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WHAT TO EAT IN SAN SEBASTIÁN DEL OESTE
Surrounded by picturesque views of green Jalisco mountains and valleys, San Sebastián del Oeste is famous for the production of arayanes (myrtles), oregano, pumpkins, peach and a unique coffee.
Here you can enjoy some of the typical dishes of Jalisco like the pozole (brothy soup made with pork, hominy, and red chiles), birria (made of slow stewed goat meat in a chile broth), tostadas and tamales.
One of the most famous dishes in this beautiful Magical Town are the red sauce tamales and tamales colados.
Being a coffee-producing area, you can buy different blends (espresso, with chocolate and cinnamon, or American) of organic coffee and raicilla, an alcoholic beverage made from the distillate of wild agave lechuguilla. The raicilla can also be accompanied with chocolate in a drink known as chocoraíz.
You can´t live the town without trying the delicious home made pastries from the local bakeries.
Gastronomy and typical cuisine in San Sebastián del Oeste
“Tamales en Salsa Roja” Recipe
Ingredients:
- ½ kg of chicken meat
- 50 grams of wide chile, deveined
- 30 grams of mulato chile, deveined
- 1 clove of garlic
- 8 cumin
- ¼ kg of butter
- ½ tablespoon of baking powder
- ½ tablespoon of salt
- 3 cups of chicken broth
- ½ kg of flour for tamales
- corn husks, soaked in hot water and drained
Directions:
Boil the chicken meat in a pot with enough water and salt until it softens.
Toast the chiles on a griddle over medium heat and soak them in hot water until soft. Blend them with garlic and cumin.
Heat 1 tablespoon of butter in a saucepan over medium heat and add the previous sauce. Fry for 10 minutes. Shred the chicken meat and add it to the sauce. Cook for an additional 5 minutes.
Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Add the baking powder, salt, chicken broth and flour. Continue beating until all the ingredients are incorporated. The dough will be ready when a ball can float in a glass of water.
To assemble the tamales, put two tablespoons of dough and one tablespoon of filling on each tamale sheet. Fold the tamales well and place them in a steamer pot with boiling water. Cover and cook until the tamale falls easily from the husk, about an hour.