Tatemado

Tatemado is a traditional Mexican cooking technique most commonly associated with Jalisco cuisine. This slow-cooking method involves placing ingredients—typically meat such as pork, goat, or beef—into clay pots that are partially buried in hot coals or placed in an underground pit oven. The pots are sealed with masa (corn dough) to trap moisture and smoke, allowing the meat to cook gently for several hours until incredibly tender. This process imparts a distinctive earthy flavor while preserving the meat's natural juices. 

Tatemado dishes are often seasoned with regional spices, chiles, and herbs, creating complex flavor profiles that showcase Mexico's rich culinary heritage. The result is meltingly tender meat with unparalleled depth of flavor.