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 HUATULCO
The gastronomy in Huatulco is strongly influenced by Oaxacan cuisine and fish and seafood are the best option.
All over Huatulco you can find tasty dishes, either in the goumet restaurants in stylish 5-star hotels, or in the small restaurants by the sea where you will enjoy delicious fresh fish and seafood.
In the town of La Crucecita, you can find the classic Mexican appetizers and the delicious Oaxacan regional food.
The incredible variety of regional cuisine in Oaxaca is renowned not only nationally but also internationally.
In Oaxacan cuisine there are seven different types of “moles”: black, red, chichilo, green, yellow, and tablecloth stains. This state is also known for its various appetizers and desserts that can be found in any of its colorful markets.
Maybe one of the best known drinks from Oaxaca is the mezcal, a rich flavoured artisan drink, made from a species of the Agave cactus called Espadin.
You should try the Oaxacan hot chocolate, regardless of temperature, and it's among the richest, most delicious hot chocolates you’ll ever taste.
Among the most popular dishes are: “bandido” shrimps, abalone minced with achiote, and the famous two-ounce lobsters cooked in various ways.
Gastronomy and typical cuisine in Huatulco
“Manchamanteles” Recipe
Ingredients for 6 servings:
- ½ kg of chicken, can be thigh or breast
- ½ kg pork meat in pieces
- 1 sweet potato
- 3 ancho chile
- 3 mulato chile
- 2 tablespoons vinegar
- ½ kg medium plum tomatoes
- 2 cloves of garlic
- ¼ cup of almonds or peanuts
- 3 tablespoons of toasted sesame seed
- ½ onion
- 2 pineapple slices without core
- 2 pear or apples
- 1 plantain
- salt to taste
- oil
Directions:
Boil the chicken in approximately two liters of water. Boil for 25 minutes or until is fully cooked. Let the chicken cool down to remove the skin and bones. The chicken is cut into large pieces.
Cut the pork into large pieces and boil it in the same water where the chicken was cooked until it is fully cooked. And reserved along with the chicken.
Keep the broth aside.
Boil the sweet potato, lower the heat and simmer until tender and cut into large pieces.
For the sauce.
Cut the superior part of the chiles, removed seeds and deveined. Put on a griddle over medium heat the chiles and roast them for around 2 minutes. Put the chiles in a bowl with vinegar and half a liter of the broth. Rehydrate for 20 minutes.
In a large pot, heat 3 tablespoons olive oil to medium heat. Add the onions, garlic, jalapeño and plantain.
Season with salt and pepper and cook for 8 minutes.
Add the almonds or peanuts, oregano, clove, cinnamon, toasted sesame seed, tomatoes and 1 cup of broth. Bring to a boil, reduce heat, taste for salt and cook for 20 minutes. Blend all the ingredients until smooth. It is better if you let it cool before blending. Cook the sauce at a low simmer for 15 minutes.
Add in the pineapple, apples or pear and cook for another 25 to 30 minutes.
While the sauce is simmering, brown the reserved chicken and pork pieces in a little olive oil. And add the browned chicken to sauce. Boil on low heat for approximately 20 minutes.
Once cooked add the sweet potato pieces.
Garnish with toasted sesame seeds, diced pineapple and fried plantains.
English 
Español de México 
