page_title: Tuxtla Gutiérrez
section_title: Culture and gastronomy
hierarchical_section_title: Tuxtla Gutiérrez / Culture and gastronomy
caption_attribution_description: English: Close up of pozol being served in Chiapa de Corzo, Chiapas, Mexico of a offhand seller
context_page_description: Tuxtla Gutiérrez is the capital and the largest city of the Mexican southeast state of Chiapas. It is the most developed, populated and therefore the state's most important municipality. A busy government, commercial and services-oriented city, Tuxtla had one of the fastest growing rates in Mexico in the last 40 years. Unlike many other areas in Chiapas, it is not a tourist attraction, but a transportation hub for tourists coming into the state, with a major airport and a bus terminal.
context_section_description: The two most important local celebrations are the Feria de Saint Mark and the Feria Chiapas. The Feria de San Marcos (Saint Mark's Fair) occurs each April in the center of the city, honoring the patron saint of Mark the Evangelist. It includes offerings, fireworks in frames called "castillos" (castles) and pilgrimages for four days starting on the 25th. The Feria Chiapas includes bullfights, horse racing, cockfights and exhibitions of the many products of the state, including crafts, manufactured goods and agricultural products. It is held on the next to last Sunday of November through the first Sunday of December. Reflecting the area's Zoque heritage is the Zoque Carnival and a ritual called the "lowering of the virgins" which occurs in Copoya. Other important celebrations in the municipality include the San Roque, San Jacinto, San Pascualito, San Francisco, Santo Domingo and the Virgin of Guadalupe.
  Much of the cuisine of the municipality reflects that of the rest of the state and includes pictes (a sweet corn tamale), la chispota (beef with chickpeas and cabbage), niguijuti (pork with mole sauce), sopa de pan (bread with broth and vegetables), cochito (pork in adobo sauce), chanfaina (lamb innards with rice), a legume called patashete, and traditional Chiapas tamales made with chipilín. Local drinks include pozol, taxcalate, agua de chía tashiagual and pinole. Some local specialties include carnes parrilladas (grilled meat platter), carne molida tartars (spicy ground meat "cooked" with lime juice with onions, tomatoes and cilantro).
caption: Serving pozol
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