WAKABAKKI 6 servings



3 l (3 1/8 quarts) of water
1 ox tail, cut into chunks
½ kg (1 1/8 lb) beef backbone, cut into pieces
½ kg (1 1/8 lb) beef brisket, cut into pieces
½ white onion, coarsely chopped
2 cloves of garlic, peeled
salt to taste


250 g (1/2 lb) chickpeas, soaked, skin removed

ears tender corn, husked and thickly sliced
½ white onion, thinly sliced
2 cloves garlic, peeled and finely chopped
200 g (7 oz) cabbage, thickly sliced
2 carrots, peeled and thickly sliced
400 g (1 lb)

roasted pumpkin, seeds removed and cut into large cubes

fresh chile de arbol, opened, seeded, finely chopped
3 tablespoons fresh cilantro leaves
salt to taste


4 lemons, halved, seeds removed
½ white onion, finely chopped
corn tortillas as needed


Heat water in a pot over high heat. When boiling, add the meats along with onion, garlic and salt. Reduce heat and simmer for 1 ½ hours or until meat is soft and cooked. Constantly skim discard material from the surface of the cooking liquid. After cooking, remove the meat from the broth and strain.
Place the strained broth in a pot and cook the chickpeas and corn slices over medium heat. When they are cooked, add onion, garlic, cabbage, carrots, pumpkin, chiles and cilantro. Continue to cook over medium heat until all ingredients are cooked (do not overcook). If necessary, add a little hot water to achieve a soupier stew. Add meats. Adjust seasoning.
Serve wakabakki hot with lemon, onion and warm tortillas.


The wakabakki is a traditional stew that comes from Mayo and Yaqui indigenous peoples of Sonora. The name means waka (cow) and bakki (soupy or watery). The Mayo and the Yaqui prepare and share this dish at ceremonies and on major holidays.


Castilian squash
Chile de árbol
Chapalote corn