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For those who think that there is only meat in Northern Mexico there, here is a wonderful recipe from an invaluable book that fell into my hands from a used book store and today is part of my treasures. From the book Las Senadoras suelen guisar (“Senators that Cook”), 1964, in the section of recipes from Coahuila.
INGREDIENTS for Nestling Chicks
- 8 squabs
- 1 cup milk
- 1 can peas
- 1 tablespoon flour
- 250 grams of butter
Clean squabs and fry in butter. When they begin to soften, dissolve the flour in 1 cup of milk. In a saucepan, heat 10 grams of butter and add milk and flour mixture with a half a teaspoon of salt and half teaspoon of nutmeg. Agitate mixture, adding a little milk at a time to harden. When it has seasoned and thickened, remove from heat. Cover squabs with sauce and chopped parsley and place drained peas are along the sides. Serve.
Squabs are the offspring of the pigeon. This ingredient of Mexican cuisine has been used since pre-Hispanic times but became more present at the arrival of the Spaniards in the viceregal era, as they brought new ingredients with their culinary culture.
Another recipes from the state of Coahuila that you shouldn’t miss out on is the Asado de Puerco