Rompevi

Rompevi is a traditional Mexican dish that is popular in the state of Jalisco. It is a type of tamale, but unlike the usual corn tamales, rompevi is made with a wheat-based dough. The name "rompevi" comes from the Spanish phrase "rompe y soba," which translates to "break and enjoy," referring to the dish's tendency to break apart when eaten.

The dough for rompevi is made from wheat flour, water, and sometimes a bit of lard or shortening. It is shaped into a large, flat circle and then filled with a mixture of meat, usually beef or pork, and vegetables such as potatoes, carrots, and onions. The filling is seasoned with spices like cumin, chili powder, and oregano.

After the filling is added, the dough is folded over the filling to create a half-moon shape, and then the edges are sealed with a bit of water or dough. The rompevi is then steamed for about an hour, or until the filling is cooked through and the dough is tender.

Rompevi is typically served with a side of salsa, guacamole, or a simple tomato-based sauce. It is a hearty and satisfying dish that is perfect for sharing. The dish is often served at special occasions and celebrations, such as weddings and birthdays, and is a staple of Jalisco's culinary tradition.