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WHAT TO EAT IN MINERAL DE POZOS
Mineral de Pozos is known for its artisan cheeses, so when you visit this Magical Town, be sure to take one cheese with you.
Additionally, you can savor their typical squash flower quesadillas and the lettuce salad with watermelon.
If you like to experiment with pre-Hispanic food, there are some regional dishes that include insects such as: chinicuil (dish prepared with maguey worms), cupiches (larvae of strawberry tree butterfly), chapulines (grasshoppers), white and red maguey worms, as well as escamoles consumed from April to June and is considered an opulent treat and known as “Mexican caviar”. A must-try dish in this town is the butter escamoles with epazote, accompanied by a salsa molcajeteada and worm powder.
Other pre-Hispanic ingredients used in the kitchen of this Magical Town are corn, tomato, squash, beans, chili, amaranth, peanuts, chayotes, pitaya, tuna (prickly pear), xoconoxtle and some herbs such as quelites.
Travel to Mineral de Pozos is a fascinating experience where you can have a journey to the past through the different dishes.
Gastronomy and typical cuisine in Mineral de Pozos
“Escamoles a la Mantequilla” (garlic butter sauteed ant larvae) Recipe
Ingredients for 6 people:
- 100 grams of escamoles (ant larvae)
- 50 grams of butter
- 2 twigs of epazote
- 1 small onion
- 2 serrano chiles
- salt to taste
Directions:
Wash the escamoles using a strainer. Make sure you get rid of all the impurities. Sauté the onion with the chiles finely chopped. Add escamoles.
Finally, season with salt and epazote, mix for a couple of minutes and remove from heat.
Serve them hot and accompanied by tortillas and salsa.
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