Tepoztlán, Morelos, recipe for this Mexican food

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The Mexican gastronomy is very rich and very varied, since it mixes the best of the traditions and customs with the flavors of daily life. Such is the case of itacatea succulent Morelense Garnacha that is sold mainly in the Magic Town from Tepoztlan.

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What is itacate?

In accordance with Larousse Kitchenthere are two different meanings of the word itacate. The first refers to the food that is taken or given to make a trip and the word descends from the Nahuatl ihtacatl: by extension they are food that is consumed during the sowing days in the milpas.

In regions of the center of the country, this word is used to give away food those who have attended celebration; usually the itacate It is made up of pieces of chicken with mole, rice and tortillas, although it can also have other types of food.

On the other hand, when you put the day of the dead offeringin some parts of Mexico it is said that they are going to put their itacate inside baskets or tents so that the deceased can easily transport them when they reach the earthly world.

The taste of Tepoztlan

Another definition has to do with appetizer from Morelos and it’s about chubby corn crushed with ground beans that are made in the states of the country and eaten cold during the planting day. In Tepoztlan, Morelosare typical itacates of corn dough, round and triangular that are cooked in the comal and inside it the stew of the day is stored so that it does not get cold and they are served accompanied by sauce and cheese.

The filling of itacates from Tepoztlan It can vary depending on the tastes of those who consume them. There are from the simple ones that have beans and sauce, to those that have stews such as meat, mushrooms, chicken, pork rinds, among others.

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Recipe and how to prepare them

Ingredients

  • 1 kilo of corn dough
  • 1 cup grated cheese
  • 1/2 cup of lard
  • Salt to taste
  • Sour cream
  • grated fresh cheese
  • Chopped lettuce
  • red or green sauce

Preparation

Mix the corn dough with the cheese and butter. Form triangles approximately 10 centimeters long and one thick, with the dough.

Cook on the griddle over medium heat for 5 to 7 minutes per side or until well cooked. Open them and fill with sauce, cream, cheese and lettuce.