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WHAT TO EAT IN COMITÁN DE DOMÍNGUEZ
Among its main ingredients are a wide range of cheeses and sausages.
The gastronomy in Comitán is a clear example of the miscegenation where native food is intertwined with Spanish food.
Comitán is famous for the huge quesadillas served in the Central de Abastos very close to the main square with vegetables such as carrots and beets.
The most famous dishes are: the butifarra (a type of sausage), the chinculguaje (nixtamal dough stuffed with refried beans, cilantro and chili), the pork rind omelette, the chipilín tamales, the hueso comiteco (pork bathed in a sweet sauce that is characterized by its sweet and sour flavor) with an order of pellizcadas (fried masa base and topped with beans, shredded meat and salsa); lengua en pebre (beef tongue, in a tomato sauce, chayote and with a mix of seasonings), and pan compuesto, which is a small cake stuffed with pork.
Their sweets are a real delight, you can try the nuéganos (small round pancakes, garnished by a pink colored sugar icing), the chimbo (bread that is submerged in a delicious syrup perfumed with cinnamon and star anise), peanut butter sweet, and rosquitas de nata (cream donuts).
This Magical Town also has its own drink called the Comiteco liquor made with maguey from the area that is fermented with piloncillo and timbre, a regional plant. Another of the delights of this town is the atole de granillo (drink that is characterized by having white corn kernels).
Gastronomy and typical cuisine in Comitán de Domínguez
“Lengua en Pebre” (beef tongue) Recipe
Ingredients:
- 1 kg of beef tongue
- thyme
- 2 bay leaves
- 2 chayotes
- 4 carrots
- 2 peeled, boiled potatoes
- 1 stalk of celery
- ½ pore
- 3 poblano chiles
- 1 medium onion
- 3 cloves of garlic, peeled and sliced
- 300 grams of green tomato
- ½ kilo of tomato
- 1 piece of salt bread
- 1 sprig of parsley
- pepper
- oregano
- cloves
- 1 stick of cinnamon
- 100 grams of olives
- 100 grams of peeled almonds
- 100 grams of raisins
- oil
Directions:
Clean the tongue and tap it lightly to soften it. Cook it in plenty of water with herbs. Once cooked, remove the skin and cut into scallops. Reserve the broth where the tongue was cooked.
Chop the chayotes, carrots, potatoes, celery and leeks into pieces and cook.
Lightly roast the cleaned chilies and put them in a plastic bag to loosen the skin with sweat.
Clean the skin with the help of gloves, open and remove the veins and seeds. Wash and make them completely clean. Cut into slices.
Sauté the onion, garlic, green tomato, tomato, chopped bread and poblano pepper slices. Add the broth where the tongue was cooked along with the parsley, pepper, oregano, cloves and the cinnamon stick. Leave on the heat for a few minutes, remove, blend and strain.
Put the caldillo on the fire and add the tongue, the vegetables, the olives, the almonds and the raisins. Let simmer until the flavors are incorporated.
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