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WHAT TO EAT IN LAGOS DE MORENO
Lagos de Moreno has great food, inherited from mestizo cuisine.
You can enjoy some delicious dishes such mole de arroz (rice with mole), birria tatemada (made with lamb, goat or calf meat, marinated in a chili pepper and spice blend), gorditas (dish made with dough and stuffed with cheese, meat, or other fillings) and pozole rojo (brothy soup made with pork, hominy, and red chiles).
However, the most emblematic dish is the pacholas, a ground beef stew, which are a kind of meat tortillas.
It is also distinguished by the production of high-quality cheeses and a good variety of sweets such as jamoncillos, dulces de leche (condensed milk sweet) and fig and quince cajetas.
As for drinks, we recommend you enjoy a tepache or pulque, as well as a good mezcal.
Gastronomy and typical cuisine in Lagos de Moreno
“Pacholas” Recipe
Ingredients for 4 servings:
- 500 grams of ground beef
- 250 grams of ground pork
- 2 ground ancho chiles
- 1 egg
- ½ cup bread crumbs
- 4 tablespoons of Maggi juice
- ¼ finely chopped onion
- 1 sprig of parsley finely chopped
- 1 tablespoon of chicken broth
- 1 Italian lettuce
- 2 cucumbers
Directions:
Mix the Maggi seasoning with the ground chili, the egg, the bread crumbs, the onion, the parsley, the beef, the pork and the powdered chicken bouillon.
Roll the meat into lime sized meatballs. Line the bottom of a tortilla press with plastic. Place a meatball on the plastic and top with another piece of plastic bag. Gently press down to make a patty that is somewhere around 1/8 – 1/4 inch thick. Heat a skillet over medium high heat. Once the skillet is hot, add a drizzle of oil. Once the oil is hot, carefully lay the thin patty of meat into the skillet. Cook for about two minutes and then turn and cook the other side until browned. Place the cooked patty onto a plate and cover with foil to keep warm. Continue with the remaining meatballs.
They are served hot and can be accompanied by lettuce salad with cucumber.
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