Morrita Culona Montando En Polla Subido Por Per [new] Jun 2026

To prepare morrita culona, the sweet potatoes are first selected based on their size and shape. The larger, more bulbous ones are preferred, as they have a sweeter and softer flesh. The sweet potatoes are then washed and pierced with a fork to allow steam to escape during cooking. Next, they are roasted over an open flame, often on a metal grill or in a wood-fired oven, until the skin is crispy and the flesh is tender.

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Among the various types of chilhuacle negro, the Morrita Culona stands out for its exceptional quality and distinctive taste. This variety is grown in specific regions of Oaxaca and is prized for its thick, fleshy texture and complex flavor profile, which combines notes of chocolate, spices, and a hint of smokiness. To prepare morrita culona, the sweet potatoes are