{"id":3221,"date":"2026-02-12T02:25:47","date_gmt":"2026-02-12T09:25:47","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=3221"},"modified":"2026-02-12T02:25:50","modified_gmt":"2026-02-12T09:25:50","slug":"el-tamal-sudcaliforniano-receta-en-verso-de-armando-travina-taylor","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=3221","title":{"rendered":"El tamal sudcaliforniano, receta en verso de Armando Travi\u00f1a Taylor"},"content":{"rendered":"\n

La cocina sudcaliforniana est\u00e1 marcada por sus extensos litorales que la proveen de una enorme gama de frutos del mar, mas, no obstante, preparan tambi\u00e9n otras delicias. <\/h2>\n\n\n\n

En la capital, La Paz, se encuentra la cocina m\u00e1s tradicional, en tanto que en Los Cabos (Cabo San Lucas y San Jos\u00e9 del Cabo) se ha desarrollado una importante industria tur\u00edstica y de la mano su oferta restorantera.<\/p>\n\n\n\n

Antojitos<\/em><\/strong>:<\/p>\n\n\n\n

Tacos de mariscos<\/em>: Se expenden en carritos ambulantes y los hay casi de todo: pescado, camar\u00f3n, almeja, callo de almeja y de hacha, pulpo, osti\u00f3n y hasta langosta. Se capean y fr\u00eden los mariscos enteros o en trozos, seg\u00fan el tama\u00f1o, y parte del atractivo es la gran variedad de salsas que se ofrecen. Se les agrega lim\u00f3n al gusto.<\/p>\n\n\n\n

Tostadas de papa<\/em>: Las tostadas se hacen con papas guisadas con rajas de chiles poblanos, jitomate y perejil.<\/p>\n\n\n\n

Tamal sudcaliforniano<\/em>: Dejemos en la boca po\u00e9tica de Armando Trasvi\u00f1a Taylor esta receta:<\/h2>\n\n\n\n

Nace el tamal amarrado<\/p>\n\n\n\n

de una olla bien caliente,<\/p>\n\n\n\n

para el frijol custodiado<\/p>\n\n\n\n

por un champurrado ardiente.<\/p>\n\n\n\n

En su refugio de masa<\/p>\n\n\n\n

el tamal de hojas empaca<\/p>\n\n\n\n

aceituna, papa y pasa,<\/p>\n\n\n\n

pescuezo o pecho de vaca [\u2026]<\/p>\n\n\n\n

Platillos<\/em><\/strong>:<\/p>\n\n\n\n

Nopales rellenos<\/em>: grandes nopales se ahuecan para servir de recipiente, en el cual se introducen nopales tiernos picados con diversos condimentos, todo ello destinado a cocerse en las brasas.<\/p>\n\n\n\n

Colache<\/em>: Se trata de un caldillo espeso a base de pulpa de calabaza, chiles poblanos, jitomate y cebolla.<\/p>\n\n\n\n

Almejas asadas<\/em><\/a>: Las almejas crudas se sacan de su concha y se revuelven con un recaudo de jitomate, cebolla y chile serrano; se regresan a su concha, se les pone queso amarillo y se asan al carb\u00f3n.<\/p>\n\n\n\n

Mochomos:<\/em> es una carne de cerdo cocida con muy poca agua, finamente deshebrada y frita en manteca y servida con guacamole.<\/p>\n\n\n\n

Tambi\u00e9n hacen sopa de col, caldillo de machaca, salpic\u00f3n marinero, chiles rellenos de pescado, alb\u00f3ndigas de pescado, gallina al ajo, mole de papa y alb\u00f3ndigas de cerdo con queso.<\/p>\n\n\n\n

Dulces<\/em><\/strong>:<\/p>\n\n\n\n

Torlitos:<\/em> son unas gorditas de ma\u00edz con huevo fritas servidas con miel de piloncillo y canela.<\/p>\n\n\n\n

Chimangos<\/em>: Son una especie de galletas fritas a base de harinas de trigo y de ma\u00edz, con manteca de cerdo. Se les espolvorea az\u00facar con canela.<\/p>\n\n\n\n

Asimismo preparan bollitos de pl\u00e1tano, galletas de higo y panqu\u00e9 de d\u00e1til.<\/p>\n\n\n\n

Bebidas<\/em><\/strong>:<\/p>\n\n\n\n

Damiana<\/em>: Este dulce licor espirituoso se elabora a partir de la planta del mismo nombre y tiene antigua fama de afrodisiaco. Incluso lo venden en botellas de vidrio que simulan un cuerpo de mujer desnuda.<\/p>\n\n\n\n

Productos:<\/p>\n\n\n\n

Mariscos<\/em>: en materia gastron\u00f3mica, los pescados y mariscos son el producto sudcaliforniano m\u00e1s importante.<\/p>\n\n\n\n

Abul\u00f3n<\/em>: Se destaca por separado este marisco dada su importancia como producto de exportaci\u00f3n altamente cotizado.<\/p>\n\n\n\n

Rutas<\/strong>:<\/p>\n\n\n\n

En La Paz hay excelentes restoranes de mariscos y los famosos puestos en la v\u00eda p\u00fablica que venden tacos de mariscos. A 159 kms al sur, en el extremo meridional de la pen\u00ednsula, se encuentra Cabo San Lucas y a 27 kms al noreste est\u00e1 San Jos\u00e9 del Cabo, ambos con excelentes restoranes. Las tres poblaciones constituyen el eje culinario de la entidad.<\/p>\n\n\n\n

En el extremo norte del estado, a 767 kms de La Paz, se encuentra Guerrero Negro, donde a veces se consigue abul\u00f3n fresco y se puede comer en filetes empanizados, al mojo de ajo o en coctel.<\/p>\n\n\n\n

Restor\u00e1n Bismark II, en La Paz (el Bismark I ya no existe), para comer mariscos.<\/p>\n\n\n\n

Carritos de tacos de mariscos en el centro de La Paz.<\/p>\n\n\n\n

Alb\u00f3ndigas de pescado<\/strong><\/p>\n\n\n\n

Ingredientes (para 8 personas):<\/strong>
1 kg de marlin molido
2 cdas. de harina de ma\u00edz
\u00bd taza de arroz remojado y quebrado
1 cda. de manteca de cerdo
1 bolillo remojado en leche y escurrido
2 tomates verdes, picados
1 cebolla chica, picada
1 chile verde, picado
2 dientes de ajo, picados
1 chile chipotle en vinagre
1 cdita. de hierbabuena picada
1 huevo
Sal y pimienta<\/p>\n\n\n\n

Caldillo:<\/strong>
4 zanahorias, picadas
2 papas, cortadas en cuadritos
2 jitomates
1 cebolla
1 chile verde
4 tazas de agua
Aceite, sal y pimienta<\/p>\n\n\n\n

Manera de hacerse:<\/strong>
Revolver los ingredientes de las alb\u00f3ndigas y hacerlas de tama\u00f1o regular. Moler el jitomate con la cebolla y el chile verde; fre\u00edr y sazonarlo con sal y pimienta; agregar el agua hirviendo. Poner las papas y zanahorias; cuando suelte el hervor, agregar las alb\u00f3ndigas. Cocer a fuego lento; cuando las papas y zanahorias est\u00e9n cocidas, retirar del fuego.<\/p>\n","protected":false},"excerpt":{"rendered":"

La cocina sudcaliforniana est\u00e1 marcada por sus extensos litorales que la proveen de una enorme gama de frutos del mar,…<\/p>\n","protected":false},"author":2,"featured_media":3222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-3221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"\nEl tamal sudcaliforniano, receta en verso de Armando Travi\u00f1a Taylor - Buenos Días BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=3221\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El tamal sudcaliforniano, receta en verso de Armando Travi\u00f1a Taylor\" \/>\n<meta property=\"og:description\" content=\"La cocina sudcaliforniana est\u00e1 marcada por sus extensos litorales que la proveen de una enorme gama de frutos del mar,...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/buenosdiasbcs.com\/?p=3221\" \/>\n<meta property=\"og:site_name\" content=\"Buenos Días BCS\" \/>\n<meta property=\"article:published_time\" content=\"2026-02-12T09:25:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-12T09:25:50+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/02\/image-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221\"},\"author\":{\"name\":\"Edici\u00f3n Buenos D\u00edas\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/person\\\/15aedc247eab7070ee5d76d6d069a821\"},\"headline\":\"El tamal sudcaliforniano, receta en verso de Armando Travi\u00f1a Taylor\",\"datePublished\":\"2026-02-12T09:25:47+00:00\",\"dateModified\":\"2026-02-12T09:25:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221\"},\"wordCount\":759,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/image-1.jpg\",\"articleSection\":[\"Cocina\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=3221\",\"name\":\"El tamal sudcaliforniano, receta en verso de Armando Travi\u00f1a Taylor - 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