GENERALITIES: The most representative dishes of the entity are: soup feast, and baked pig chipilín with ball, which is delicious when accompanying tamales. In the coastal area abounds with all kinds of dishes based on seafood, as the case of minced fish, grouper sausage, smoked mullet and broth shuti. Its cuisine also includes red meat, such as the armadillo in mole sauce, venison and beef dried pulque, but definitely the best dish is the tamale Chiapas. In San Cristobal de las Casas include Spanish influenced dishes such as sausage, serrano ham and sausage, plus sweet crystallized cocadas, small boxes and pressed peaches. Proponer una traducción mejor.

SCHEDULES:should know that in Chiapas, usually 3 meals: breakfast (8 to 9 am), lunch (14 to 16 hours) and dinner (19 to 21 hours), the food here is strong half the day, dinner is light.

DRINKS: Drinks are accustomed to serve in Chiapas are water cinnamon (cinnamon, sugar and red dye), the beer fresh, hot punch pineapple cubes marquezote (bread flour and eggs), sour gruel (maize) (together with tamales (-stretched or smeared-made in a banana leaf and ball made with "bender" (corn husks), chocolate marble and relaxing mistelita (sweet wine from different fruits in liquor tanned).
The culinary tradition occurs throughout the year, but there will be dishes and sweets are prepared on special occasions..

SWEETMEATS: There are a variety of traditional cakes. Among them are the "sweet bud" with shapes of animals, flowers and fruits; throats, Tatar and yolk nougat (cordials), cocadas, nuégados, faked, fig, copepé, marzipan, milk, peanut breaded, candy, anisillo, sweet suede melchocha, punches, virgin honey, citron (pumpkin), sweet potatoes, the small boxes, peaches passes, etc.
Also variety of fruit-filled pastries many of the region. For the day of Corpus Christi are specifically crafted "Sweet Sugar" bottles of sherry, bouquets of flowers, stuffed animals skein of sugar, lemons and coconuts filled with sweet potato, not to mention the "mules" made of sheet loaded with sweet corn .
In this festive season are typical lying flakes, prepared with flour, whole eggs, but egg yolks, butter, sugar, salt and orange juice, decorated with sugar and cinnamon chips and Rosa also with sugar and cinnamon on top.

	DISHES::The typical dinner in Chiapas are tamales every Saturday. Especially the "tamale ball" and "tamale smeared or stretched, originating in San Cristobal de Las Casas, together with sour gruel (maize pink dye). Artisans also different tamales: chicken vegetable, from momo or mumo (hoja santa) of chipilín of bean, and corn, of "delicacy" of coconut, the latter sweet.
Other regional dishes are prepared with roasted pigtails Chalupas fried mashed beans, vegetables and pork loin, ground cheese, tomato and onion in vinegar or hot sauce, breads compounds and golden studs..

* Hams and sausages: developed, mostly with pork, seasoned with pepper, thyme, laurel, myrtle, rosemary, mint and anise. The ham can be ordered as "ham Ironing" itself after a procedure is put sugar on top, leaving iron is a special flavor.

* Roast of Chiapas: pork, seasoned with a little message called a mixture of dried chiles and spices.

* Chili filled: type poblano chile, stuffed with pork and vegetables, weathered, fried in oil accompanied by a thick tomato broth.

* Cooked: broth of pork, beef and vegetables.

* Bread Soup: secret flavoring recipe.

* Loin Stuffed: pork loin, stuffed with ground beef, almonds, raisins and vegetables.

* Chanfaina: pork offal message.

* Lamb Stew: sheep prepared with spices, french bread, sweet wine vinegar and chili.

* Tongue in Saffron: Tongue seasoned with saffron, vegetables, sweet and white bread, spices, olives and prunes.

* Turkeycock pressed: served with a sauce of ancho chile, accompanied by delicious salads. This is usually the main dish at Christmas.

TAZCALATE or TASCALATE: A refreshing drink is made with ground toasted corn, cacao, achiote, cinnamon and sugar.
"The tazcalate is the art, taste and tradition that endures for its preparation, place a griddle on the stove, corn on it, preferably white, of course, cinnamon and cocoa," Once each product has been roasted, ground together with the dye, you can add tortillas browned, then the powder is dissolved in water or milk and add sugar.
The powder smoothie with milk or ice has protein, its historical and cultural value is "definitely a heritage of Chiapas.