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WHAT TO EAT IN JILOTEPEC
Since Jilotepec means "Hill of the Jilotes," it is essential that food has corn as a base, as is common throughout most of our country.
Some typical dishes from this region include quintoniles in sauce, beef or pork with purslane seasoned with typical herbs like chivatito, beef cracklings, ranchero cheese, and maguey worms.
Seasonal products include Memenxhas, wild and flat mushrooms, corn fungus (huitlacoche), pulque bread, and nata gorditas.
Huitlacoche, a corn fungus, is a representative ingredient of the area and is used in various dishes where its exquisite flavor can be enjoyed, especially in huitlacoche quesadillas.
For those who enjoy trying something more exotic, maguey worms are prepared as a pre-Hispanic dish, in addition to escamoles, which are ant larvae with an incomparable flavor.
Among the local beverages, pulque and those derived from corn, such as atole, stand out.
Gastronomy and typical cuisine in Jilotepec
Huitlacoche Quesadillas Recipe
Ingredients:
- ½ kilo of tortilla dough
- 4 cups of huitlacoche, fresh or canned
- 300 grams of Oaxaca cheese
- 2 cloves of garlic
- ½ chopped onion
- 2 tablespoons of vegetable oil
- pepper to taste
Directions:
To prepare the filling, heat a tablespoon of vegetable oil in a medium-sized skillet.
Add half of the onion and the garlic and sauté for 2-3 minutes. Add the huitlacoche and cook for 5 minutes or until well cooked. Season with salt and pepper and transfer to a deep plate.
Fill the tortillas with a little Oaxaca cheese and the huitlacoche filling.
Cook the quesadillas either on a griddle or in oil if you prefer them fried.
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