WorldBites.The world, dish by dish

📍 Capulálpam de Méndez

Sierra Trout

· Lunch

Farm-raised trout from the Sierra Juárez, grilled or in garlic mojo, served with regional herbs.

Editorial content by WorldBites · · Contact

Sierra Trout: Farm-raised trout from the Sierra Juárez, grilled or in garlic mojo, served with regional herbs.
Photo: JasnaUsa · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 35 min🍽 2 servings📊 Easy🏷 Commonly associated🌱 Gluten-free
Preparation
15 min
Cooking
20 min
Waiting and resting
0 min

History

In Capulálpam de Méndez, a Magical Town nestled in the coniferous forests of Oaxaca's Sierra Juárez, local ecotourism cooperatives raise trout in the rivers and serve it fresh, making it the dish most associated with the town.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Season the trout with salt, lime, and herbs inside and out.

  2. 2

    Prepare a mojo by browning the garlic in oil or butter.

  3. 3

    Bathe the trout with the garlic mojo.

  4. 4

    Grill or cook in a pan on both sides.

  5. 5

    Cook until the flesh flakes easily.

  6. 6

    Serve with a sierra-style side and tortillas.

Cooking tips

  • Use identified culinary herbs and check 63 °C at the center of the fish.

Technique and preparation

What to check during preparation

Buy cleaned trout and inspect the cavity before seasoning. Cook garlic over gentle heat to flavor the fat without darkening; burnt garlic makes the sauce bitter. Use a skillet large enough to hold fish without bending and turn with a broad spatula. Check the thickest flesh using the fish cooking reference. Inspect for bones when serving, especially if offering flaked trout.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

Keep exploring

More flavors from Mexico

Green aguachile with cooked shrimp: An adaptation of Sinaloan aguachile with cooked shrimp, lime, serrano, cucumber and red onion.🍽️ Lunch⏱ 25′

Green aguachile with cooked shrimp

An adaptation of Sinaloan aguachile with cooked shrimp, lime, serrano, cucumber and red onion.

Gluten-free
Almejas tatemadas (fire-roasted clams): Grilled chocolate clams: a home adaptation of the dish associated with Loreto.🍽️ Lunch⏱ 30′

Almejas tatemadas (fire-roasted clams)

Grilled chocolate clams: a home adaptation of the dish associated with Loreto.

Gluten-free
Arroz a la Tumbada: A soupy tomato rice perfumed with epazote and loaded with seafood and fish from the Veracruz Sotavento.🍽️ Lunch⏱ 60′

Arroz a la Tumbada

A soupy tomato rice perfumed with epazote and loaded with seafood and fish from the Veracruz Sotavento.

Gluten-free
Asado de boda zacatecano (Zacatecas wedding stew): Pork in a sweet-and-sour sauce of dried chiles with chocolate and spices, a ceremonial stew of Zacatecas.🍽️ Lunch⏱ 120′

Asado de boda zacatecano (Zacatecas wedding stew)

Pork in a sweet-and-sour sauce of dried chiles with chocolate and spices, a ceremonial stew of Zacatecas.

Gluten-free
Asado de puerco chihuahuense (Chihuahua-style pork in red chile): Pork stewed in a red chile sauce with spices, served at parties and family meals.🍽️ Lunch⏱ 100′

Asado de puerco chihuahuense (Chihuahua-style pork in red chile)

Pork stewed in a red chile sauce with spices, served at parties and family meals.

Gluten-free
Barbacoa de borrego (pit-cooked lamb): Mutton slowly cooked in an earth oven, wrapped in maguey leaves until tender and juicy.🍽️ Lunch⏱ 400′

Barbacoa de borrego (pit-cooked lamb)

Mutton slowly cooked in an earth oven, wrapped in maguey leaves until tender and juicy.

Gluten-free
See all recipes from Capulálpam de Méndez →