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Mexico

Pollas el Conquistador

Antojitos (Little caprice)Typical from Campeche

A cup of evaporated milk2 spoonful of powder chocolate 3 ice cubes½ teaspoonful of vanilla1 teaspoonful of cane alcohol2 teaspoonful of vetivel liquor (soak the vetivel since the night before with cane alcohol drain it the next date) 1 spoonful of brandy 1 spoonful of cherry winemakes a serving.
.Blend everything and serve it in a tall glass with
Pozole

It is believed that it originated in Chiapas during the XVII century because of a visit of an important prelate to Puebla. It’s the typical green and red pozole

1 chicken of 1 ½ kg in pieces ½ onion3 garlic cloves4 teaspoonful of salt1 stick of corianderCold water1kg of pork flesh½ kg of pork leg (ham)1kg of corn grains cacahuazintle cooked and rinsed90 g of chili piquing, ground5 lemons
Put the chicken in a big pot and add onion, garlic and 1 teaspoonful of salt and coriander.Cover it with 10 cups of water.Boil it closed in a mild fire for 20 minutes until the chicken is tender. Remove the chicken to another pot, skin it and chop it.Keep the broth (around 8 cups) Put the rest of the meat and salt in a big pot and cover it with 14 cups of water When the water starts to boil, low the temperature and cook for an hourAdd the corn and cook for another 30 minutes Remove from the fire and chop the meat. Put it back in the pot Add the chicken broth to the pot. Check the salt Close the pot and cook it in mild fire during 20 minutes. Serve in clay pots Serve the herbs in different small dishes for the customer to serve himself.
Pozole Rojo

Typical Mexican pozole for 12 people

10-12 calabash chilies, seeded and without veins.½ cup of water¼ onion4 garlic cloves7 teaspoonful of oil.
Put the chili to soak in hot water for 20 minutes. Rinse. Grind it with the garlic and onion. Heat the oil and add the ground chilies.Fry for 5 minutes Turn down the fire and keep on frying for 10 minute. Add this sauce to the pozole when the meat and chicken are added.