There is an unconventional culinary alternative in Mexico that has caught the attention of food enthusiasts. It is called rat broth, a typical preparation originating from states like Zacatecas. Unlike the infusion of horsetail or other more common dishes, rat broth is made with rodent meat.
This peculiar recipe is traditional in various Mexican states such as Coahuila, San Luis Potosí, Nuevo León, Guanajuato, and Zacatecas, where it is not such an unusual dish. Although many may feel aversion at the thought of consuming a rodent, the rat broth from Zacatecas is specifically prepared with the field rat, a type of rodent that differs from urban rats due to its herbivorous diet.
Despite the bad reputation of these animals, the field rat is a food resource in various rural and indigenous communities in Mexico, where it is prepared in different ways besides broth, such as roasted, fried, in mole, and in sauce. It is said that the meat of this rodent is rich in proteins, vitamins B and C, making it a nutritionally interesting option.
The rat broth is made along with vegetables such as tomatoes, zucchini, carrots, potatoes, and chickpeas, which provide essential nutrients to the dish. Despite the prejudices, according to those who have tried it, its flavor is reminiscent of chicken broth, demonstrating that it can be a surprising culinary experience.
One of the most emblematic places to try rat broth is the La Casa Verde cantina in Fresnillo, Zacatecas, an establishment with over 80 years of history. Although it has gone viral on social media, this peculiar preparation can also be found in other businesses in the region and in states like San Luis Potosí. Undoubtedly, a gastronomic proposal for the most adventurous palates.