The most delicious food in Puebla
The most delicious food in Guanajuato
The most delicious food in Morelos
Northern Mexico
Central Mexico
Southern Mexico
Gastronomy and typical cuisine in Querétaro
The most delicious food in Puebla
Gastronomía de Yucatán
Northern Mexico
Central Mexico
Southern Mexico
WHAT TO EAT IN PINOS
Among the delicacies you must try in Pinos are “gorditas de horno” (made with dough, in the shape of a moon.
The “gorditas” have different fillings like beans, beef or cheese), queso de tuna (made with boiled tunas to make a dense fruit butter) and the traditional cheese bread. Additionally, you can savor conejo con mole de pinole (rabbit with pinole mole) and borrego tatemado, wrapped in maguey leaves and cooked in a wood-fired oven.
Other regional dishes are asado de puerco en chile de cascabe (roast pork with dry chile sauce), birria agridulce made with lamb meat, fruits and various chili peppers, and Zacatecas-style birria.
Perhaps one of the most representative dishes of the region is a stew of Spanish heritage, carne de olla podrida, made with beef, pork, chorizo, chicharrón and some root vegetables.
You cannot miss a flan (made of an eggy and creamy custard) or a nopal jelly that is almost always accompanied by a fresh tuna.
Gastronomy and typical cuisine in Pinos
Zacatecas Style Birria Recipe
Ingredients:
- 1 tender ram
- 2 kg of corn dough
- ¼ kg of wide chile
- 120 grams of cascabel pepper
- 30 grams of blackberry chile
- 1 head plus 5 large cloves garlic, peeled
- 15 whole peppers
- 5 cloves
- 1 stick of cinnamon
- 2 branches of thyme
- ½ teaspoon cumin
- ½ teaspoon of oregano
- ½ teaspoon of vinegar
Ingredients for the sauce:
- 1 kg of tomato
- 4 onions
- 60 grams of cascabel peppers
- 1 teaspoon fresh oregano
- salt to taste
Directions:
For the sauce, stew the chili peppers, tomatoes and spices and blend the stewed chiles. Add the meat juice, salt oregano powder and the chopped onions.
To make the birria, the meat is cut into pieces and placed in a baking dish. Roast the chiles and soak in hot water. Grind these ingredients to form a paste. Grind the garlic and the spices, adding vinegar, if necessary, and cover the meat with this marinade.
Let rest for a full day and cover with paper and the dough. Cook the mutton low and slow, so all the juices & fat melt.
Serve with its juice and add the sauce.
English 
Español de México 
