The cooking of the Sierra Gorda region is strongly influenced by the Huasteca cuisine of neighboring Hidalgo and San Luis Potosí states. One notable dish is "sacahuil", which is a large tamal wrapped in the leaves of a plant called a "papatla". This dish is most prevalent in Landa de Matamoros and Jalpan de Serra. During festivals in San Miguel Tolimán, the main dish is chickpeas with saffron accompanied by tortillas in a number of colors. In Peñamiller, they celebrate with goat meat, accompanied by "pulque". Another common dish in this areas is a variety of tostadas called "arriero" (donkey handler) . "Simichol" is a fermented corn drink prepared in Santiago Mexquititlán. In San Joaquín, the drink is called "charape", made with "piloncillo". In this and other central municipalities, "gorditas de migajas" (literally crumb gorditas) is a common dish.