The Road Sandwich: Traditional findings from Hidalgo, Mexico.

In our way to Pachuca Hidalgo we stopped on the side of the road to have breakfast-lunch. A lady had just opened her “changarro” (business) and is doing great, great cook and lots of motivation since her husband cannot make enough money and she has to support the family. Her husband grows corn but can only grow it once a year so… not enough. I asked her why she waited so long to start her own business and her answer was: -Porque soy muy floja (-Because I am very lazy).

Gorditas de huitlacoche y quelites: once again these are made out of corn flour; it is a tick tortilla with a topping. In this case we had some with huitlacoche which is a mushroom that grows on the corn, it is basically a parasite. Sounds nasty but it is AWESOME!!!
Quelites are wild and eatable plants.
$7 pesos per gordita.

Café de olla: this is made in a pot or “olla” and some cinnamon and sugar are added…
$4 pesos a cup.

-Gordita de huitlacoche-

-Gordita de quelites-

-Café de olla-

-New business on the side of the road-

In Pachuca Hidalgo we were invited to enjoy the following meal!!!
Barbacoa de borrego: barbequed lamb.
This is quite a process. Starts with excavating a hole in the ground about 1.5 metres deep, adding a layer of stones and a layer of maguey (Mexican cactus), then a big pot goes in to collect the juice of the lamb that later on will be eaten as a soup or “consomé”. A rack is placed to support the lamb which is wrapped in maguey leaves and previously seasoned. Another layer of maguey and then a layer of dirt will go on the very top, the cooking begins with fire and after 12 hours this dish is taken out of the hole to be served.
Along with this we had a “tlacoyo” which is a tick oval long tortilla filled with different mixes, we had “alberjón” which is a type of grain that was previously cooked and seasoned.

-Barbequed lamb-