Ximbó (Maguey-Wrapped Nopal and Bean Parcels)

History & Origin

Ximbó is an ancestral dish of the Otomí culture from the Mezquital Valley in the state of Hidalgo. Its name comes from Otomí and refers to the technique of wrapping food in maguey leaves to slow-cook over embers or in an earth oven. This cooking method is one of the oldest in Mesoamerica and takes advantage of the maguey as a natural vessel that adds moisture and a subtle smoky flavour. The traditional ximbó filling combines chopped nopales (cactus paddles), cooked beans, dried chilli (usually guajillo or pasilla), onion and wild herbs. In some variants rabbit, chicken or lamb offal is added. The pulque maguey, so abundant in the semi-arid Mezquital Valley, is essential: its thick, fleshy leaves are scraped to remove spines and softened over fire before being used as a wrapper. The ximbó cooks for an hour or more until the flavours meld. It is a festive and countryside dish, associated with Otomí community celebrations and with the mezcal and pulque tradition of Hidalgo.