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WHAT TO EAT IN IXTENCO
The various types of corn in this town are quite an attraction. More than 35 species of seeds are sown, offering a multicolored spectacle with blue, pink, purple, black, carmine red, and more varieties.
There are also other species of corn seeds, such as sangre de Cristo, triguero, gatito, and the peculiar garlic corn variety, distinguished by having a husk similar to garlic.
These diverse types of corn are used to make the original colored tortillas with a unique flavor, as well as other dishes like pinoles, Tlaxcalas, and empedrados.
Other typical products in the area are cilantro seeds, pumpkin flowers, xacualole, xolostle de habas, and white alberjones.
Typical dishes include brick mole made with guajillo chili, lamb barbecue, maguey worms in their juice, chileatole, and corn cake.
Among the beverages, you must try the sour atole made with purple corn.
Gastronomy and typical cuisine in Ixtenco
Sour Atole Recipe
Ingredients:
For 5 liters
- 1 kilo of corn
- 1/2 kilo de azúcar
- 2 liters of water approximately
- cinnamon sticks to taste
Directions:
Wash the corn thoroughly and soak it in clean water overnight. Change the water the next day and soak for another night.
Grind the corn finely and add a little water. Beat the mixture well and strain it twice.
Add sugar and cinnamon sticks and cook, stirring constantly, until it thickens.
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