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The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regios of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamale, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca. ==Ingredients== Like most of the rest of Mexican cooking, the cuisine of Chiapas is mostly a blending of indigenous and Spanish ingredients and cooking techniques. Chiapan cooking is still heavily influenced by the indigenous, especially the use of native herbs such as chipilín, a fragrant, thin leaved plant used most often in tamales and soups and hoja santa, which is used in much of southern Mexican cooking.〔 〕〔 〕 The cuisine is based on the Mesoamerican staple of corn, most often found in tortillas and tamales, but also in a number of preparations including drinks. Other indigenous ingredients include chili peppers, cacao beans, beans, avocados and an edible flower called “cuchunuc” .〔〔 〕 A number of wild plants are still eaten including radishes, mustard, sour tomatoes and a variety of mushrooms.〔 Cacaoite, is a seed which is ground to along with those of squash and to make sauces.〔 In rural areas meats such as armadillo, tepezcuintle, iguana, wild boar, rabbit, and various native birds are still eaten.〔 Chiapas cuisine favors black beans, although some areas such as San Juan Chamula consume a variety.〔 〕〔 Beans are generally prepared simply just with salt and chili pepper, generally without fat.〔 Since the Spanish conquest, a number of ingredients have been added to the cuisine. Spanish influence is mostly seen with the introduction of meats such as beef, pork and chicken, with beef as the most popular.〔 Much of the terrain is ideal for cattle ranching and since the colonial period, the raising of cattle and sheep has been an important economic activity. One notable beef dish is grilled strips called tasajo which is served with a variety of sauces. The raising of cattle has also spurred a cheese industry, most of which is still made on ranches and small cooperatives. The main cheese making areas are Ocosingo, Rayón and Pijijiapan. Rounds of white cheese from Ocosingo are popular with gourmets in various parts of Mexico.〔 The colder areas of the state make cured meats.〔 Crops which have been introduced include coffee, soybeans, cotton, sugar and a wide variety of exotic tropical fruit.〔 Chiapas cuisine does not rely as heavily on chili peppers as the other regional Mexican cuisines.〔〔 〕 They mostly appear in condiments. Regional chili peppers include the “chile de siete caldos” (chili pepper of the seven broths) indicating that one is sufficient to flavor all seven and the simojovel, which is far too hot to be used in quantity.〔 Chiapan food favors a combination of slightly sweet seasonings in the main dishes, which include tomatoes, cinnamon, plantains, prunes and pineapple.〔〔 The Chiapas version of chile relleno includes peas, almonds, peaches, dried candied pineapple and raisins.〔 There have been some foreign influences on the cuisine from the immigration of Germans, English, French and Asians after that of the Spanish. German contributions included the development of a coffee-growing industry as well as the making of beer and cured meats in some areas.〔 〕 Coffee is an important crop in the Soconusco area, much of which is exported and attracts tourism.〔 〕 Today, popular cultivated crops found in the cuisine include squashes, potatoes, fava beans, chayote, cabbage, cucumbers, sweet potatoes, yucca, various melons, watermelon, mango, papaya, sapodilla, soursop, cherimoya, mamey sapote, pitahaya, cupapé (''Cordia dodecandra'').〔〔〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cuisine of Chiapas」の詳細全文を読む スポンサード リンク
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