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Poultry and Eggs

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About
You may know that turkey was the original domestic fowl of Mexico, though the indigenous peoples also caught small game birds as well as the many different migratory waterfowl that fly south to spend the winter in Veracruzan rivers and lakes. Chicken arrived only with the Spanish, but over the centuries it became the main kind of poultry eaten by most people.
Today turkey recipes are strangely elusive in many parts of Mexico. In the villages, they are reserved for special celebrations. It makes sense when you remember that turkey parts cannot be casually picked up from supermarkets in Mexico and that cooking a whole turkey is a great investment of time and money. I had a stroke of luck when I found that El Gran Café de la Parroquia, one of the most important restaurants in the port city, has made roast turkey an everyday specialty—something highly unusual for a Mexican restaurant. I don’t know which is better, the turkey itself or the splendid consommé that is prepared from it and served at breakfast with a hearty Spanish-style omelet.

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