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WHAT TO EAT IN VILLA DEL CARBÓN
One of the most distinctive dishes of this Magical Town is barbacoa de carne, made with beef wrapped in plant leaves and cooked in a hole under the ground.
However, there are other delicacies that you can try such as pumpkin flower soup, sunflower salad, maguey flower cake, chicken breast with jumiles, mixiotes (marinated meat wrapped in a “membrane” from the stalk of the maguey) and mushrooms with meat and chile, among many others.
Of course, here you can also savor a series of rich snacks such as sopes, memelas, tlacoyos, huaraches, panuchos and tamales.
In this town you will find rompope with a rich and creamy flavor of eggnog and made from natural ingredients. There are variations on the flavorings added to the drink, which can include almond, cinnamon, pine nuts, vanilla and even chocolate.
Other traditional drinks are the champurrado (a warm and thick drink made with masa, chocolate, cinnamon, piloncillo and milk) and the traditional pulque.
Gastronomy and typical cuisine in Villa del Carbón
Squash Blossom Soup Recipe
Ingredients for the broth:
- 1 onion
- 3 cloves of garlic, peeled and sliced
- 2 peeled, boiled carrots, cut into cubes
- 3 celery branches
- water, enough
Soup ingredients:
- 200 grams of pumpkin flowers, approximately 4 bunches
- 300 grams of mushrooms cut into sheets
- ½ onion finely chopped
- ½ finely chopped red bell pepper
- 1 finely chopped garlic clove
- 2 de-kernel corn
- 3 zucchini cut into small squares
- 1 tablespoon butter
- vegetable oil
- salt to taste
Directions:
Place 4 cups of water in a saucepan and turn the heat to high. Once the water starts boiling, add the blossoms. After one minute, remove the flowers and place them in a bowl with ice-cold water to stop the cooking process. Drain and chop the blossoms, then set aside.
Put half of the butter in a saucepan and a little oil, add the vegetables for the broth cut into large pieces, cook for a few minutes until the vegetables take color and put water. Take boil and cook for 30 minutes over low heat.
Remove the broth from the heat, strain and reserve.
Put the rest of the butter in a saucepan with a little oil and cook the half onion chopped, along with the bell pepper. Add the garlic, the corn and the mushroom.
Keep cooking for ten more minutes and add the broth of the vegetables previously prepared. Boil until the corn is soft and that is when you have to add the pumpkin and pumpkin flower, season with salt and cook another five minutes.
Serve in bowls and top each one with a tablespoon of heavy cream, avocado, panela cheese. Garnish with the squash blossoms and parsley (or epazote).To this mixture add the sugar and the cinnamon sticks. Cook and stop moving until thick.
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