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WHAT TO EAT IN PARRAS DE LA FUENTE
The oasis town of Parras de la Fuente is home to the oldest still-functioning winery in the Americas.
The name of this winery is Casa Madero, which was founded in 1597.
Thanks to the wine industry, European culture has been reflected in the region's gastronomic identity, but at the same time, Parras has preserved its pre-Hispanic roots, including different types of chili peppers such as cascabel, pasilla and guajillo in many of its iconic dishes.
Local delicacies include pork tamales, cabrito salseado (roasted goat kid), chorizos (pork sausage), tacos de cabeza (head tacos), and barbacoa de lengua de res (beef tongue barbecue).
Perhaps the most famous is the asado de puerco, made with braised pork leg or shoulder with a sauce that combines various chili peppers and is generally accompanied with flour tortillas.
Parras is known as the Eden of the north and grapes and walnuts are are also importat ingredients in many dishes. You can enjoy various sweets that combine walnuts, pine nuts, figs and grapes.
Of course we advise you to accompany all your meals with an excellent wine from the region.
Gastronomy and typical cuisine in Parras de la Fuente
Rollos de Nuez (Walnut Rolls) Recipe
Ingredients:
- 1 liter of milk
- 90 grams of margarine
- 1 cup of cream
- 1 cup of vanilla honey
- 600 grams of chopped walnut
- 1 cup of walnut halves
- 100 grams of raisins
- 1 teaspoon of vanilla extract
- 500 grams of white sugar
- 2 teaspoons of nutmeg
- 100 grams of icing sugar
Directions:
Put four cups of milk in a pot over medium heat and add the sugar, 2 teaspoons of vanilla, the stick of margarine, the cup of cream and half a cup of vanilla honey. Stir and when it boils, lower the heat to a simmer.
When it begins to thicken, add a cup of raisins and all the chopped walnuts along with two teaspoons of nutmeg. Stir well.
When the consistency is paste-like, remove from heat and beat with a wooden paddle.
Spread the paste on a flat tray previously greased or covered with waxed paper. Let cool and form a roll.
You can cut the pasta into small rolls or serve the whole piece on a tray.
Sweet rolls are bathed in vanilla honey and decorated with whole walnuts on top. Sprinkle with icing sugar to taste.
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