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WHAT TO EAT IN VALLE DE BRAVO
Some of the restaurants in Valle de Bravo and Avándaro offer a premiere culinary experiences in the region, it's already an essential part of the county gastronomy scene.
In contrast in its streets and markets you can savor rich dishes with a huge variety of fresh and local ingredients. On the weekends in the main square you can find food stands offering esquites (corn flakes prepared with lemon, chili powder, cheese and mayonnaise), tacos, pambazos (bread stuffed with potatoes and sausage and dipped in marinade), as well as tamales of many flavors, atole of fruits and “pan de leña”. However, Valle de Bravo is known for its delicious local “nieves” (water-based ice cream) that come in all kinds of wild flavors.
Among the typical dishes are: the exquisite rainbow trout, prepared in the oven, in the comal or steamed; the artichokes, which are harvested right there; barbecue and lamb soup; or the rich tacos in the "callejón del taco" as they now call the street that houses several informal food stands.
The variety of local fruits serve as the basis for the preparation of rich ates (jelly) such as quince, blackberry and guava.
The most common and popular drinks for several decades have been the natural “pulque” and the fruit liqueurs of the region such as quince, blackberry, guava and anise.
Gastronomy and typical cuisine in Valle de Bravo
Buttery Trout with Capers Recipe
Ingredients:
- 1 cleaned, boned whole trout (8 to 10 oz.), head and tail removed
- 1/4 cup of flour
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup of melted butter
- 1 tablespoon capers
- 1 lemon
- 1 parsley
Directions:
On a dinner plate, mix flour, cornmeal, salt, and pepper.
Rinse trout and pat dry; place in flour mixture and turn to coat.
In a pan over medium heat, bring butter to a simmer. With a spoon, skim off and discard foam, leaving clarified butter behind.
Pour 1 tablespoon of clarified butter into a frying pan over high heat; place trout, skin side down for 2 to 3 minutes or until browned.
Turn with a wide spatula, reduce heat to medium, and cook for another 2 to 4 minutes.
Add capers and the remaining clarified butter in the pan over medium heat, for 1 to 2 minutes or until the capers pop open.
Place the trout, skin down, to a a plate topped with the butter and garnish with lemon and parsley.
Season to taste with salt and pepper.
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