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WHAT TO EAT IN JALA
This Magical Town offers a rich local gastronomy.
It is based on corn, since the corn that grows in the region has been recognized as some of the largest in the country, measuring up to 60 centimeters.
Some of the must try dishes are gorditas de horno (corn dough and piloncillo) and the tostadas gigantes (giant toasts) that can be up to 30 cm long.
A very unique dish is the piña rellena de pescado en erupción, this dish is served in a pineapple and the pulp is chop into one inch cubes as well as the fish combined with onion, cilantro, garlic and ginger. A real delight.
Another of the dishes that you can savor are the pechugas volcanizadas, chicken breasts stuffed with zucchini, tomatoes, nopales, and mushrooms and wrapped in banana leaves. It is a unique combination of flavors.
Within the sweets, you will find delicious jams made with the fruits of the region, one of the most original is the one made with Jamaica. You can also savor some delicious nieves de garrafa (sorbets).
It is highly recommended to try a tejuino, a refreshing drink made from corn (fermented or unfermented) and sweet sugar cane or piloncillo.
Gastronomy and typical cuisine in Jala
“Piña rellena de Ensalada de Pescado” (stuffed pineapple with fish) Recipe
Ingredients:
- ½ pineapple cut in half
- 500 gr of fish fillet cut into medium squares
- 3 chopped tomatoes
- 3 chopped green chiles
- 4 lemons
- ½ red onion, filleted
- 1 avocado cut into slices
- 2 tablespoons of olive oil
- salt to taste
- pepper to taste
Directions:
Remove the pulp from the pineapple with a knife and cut it into cubes.
Season the fish with salt and pepper. Heat a grill, put a little oil and cook the fish.
Place the tomato, oregano, olive oil, diced pineapple, onion and green chili in a bowl and add the juice of the four lemons.
Mix well and season with salt and pepper.
Pour the mixture into the pineapple and garnish with the avocado.
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