Chef Ángel Vázquez
Beef tongue in a tortilla crust, avocado salsa and pipicha, with potato, green bean and cherry tomato garnish.
This is a quelite, which is the generic name designated to edible herbs including young plants, leaves, sprouts and tree shoots. The majority is still traditionally cultivated in rural communities, and is consumed above all in rainy season. It is versatile, may accompany a dish or be used in salsas, soups, stews, tacos and sandwiches. Pipicha grows in the states of Puebla, Tlaxcala, Oaxaca and Guerrero.In the outskirts of the capital of Tlaxcala, plantations are found that flourished during the colonial period and even more with the arrival of the railway. Among them lies the Hacienda San Bartolome del monte, historically dedicated to maguey cultivation and the production of "pulque", a ritual drink for ancient