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WHAT TO EAT IN HUASCA DE OCAMPO
The typical dish of this entire area is the paste.
This dish was introduced by the English who came to work in the mines. They come in various flavors, both sweet and salty.
Another of the delicacies that you can try is the trout in various presentations, with fruit, stuffed with seafood, smoked and with garlic sauce. Each of the restaurants has its own recipe.
If you visit one of its small restaurants, be sure to try the traditional pulque pancake and savor some delicious quesadillas.
A typical drink is the Naranjete which consists of orange juice, vanilla, honey and cane alcohol. You should also try the delicious rompopes that have become a must-try for all the visitors. There are several flavors, but according to the recommendation of the locals, the almond rompope is the best.
Gastronomy and typical cuisine in Huasca de Ocampo
“Trucha con Nopales” (Trout with prickly pear cactus) Recipe
Ingredients:
- 4 trout
- 10 guajillo chiles
- 3 cloves of garlic, peeled and sliced
- ½ onion
- 100 grams of chile de árbol
- 1 package of corn leaves
- 10 nopales (prickly pear cactus)
- 2 cups of water
- maguey stalk mixiote
- 1 teaspoon salt
Ingredients for the avocado sauce:
- 2 garlic
- ½ onion
- 2 coriander sprigs
- 2 avocados
Directions:
Clean the nopales and chop in juliana. Cook in boiling water with a teaspoon of salt until softened.
Brown the chiles and put the chiles in a bowl and cover with boiling water to rehydrate. Blend the chiles together with onion, garlic and water.
Strain the sauce and pour into a casserole with hot oil. Cook the sauce for 15 minutes and reserve.
Wash the mixiote, dry, stretch and in the center arrange the trout without visors and smeared with salt.
Fill the trout with the nopales. Bathe the fish with the chili sauce on both sides internally.
Wrap everything with the mixiote and finish the wrap with the corn leaves.
Cook the trout on a clay griddle over low heat for approximately 15 minutes, turning so that the cooking is even.
For the avocado sauce, mash everything in a molcajete until you have a uniform paste.
Serve on a plate and accompany with the avocado, salt and lemon sauce.
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