Mexican Cuisine: Mixiote, History and How to Cook It

Mixiote (from the Nahuatl metl 'maguey' and xiotl 'film of the leaf') is a typical dish from Mexico, consisting of marinated meat cooked in steam, wrapped in a film that peels off from the leaf of the pulque maguey. This film is called mixiote, and the dish derives its name from it. The meat used can be lamb, chicken, rabbit, pork, beef, or fish, and it is cooked with some kind of sauce, usually made of chiles and aromatic herbs, among which avocado leaf, bay leaf, thyme, marjoram, and oregano stand out. Optionally, achiote paste can be added to enhance the flavor and color of the dish. Sometimes, mixiotes can be filled with a side dish, such as nopales and potatoes. There are some exotic varieties of mixiote, such as squirrel filled with escamoles from the Mezquital Valley or sweet mixiotes, filled with fruits. Although the cooking technique and the very idea of using the film of the pulque maguey to make the dish are of pre-Hispanic origin, mixiotes are currently one of the most representative dishes of Mexican cuisine. They are considered native to the southern part of the Mexican Altiplano — the states of Querétaro, Hidalgo, Mexico, Tlaxcala, Puebla, and the Federal District — where the cultivation of pulque maguey is traditional. (Source: Wikipedia) To prepare delicious mixiotes for a party or simply a weekend with family, here are a couple of recipes that will surely be very useful. Take note. Chicken Mixiote Delicious chicken mixiote made with guajillo chili. Pollo a la Tocatlán (100% Mexican) Delicious steamed chicken wrapped in aluminum foil or mixiote accompanied by vegetables and Oaxaca cheese, ideal for everyday meals or family gatherings.