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WHAT TO EAT IN TAPIJULAPA
Among the most distinctive dishes of Tapijulapa is the pishul, the Tabasco version of the tlayuda and also known as the pizza tabasqueña, typically topped with beans, cheese, cream, tomato and beef meat.
Other regional specialties are meat tamales and caracoles de río cocidos con chipilín (river snails cooked with chipilín or in green sauce).
The dish that is the most famous of this Magical Town is the mone made with pork stewed with coriander, plantain, chili and tomato wrapped in hoja santa. It is also known as mole de cocha.
Plantain is one of the most used ingredients in this region, so you can enjoy it in various presentations.
Gastronomy and typical cuisine in Tapijulapa
“Mone de Cerdo” Recipe
Ingredients for 6 people:
- 1 kg of pork pulp
- 2 large tomatoes
- 2 green bananas
- 1 onion
- 1 white chili
- 3 momo leaves
- 1 banana leaf
- butter
- salt to taste
Directions:
Chop the pork into medium pieces.
Chop the tomato, onion, white chili and a momo leaf.
Mix the meat with a little butter.
Spread the momo leaf on the perfectly well washed banana leaf. Place the meat and the other ingredients on top. Wrap it as if it were a tamale and tie with a thread from the same leaf.
Cook in water with a little salt for an hour and a half.
Serve with roasted green plantain.
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