Portulaca oleracea
The cuisine contains a number of soups and stews, which combine native ingredients with Mexico-wide staples of beef, pork and corn. Seafood soups are popular along the coast. These dishes include "pozole de trigo", "pozole de res", "menudo con pata", "verdolagas" ("Portulaca oleracea") broth, "sopa de elote", "caldo de calabazas" and "sopa de camarón". Tamales are made with cornmeal dough and fillings such as beans, vegetables, potatoes, "chile colorado" and other ingredients, wrapped in dried corn husks and steamed. Tamale fillings vary in the state but the most popular include fresh corn with cream, green chile strips with cheese, beef with "chile colorado" and seafood.