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WHAT TO EAT IN TLALTIZAPÁN DE ZAPATA
Thanks to the Yautepec River running through the town and the local fish ponds, fresh fish like tilapia and crayfish feature prominently in Tlaltizapán’s cuisine. Typical dishes include bagre tamales and fish cooked in mixiotes (wrapped in totomoxtle or aluminum foil).
Other regional dishes are cecina (salt-cured beef served with cheese, cream, and green salsa), jumil salsa, and cochinita.
A special tradition is the green pipián mole with ash tamales, which are made with wood ash for a unique flavor, as well as red turkey mole, goat barbacoa, and pozole with pork and chicken.
Don’t miss trying chilate, a traditional drink made with cocoa, corn, and cinnamon, served hot.
Gastronomy and typical cuisine in Tlaltizapán de Zapata
Chilate Recipe
Ingredients:
- 400 g raw cocoa
- 400 g white rice
- 1 stick of cinnamon
- 250 g piloncillo (or brown sugar)
- 6 liters of cold water
- Ice cubes
Directions:
Toast the cocoa on a griddle over very low heat for 20 minutes. Remove and toast the cinnamon in the same pan.
Wash the rice and soak it in cold water for one hour.
Crush the piloncillo, preferably using a mortar.
Grind each ingredient separately, starting with the rice, then the cocoa with the skins. Strain the mixture.
If using a food processor, gradually add the moist rice and piloncillo until you achieve a thick paste.
Allow the mixture to cool, then combine it with water in a wide container.
Traditionally, chilate is mixed by hand, gradually adding water.
Add ice cubes and serve from as high up as possible to create a delicious foam.
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