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Gastronomy and typical cuisine in Querétaro
The most delicious food in Puebla
Gastronomía de Yucatán
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WHAT TO EAT IN CUITZEO
Lake Cuitzeo is famous for the exquisite charal (small lake fish) that the locals prepare in multiple ways, especially fried and deviled.
In addition, you can try the mole de guajolote with corn tortillas painted in vegetable colors, mojarras with garlic sauce, birria de chivo (goat-based dish featuring tender braised goat simmered in a flavorful thick chili sauce) and typical corudas (small and in a triangle shape tamal), nacatamales (tamale made with corn dough which is stuffed with chicken or pork), pozole (a cross between a soup and a stew) and Michoacan-style carnitas (means "little meats" and is made by frying every part of the pig you can imagine in its own lard hours).
If you want to try something more exotic, you can try some frog legs that are delicious.
You can also delight yourself with a wide variety of sweets such as pinole or cream cookies, artisan sweets made from piloncillo, sesame seeds, tamarind and fruits such as guava and apple.
You can accompany all these delicacies with a rich black atole.
Gastronomy and typical cuisine in Cuitzeo
“Nacatamales” Recipe
Ingredients for 20 servings:
- 5 kg of flour
- 1 cabeza de cerdo de aproximadamente
- 2 kg of maciza (pork white meat)
- ½ quarter of guajillo chiles
- 2 onions , peeled and coarsely chopped
- ¼ tomatoes
- 5 tender corns
- 5 sprigs of mint
- salt to taste
- corn husks
Directions:
Peel the nixtamal with ash one day before its preparation and soak them overnight.
The next day, grind the corn and cook the pig's head and the solid meat with onion and salt to taste.
Grind the tomato, corn, soaked chili peppers and mint with the broth. The mixture is put in a saucepan and stirred until it is well cooked. This is known as atapakua in the Michoacán region.
In a corn husk, dough is added in a thin portion, the atapakua and placed inside a piece of meat.
They are cooked in a bain-marie.
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