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WHAT TO EAT IN PAPANTLA
The gastronomy in Papantla, as in the rest of Veracruz, is delicious and varied, but with a Totonac influence.
Among its typical dishes are turkey or chicken in mole papanteco (the mole in this region is sweeter than in other parts of the country), mushroom empanadas, corn tortilla chips with salt or sugar, and beans in alchuchut.
Other dishes that are important in regional gastronomy are: stuffed bocoles (dough patties), enchiladas de pipián, zacahuil (a giant tamale) and flor de izote broth.
As for the tamales, you can try the bean and acoyotl tamales and the most typical, which are the masa colada tamales.
Of course, in terms of sweets, vanilla is the protagonist, so you can savor sweets, atoles and ice cream with this aromatic flavor. In addition, you should also try the pumpkin sweets and the almond eggs.
Here you can savor a wide variety of atoles, both hot and cold. There is atole de reyes, atole de bolitas and atole morado, to name a few.
Gastronomy and typical cuisine in Papantla
“Tamales de Masa Colada” Recipe
Ingredients for the tamales (10 pieces):
- 2 liters of water
- 300 grams of lard
- 1 kg of nixtamal dough
- banana leaf
- salt to taste
Ingredients for the stuffing:
- chicken with mole to taste
Directions:
Wipe the banana leaves with a damp cloth and lightly and hold them over heat, either over a gas burner or a hot pan for a few seconds. Heat them only enough so that they turn color (brighter green) and soften. Cut into 30 cm squares and reserve.
Add two liters of water to the dough and let it rest overnight.
Strain the dough through a piece of muslin.
Place the strained dough in a casserole and add the butter. Put it on medium heat. Cook the dough stirring constantly to prevent it from sticking. The consistency should be like a thick atole. Add salt to taste, taking into account that the dough for tamales should be salted a little more than usual for other dishes, because steaming reduces saltiness.
Take the banana leaf and place a portion of the dough inside it. Fill with the chicken with mole or with the stew of your choice. Close the tamale by folding the ends of the leaf towards the center and the lateral ends towards the back of the tamale.
Put in a steamer placing a little water in the base. Put a bed of leaves on top, cover the steamer and boil for an hour or until the tamales are cooked.
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