Purenchécuaro style trout



Cooking time:

45 min



Traditional from:

Lacustrine region (Purenchécuaro)


1 trout of 600 grams, clean and cut in half
1 small onion
2 cloves of garlic, chopped
5 small tomatoes, chopped
3 cooked tomatoes
2 cups of water
Coriander, chopped to the taste
Salt and pepper to the taste

How to

Cut the trout in a diagonal half. Fry the trout until it is browned. Put it in absorbent paper to remove extra fat.

Preparation of the sauce:
Put a spoon of oil to fry with the onion and garlic on a pan. Add the tomatoes chopped and cooked, later add the water, salt, pepper and coriander. Simmer. Once it is ready, soaked in the trout in the stew and let it simmer from 10 to 15 minutes.


Serve with salad, rice and fried beans, as well as tortillas.

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