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A brief history of “Chocolomo”
and I can’t say with any certainty the specific year since it’s been eaten
but it’s a popular tradition
especially in the rural areas in which the festivals are celebrated every year
to different deities of the church
there is the custom of celebrating the traditional bull fights
After the bull fight
one or two of these animals are slaughtered so the meat is sold to the villagers
This meat has the peculiarity that is it impregnated with adrenaline
For the Chocolomo part of the breast meat is use, which is tender,
combined with thigh meat, which we call “tucha” and it’s also tender.
It is combined with liver
kidney and some even use the brain from the animal
All this is cooked in a pot with plenty of water
with an approximate cooking time of two hours so the meat gets very, very tender
you can feel it in your palate. You can easily cut it
The spices it requires are a mixture of peppers
among them Tabasco and Castilla
a dash of ground Oregano and Oregano leafs as well as ground cinnamon
just a minimal dash of it
It’s one of the dishes with the most demand
like the “Mondongo” and the “Cochinita” (Pork)
We make it daily and the amount of stew we make is estimated to sell out
We invite everyone to visit Mérida
which is a very clean and beautiful city
The people are very kind
and we wholeheartedly invite you to try the “Chochinita” (Pork)
and the “Chocolomo”
a traditional dish that is only found in the rural villages and in Santiago’s mercado