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WHAT TO EAT IN BUSTAMANTE
Bustamante is popular throughout Nuevo León for its exquisite bread, which is a family tradition.
The elaboration of this bread is done in the traditional way, baking the fermented dough with pulque in ancient adobe ovens.
Others bakery delicacies are: anise seeds, polkas, muffins, hojarascas, merceditas, walnut and caramel empanadas, chorreadas and many more.
The local gastronomy also includes: cabrito horneado, specifically the one known as "arropado", which consists of "splicing" layers of pieces of beef or veal, onion, tomato and chili, all the ingredients are sewn with firewood inside a special steel disk that is permanently covered. You also must try the delicious cheeses and sweets made from overcooked milk seasoned with walnuts.
Bustamante is known as a manufacturer of mezcal, which is made using centuries-old techniques. Don't miss the opportunity to try it and take a bottle home with you.
Gastronomy and typical cuisine in Bustamante
Bustamante Semita Bread Recipe
Ingredients for two semitas:
- 4 cups of wheat flour
- 15 pieces of star anise
- 5 tablespoons of butter
- 200 grams of piloncillo
- 1 teaspoon of baking powder
- ½ cup of raisins
- ¼ cup of walnuts
- 1 cup of water
- 1 teaspoon salt
Directions:
Boil the 15 anise stars in a cup of water for five minutes and leave to cool.
Grate the piloncillo.
Sift the flour together with the baking powder and salt.
Add the butter with the sifted powders.
Knead but not for too long.
Add the grated piloncillo and incorporate it into the dough.
Add the raisins and the anise infusion and knead until you have a smooth dough.
Let stand for 10 minutes.
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