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WHAT TO EAT IN MINERAL DEL CHICO
During your visit to Mineral del Chico you can savor a delicious fresh trout.
The trout can be prepared in various ways, you can even go fishing for your own trout and ask to have it prepared according to what you want.
You can also enjoy a traditional paste (made of fat and flour) with original fillings or a rich barbecue. In addition, the place is known for being one of the best options to enjoy a delicious giant quesadilla stuffed with chicken, meat, picadillo, pumpkin flower, huitlaoche, wild mushrooms and of course cheese.
Other ingredients that were brought from Spain and that have been adopted by the local gastronomy, is the flor de madroño (strawberry tree flower) that is eaten in tortitas guisadas (pancakes stewed) in red or green sauce, or with butter, something that you should definitely try on your visit to this Magical Town.
All these appetizers and other dishes such as barbacoa (sheep, goat, or beef meat that is steam cooked in an underground oven), you can savor in the Municipal Market or in some of the many restaurants that offer their original creations with the typical ingredients of the region.
You must try the Tachuela, which reflects part of the English heritage, combining wine and cognac accompanied by a galleta María (traditional biscuit).
Gastronomy and typical cuisine in Mineral del Chico
Trucha al Ajillo (Trout with garlic sauce) Recipe
Ingredients for 4 servings:
- 4 small trout, cleaned, scaled and split horizontally
- 4 cloves of garlic
- cayenne to taste
- 1 bouquet of parsley
- olive oil
- salt to taste
- pepper to taste
Directions:
Open the trout like a book and rub the flesh (or filets) with the lime juice and set aside.
Put oil in a griddle or non-stick skillet and heat it over high heat. When it is hot add the trout that you previously seasoned. Once the trout is golden, remove from the heat and reserve.
Heat the oil and butter over medium-high heat, add the garlic puree and cook, stirring, for a few seconds, or just until fragrant. Add salt to taste. Then add the cayenne.
Place each trout or filet on a piece of buttered aluminum foil and spread the garlic mixture evenly over the fleshy surfaces.
Fold foil to seal edges and bake in a preheated 350° F oven until fish flakes easily with a fork. Whole fish will take longer than filets.
Pour the seasoned oil over the trout and sprinkle with chopped parsley.
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