The most delicious food in Puebla
The most delicious food in Guanajuato
The most delicious food in Morelos
Northern Mexico
Central Mexico
Southern Mexico
Gastronomy and typical cuisine in Querétaro
The most delicious food in Puebla
Gastronomía de Yucatán
Northern Mexico
Central Mexico
Southern Mexico
WHAT TO EAT IN COSCOMATEPEC
The cuisine of this town is a combination of herbs, legumes and various seasonings that result in typical mountain dishes.
Among the most traditional dishes is the chilatole de frijol whose key ingredient is hierba santa (aromatic herb); Esquimole, a pre-Hispanic dish prepared with corn, sweetbreads, chili peppers, legs and chicken liver; barbacoa blanca; beans and izote flower tamales; the tapado de pollo, which is a combination of spices that result in a sweet and sour flavor; and the Coscomatepec-style chicharrón, among many others.
One of the most important dishes in this town is Tlatonile, which is a kind of mole that has its origins in pre-Hispanic times.
The typical sweets are also unmissable, you can try jamoncillos de pepita o de cacahuate (sweetened milk but enriched with ground pepitas or peanut), meringues, panelitas de coco (coconut sweet), duraznos negros o pasados (peach sweet), figs stuffed with coconut and gaznates (named windpipes for their shape and are made with egg and corn flour).
Gastronomy and typical cuisine in Coscomatepec
“Tlatonil” Recipe
Ingredients:
- 6 half chicken breasts
- 2 cloves of garlic
- ½ onion
- 5 guajillo chiles deveined
- 2 ancho chili peppers, deveined
- 1 cup sesame seeds
- 1 cup of peeled pumpkin seeds
- 1 branch of epazote
- vegetable oil
- salt to taste
- tostadas (crispy flat tortillas)
Directions:
Heat 2 liters of water in a pot with the garlic, onion and salt. When it boils, add the chicken pieces and cook for 30 minutes or until cooked. Drain the chicken and reserve the broth.
Soak the chiles in hot water until soft, approximately 5 minutes. After chiles have softened, devein and deseed them by scrapping a spoon in the inside. Roast them in a pan and reserve.
Toast the sesame seeds and the pumpkin seeds. Remove them and reserve ¼ cup of sesame seeds.
Blend the chiles and seeds with ¼ cup of water to make a paste. Fry it in a little oil over low heat and keep stirring so it doesn't stick until it thickens.
Add the chicken, the epazote and two cups of broth. Cook over low heat and let it boil.
Serve with white rice.
English 
Español de México 
