How many times have we heard the phrase: "In the North, you only eat roast beef"? What a big mistake! There are endless delicious dishes, and this is the case in Coahuila.
All you have to do is ask a person from Coahuila if he knows any good traditional dishes from his state, so that they at least mention two that they eat or ate at home, or at the house of their grandmother, aunt or godmother.
The tamales, the empanadas (such as those from Santa Rita), the green, red, mole enchiladas, the delicious quesadillas made with flour tortilla and stuffed with the delicious cheeses of the lagoon region and first-class chorizo, the stews made are famous with different chili peppers and meats. Of course we also find the kid in all its forms, from roast to sauce. The cuts of meat are very good, since the Lagunera region produces the best meats in the country.
Due to the amount of milk, nuts and fruits such as figs, apples and peaches that are produced in different parts of the state, the sweets found in Coahuila are unique; If you have ever tried fig cheese with walnut, an exclusive recipe from Doña Goyita de Parras, you will not forget it. And what about the wonderful Tres Rosas de Saltillo candy store! There are many varieties with pine nuts, milk sweets, and quince rolls filled with fruit and nuts. Also delicious is the pulque bread with its sweet flavor that goes very well with salty dishes and regal Campechanitas.
And finally, I cannot fail to mention the internationally famous wines of the Parras region, where the Casa Madero is located, producer of excellent wines such as the Chardonnay Casa Grande 01, Casa Madero; or the Cabernet Sauvignon Casa Grande 01´ Casa Madero.
Laguneros taquitos
For 8 People
Ingredients
• 24 flour tortillas
Filling
• 4 tablespoons of corn oil
• 1 large onion, cut into feather
• 8 poblano peppers, roasted, peeled, deveined and sliced
Sauce
• ½ kilo of tomato
• 1 onion cut into pieces
• 1 teaspoon of sugar
• Salt and pepper to taste
To end
• 1 cup of cream
• 250 grams of grated fresh cheese
Preparation
The tortillas are heated, filled with the slices, half of the sauce and half of the grated cheese, wrapped like tacos and placed in a refractory plate. They are bathed with the rest of the sauce, then the cream and to finish the rest of the grated cheese.
The slices: The oil is heated in a frying pan, the slices and onion are added and left until the onion is seasoned.
The sauce: Cook the tomato in a saucepan, with the onion, sugar, salt, pepper and a little water, until everything is very soft. It is removed from the fire, it is allowed to cool a little, it is liquefied and it is strained.
Easy recipe
Instead of making the sauce you can use 1 can of seasoned tomato puree of 580 g.
Source: Unknown Mexico No. 364 / June 2007
