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WHAT TO EAT IN TEAPA
The gastronomy of Teapa is another attraction.
The gastronomy of Teapa is another attraction, featuring unique and peculiar dishes such as "pejelagarto en escabeche." Pejelagarto is a freshwater fish found in the region and is prepared in escabeche, a combination of vinegar, spices, and chiles. It is an iconic dish of Teapa and is served with corn tortillas.
Another typical dish is "pan de cazón," which consists of layers of corn tortillas, refried beans, and cazón (a type of small shark) in a special adobo sauce. It is baked and served with a spicy sauce. It is a delicacy you should not miss.
Being one of the most important banana producers in the country, you can savor many delights related to this product such as sweets, jellies, and the delicious plantain empanadas, a traditional Teapa dessert. They are made with plantain dough filled with sweet piloncillo (unrefined brown sugar). They are fried until golden and served with cream and cheese.
Another must-try in this Magical Town is the none, a tamale made with pork, green plantains, tomatoes, and chiles.
En cuanto a las bebidas, podrás refrescarte con un pozol frío o un chorote que es una mezcla de cacao con maíz.
Gastronomy and typical cuisine in Teapa
Plantain Empanadas Recipe
Ingredients:
- 4 ripe plantains
- 8 cups of water
- 1 egg
- 1/4 cup of flour
- 1 tablespoon of vanilla
- 1 cup of shredded mozzarella cheese (or any other cheese of your choice)
- 1 spoon of sugar
- 2 cups of vegetable oil for frying
salt to taste
Directions:
Wash and cut the plantains in half. Boil them over medium heat with their skin on for 5 to 7 minutes in approximately 8 cups of water, adding salt to taste. Cook until soft.
Peel and mash the cooked plantains with a fork until a purée is obtained. Place in a container and let cool.
Add the egg, the 1/4 cup of flour, and the vanilla to the purée and mix well. If the mixture is sticky, add additional flour. Place in the refrigerator for 30 minutes.
Form equal-sized balls (12) and press with the palm of your hand to form circles. Put the cheese in the center, fold the dough in half, and press the outer edge to seal.
Fry until golden.
Drain on towels and sprinkle sugar over the empanadas.
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