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WHAT TO EAT IN JEREZ DE GARCÍA SALINAS
The must-try dish in this town is the asado de boda jerezano.
This iconic dish is made with pork with guajillo chili sauce, brown sugar, cloves and bay leaf, as well as Jerez chorizo, Jerez pozole and lost chiles.
Other of the delicacies of Jerez are the chorizo jerezano (seasoned pork sausage), birria (stew made with goat meat) and one of the most iconic dishes of this corner of Zacatecas, tostada de jerez that usually has cueritos curtidos (pickled pork skin) o trompa de cerdo with a rich sauce jerezana
As in many other places in Mexico, corn has a very special place in its gastronomy. Some dishes made from corn are the tacachotas, a sweet flavor gordita made with tender corn and cooked on the griddle, condoches, a shell-shaped sweet bred stuffed with beans, cumin, garlic and chile, and of course the tamales.
As for the sweets, you can buy in the market the delicious quince and apple ates, as well as biznaga sweets, sweet potato with milk, artisanal chocolate and the traditional "raspanieve", made with fruit honey.
Gastronomy and typical cuisine in Jerez de García Salinas
“Pozole Zacatecano” (cross between a soup and a stew) Recipe
Ingredients:
- ½ kg of cacahuazintle corn, preferably red
- 1 ½ kg of pork meat, preferably cut into small pieces
- 1 kg of split backbone
- ¼ kg of guajillo red chile soaked in hot water
- 4 large garlic
- 1 chopped onion
- 2 ground chiles de árbol
- ½ cabbage sliced
- 4 lemons
- 4 radishes
- oregano to taste
- lime
- salt to taste
Directions:
Cook the corn in water with a teaspoon of lime. When it has softened, it is washed. Try to carve the corn so that the skin falls off. Immediately put it back on the fire until is cooked or until it is fluffy and the grain is open.
Wash the meat very well and cook it together with the backbone. When the meat is already soft, add the chili that was previously ground with the garlic. You have to pass through a fine-mesh strainer, pressing on the mixture with a spatula. Add the salt. Cook for another 10 to 15 minutes.
Cut the lemons in half, chop the onion and cut the radishes into flower shapes or slices and serve in bowls, along with the chile de árbol and oregano.
The pozole is served hot accompanied by all the other ingredients.
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