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WHAT TO EAT IN CAPULÁLPAM DE MÉNDEZ
As in every town in Oaxaca, gastronomy is one of its attractions.
Within your culinary experiences you cannot miss the different moles such as black, red, yellow, chichilo or almond.
Other dishes that you can enjoy in this beautiful Magical Town are: arroz chepil (rice with an herb used as a pot herb in Oaxacan cooking), caldillo de vigilia (dried fish broth seasoned with tomato, onion and garlic), serrano chile sauce, tamales de chepil, chiles de agua rellenos de quesillo (delicious pepper found in the markets of Oaxaca stuffed with quesillo), pasilla chiles stuffed with picadillo, chileajo (cooked vegetables marinated in a really unique vinaigrette) and chicken escabeche de pollo (pickle), among many others.
However, the jewel of Capulálpam is its own version of mole, which is the chichilo, one of the dishes that you cannot miss.
However, the jewel of Capulálpam is its own version of mole, which is the chichilo, one of the dishes that you cannot miss.
Among the typical desserts you can enjoy a pan de yema (airy bread made with egg yolks) with chocolate, marquesote (cake is prepared with very few ingredients, starting with plenty of eggs and some sugar), the rosca de yema (a sweet yeast bread shaped in a ring made with egg yolks) and empanadas de lechecilla (pastry turnover filled with a milk preparation).
As for drinks, you cannot miss the mezcal and the chocolate, but you can also try the champurrado (a chocolate-based atole), atole de panela, pinole (a grain mixture, made predominantly of heirloom blue and purple maize that's roasted with raw cacao beans, then ground into a fine mixture) and tejate (made with toasted corn, fermented cacao beans, pixtle -toasted and ground mamey pits-, and cacao flower).
Gastronomy and typical cuisine in Capulálpam de Méndez
“Chichilo” Recipe
Ingredients for 5 servings:
- 1 kg of chicken
- 500 grams of pork knuckle
- 500 grams of beef ribs
- 500 grams of chayotes
- 500 grams of green beans
- 6 chihuacle chiles
- 6 whole peppers
- 5 roasted green tomatoes
- 3 mulatto peppers
- 4 avocado leaves
- 2 cloves
- 1 roasted garlic
- 1 red tomato
- 1 teaspoon of cumin
- 1 burnt tortilla
- ½ cup of chicken broth
- 2 cloves of garlic
- 2 onions , peeled and coarsely chopped
- 1 teaspoon salt
- butter
Ingredients for the chochoyotes:
- 200 grams of dough for tortillas
- 1 clove of garlic
- 100 grams of asiento de chicharrón (the ground fat that comes from the remains of the preparation of the chicharrón)
Directions:
Cook the meat with onion, garlic and salt. When it is almost cooked, add the cleaned green beans and the shelled chayotes, cut in half. Pay attention because the vegetables should not be very cooked.
Clean the chilies, remove the seeds and put them to roast and soak.
Toast the seeds until they are black in color and blend with water.
Burn the tortilla over direct heat until it turns completely black.
Grind the tortilla, cloves, pepper, cumin, seeds, chiles and chicken broth. Strain the mixture.
Fry everything in hot butter over low heat and stir until the bottom of the casserole is visible, add a little chicken broth or the broth in which the meats were cooked.
Roast the avocado leaves on the griddle and set aside.
To prepare the chochoyotes, knead the dough and add the chicharrón seat, the garlic and season.
Form small balls with the dough and make a hole.
Cook the chochoyotes in boiling water for about five minutes.
Add the chochoyotes to thicken the sauce, if necessary you can add a little more broth and let it cook.
Place the meat on a clay plate, bathe with the sauce and accompany with the green beans, chayote and chochoyotes. It can be accompanied with rice with chepil or white rice.
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