Eating in Tepoztlán

Tepoztlán is a town where the food is defined by the market and the street stalls around the main plaza. Much of what you will find is built on rustic corn masa, salted meats, and delicious local stews. The Mexican cuisine relies on quality ingredients—freshly pressed tortillas, fresh local cheeses, and complex, slow-cooked sauces.

The food is great. Whether you are at a market table or a street corner, the focus is on ingredients and following the old traditions.

The Basics

The market is the best place to eat during the day. It is usually busiest on weekends.

• Itacates: Thick, triangular corn cakes. The dough is mixed with lard and crumbled cheese before being grilled on a comal [griddle]. They are sliced open and filled with stews, cream, or cheese. These are specific to Tepoztlán; you won't see this triangular version in most other parts of Mexico.

• Tlacoyos: Oval masa cakes usually stuffed with ground beans or requesón [local ricotta-style cheese]. They are often topped with nopales [cactus strips], onion, cilantro, and salsa.

• Cecina: Thinly sliced beef that is salted and air-dried. This is the main specialty of the state of Morelos. It is briefly seared and served with cream, fresh cheese, avocado, tortillas and beans.

• Gorditas: Small, thick corn pockets that are grilled or fried until the exterior is crisp. They are split and filled with a variety of fillings like chicharrón [pork rind], beans, or different cheeses.

• Quesadillas de Comal: Fresh corn dough pressed flat, filled, and folded over a hot griddle. Common fillings include queso [cheese], flor de calabaza [squash blossoms], hongos [mushrooms], or huitlacoche [corn truffle].

Other Common Dishes

These are standard items found in small eateries or street stands.

• Tacos al Pastor: Thinly sliced pork marinated in dried chiles and spices, cooked on a vertical spit and usually served with pineapple, onion, and cilantro.

• Mole: A thick sauce made from dried chiles, nuts, and spices. The most common version is dark and slightly sweet. It is typically served over chicken with a side of rice.

• Pipián Verde: A sauce made from toasted pumpkin seeds and tomatillos. It has a nutty flavor and is usually served with pork or chicken.

• Pozole Blanco: A hominy soup served with pork or chicken. It comes as a clear broth; you add your own oregano, chile flakes, lime, radish, and onion at the table.

  
  

Snacks and Sweets

• Tepoznieves: The local ice cream and sorbet. They have a wide range of fruit and botanical flavors.

• Esquites: Corn kernels toasted or boiled with epazote [a local herb]. They are served in a cup with lime juice, mayonnaise, chili powder, and crumbled cheese.

• Tamales: Corn masa steamed in husks or banana leaves. Common varieties include:

  • Rajas con queso: strips of poblano chile with cheese.

  • Salsa verde/roja: chicken in green or red sauce.

  • Frijoles: black beans.

  • Dulce: sweet masa, sometimes with raisins.

• 💫UNIQUE AZTECA FOOD💫 Chapulines: Small grasshoppers toasted with salt, garlic, and lime. They are crunchy and acidic. You can eat them as a snack or add them to a taco or tlacoyo for texture.

  
  

Drinks

• Horchata: A cold, sweet drink made from rice, cinnamon, sugar and vanilla.

• Pulque: A traditional fermented drink made from maguey sap. It has a unique taste and is served plain or blended with fruit.

• Agua de Jamaica: Cold, tart hibiscus tea.

Tepoztlán is small, and the best food is usually found by following the crowds in the market or at the street stalls. Most of these dishes are made to order and served simply. If you are looking for a specific meal or have dietary restrictions, let me know.

Remember, certain parts of town are quite hilly, these hills can be very steep, when planning to go out to eat double check the walking directions just in case. There are dozens wonderful, international restaurants in town as well.