Zarrapín

Zarrapín is a traditional Mexican dish originating from the state of Puebla, known for its rustic and hearty nature. The name "zarrapín" comes from the Nahuatl word *tzatzapin*, which refers to the small, round, and slightly bitter fruit of the *Solanum nigrum* plant, commonly known as black nightshade. While the fruit itself is not typically used in the dish, its name has been adopted to describe the preparation of various meats cooked in a rich, spiced broth.

The dish typically consists of pork or chicken, slow-cooked in a sauce made from tomatoes, onions, garlic, and a blend of spices such as cumin, oregano, and chili peppers. The meat is often cut into small pieces and simmered until tender, absorbing the flavors of the sauce. Some variations include the addition of potatoes, carrots, or other vegetables to enhance the dish’s heartiness.

Zarrapín is often served with warm tortillas or over rice, allowing diners to soak up the flavorful broth. It is a staple in Mexican home cooking and is frequently enjoyed during family gatherings or festive occasions. The dish reflects the regional culinary traditions of Puebla, where hearty, slow-cooked meals are a cornerstone of the local cuisine.

While zarrapín is most commonly associated with Puebla, similar preparations can be found across Mexico, often under different names. Its simplicity and depth of flavor make it a beloved dish among both locals and visitors to Mexican cuisine.