If you are looking for a traditional and delectable Mexican dish, look no further than the mixiotes at Aqui es Texcoco! This restaurant serves authentic and tasty Mexican cuisine that is unlike anywhere else, and the ever-popular and scrumptious mixiotes served here are a local favorite that every Mexican food lover should try. However, many people in the San Diego area may be unfamiliar with mixiotes. Learning about their history and the way they are made makes them an interesting dish; tasting them is even better!
History
The roots of the traditional mixiote dish dates back to the Aztec civilization. Hence, the word mixiote is a derivative of the Aztec language and is a combination of “the maguey leaf and skin of the arm.” During this period of time, plantations of the maguey leaf, which is a type of agave cactus, were plentiful and regularly harvested. The Aztecs quickly learned that the external layer of the leaf was quite thick and could withstand both weight and heat. Thus, the maguey leaf became a handy and extensively used “cooking tool.”
Cultivated by the Aztecs and popularized in the heart of Mexico, mixiotes are not only historically fascinating, but they are part of succulent dish that is truly irresistible.
Cooking and Eating Mixiotes
The Aztecs traditionally wrapped large joints of rabbit meat in to the leaf and slowly cooked it over an open-pit flame. While cooking, the maguey leaf served as a protector to the delicate meat and kept it moist and full of flavor. Later, the Aztecs began wrapping smaller portions of the meat, which is how mixiotes are made today.
The combination of the pit-cooking method, in addition to the highly coveted maguey leaf, is what gave mixiotes their distinctive flavor and texture. The process of peeling maguey leaves eventually became illegal in Mexico and is now selectively regulated. This is because the maguey leaf is very delicate, and incorrect or inept peeling can cause widespread damage to the entire plant. As a solution, banana leaves and parchment paper have served as alternatives for the maguey leaves due to their similar textures.
Mixiotes are customarily plated inside of a stew and are served with the wrapping tied. When the diner unties the wrap, the natural juices create a stew. Today, in addition to the traditional rabbit meat, mixiotes can be offered with any type of meat, lamb or poultry. Cooking methods also vary considerably and include roasting or steaming.
Mixiotes at Aqui es Texcoco
At Aqui es Texcoco, the cooks strive to maintain the authenticity of the mixiotes, through fine execution and homemade taste. Here, mixiotes we serve lamb, rabbit, and chicken and are wrapped in parchment paper with a ½ pound of tender and moist rabbit, lamb or chicken complemented with special seasonings. Additionally, mixiotes are served with tortillas and a small lamb broth that make this a complete and satisfying meal.
If you are searching for the perfect homemade mixiotes, you are in luck when you dine at Aqui es Texcoco where mixiotes are freshly prepared to satisfied customers every day. Stop in and get “all wrapped up” in their delicious and freshly made mixiotes!