Bump.... had a very small family gathering this year and continued the tradition of cooking dishes specifically from the Zacapoaxtla region of Puebla.
To nosh... Roasted Dry Chickpeas & Favabeans tossed with Arbol Chile powder, salt & Key Lime; as well as Maize Tostado (basically artisinal / traditional Corn Nuts)
Libation... Maracuya (Passion Fruit) Agua Fresca & Maracuya-Rum Ponche (that part of the country doesn't do much Tequila, Mezcal or Beer... instead they go with Aguardiente, Anise & Herbal moonshines as well as a wide range of tropical fruit punches)
Rounds of Camote (Roasted Sweet Potato) topped with Esquites in the Zacapoaxtla style (sweated Corn Kernels & Epazote with slightly wilted tender Verdolaga / Purslane then seasoned with Key Lime Juice & Crema) to make a little salad that is mounted on the Sweet Potato rounds... the whole thing then sprinkled with Cotija & Chile Powder
Trajineras (Roasted Nopales trimmed into bite size, canoe shaped vessels... topped with Guacamole then tied with spring onion greens)
Tamales Zacapoaxtla (Minced Chicken, Roasted Poblano, Onions, Dried Fig & Almond sauteed in Tomato-Almond-Dried Fig Sauce)... unlike typical tamales North of the Border... these have lots of texture & color.
Lomo en Frio (Pork Loin marinated with Key Lime, Marjoram, Mex Oregano & Allspice... roasted then served thinly sliced at room temperature with a drizzle of Peanut-Arbol salsa)
Zacapoaxtla style Fruit Salad (Mixture of Tropical & Stone Fruit are the distinguishing features of fruit mixes in that area)
For dessert we ordered a custom made Tres Leches Cake from Lola's (local Mex market chain)... really, really good... Chocolate Cake, Strawberry filling, Whipped Cream frosting with lots of artificial colors in the design