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WHAT TO EAT IN VILLA DE SANTIAGO
The meat has a prominent place in most of the typical dishes.
In Santiago you can enjoy regional food from the northeast made with recipes that have been inherited from generation to generation.
Among its typical dishes are: the traditional cabrito al pastor (goat meat with extra crispy skin), bistec ranchero (tender beef and roasted poblano pepper stewed in a thick, rich tomato sauce), menudo (soup containing garlic, onion, chili, hominy corn, and tripe), machacado con huevo (dried beef, eggs, tomatoes, onion, garlic and cilantro) and asado de puerco (pork stew).
Other delicacies of the region are the cortadillo norteño de res (beef stew with potatoes and tomato), caldillo de carne seca de res (broth with shredded beef and vegetables), pierna de puerco estofada a las hierbas finas (pork leg with species), machito norteño a las brasas (grilled giblets), chorizo cortado o molido con huevo (chorizo cut or ground with egg) y los turcos (pork empanadas).
If you prefer something sweet, you can enjoy dulces de leche (milk candy or milk jam), calabaza en tacha (pumpkin covered in a thick sweet syrup) and the preserved fruits.
A must try is the bread of Santiago that has achieved national fame.
Gastronomy and typical cuisine in Villa de Santiago
Beef Cortadillo Recipe
Ingredients:
- 31 kg of beef cortadillo without fat
- ½ cup of sliced spring onions
- 1 cup of celery finely chopped
- 2 cups of sliced fresh mushrooms
- ½ cup chopped green beans
- ½ cup of water
- salt to taste
- pepper to taste
Directions:
Heat cooking spray on a nonstick skillet and add the meat along with the onion, salt, and pepper. Cook until the meat is browned.
Combine water, celery and soy sauce. Mix and add to the meat.
Cook over medium heat until it boils.
Add the remaining ingredients and simmer for an additional 10 minutes, or until the vegetables are cooked.
Served with flour tortillas.
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