Chileajo
(Chile ajo)
Chileajo is a traditional stew popular in Oaxaca, Guerrero, Hidalgo, and Veracruz. It is typically made with vegetables and various chili peppers, garlic, and spices and can include meat as well. But recipes vary by region: in the Oaxaca Valley, guajillo and ancho chilies are used with potatoes and carrots; in Mixteca, pork ribs and legs are cooked with sesame seeds and costeño chili; in the Isthmus of Tehuantepec, it includes egg yolk bread.
Chileajo is commonly served during Christmas and festive occasions, usually on top of bread or tostada, sprinkled with shredded lettuce, salsas, and cheese.
Serve with
Tostada
Tostada is a Mexican dish consisting of toasted tortillas (hence the name) filled with various meats and vegetables. The dish is often topped with melted cheese, although ... Read more
Salsa
Although the word salsa was invented by the Spanish people, this group of flavorful condiments has origins that date back a long time before the Spanish were ... Read more
WHERE TO EAT The best Chileajo in the world (according to food experts)
