Table 2 Mapping of ethnic foods in the Sierra Norte de Puebla. Some foods, as well as several wild edible plants were particularly important during the COVID-19 pandemic in the region
Ethnic food | Municipality | Ethnicity | Method of preparation | Observations |
|---|---|---|---|---|
Banana-tortilla | Hueytamalco | Nahua | Two ingredients are used in its preparation: green banana and maize dough* | The banana-tortilla is an adaptation strategy for the municipality. It is rescued in situations of vulnerability, such as the COVID-19 pandemic |
Mafafa | San Juan Ahuacatlán | Nahua | En its preparation avocado, sesame or epazote leaves are used | This edible plant was rescued by the municipality's elderly due to the COVID-19 pandemic |
Kilhxtik | Olintla | Totonac | Two ingredients are used in its preparation: Kilhxtik leaves and maize dough | This edible plant was considered a weed with the COVID-19 pandemic and was rescued and is now used to make tortillas and tamales |
Tapixnuna Xkutna | Olintla | Totonac | With this plant, an ethnic sauce is elaborated that takes in its preparation: pieces of Tapixnuna Xkutna, chili, garlic and onion | Edible plant that due to the sanitary measures of the COVID-19 pandemic replaced the tomato |
Potro ma´anta | Hueytlalpan | Totonac | Two ingredients are used in its preparation: donkey sweet potato bulb and chayote | Edible plant that due to the sanitary measures of the COVID-19 pandemic, its consumption was intensified |
Quelite de pisis | Jópala | Totonac | In this edible plant, two parts are consumed: leaf and bulb. The method of preparation is boiled | Edible plant that due to the sanitary measures of the COVID-19 pandemic was rescued for consumption |
Makuil kilit | Zoquiapan | Nahua | In this edible plant, the leaves are consumed, which are boiled | Edible plant that due to the COVID-19 pandemic, its consumption was intensified |
Tatanchichi | Caxhuacan | Totonac | In this edible plant only, the fruit is consumed | Edible plant that due to the COVID-19 pandemic was rescued for consumption |
Chayote | Huehuetla | Totonac | It is a vegetable that is consumed boiled | Vegetable that due to the COVID-19 pandemic its consumption was intensified |
Xakg Xanan Stapu | Tepango de Rodriguez | Totonac | The feeding strategy has a double purpose to make use of the bean and the flower | Beans are consumed daily by the population, but due to the COVID-19 pandemic, the flower was also rescued for consumption |
Malla Capen | Caxhuacan | Totonac | It is a legume, the pods are collected, dried and then roasted and ground. It is a substitute for coffee | This bean is used as a substitute for coffee, its consumption has intensified due to sanitary measures of the COVID-19 pandemic |
Pulak'la | Tepango de Rodriguez | Totonac | The main ingredients are beans, chayote leaves, chili, sesame, banana leaves and maize dough | The consumption of this traditional food is historical, and the pandemic has intensified its preparation in the municipality |