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WHAT TO EAT IN COSALA
The Cosala gastronomy is rich and varied and shows the fusion of native food and Spanish food.
The fresh cheese produced in the region and its chorizos are two of the most common ingredients in this town.
Some of the dishes that you should try on your visit to Cosala are gorditas de asiento (a dish made with masa and stuffed with efried particles of pork from the preparation of pork rinds) and the traditional machaca (dried meat) from Sinaloa, which you can enjoy in caldillo, with eggs, with vegetables or in green sauce.
This town is known for its sugar cane cultivation, which is why the region's sweets are highly appreciated, especially milk sweets. You can also savor various fruit preserves, such as pumpkin, papaya, and mango preserves.
Gastronomy and typical cuisine in Cosala
Papaya Preserve Recipe
Ingredients:
- 1 kg of granulated sugar
- 1 kg of ripe and peeled papaya
- 1 liter of water
Directions:
Cut and remove the tips of the papaya, as well as all the seeds.
Pass the seeds through a silk to extract all the juice and reserve.
Place the papayas in a pot and cover with cold water, add the juice of the seeds.
Bring to a boil and reduce heat, cooking over medium heat for 10 to 20 minutes.
Remove the fruit and reserve the cooking liquid.
Add the same weight of papaya as sugar and add the cooking liquid.
Bring to a boil, reduce heat, and simmer for one hour.
Remove from heat and set aside.
The next day, return to a boil, reduce the heat, and simmer for an hour.
Remove and let rest.
On the third day, repeat the procedure, until the papayas become transparent.
Pack, let cool, cover and refrigerate.