If a stranger offers to fly you to a not so well known part of Mexico (like that is going to happen), you should accept without hesitation. One day or two devouring the succulent local specialties requires bold decisions.
It looks like everywhere you go in Mexico; a huge selection of insanely good food is waiting for you. Classics such as tacos, enchiladas and tostadas are prepared with ingredients full of flavor. Local specialties, difficult to find home, make you want to go back where they are sold. In short, it is a gastronomic universe we barely know and the opportunities to discover more about it are too good to pass.
In my last post, I introduced you to Tlaxcala, the capital of the smallest state in Mexico. You probably know where I am going with this. This little city didn’t disappoint in terms of food. I fact, we wanted to stay to try all the regional specialties. We felt like we needed to get hungry faster.
We arrived super early to Tlaxcala from Mexico City and were pleased to discover breakfast was served till 1:00 p.m. in most restaurants around the main plaza. Well, I am not sure if we can call the dishes offered breakfast. Those “breakfast” plates were really heavy.
After looking at several menus, the variety and descriptions at Los Portales caught our attention. We decided to sit inside since the temperature was low. There are opportunities to sit outside looking at the action in the main plaza.
Bull heads, bright colors and a huge plasma showing advances of the most popular soap opera, I started to enjoy the vibe of the place.
My husband ordered the Huevos Ahogados (Drowned Eggs). The dish consisted of medium boiled eggs covered in a tomato and rajas (chile strips) sauce.
I ordered the Sabanita Transpatio (don’t know how to translate this). It consisted of a cut of meat covered with nopales (cactus) and melted cheese. Everything was drenched in a pasilla chile sauce and served with a side of refried beans. I am not sure how I ended ordering a plate like that since I am not a fan of nopales. I am glad I did because the meat was tender, the nopales weren’t overly slimy and the sauce had the correct balance between spiciness and bitterness.
The best thing is that our mains came with fruit, unlimited coffee, juice and sweet bread. It was a very good deal.
We liked Los Portales so much that we went back for dinner.
This time we ordered the Sopa Tlaxcalteca as a first. The soup contained black beans, golden tortillas, cheese, avocado, chipotle and chicharron (crispy pork rinds).
I ordered the Filete de Pescado Atlangatepec. I know I got crazy ordering the dishes with the craziest names but, hey, I wanted to try different things. Thin slices of fish were filled with mushrooms, pumpkin flower, corn grains, shrimp, epazote, salt and pepper. It came with a coastal sauce, rice and veggies. Simply delicious!!
My husband ordered the tacos al carbon which came with frijoles charros. The meat inside the tacos was perfectly charred. I give this restaurant five stars. A must visit when in Tlaxcala.
Next morning, we visited Café Revolucion (located in the main plaza area too).
We ordered the Swiss Enchiladas (filled with chicken and covered with tomato sauce, cream and swiss cheese),
And papas con chorizo.
The food was ok. We wanted to try a different place but we missed the flavor of Los Portales.
Our short time in Tlaxcala came to an end but we didn’t leave without having pineapple and nut ice cream bars from La Michoacana (this is a nationwide chain).
When we were walking to the hotel to grab our luggage, I bought a Muegano from Huamantla from a craft vendor. This sweet is famous in the area. It comes from Huamantla, a town in the state of Tlaxcala (it has been declared Magic Town of Mexico).
Think about a dense cake flavored with anise. Between cake layers there is a syrup made with water, cinnamon and piloncillo (unrefined sugar).
As you can see, we enjoyed all the aspects of our stay in Tlaxcala. Hope you have learned a little bit more about Mexico’s gastronomy.
Have you tried any of the dishes in here? Let me know in the comments section below.