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WHAT TO EAT IN TETELA DE OCAMPO
Tetela de Ocampo is a place full of colors and flavors.
Its mole is different from the poblano mole due to its concentration of spices, making it less sweet but equally exquisite.
Other delicious dishes are mole de olla or tixmole (beef based soup), chayotestle in soup, capeado (frying it after covered with an egg layer) or stuffed, steamed chard, tlatloyos, turkey mole, as well as the typical and famous chileatole (thick soup made of corn masa).
You must try the typical serrano sauce made with eggs and serrano chili.
Among the desserts, the peaches or crystallized figs, the pumpkin jam, jamoncillo de pepita are the best options.
But the must-try is a cup of hot chocolate accompanied by a traditional freshly baked regional bread known as marquesote.
The typical drink of this place is wine of different flavors such as huiquiño, apple, plum, peach, blackberry, capulin, walnut or orange, to name a few.
Gastronomy and typical cuisine in Tetela de Ocampo
“Jamoncillo de Pepita” Recipe
Ingredientes para 12 porciones:
- 1 liter of milk
- 2 ½ cups of sugar
- 1 kg of pumpkin seeds soaked overnight in water
- 3 drops of red vegetable coloring
Directions:
Drain the soaked seeds, dry them and peel them by rubbing against your hands.
Place the peeled seeds and a half cup of milk in the food processor. Grind until you get a fine mixture.
Add the rest of the milk in a pot, add the sugar and cook over medium heat. When it boils, add the mixture of pumpkin seeds with milk. Cook over low heat and continue mixing until it thickens and you can see the bottom of the pot when passing the spoon.
Remove from heat and divide the mixture in half. To one half add the red coloring.
Spread the mixture without coloring on a tray and place the red colored mixture on top. Press to unify them and let it harden at room temperature.
Cut the jamoncillo into rectangles of the same size.
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