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WHAT TO EAT IN TECOZAUTLA
Among the typical dishes of this town are chicken and potato chalupas, carnitas (braised or roasted pork dish) and barbacoa de borrego (lamb meat, combined with delicious herbs and spices).
The most traditional dish is the red or green mole with chicken or turkey.
During the rainy season you can try some dishes that date back to pre-Hispanic times such as escamoles (ant larvae that is usually fried with butter, onions, and chili), xhamues (mesquite worms), maguey worms, verdolagas (purslane) and quelites (edible wild greens).
You can savor all these snacks in the portals of the Magical Town.
Gastronomy and typical cuisine in Tecozautla
“Verdolagas con Cerdo” (pork with purslane) Recipe
Ingredients for 4 servings:
- 800 grams of pork in pieces
- 1 kg of clean verdolaga (purslane)
- 3 seedless pasilla chiles, soaked in hot water
- 2 pieces of ancho pepper without seeds, soaked in hot water
- 2 tomatoes cut into quarters
- 2 cubes of tomato chicken seasoning
- 1 tablespoon of corn oil
- ½ onion
- 2 peeled garlic cloves
- 1 dried bay leaf
- 2 ½ cups meat broth from cooking pork
- salt to taste
Directions:
Heat the water with a piece of onion, garlic, bay leaf, salt and meat. Wait for the water to boil, then reduce the heat and cook for another 20 minutes or until the meat is soft.
Blend the chiles with the tomato, the cubes of the chicken and tomato concentrate, the onion and the garlic. Strain and fry in hot oil. Add the cooked meat, broth and purslane, mix and cover. Cook for 15 minutes.
Serve with warm tortillas.