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The most delicious food in Puebla

The most delicious food in Guanajuato

The most delicious food in Morelos

Northern Mexico

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Central Mexico

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Southern Mexico

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Gastronomy and typical cuisine in Querétaro

The most delicious food in Puebla

Gastronomía de Yucatán

Northern Mexico

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Central Mexico

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Southern Mexico

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WHAT TO EAT IN PALIZADA

The gastronomy of Palizada is basically based on seafood and fish.

It is a combination of Yucatán and Campeche cuisine.

Among its typical dishes are the pochitoque en verde (a small freshwater fish stew), mondongo (vegetable and tripe stew), fried mojarra, tamales and the typical chocolomo, a meat stew served with broth accompanied by a rich sauce and white rice.

You can try the pejelagarto both in empanadas and in a roast. As for the plantains, you can taste the tostones made of mashed and fried green plantains, or the plantains stuffed with meat.

The empanadas are also a must try dish on your visit to Palizada, we already mentioned those made with pejelagarto but you can also find them stuffed with picadillo, quesillo and in a sweet version, with sugar and quesillo. You can enjoy all this assortment of empanadas in the Public Market.

Gastronomy and typical cuisine in Palizada

“Chocolomo” Recipe

Ingredients:

  • 1 kg of beef tenderloin
  • ¼ kg of liver
  • ¼ heart
  • ½ kidney
  • 1 brain
  • ¼ kg of loin
  • ½ kg of bones
  • 2 heads of roasted garlic
  • 8 oregano leaves
  • 2 roasted onions
  • ¼ teaspoon cumin
  • 1 coriander bouquet
  • 2 bundles of radishes
  • 3 sour oranges
  • 1 bouquet of mint
  • 10 tomatoes
  • ½ kg onions
  • habanero peppers to taste
  • salt to taste
  • whole pepper to taste

Directions:

Cut the meat into pieces you’d want to eat.

In a pot add enough water to cook the meat. When the water is boiling, put the meat, including the heart, kidney, brain, loin and the bones. Season with salt.

Toast the onions and garlic and add to the meat. Add the whole peppers, oregano, cumin, coriander, and mint. Let boil and check the seasoning. When the brain is cooked, set it aside.

For salpicón finely chop the radishes, coriander, onion and add the juice of the sour oranges with salt. Accommodate at the bottom of a deep fret.

Toast the tomatoes over charcoal, peel them and prepare a chiltomate by adding a roasted habanero chile and the salt to the tomatoes.

Grill the onions over charcoal and season with salt and roasted habanero chile, the chile can be changed for a dry roasted chile.

Serve the meat on a plate and the broths with toasts.

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Take note of all the dishes you can taste and discover in Mexico, their ingredients and where they come from
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