The most delicious food in Puebla
The most delicious food in Guanajuato
The most delicious food in Morelos
Northern Mexico
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Gastronomy and typical cuisine in Querétaro
The most delicious food in Puebla
Gastronomía de Yucatán
Northern Mexico
Central Mexico
WHAT TO EAT IN TEHUACÁN
Gastronomy is one of the attractions of this destination, including the famous “mole de caderas”.
It is a dish consisting of goat hip meat and bone cooked with a wide variety of seasonings, chilies and peas. The goats used in this dish have been raised on a special diet rich in salt and local herbs, and the result is a dish with a unique flavor.
It is a seasonal dish that runs from October 15 to November 15, when a festival is held in the city that includes artistic and musical events.
Another Tehuacán specialty is barbacoa cocinada al vapor steamed in a hole dug in the ground. The best barbacoas can be found in the Coapan neighborhood, which is located on the outskirts of the city.
A good place to savor the delights of this place is the Mercado 16 de Marzo, where you will also find a selection of fresh products, as well as a selection of pasta from the different moles from Puebla.
If you have a sweet tooth, you can enjoy a wide variety of popsicles and ice creams of different flavors that include nopal and mamey. In addition, you must try the typical Tehuacán muéganos made from wheat and honey. You can find this pair of delicacies in the main square and its surroundings
Gastronomy and typical cuisine in Tehuacán
“Mole de Caderas” Recipe
Ingredients:
- 1 goat hip , cut into chunks
- 1 goat spine
- 2 kg of tomato
- 1 kg of green tomato
- 10 Cuaresmeno chilies
- 10 serrano chiles
- 10 guajillo chilies
- 1 head plus 5 large cloves garlic, peeled
- 2 onions , peeled and coarsely chopped
- 1 bunch of coriander
- 3-4 avocado leaves
- butter
- salt to taste
Directions:
Place the meat in a large stockpot with half of the chopped onion, the head of garlic, water to cover and salt to taste. Bring to a boil and continue cooking over medium heat until the meat is nearly fork tender.
Boil the tomatoes, tomatillos and the three different kinds of chiles in water until the tomatoes are tender.
Place them, along with the remaining onion and the five peeled cloves of garlic in a blender with just enough of the meat broth to move the blades and puree. Fry the puree in the lard or corn oil and add it to the stockpot.
Add to the stockpot, green beans and salt to taste and continue cooking until the beans are tender.
Once it is boiling add the avocado leaves and the bunch of cilantro. Let boil and serve hot in deep bowls, accompanied by plenty of hot corn tortillas.