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WHAT TO EAT IN PÉNJAMO
Among the typical ingredients of this town are nopales, xoconostle, huitlacoche, beans, tuna, rabbit, chili, sheep, chilacayote, tomatillo and pumpkin, among others.
With these products and some more, dishes such as mole de rancho or mole ranchero are prepared, combining various chili peppers, seeds, pozole corn and chicken broth.
Other typical dishes are the ash tamales filled with ranch cheese and red sauce; largas de Corralejo, made with cheese, nopales, beans, cecina, corn, xoconostle and various types of chili peppers; and Viejitas, made with tunas, tomatoes, cilantro and chili peppers.
Just 10 minutes from the center of Pénjamo is Chupitizeo, a small community with an ahuehuete that is over 750 years old, but which is famous for its rich bolillos and chickpea with lemon and chili. This place worth a visit and be sure to try these local delicacies.
However, what is important about Pénjamo is all the tequila producers that are located in its surroundings, since some of the best tequilas in the country are produced here. Many of them have preserved ancestral production techniques using the traditional brick ovens and long cooking times to give the tequila both complex and consistent in flavor.
Gastronomy and typical cuisine in Pénjamo
“Mole de Rancho” Recipe
Ingredients:
- 1 turkey in pieces (boiled or roasted)
- 6 green tomatoes
- 2 peeled garlic cloves
- 2 hard tortillas or a piece of bread
- 3 cups of chicken broth
- 1 tablespoon toasted sesame seeds
- 1 tablespoon of peeled and toasted almonds
- 1 tablespoon of shelled and roasted peanuts
- 1 tablespoon roasted pumpkin seeds
- 6 dried poblano chiles
- 2 tablespoons of dark chocolate
- 2 tablespoons of lard
- 1 pinch of cinnamon
- 1 clove
- 1 teaspoon of pepper
- 2 teaspoons salt
Directions:
Remove the veins and seeds from the chiles. Remove the skin of the tomatoes and wash them very well.
Put pieces of lard on a preheated dry frying pan, add the peeled garlic together with the tortilla or bread, the tomatoes and the chili peppers.
Place the peanuts, almonds, pumpkin seeds, sesame, cinnamon, pepper and cloves in a food processor and grind with a little water to form a smooth paste. Add to the mixture, the tomatoes, the tortillas or bread, the garlic, the chiles and grind again. Strain the mixture.
Place the mixture in the pan and cook over low heat, add the broth and salt. Cook over low heat until thick. Rectify the seasoning.
At the end add the turkey pieces.
The mole can be served with white rice and tortillas.
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