Traditional Aguascalientes Cuisine
  • 1-1/2 lbs. Pork chops, 3/4 in. thick
  • Salt and freshly ground pepper, to taste
  • 3/4 lbs. Medium guavas, ripe and firm
  • 2-3/4 Cups water
  • 1/4 White onion, coarsely chopped
  • 2 Cloves of garlic, coarsely chopped
  • 1 Bay leaf
  • 1 lbs. Roasted tomatoes
  • 1 Tbsp. Lard or vegetable oil
  • 1 Tbsp. of sugar
  • SERVES 4

Season the meat with the salt and pepper, let it stand for an hour. Cut the guavas in half and lengthwise, get rid of the seeds and part of the pulp, cut them in slices and set aside. Briefly mix 1/2 cup of water with the pulp and seeds in a blender at low speed. Remove the liquid from the blender and put aside. Blend 1/4 of the water with the onion, garlic, cloves and the bay leaf until the consistency is smooth. Heat the lard in a pot and sauté the chops until golden brown on both sides. Throw away the grease, leaving only about two tablespoons of lard. Add the blended ingredients and sauté them for 5 minutes, add the meat along with the 2 cups of remaining water and the sugar, and cover the pot. Cook the meat over medium heat for about 35 minutes, stirring every now and then until the meat softens. Strain the guava seeds, pour the liquid into the pot along with the guava slices, add salt and cook for 10 more minutes.


Make a base with the sauce and place the chops on top. Cover with the guava. It may be served with a corn quiche.


The texture of the pork chops and the expressive, intense guava tones combined with Tequila Don Julio Reposado, which has a fruity, sweet personality, generates a blend of pleasant tonalities and aftertastes.

View All Food Pairings >