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WHAT TO EAT IN COMPOSTELA
Its gastronomy is fundamentally based on the use of shellfish, beef, pork and goat meat.
Among its most representative dishes is the zarandeado fish that can be served with quesadillas and pork beans. Another of the regional dishes are the tostadas de chanfaina (fried pork, tomato sauce and green chiles) and the tlaxtihuilli, which is a shrimp broth thickened with corn.
You can also savor a ceviche, an oyster soup, a shrimp stew or an Ixtlán del Río-style chicken, which is a dish that incorporates tomatoes, jalapeño peppers, oregano, potatoes and of course several pieces of chicken.
Among the sweets, you must try the delicious cocadas that incorporate grated coconut, piloncillo, cinnamon and cloves.
One of the peculiarities of Compostela is the manual elaboration of cigars with selected tobacco leaves.
Among their drinks are the liqueur de nanche and the pineapple tepache, both are very refreshing.
Gastronomy and typical cuisine in Compostela
“Frijoles Puercos” (Pork Beans) Recipe
Ingredients for 4 servings:
- 500 grams of black beans
- 200 grams of grilled cheese
- 50 grams of white onion
- 200 grams of butter
- 100 grams of jalapeño pepper
- 150 grams of chorizo
- 100 grams of chilorio
- salt to taste
- pepper to taste
Directions:
Cook the beans and once ready, grind them with the chiles, until a slightly thick paste is formed.
Heat the butter in a saucepan. Sauté the diced onion and add the chorizo and chilorio.
At the end put the bean paste and grated cheese.
The soup is served with fried bread slices.Let it cool a little.
Serve with tortilla chips.
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