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Chiapas recipe




The typical dishes of San Cristóbal de las Casas are a mixture of authenticity and tradition, miscegenation and innovative creations. Something that stands out among the typical food of San Cristóbal de las Casas is what is known as coleta gastronomy, which is born from the mixture of pre-Hispanic food with European food and is based mainly on seeds, spices, vegetables, herbs, poultry, pork and beef.



Variety of tamale that is characterized by having a round or ball shape. In Chiapas it is a tamale stuffed with pork meat stewed in tomato sauce with spices and a whole and fried Simojovel chili. It is wrapped with corn husks and tied at both ends with strips of the same husk to form a ball.



1 kg pork rib

1kg butter

1 kg corn dough

2 potatoes

1/2 kg tomato

200g green tomato

6 toasts

5 cumin

2 ancho chili peppers

2 guajillo chilies

3 tablespoons of achiote

2 cloves of garlic

1 onion

1 bunch of dried corn husks, soaked and drained

saffron to taste


Cook the meat in a pot over low heat for an hour or until it is soft. Reserve the broth. Separately, cook the potatoes for 15 minutes, mash them and mix them with the corn dough and the butter. If necessary, add a little broth, making sure the dough is thick. Brown the toast and the seedless chiles. When they are ready, grind them together with the tomato, tomato, onion, garlic, achiote, cumin, salt and saffron. Pass the result through a strainer and add the mixture to the meat (this mixture is called collection). Form thick tortillas with the dough and fold them like a casserole; Add a piece of rib carefully and close in the shape of a ball. Wrap with the corn husks and tie the two ends. Cook them in the steamer for an hour or until the dough comes off the husk. Rest 10 minutes and serve.

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Until next week and thanks for traveling with me.

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