Chicken Mixiote

History & Origin

Mixiotes are one of the oldest and most refined preparations from the cuisine of the central Mexican highlands, with pre-Hispanic origins in the states of Hidalgo, Tlaxcala, Puebla and Estado de Mexico. The name comes from the Nahuatl metl (maguey) and xiotl (membrane). This maguey membrane is the secret of the mixiote: by wrapping the marinated meat and steaming it, the membrane retains all the juices and aromas, creating a microenvironment where the meat slowly cooks in its own vapours. Traditionally, mixiotes were made with rabbit, mutton or chicken, and prepared for festivals and market days. The cooks of Hidalgo and Tlaxcala are recognised as the masters of mixiote. Due to the overexploitation of the pulque maguey, extracting the membrane is now prohibited in many areas, so baking parchment is used as a substitute. Mixiotes are served in their own wrapping, which each diner opens at the table, releasing an intoxicating aroma.