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Chilayo from Sayula

Chilayo de Sayula


6 slices of pork spine bones
Enough water to cover the meat
20 grams of onion, chopped
Salt to taste
1 piece of corn (corn on the cob) without husks, sliced
1 medium-sized carrot
1 medium-sized potato
1 zucchini
3 tablespoons of rice, soaked in hot water for 15 minutes

Ingredients for the sauce:
2 sprigs of cilantro
125 grams of raw tomato
⅛ teaspoon of cumin seeds
1 dried ancho chili, soaked in hot water for 10 minutes
1 small garlic clove

Ingredients for thickening:
50 grams of nixtamalized corn masa (corn dough)
½ cup of water


The pork spine is boiled with onion and salt for one hour. When it’s almost ready, add the vegetables in the following order: first the corn, 20 minutes later the carrot, 15 minutes later the zucchini, and finally the potato.

Perfectly grind the cilantro, tomato, cumin, soaked ancho chili, and garlic, strain it, and add it to the pot along with the soaked rice. Season it and thicken it with the corn masa dissolved in half a cup of water. Add hot broth while stirring constantly to avoid lumps. Boil for 10 minutes to ensure that the broth has thickened.