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WHAT TO EAT IN CIUDAD DEL MAÍZ
In Ciudad del Maíz, the "drunken stew" (guiso borracho) is the signature dish. Its origin traces back to European cuisine, but a local version has been prepared since the 18th century by traditional indigenous cooks using pulque, various meats, and a variety of vegetables, giving it a unique local touch.
Local snacks include "gorditas," medium-sized corn tortillas filled with different stews.
You can also enjoy the famous "potosinas enchiladas," but here they are made with extended tortillas mixed with red chilies, filled with potatoes, carrots, and chorizo, topped with tomato, onion, lettuce, cheese, and sauce.
Other important dishes include tamales wrapped in corn husks filled with pork carnitas, chicken, beans, and goat cheese, as well as pork with nopales, wedding roast, and barbecue.
In terms of drinks, notable mentions are the black atole and maguey mezcal.
For those with a sweet tooth, traditional treats like chancaquillas, pacholes, and piloncillo, the latter made artisanally in the community of Papagayos, are a must-try.
Gastronomy and typical cuisine in Ciudad del Maíz
Recipe for Drunken Stew
Ingredients:
- 1 small goat
- 1 kg of pork loin
- 4 large chorizos
- 2 chayotes
- 1/2 kg of carrots
- 172 kg of potatoes
- 1 cabbage
- 5 apples
- 100 g of lard
- 3 quinces
- 5 liters of pulque
- 1 bottle of sherry
- 1/4 liter of vinegar
- 2 tablespoons of sugar
- salt to taste
- 6 garlic cloves
- 1 chicken
- 1/2 kg of beef jerky
- 1/2 kg of tender squash
- 1/4 kg of green beans
- 1/2 kg of nopales
- 1/2 kg of tomatoes
- 3 bananas
- 3 oranges
- 4 ancho chiles
- 5 piquin chilies
- 20 long chilies in vinegar
- 200 g of white bread
- 3 onions
- 1 tsp dried oregano
- 10 peppercorns
- 1 large cinnamon stick
- 5 cloves
- a handful of thyme
Directions:
Cut the goat and chicken into portions. Cut the loin into pieces and grill the beef jerky, soak it a little, and cut it into pieces.
Fry all the meat in lard over low heat.
When browned, add half of the pulque, sherry, sugar, spices, and thyme, ground with onions, garlic, and vinegar.
Season with salt and let it boil.
When the meats are almost cooked, add the vegetables and fruits, along with the ancho chilies, deveined, soaked, and ground with piquin chili and tomatoes.
Add the chilies in vinegar and the remaining pulque. Let it boil until everything is well cooked and seasoned.
When serving, place a few slices of bread fried in lard and some cooked cabbage leaves in each plate.
It is very important, if more liquid is needed during cooking, to add more pulque but never water.
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