Mixiote
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Mixiote traditionally is a kind of pit-barbecued meat, usually mutton or rabbit in central Mexico. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. It is then wrapped in small packages made of the tough outer transparent skin of the leaves of the maguey or century plant, which gives it a unique flavor. The maguey plant is better known as the base for the mildly alcoholic drink called pulque.[1]
[edit] References
- ^ Kennedy, Diana (1990). Mexican Regional Cooking. New York: Harper Collins. ISBN 0-06-092069-6.
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