Top Local Dishes & Where to Try Them in Tultitlán de Mariano Escobedo, México, Mexico
1. Tlayudas de Tlaxcala
Large crispy corn tortilla topped with refried beans, Oaxaca cheese, meat (usually shredded pork or chicken), avocado slices, and various toppings like lettuce, salsa, and pickled onions. Try at 'El Tlayudon'.
- Authenticity: Prepared with traditional ingredients from the neighboring state of Tlaxcala
- Size: Large portion that can be shared among several people
- Versatility: Various toppings allow for customization of taste preferences
2. Mole Poblano de Tultitlán
Rich chocolatey sauce made with chilies, spices, and chocolate, served over turkey. Try at 'La Eufemia'.
- Flavor Profile: Unique blend of ancho, pasilla, and mulato chilies give it a complex taste
- Regional Difference: Differentiated from other mole recipes by the use of local ingredients
- Historical Significance: Recipe is said to have been created for the Spanish Conquistador Cortés
3. Barbacoa de Tlahuac
Slow-cooked lamb wrapped in maguey leaves and served with corn tortillas. Try at 'El Barbacoa del Poblado'.
- Cooking Technique: Lamb is cooked underground for several hours, giving it a unique flavor
- Presentation: Served with chopped onions, cilantro, and lime, allowing for custom seasoning
- Cultural Significance: Traditional dish prepared during the celebration of Día de la Santa Cruz de Mayo
4. Memelas con Frijoles Charros
Thick fried corn tortilla topped with refried beans, Oaxaca cheese, and salsa. Try at 'El Memela'.
- Texture: Thick, chewy texture of the memela contrasts well with the creamy beans
- Local Ingredient: Charro beans are a type of refried beans specific to the region
- Pairing: Served with a side of spicy green salsa for added flavor
5. Tlacoyos de Papa y Frijoles
Corn dough filled with mashed potatoes and beans, wrapped around a cornhusk, and grilled. Try at 'Los Tlacoyos de la Loma'.
- Traditional Preparation: Corn dough is made fresh daily and filled by hand
- Pairing Options: Served with various salsas, cream, and cheese for customization
- Portability: Easy to eat on-the-go or enjoy at a local park
6. Huevos Motuleños
Fried egg served over fried tortilla, refried beans, plantain slices, and topped with salsa and crema. Try at 'El Café de la Loma'.
- Balanced Flavors: Sweetness from the plantains, spiciness from the salsa, and creaminess from the crema
- Regional Difference: Differentiated by the use of plantains instead of tomatoes in the sauce
- Nutritional Value: Protein from the egg, carbohydrates from the tortilla and beans, and vitamins from the plantains
7. Enfrijoladas con Rajas de Amaranto
Corn tortillas dipped in refried beans and topped with bell pepper strips, cheese, and salsa. Try at 'La Eufemia'.
- Local Ingredient: Amaranth, a traditional Mexican grain, used in the rajas
- Versatility: Can be served as a main dish or a side dish
- Spiciness Level: Adjustable spiciness level depending on the salsa chosen
8. Tostadas de Cabeza
Fried tortilla topped with shredded beef head, lettuce, avocado slices, and salsa. Try at 'El Taco de la Loma'.
- Authenticity: Prepared with the entire head of the cow, including the tongue, eyes, and brain
- Textural Contrast: Crispy tortilla contrasts with the tender, flavorful meat
- Flavor Intensity: Intense flavors from the slow-cooked beef head and various seasonings
9. Chiles en Nogada
Poblano chili pepper filled with shredded meat, fruits, and nuts, covered in walnut sauce and pomegranate seeds. Try at 'El Poblano'.
- Historical Significance: Created during the Mexican War of Independence to represent the national flag
- Visual Appeal: Bright colors of the pomegranate seeds, nuts, and dried fruits make it visually striking
- Flavor Combination: Sweetness from the fruit, spiciness from the chili pepper, and richness from the walnut sauce
10. Guanabana con Leche
Sweet Guanabana (soursop) drink served with milk. Try at a local 'pulquería' or 'botánica'.
- Refreshing Drink: Perfect for hot days, providing hydration and cooling effects
- Local Fruit: Guanabana is native to Mexico and the Caribbean region
- Creaminess: Milk adds a creamy texture and balances the drink's acidity
11. Aguas Frescas de Sandía
Sweet watermelon drink. Try at a local 'pulquería' or 'botánica'.
- Refreshing Drink: Perfect for hot days, providing hydration and refreshing taste
- Local Fruit: Watermelon is abundant in Mexico during the summer months
- Flavor Customization: Sometimes flavored with lime, mint, or tajín for added depth of flavor
12. Tostilocos
Tortilla chips topped with cucumber, radish, salsa, mayonnaise, and lime. Try at a local 'taqueria' or street vendor.
- Crunchy Texture: Crispy tortilla chips contrast with the soft cucumber and radish
- Salty-Sour-Spicy Profile: Combination of flavors creates a unique taste experience
- Portability: Easy to eat on-the-go or enjoy while exploring the town
13. Tlayudas de Frijoles Charros
Large crispy corn tortilla topped with charro beans, Oaxaca cheese, meat (usually shredded chicken), avocado slices, and various toppings like lettuce, salsa, and pickled onions. Try at 'El Tlayudon'.
- Authenticity: Prepared with traditional ingredients from the region
- Size: Large portion that can be shared among several people
- Versatility: Various toppings allow for customization of taste preferences
14. Esquites de Elote
Grilled corn on the cob cut from the cob and served with mayonnaise, lime juice, chili powder, and cotija cheese. Try at a local 'pulquería' or street vendor.
- Portability: Easy to eat while walking around the town
- Flavor Customization: Adjustable spiciness level depending on the chili powder chosen
- Local Fruit: Corn is abundant in Mexico, especially during the summer months
15. Tamales de Tulancingo
Steamed corn dough filled with shredded pork, wrapped in banana leaves. Try at 'La Eufemia'.
- Traditional Preparation: Corn dough is made fresh daily and filled by hand
- Local Ingredient: Banana leaves are used instead of corn husks, a traditional practice from Tulancingo
- Flavor Intensity: Intense flavors from the slow-cooked pork and various seasonings