The Spanish conquest brought with it a mixture of dishes and contributed to the flavor of the Morelos cuisine. Maize is the staple ingredient and used to prepare the all-important tortillas and tamales.
The local dishes are the result of this cultural syncretism, while retaining their pre-Hispanic origins.
Specialties include turkey bathed in green mole de pepita verde or red mole, a thin cut of beef called cecina de res served with cream and cheese, and the spicy pork dish called cecina enchilada de cerdo.
Other firm local favorites are the itacates or gorditas de maiz – thick tortillas with the maize dough and cheese fried in lard – and tlacoyos, maize dough stuffed with kidney beans and broad beans cooked on comal hotplates.
A meal in Tepoztlán would be incomplete without one of the refreshing traditional sorbets ranging from sweet to sour and everything in-between.
These desserts have become a veritable tradition in Tepoztlán with flavors such as cheese, avocado, rompope (eggnog), mezcal, tequila… the list could go on.