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include toasted maize, fermented cacao beans, toasted mamey pits (pixtle) and flor de cacao (also known as rosita de cacao). These are finely ground into a
Pablo Valenzuela
his compositions, some became lasting hits: Coco seco, El congo libre, La frita, La niña, La Patti negra, María Teresa, El garrotín. The band dispersed
of the past. Typical desserts include hornazo, arrope, butter cakes, flor frita, and sweetbreads. From 1960 Fuente-Álamo is annually home of the first
carrot, green beans Fideos (noodles) Menudo Pozole Sopa de fideo sopa de flor de calabaza Sopa de lima, from Yucatán Sopa de nueces, walnut soup Sopa de
and leaves of the Jamaican hibiscus plant (Hibiscus sabdariffa), known as flor de Jamaica in Mexico. It is served cold and quite sweet with a lot of ice