7 regional chicken recipes

Chicken salbutes in green sauceSalbutes are a traditional dish of Yucatecan cuisine, but this version is adapted for you to prepare with a filling of chicken stew in green and red sauce, making them ideal for patriotic celebrations, although they are also a perfect Mexican snack for the weekend.View recipe

Oaxacan black moleBlack mole is a preparation that has existed since pre-Hispanic times, with a great aroma and flavor as it is a recipe made from grinding mainly black chilhuacle chili and a large number of ingredients such as tomato, jitomate, sesame, peanut, chocolate, almonds, pumpkin seeds, flavored with cinnamon, clove, avocado leaf, cumin, thyme, among others.View recipe

Traditional lime soupLime soup is a typical dish of Yucatecan gastronomy, this soup is delicious because it is a seasoned chicken broth flavored with clove, Yucatecan oregano, and cumin. This broth is fried in lard with chicken, jitomate, onion, and sweet yellow chili or Xcat-ik, the most delicious part is that it is flavored with lime slices that give it a spectacular flavor and is accompanied by strips of fried tortillas.View recipe

Mucbipollo in the panMucbipollo is a Yucatecan dish similar to a tamal, but filled with chicken and pork meat, in a achiote dough and wrapped in banana leaves. A true delight worthy of preparing for our deceased on their day.View recipe

Red chicken tamalesThese delicious tamales are ideal for a rich dinner, due to their delicious combination of chiles, green tomato, and tasty chicken. Don't miss out on trying this delicious recipe from central Mexico.View recipe

Green pipiánPipián also has its origins in pre-Hispanic times, but varies according to the traditional and endemic ingredients of each state. In the State of Mexico, for example, it is green, as it is made with parsley, lettuce, poblano chili, green chili, cilantro, and epazote.View recipe

Red pipián enchiladasRed pipián may be typical of the north, but also of the south of the country, as in Chihuahua, the red chili gives it its tone, while in Yucatán it is mixed with the characteristic ingredient of the region: achiote.View recipe