Meat cuts and "machaca" (dried meat) or "chicharrón" (pork cracklings) are quite popular in this city and mainly used in the traditional "gorditas" and "fritadas". Although the "gorditas" (corn cakes) and "fritadas" are found in various states of northern Mexico, these specialties are prepared in Saltillo with kid meat. "Fritada de cabrito" is prepared by boiling and then frying a goat kid seasoned with salt, spices, and some vegetables, which then are cooked in its own blood on the grill, and the served with rice, beans, and tortillas. Fine beef cuts and kid are usually accompanied with wheat tortillas. "Cabrito al pastor", also cooked on the grill, "chilaquiles", "puerco asado", and the delicious "tamales", are also very popular in this region.
Some other typical dishes of Saltillo include the famous "pan de pulque", which is made with pulque, a traditional beverage obtained from agave, giving a very special flavor and aroma to it; walnut patties, "chorreadas", a kind of sweet "gorditas"; milk sweets like "jamoncillo", and the Ramos sorbets of coconut, mango, lemon, melon, and walnut.
Pear and quince liqueurs are the most traditional beverages of this city, along with the sacramental wine, produced in the town of Parras de la Fuente, which is also used as a high-quality table wine. You cannot miss a visit to the street of Salazar in the historic downtown, where you will find a variety of typical sweets. You can also visit La Carreta restaurant, offering regional and Mexican specialties.
You can't miss this
Cabrito al pastor
Goat kid seasoned with salt and spices, cooked on the grill.
Obleas con dulce de leche
Traditional sweet stuffed with milk caramel.
Pan de pulque
Sweet bread typical of the region, made from "pulque", the traditional beverage.
Nieves de Ramos
Delicious coconut, mango, lemon, melon, and walnut sorbets.
Fritada de cabrito
Kid boiled and cooked with vegetables in a saucepan on the grill.