Other Cuisines Marga's Food marga@lacabe.com

Cooking food from Hidalgo presents a few challenges. Mostly, they involve getting the ingredients for the most typical recipes - and being willing to eat them. Thus, I rejected off hand making anything with chinicuiles (maguey worms) or escamoles (ant larva), even though the former are available at Amazon.com. I was also not very enthusiastic about cooking anything that called for maguey, a member of the agave family of plants that is common in Hidalgo, but not easily available around here. Fortunately, while Hidalgo cuisine is big on traditional ingredients from the region, they've also adopted traditions and flavors both from Spanish and Mexican immigrants and from the Celtic immigrants that came to work in the mines. All in all, I was very pleased with the recipes I made. Pastes de papa con carne These tasty Meat and Potato Pasties are Cornish in origin. Pescado a la Crema Fish in Cream Sauce Pollo a la Mexicana Mexican Style Chicken, a delicious chicken stew