Maru Toledo - Ahualulco de Mercado

Excelente servicio, la comida deliciosa, el trato muy cálido. Fue una excelente experiencia.. Gracias Maru Toledo.. Seguro regresaremos. (Tere Orozco...More

For years, Maru Toledo has been dedicated to saving the oral tradition and gastronomy of the Valles area, which means that it was often difficult for my wife and, as it often moved, I usually locate them in remote and difficult to reach places. Last week we caught her in a small ranch called Teuchiteco, which is embedded in the foothills of Ahualulcos Cerro de Las Piedras Bola and is famous for its extraordinary huge stone balls. “Welcome to the Smoky School of Gastronomy!” Maru said on our arrival, explaining that here the cuisine is the old way, without the use of gas or electricity. We went to the kitchen where Marus made many years of staff Francisca “Pachita” Flores Tacos de Sol, Sunshine Tacos. She placed extra large tortillas on a comal over a roaring fire. Masa was tile brown in color and Pachita explained that it had been soaked with a red Chile sauce (and then kneaded on a metate). Once a thick tortilla was finished, Pachita would remove it from the comal and immediately scrape off his entire upper layer; they handed over maru, which then laid a large spoon of picadillo (earth beef and potatoes plus spices), folded it over and hermetically sealed the taco with mere fingerprint. Next, the tacos go to the hot sun where they “bake” for an hour. Finally, the Sunshine Tacos go into your mouth and I tell you these were the tenderest tacos I've ever eaten. The exterior was crispy, but still melted in my mouth and it was so delicious, it would have been a great treat all by itself, but in this case it was filled with amazingly tasteful picadillo. At this moment I felt that the humble Taco had been transformed into a gourmet delicacies that Le Cordon Bleu deserves. Note that this is not a normal restaurant with doors that are regularly open to the public. To enjoy a meal in the Smoky Kitchen, you must first have a group of 20 or 30 people and then you must reserve in advance. That said it's worth it!