Dining

The abundance of agricultural products and sea is the source of power Tamaulipas since ancient times. Our geography is rich in culinary terms : chubby oven and bocoles El Mante, enchilado kid dialed , stuffed crab , shrimp Huatape , corn atole Tile Camargo , roast tampiqueña , huastecas gorditas , enchiladas Tamaulipas , atole honey maguey mezcal wine pear , pole lechuguilla kid gala cakes style La Barda , woodcock and jacubos , enchiladas Tula, gorditas de Don Pedro in Jaumave , gorditas Doña Tota in Victoria, I ponteduro made ​​with corn and brown sugar , chichimbré or traditional nougat made ​​in Tula, pumpkin blemish honey brown sugar and other regional sweets Llera , shrimp broth or butter in Boca Taking Gómez Farías , the crushing of El Encinal - egg or broth - , and roasters and San Carlos Jimenez - authentic northern - lunch , served with orange juice Barretal orchards in Padilla, are just a sample of good food in northeastern Mexico . The kitchen is well Tamaulipas manages to present at the table , often in one dish , the flavors of the sea and the tropics, the combined acuyo , avocado, parsley and cilantro with shrimp . The art of cooking is undoubtedly one of the qualities of Tamaulipas