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WHAT TO EAT IN SAN PEDRO Y SAN PABLO TEPOSCOLULA
Be sure to visit the Municipal Market and try some of the typical dishes.
Some of the local gastronomic delights are: as chiles de pasilla rellenos (stuffed pasilla chili peppers), mole negro con tortitas de camarón (black mole with shrimp pancakes), pozole espeso con hierbasanta (thick pozole with hierbasanta), mole colorado (red mole), or chuchulucos, prepared with dough in milpa leaves, wrapped like tamales.
Among the most typical dishes is the mole amarillo (yellow mole) and the tamales wrapped in totomoxtle leaves.
You can try the traditional chilacayote water (a fruit that belongs to the curcurbitaceae family), or if you want something stronger you can enjoy a cured liquor with aguardiente.
Gastronomy and typical cuisine in San Pedro y San Pablo Teposcolula
Mole Amarillo (Yellow Mole) Recipe
Ingredients:
- 12 yellow chilhuacles peppers that you can substitute for guajillo peppers
- 500 grams of pork, chicken or beef
- 2 chayotes, peeled and cubed
- 250 grams of green beans in pieces
- 2 onions , peeled and coarsely chopped
- 30 grams of corn dough
- 1 tomato
- 10 green tomatoes
- 3 cloves of garlic, peeled and sliced
- 5 whole peppers
- 5 cumin
- 2 tablespoons of lard
- 1 sheet of holy grass
- salt to taste
Directions:
Put the chosen meat in a saucepan along with the chayotes, green beans, onions and corn dough and add enough water to cover all the ingredients and add the salt.
Put the saucepan over high heat until it boils, then reduce the heat and cover it so that the vegetables cook and the meat softens.
Place the chiles to soak in cold water for 30 minutes or until soft. Drain them and let them dry in the sun.
Grind the chiles, tomato, onion, garlic, peppers and cumin in a blender.
Heat lard in a large saucepan and add the blended mixture to fry the sauce for a few minutes.
Add 3 cups of water from where the meat was cooked to the mole and put the meat, chayotes and cooked green beans.
Add the hierbasanta and cook over low heat so that all the flavors are incorporated for 10 minutes. If it thickens too much you can add a little more of the meat broth.
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