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WHAT TO EAT IN TAMPICO
Tampico has an excellent geographical location.
That is why you can enjoy dishes based on fish and seafood, as well as excellent red meats.
Among its typical dish is the famous “Carne asada a la Tampiqueña”, a dish of grilled and sliced beef, usually arrachera with onion slices and orange juice. It is served garnish with charro beans, guacamole with totopos and 3 enchiladas.
Other regional dishes are: “Jaibas rellenas al horno” (baked stuffed Jaibas), which combines the shredded crab with onion, finely chopped green chile and some cilantro branches also chopped; “empanada de camarón” with flour tortilla and dried shrimp; “torta de camarón”, which includes finely chopped onions, green chile and cilantro: “Ceviche de lisa” with lemon juice, onion, green chile, cilantro, chopped tomato, olive oil and chopped olives; “Envuelto de mariscos”, fish filled with squid, shrimp and boiled served with tomato sauce; “Torta de la Barda”, made of French bread or bolillo, beans, shredded meat, tomato, onion, yellow cheese, pork, chorizo, ham and a delicious sauce with pork rind.
Among the typical drinks are: “Tepache”, made with pineapple peels, piloncillo and apples; Huapilla, made with the plant of the same name, fermented in wooden barrels; and the classic “Michelada”, a drink made with dark or light beer, combined with spicy sauce, salt, and chicken broth in powder.
Gastronomy and typical cuisine in Tampico
“Carne a la Tampiqueña” Recipe
Ingredients for 6 servings:
- 2 kg flank or skirt steak
- 1½ cups beer
- 2 tablespoons lemon juice
- 2 tablespoons of olive oil
- 2 teaspoons pepper
- 2 teaspoons salt
- 2 branches fresh oregano
Ingredients for Guacamole
- 3 avocados
- 1 tablespoon lemon juice
- 3 tablespoon onion, chopped
- 1 tablespoon salt
- 1 sprig of cilantro
- 1 chile serrano, chopped
Ingredients for Enmoladas (enchiladas covered in mole sauce)
- 2 cups mole pasta
- 2 cups chicken broth
- 1 tablespoon salt
- 2 tablespoons of corn oil
- 12 tortillas
- 2 tablespoons toasted sesame
Ingredients for Rajas (roasted poblano strips in cream sauce)
- 6 poblano peppers
- 1 tablespoon of olive oil
- 1 onion
- 1 tablespoon garlic shopped
- ½ cup of cream
- salt to taste
- pepper
- ½ cup chihuahua cheese
Directions:
For the guacamole, slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl and cruch. Add the lemon juice the chopped onion, tomato, serrano chili and cilantro and mix gently with a spoon. Taste and adjust seasoning with salt and pepper. Reserved.
For the “rajas”, Char the whole poblano chile peppers. Over an open flame of a gas stove, place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over a little so the flame can blacken another side. You can also use a broiler. Once the peppers are blackened put them in a bowl and cover for few minutes. Once the pepper are cool use your fingers or a damp towel to strip off the blackened parts. Open the chiles, remove seeds, stems, inner veins and cut them into strips. Heat the olive oil in a large cast iron skillet on medium heat and add the onions and cook until translucent. Add the garlic. Then add the chiles the cream, and the salt and pepper to season. Cook for 5 minutes and add the the grated cheese until melted. Reserved, but try to keep it warm.
For the “Tampiqueña”, flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin. Cut the steak into 4 long steaks and season generously with garlic salt and fresh ground pepper. Set aside. The steak needs to be at room temperature before grilling.
Mix beer, lemon juice, salt, pepper, fresh oregano and olive oil in a bowl. And marinate the steaks with this mixture. Heat a grill, or grill pan, over high heat greased with a tablespoon of oil. Grill the onions first and then the steaks approx 2 minutes per side, the steak should be tender and juicy. Add salt and pepper.
For the “enmoladas”, place the mole paste in one pot and mix with the chicken broth until it is dissolved, and set over medium low heat Add the corn oil in a frying pan and turn the heat to high. Once the oil is hot, turn down the heat to medium and start frying the tortillas in a fast pace, turning once. Place the tortillas over the paper towel to absorb the oil.
After frying all the tortillas, dip them one by one in the mole sauce. Garnish with the toasted sesame.
Place the steak on an oval plate, spread Poblano peppers and onions next to the meat. Add a portion of guacamole and refried beans to one side of the steak. Place the enchiladas on the other.
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