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4
servingsEasy
Published 2001
This is one of several fine recipes that i was given at the Papantla chapter of INSEN, Mexico’s National Institute for Old Age (Instituto Nacional de la Senilitud), a remarkable organization that, among other projects, has a program which allows a disappearing generation to pass on local cooking traditions. Noemí Castro Domínguez demonstrated this traditional Totonac Indian dish with the characteristic local accent of mint.
For best results, start the cooking a day ahead. Thi