Recipe of the Month: Mamá Susy’s Salpicón

This month, our marketing team had the wonderful opportunity to visit Mexico City and experience Mamá Susy’s kitchen firsthand—bringing you an authentic taste straight from her home!

Ingredients

• 1 boiled and shredded chicken breast

• 2 ripe tomatoes

• 2 potatoes

• Queso panela (or fresh white cheese)

• Olive oil (to taste)

• Salt (to taste)

• Romaine lettuce

• ¼ onion

• Tostadas

• Cream (optional)

Preparation
Boil the potatoes until tender (you’ll know they’re ready when a fork slides in easily). While they cook, slice the tomatoes, lettuce, and onion into thin strips. Dice the queso panela. Once the potatoes are done, peel them carefully and cut them into small cubes.

In a large bowl, layer and mix the ingredients: start with the lettuce, then add the chicken, potatoes, tomatoes, onion, and cheese. Season with olive oil and salt to taste, and toss gently until everything is well combined.

To serve, spoon a portion of the salpicón onto each tostada. Add a touch of cream if you like, and enjoy this fresh and flavorful dish—perfect for sharing!

To learn more about Na’atik’s English language program for local and Indigenous students in Felipe Carrillo Puerto, visit our Impact Page. We are only able to provide this much needed program thanks to the support of generous donors and the funds raised from our award winning Maya and Spanish Immersion Program. If you would like to support our mission please consider donating today or take a look at our immersion programs and online class packages.