Editing Chiapas (section)

==Culture==

===Architecture===
Architecture in the state begins with the archeological sites of the Mayans and other groups who established color schemes and other details that echo in later structures. After the Spanish subdued the area, the building of Spanish style cities began, especially in the highland areas.

Many of the colonial-era buildings are related to [[Dominican Order|Dominicans]] who came from [[Seville]]. This Spanish city had much [[Moorish architecture|Arabic influence in its architecture]], and this was incorporated into the colonial architecture of Chiapas, especially in structures dating from the 16th to 18th centuries. However, there are a number of architectural styles and influences present in Chiapas colonial structures, including colors and patterns from [[Oaxaca]] and [[Central America]] along with indigenous ones from Chiapas.

The main colonial structures are the cathedral and Santo Domingo church of San Cristóbal, the Santo Domingo monastery and La Pila in Chiapa de Corzo. The San Cristóbal cathedral has a Baroque facade that was begun in the 16th century but by the time it was finished in the 17th, it had a mix of Spanish, Arabic, and indigenous influences.<ref name="rincones13">Jiménez González, p. 13.</ref> It is one of the most elaborately decorated in Mexico.<ref name="rincones14">Jiménez González, p. 14.</ref>

The churches and former monasteries of Santo Domingo, La Merced and San Francisco have ornamentation similar to that of the cathedral. The main structures in Chiapa de Corzo are the Santo Domingo monastery and the La Pila fountain. Santo Domingo has indigenous decorative details such as double headed eagles as well as a statue of the founding monk. In San Cristóbal, the Diego de Mazariegos house has a [[Plateresque]] facade, while that of Francisco de Montejo, built later in the 18th century has a mix of Baroque and Neoclassical. [[Art Deco]] structures can be found in San Cristóbal and Tapachula in public buildings as well as a number of rural coffee plantations from the [[Porfirio Díaz]] era.<ref name="rincones14"/>

===Art and literature===

Art in Chiapas is based on the use of color and has strong indigenous influence. This dates back to cave paintings such as those found in [[Sima de las Cotorras]] near [[Tuxtla Gutiérrez]] and the caverns of Rancho Nuevo where human remains and offerings were also found. The best-known pre-Hispanic artwork is the Maya murals of [[Bonampak]], which are the only [[Mesoamerica]]n murals to have been preserved for over 1500 years. In general, Mayan artwork stands out for its precise depiction of faces and its narrative form. Indigenous forms derive from this background and continue into the colonial period with the use of indigenous color schemes in churches and modern structures such as the municipal palace in [[Tapachula]]. Since the colonial period, the state has produced a large number of painters and sculptors. Noted 20th-century artists include [[Lázaro Gómez]], [[Ramiro Jiménez Chacón]], [[Héctor Ventura Cruz]], [[Máximo Prado Pozo]], and [[Gabriel Gallegos Ramos]].<ref name="rincones1416">Jiménez González, pp. 14–16.</ref>

The two best-known poets from the state are [[Jaime Sabines]] and [[Rosario Castellanos]], both from prominent Chiapan families. The first was a merchant and diplomat and the second was a teacher, diplomat, theatre director and the director of the Instituto Nacional Indigenista.<ref name="rincones16">Jiménez González, p. 16.</ref> Jaime Sabines is widely regarded as Mexico's most influential contemporary poet. His work celebrates everyday people in common settings.<ref name="historycom"/>

===Music===
The most important instrument in the state is the [[marimba]]. In the pre-Hispanic period, indigenous peoples had already been producing music with wooden instruments. The marimba was introduced by African slaves brought to Chiapas by the Spanish. However, it achieved its widespread popularity in the early 20th century due to the formation of the Cuarteto Marimbistico de los Hermanos Gómez in 1918, who popularized the instrument and the popular music that it plays not only in Chiapas but in various parts of Mexico and into the United States. Along with Cuban Juan Arozamena, they composed the piece "Las chiapanecas" considered to be the unofficial anthem of the state. In the 1940s, they were also featured in a number of Mexican films.<ref name="rincones18" /> Marimbas are constructed in Venustiano Carranza, Chiapas de Corzo and Tuxtla Gutiérrez.<ref name="atraccultur"/>

===Cuisine===
{{main|Cuisine of Chiapas}}
[[File:TaxcalatePalenque.JPG|thumb|upright|Drink called taxcalate]]
Like the rest of [[Mesoamerica]], the basic diet has been based on corn and Chiapas cooking retains strong indigenous influence. One important ingredient is [[Crotalaria|chipilin]], a fragrant and strongly flavored herb  that is used on most of the indigenous plates and [[hoja santa]], the large anise-scented leaves used in much of southern Mexican cuisine.<ref name="bsantos">{{cite journal |last=Santos Pruneda |first=Beatriz |date=October 2008 |title=Chiapas, el sueño de los trotamundos de buen apetito |trans-title=Chiapas, the dream of globetrotters with good appetite |journal=Mexico Desconocido |volume=380 |pages=58–66 |location=Mexico City |publisher=Grupo Editorial Impresiones Aereas |language=es |issn=1870-9397}}</ref><ref name="chicuisine">{{cite web |url=http://www.mexconnect.com/articles/2081-the-cuisine-of-chiapas-dining-in-mexico-s-last-frontier |title=The Cuisine of Chiapas: Dining in Mexico's Last Frontier |first=Karen |last=Hursh Graber |year=2008 |publisher=MexConnect newsletter |access-date=May 8, 2011 |archive-date=January 18, 2012 |archive-url=https://web.archive.org/web/20120118043429/http://www.mexconnect.com/articles/2081-the-cuisine-of-chiapas-dining-in-mexico-s-last-frontier |url-status=live }}</ref> Chiapan dishes do not incorporate many chili peppers as part of their dishes. Rather, chili peppers are most often found in the condiments. One reason for that is that a local chili pepper, called the simojovel, is far too hot to use except very sparingly. Chiapan cuisine tends to rely more on slightly sweet seasonings in their main dishes such as cinnamon, [[Plantain (cooking)|plantain]]s, prunes and pineapple are often found in meat and poultry dishes.<ref name="chicuisine"/>

[[Tamale]]s are a major part of the diet and often include chipilín mixed into the dough and hoja santa, within the tamale itself or used to wrap it. One tamale native to the state is the "picte", a fresh sweet corn tamale.<ref name="bsantos"/><ref name="chicuisine"/> Tamales juacanes are filled with a mixture of black beans, dried shrimp, and pumpkin seeds.<ref name="chicuisine"/>

Meats are centered on the European introduced beef, pork and chicken as many native game animals are in danger of extinction. Meat dishes are frequently accompanied by vegetables such as squash, [[chayote]] and carrots. Black beans are the favored type. Beef is favored, especially a thin cut called [[tasajo]] usually served in a sauce.<ref name="chicuisine"/> Pepita con tasajo is a common dish at festivals especially in Chiapa de Corzo. It consists of a squash seed based sauced over reconstituted and shredded dried beef. As a cattle raising area, beef dishes in Palenque are particularly good. Pux-Xaxé is a stew with beef organ meats and [[Mole (sauce)|mole sauce]] made with tomato, chili bolita and corn flour.<ref name="bsantos"/> Tzispolá is a beef broth with chunks of meat, chickpeas, cabbage and various types of chili peppers.<ref name="chicuisine"/> Pork dishes include cochito, which is pork in an [[adobo]] sauce. In Chiapa de Corzo, their version is cochito horneado, which is a roast suckling pig flavored with adobo.<ref name="bsantos"/><ref name="chicuisine"/> Seafood is a strong component in many dishes along the coast.<ref name="chicuisine"/> Turula is dried shrimp with tomatoes. Sausages, ham and other cold cuts are most often made and consumed in the highlands.<ref name="bsantos"/>

In addition to meat dishes, there is chirmol, a cooked tomato sauced flavored with chili pepper, onion and cilantro and zats, butterfly caterpillars from the Altos de Chiapas that are boiled in salted water, then sautéed in [[lard]] and eaten with tortillas, limes, and green chili pepper.

Sopa de pan consists of layers of bread and vegetables covered with a broth seasoned with saffron and other flavorings.<ref name="bsantos"/> A Comitán speciality is [[hearts of palm]] salad in [[vinaigrette]] and Palenque is known for many versions of fried plaintains, including filled with black beans or cheese.<ref name="chicuisine"/>

Cheese making is important, especially in the municipalities of Ocosingo, Rayon and Pijijiapan. Ocosingo has its own self-named variety, which is shipped to restaurants and gourmet shops in various parts of the country.<ref name="chicuisine"/> Regional sweets include crystallized fruit, coconut candies, flan and [[compote]]s. San Cristobal is noted for its sweets, as well as chocolates, coffee and baked goods.<ref name="chicuisine"/>

While Chiapas is known for good coffee, there are a number of other local beverages. The oldest is [[pozol]], originally the name for a fermented corn dough. This dough has its origins in the pre-Hispanic period. To make the beverage, the dough is dissolved in water and usually flavored with cocoa and sugar, but sometimes it is left to ferment further. It is then served very cold with much ice.<ref name="bsantos"/><ref name="chicuisine"/> Taxcalate is a drink made from a powder of toasted corn, [[achiote]], cinnamon and sugar prepared with milk or water. Pumbo is a beverage made with pineapple, club soda, vodka, sugar syrup and much ice. Pox is a drink distilled from sugar cane.<ref name="bsantos"/>