Tinga is a native dish of Puebla de los Ángeles, capital of Puebla State. Puebla's gastronomy is one of the most representative of the Mexican Republic, as a result of the miscegenation that resulted from the Conquest of Mexico.
The tinga poblana delights us with its intense flavour and versatility, as it can be enjoyed as a main dish accompanied by a green salad, in tostadas, tacos, cemitas, tortas, and so on. Its ingredients are easily available, it is simple to prepare and represents a great experience at the table.
Tinga has several variations, made with shredded chicken, beef or pork, to which onion, chipotle chili, oil and a sauce based on tomato, coriander and other chilies are added. This stew is first documented in the cookery book 'La cocinera poblana', published in 1881. It describes up to seven different recipes for tinga. The best known and most famous, however, is chicken tinga.
As for the presentation of the dish, it is worth mentioning that chicken tinga is always accompanied by corn tortillas and garnishes such as refried beans, lettuce, fresh cheese and cream. It can also be used as a filling for tacos, or on corn tostadas.
So for all this, and honouring our history, Los Mexicanos invites you to taste the delicious chipotle chicken tinga, as only we know how to make it... Are you up for it?
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