The treasures of Chiapas!!!

We found few fantastic things in Chiapas.

One of them is Tasajo, tasty meat served with rice and beans. It is simply cooked on the grill and even though it is a bit chewy it is different than anywhere in Mexico.

Chiapas cheese was the condiment that made a regular simple pasta one that you have to lick your fingers.

Coffee in Chiapas is awesome, I have to say AWESOME… Eduardo invited us a piece of 5 Chocolates cake… Thanks Eduardo…

Last dishes we really enjoyed here cooked by us, were a Canadian style treasure… We called it:

Speedy Mendoza.
Why? Because he was fast…

Ingredients:
Marinated pork ribs from Chiapas
Broccoli
Potatoes
Avocados
Onions
Oil
Tajin lemon zest
Salt

Preparation:
1) Panfry the marinated pork ribs.
2) Dice onions and add them to the pan where the pork ribs are cooking until brown, then remove and put them to the side.
3) Slice potatoes into fries, boil them lightly, drain excess water and fry. Once crispy season the fries with Tajin lemon zest and salt to taste. Add onions.
4) Blanch broccoli.
5) Serve pork ribs with broccoli, avocado and potatoes.
6) Enjoy with dreams of beer if you happen not to have one like us!!!

And,

Arroz Chiapaneco.
Why? Because we added Chiapas cheese…

Ingredients:
Chiapas cheese
Rice
Plantains
Tomatoes
Onion
Knorr chicken broth
Salt

Preparation:
1) Soak the rice overnight for easy cooking the next day.
2) Roast the rice until brown. Meanwhile blend 2 tomatoes with a Knorr square of chicken broth, a bit of onion and a little bit of water, put this aside.
3) Once the rice is brown add the tomatoe mix and salt to taste.
4) Let the tomatoe mix boil checking that the flame is low so it can cook the rice properly, until soft.
5) Now, cook the plantains as easy as cutting them in slices and frying them.
6) Once fry put them on top of the rice and add as much Chiapas cheese as you like…