Chileajo

Chileajo is a traditional stew popular in Oaxaca, Guerrero, Hidalgo, and Veracruz. It is typically made with vegetables and various chili peppers, garlic, and spices and can include meat as well. But recipes vary by region: in the Oaxaca Valley, guajillo and ancho chilies are used with potatoes and carrots; in Mixteca, pork ribs and legs are cooked with sesame seeds and costeño chili; in the Isthmus of Tehuantepec, it includes egg yolk bread. Chileajo is commonly served during Christmas and festive occasions, usually on top of bread or tostada, sprinkled with shredded lettuce, salsas, and cheese.