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WHAT TO EAT IN MAZAMITLA
The dish that you cannot miss on your visit to this Magical Town is “el bote.”
Among the dishes that you can enjoy on your visit to Mazamitla are: roasted sweet potato, menguiche (rajas poblanas with fresh cheese cooked with tomato sauce and corn kernels), mole de olla (a hearty beef soup combine with garlic, epazote, water, bone marrow and chiles), tacos sudados (steamed tacos) and pork beans.
However, the dish that you cannot miss on your visit to this Magical Town is el bote, made with a combinations of pork, beef and chicken cooked in pulque with various vegetables such as zucchini, corn, carrots, potatoes and serrano chili.
There is also a variety of dishes derived from corn such as tamales, gorditas and corn bread.
For those who love sweets, you can try the walnut cookies and the various fruit preserves such as quince, tejocote, peach and chilacayote.
The most typical drinks are blackberry, capulín and plum punch, atole de aguamiel, pulque and mezcal. We invite you to try the famous "pajarete" a drink made from fresh milk with a touch of aguardiente de caña, sugar and chocolate.
You can taste all these dishes in the market near the portals where there are several options of establishments with options for all tastes.
Gastronomy and typical cuisine in Mazamitla
“Bote de Mazamitla” Recipe
Ingredients:
- 1 kg of chicken
- 1 kg of cooked beef
- 1 kg of pork shank
- ½ white onion
- 1 kg zucchini
- 1 kg carrot
- 1 kg chayote
- 1 kg potato
- 1 liter of soft pulque
- 3 liters of water
- 4 chiles de árbol
- 5 chilacates deveined (long red chili known as the Mexican pepper)
- 3 ancho chiles
- 10 grams of pepper
- 7 cloves
- 2 cloves of garlic
- 5 raw tomatoes
- 5 corn
- chopped cabbage
- 1 pinch of marjoram
- sprigs of fresh oregano
Directions:
Put the onion and beef in a pot with hot water and cook for an hour until the meat is soft.
Add the pork and chicken with the carrots, chayote and cabbage. Let cook for another 30 minutes.
Blend the chiles, the herbs and the tomatoes until they are all integrated and add it to the meat.
Add salt to taste, the corn and the potatoes and cook for another 30 minutes.
Add the liter of pulque and mix well, leave it over low heat for five minutes.
If you like it spicy, you can add a can of serrano chiles.
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