, inns and markets where your palate moves from typical food to signature cuisine, but if you explore the wine region, you will find yourself in the middle of a territory full of delicacies that are combined with walks Endless through four Magical Towns, possessors of great artisan traditions (wool, basketry, ceramics) and incomparable places (the majestic Peña de Bernal, the La Isla Tzibanzá camp, Cactaceae Botanical Gardens, haciendas) that you will need time to know and enjoy.

In the end, the gastronomy of Queretaro crosses the state with its varied flavors, but there is always something that distinguishes each of these regions.


The typical flavors.

Much of the typical Queretaro cuisine, as elsewhere, integrates the endemic fruits of the region, so, in certain cases, many dishes coincide with those prepared throughout the Bajío region ... but the magic is in the details.

If we have to list the most typical dishes of Querétaro, of course there will be the Queretaro enchiladas, but also the broken corn gorditas. These two delicacies can be tasted practically throughout the state. In the capital, along with the guajolotes (a typical pambazo that is distinguished by the filling of carnitas to accompany the potatoes and carrots inside), the enchiladas queretanas (also bathed in guajillo sauce, fried and garnished with potatoes, carrots, fresh cheese and cream, on top of a bed of lettuce) are a typical craving, but in the Sierra Gorda you find a special detail: they are accompanied by serrana jerky.

The same case happens with the typical 'gorditas', which can be filled with various stews, found in different sizes and colors, but if you are looking for some with a distinctive stamp, the broken corn gorditas that can be found in the Magical Town of Bernal, where They are as unmissable as the ascent to the wonderful Peña.

In the Sierra Gorda, Querétaro boasts the flavor of rural gastronomy in the well-known Ruta del Sabor, made up of a variety of inns that are located on one side of the roads that cross this natural region. The dishes in their menus, although they will be familiar to you, the interesting thing is in the subtle difference of the mountain seasoning.


Or what about the Mole de Guajolote de Amealco? In this Magical Town of Querétaro, the black mole made from turkey broth, the flavor of its meat, makes it so special that it has become a local tradition, to the point that Tuesdays are made of mole.

To present the typical gastronomy of the wine region, it is necessary to move on to the traditional Queretan drinks: pulque, apple liqueur and wine.

Pulque, a traditional drink of pre-Hispanic origin, is a typical drink in a large part of the Queretaro territory due to the climatic conditions where the magueys live, especially in the semi-desert area that extends throughout the central highlands of the state; However, both in Amealco, in the south of the state, and in the mountain communities, this sparkling and refreshing drink is part of the traditional diet. Even in the community of Boyé, in the municipality of Cadereyta, it is an essential part of a gastronomic fair known throughout the state: the Barbecue and Pulque Fair, which takes place every year in this place in the middle of the semi-desert. As you can see, here the barbecue is the protagonist, and there are those who say that it is the best in the region.

Regarding apple liqueur, it must be said that it has become a typical drink for a couple of decades, when this fruit proliferated in the high areas of the Sierra Gorda, such as San Joaquín or Pinal de Amoles, where these fermented ones have the greatest reputation for quality and taste.


However, what has gained the most prestige in recent years have been Queretaro wines, which, despite the unusual geography where the vines are planted (which generated the concept of extreme viticulture), possess a unique flavor, recognized by numerous national and international awards, especially in sparkling wines.

With varieties such as merlot, syrah, malbec, marseille, tempranillo and cabernet sauvignon in red grapes, and vines with xarel-lo, chardonnay, macabeo and sauvignon blanc, for whites and sparkling wines, the more than thirty wine-growing houses that exist in Querétaro have made this fermented product a typical product of the region that, in addition, has positioned itself among the connoisseurs together with its perfect complement: the artisan cheeses that are produced in this same region.