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WHAT TO EAT IN CÓRDOBA
Like any other city in Veracruz, gastronomy plays a very important role.
The gastronomy of Córdoba is characterized the mountain touch due to its geographical location.
It has a wide range of typical dishes like: tepejilotes, a product that comes from the palm and is regularly served with eggs or meat, another regional dish is the izote flower soup, which is known as tesmole, this is a thick broth with balls of corn dough. With this flower, tortitas capeadas (covered with batter and fried) are also prepared that can be served alone or in sauce.
Other dishes that you can try are chileatole (a type of thick soup made of corn masa), chicken barbecue, hongos de encino (oak mushrooms) and ranch tamales.
Among the sweets, you can enjoy desserts such as calabaza en tacha (pumpkin covered in a thick sweet syrup), chongos del tacho (curdled milk) and various sweets such as alegrías, palanquetas, duquesas, cocadas and limones rellenos (combination of lemons, evaporated milk, condensed milk, desiccated coconut, cinnamon sticks, and sugar), to name a few.
The most common drink in this beautiful corner of Veracruz is coffee, although you cannot miss the typical mint julep, which is a cocktail of French origin prepared with peppermint and mint.
Gastronomy and typical cuisine in Córdoba
“Tesmole de Pollo” Recipe
Ingredients for 4 servings (Chicken Broth):
- 2 chicken legs
- 2 chicken thighs
- ¼ onion
- 2 cloves of garlic
- 1 dried bay leaf
Ingredients for the "Tesmole":
- ¼ onion
- 4 ancho chili peppers, deveined
- 2 tomatoes
- 2 cloves of garlic
- 1 cup halved green beans
- 1 chayote cut in dices
- 2 sliced zucchini
- 2 sliced carrots
- 1 cup of corn kernels
- 2 tablespoons of oil
- salt to taste
- pepper to taste
Ingredients for the “Chochoyotes”:
- 250 grams of corn dough
- ¼ cup of chopped epazote
- 12 pinch of salt
- water, as needed
- ½ onion
- 2 lemons in halves
Directions:
For the chicken broth, you have to cook it with the onion, garlic, bay leaf and add the salt. Let it cook for 40 minutes or until the chicken is cooked.
For the chochoyotes, you have to mix the dough with the chopped epazote and salt. If needed, add a little water until the desired consistency is reached.
Balls are formed and a hole is made in the center.
For the Tesmole, the onion, tomatoes, garlic and chiles are roasted. Chilies are soaked in hot water.
All these ingredients are blended with the water where the chiles were soaked, the mixture is strained and the sauce is sautéed with a little oil.
Pour the chicken broth into the sauce and cook over medium heat until it comes to a boil. Cover and let it finish cooking over low heat.
Add the chayotes and carrots and cook for an additional 10 minutes.
Then add the corn kernels, green beans and zucchini and let it cook for another 10 minutes.
The chicken pieces, the epazote branches and the chochoyotes are incorporated.
It is cooked until everything thickens and is accompanied by chopped onion and lemon.