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WHAT TO EAT IN COATEPEC
Gastronomy in Coatepec is another of its attractions.
Of course coffee is the main ingredient that you can savor in many ways.
Another of the dishes that characterize Coatepec are the Canarian tamales, also known as tamalitos de arroz, made with rice flour and filled with pinions, nuts, raisins, crystallized figs and wrapped with Totomoxtle leaf.
Among the delights that you can not miss are river acamayas prepared in various ways (chipotle sauce, red or green sauce) and jalapeños chiles stuffed with shredded beef or picadillo en escabeche (beef and vegetable in vinegar).
Perhaps something unique in Coatepec food is the use of flowers, for example the gasparitos that are the flowering of a tree that is known as Iquimite. These flowers are fried with egg, garlic and roasted chile. Another flower used in regional cuisine is the flower of Izote, of which both petals and buttons are cooked and fried with egg, although they are also used to make tamales.
If you visit Coatepec in May, you can try the capulin. This is a small dark red fruit with a rather bittersweet taste that is used to make fresh water, wine and atole.
Gastronomy and typical cuisine in Coatepec
“Tamales Canarios” Recipe
Ingredients:
- 1 condensed milk
- 1 evaporate milk can
- 2 ½ cups of flour
- 3 tablespoons baking powder
- ¼ cup of pineapple in syrup
- 4 egg yolks
- 3 butter bars
- 100 grams of chopped nut
- 2 ½ cups of rice flour
- 10 drops of yellow vegetable coloring
- 25 pieces of totomoxtle leaves
Directions:
Beat the butter and add the egg yolks one in one. Then put the can of condensed milk, evaporated milk, flour, baking powder, the diluted dye in the pineapple syrup and continue beating until all is integrated.
Place 2 to 3 tablespoons of the mixture on Totomoxtle leaves and add some pineapple with the nut.
Fold them tightly so that the filling does not get out.
Cook in a steamer for 65 minutes or until the sheet gets off easily.
Nuts can be changed to raisens, crystallized figs or pinions.
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