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WHAT TO EAT IN TOLUCA
The gastronomy in Toluca is reputed for its high quality and diversity.
Among the typical dishes are: “quelites”, “quintoniles”, spinach, verdolagas, potatoes, carrots and turnips. The stews are seasoned with a lot of chili and the portions of meat, either beef or pork, are only part of the dish. The also famous “taco de plaza”, can be filled with barbecue, carnitas, or chicharrón accompanied by cilantro, pápalo or watercress.
Another important ingredient in their typical dishes are the fish like the trout and carp found in the lakes near the city.
There are also a wide variety of cheeses from cow's milk, goat or sheep. There are soft, stretched-curd cheese, ranchero cheese or one of the most common is the “requesón”, is a loose cheese similar to ricotta or cottage cheese, made with whole cows’ milk.
Some of the most representative traditional dishes are: “barbacoa de horno” made with lamb meat; “conejo en mixiote”, meat steamed in maguey leaves; the mushroom soup; the marrow soup; “caldo de indianilla”, a traditional chicken soup with pieces of carrot, chickpeas and rice; “chilaxtle”, a combination of nopal cactus with pork, chiles, sesame and cinnamon; “salsa al papaloquelite”, a sauce with this unique herb named pápalo; nopalitos in chipotle; pambazos, bread dipped in a red guajillo pepper sauce and filled with papas and chorizo; huitlacoche with cream; tamales filled with tuza or charal; and the “obispo”, beef and pork meat seasoned with chili and spices.
The Chorizo sausage remains the most representative dish in Toluca, there is red, green and a special sausage with almonds. It is made with ground pork, pepper, cloves, ginger, coriander seed and other species. But what makes this chorizo different is the inclusion of jaral or ancho pepper, vinegar or white wine is also added.
The typical sweets are the milk candies, “alfeñique” (sugar paste sometimes made into shapes of skulls, coffins or crosses), lemons stuffed with coconut, “cabellos de ángel” (a transparent threaded jam made from Siam pumpkin pulp and white sugar), merengue and the pulque bread.
Among the typical drinks are: “mosquitos”, delicious fruit liqueur drink and the traditional pulque.
Gastronomy and typical cuisine in Toluca
Mushroom Soup Recipe
Ingredients for 5 servings:
- 2/3 cup of corn grains or a can of sweet corn
- 1/2 liter water
- 2 guajillos chiles
- 1 ancho or pasilla chiles
- 1/2 kg mushrooms
- 1/2 onion
- 1/2 kg red tomato
- 3 branches of fresh epazote
- 2 cloves of garlic
- 2 tablespoon lard or vegetable oil
- 2 liter beef broth
- salt to taste
- 3 lemons
Directions:
If you are using a fresh corn, boil it with water until it softens well. It is taken out of the water and allowed to cool so that it can be handled and the grains are separated from the kernel.
Heat half a liter of water to the boiling point and add the guajillo and wide chiles or pasilla in a bowl and cover with hot water.
Cover the bowl and let it rest until the chiles have been rehydrated, for about twenty minutes.
Cut the mushrooms and the onions into thin slices.
Chopped the tomatoes into large pieces and finely chop the epazote.
There must be a homogeneous mixture. Heat the lard or oil in a pot and pour the mixture.
Let it cook for about 10 minutes, stirring constantly.
Open the rehydrated chiles to remove the stems and seeds. Cut the chiles into thin strips.
Add the beef broth, the corn grains, the mushrooms and the chili strips in the pot.
Let it simmer about 20 minutes or until the mushrooms are soft and let the flavors blend.
Served the hot soup and garnished with chopped epazote. It is accompanied with lemon and corn tortillas.
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