Mexican cuisine is famous for having a wide range of dishes, flavors and combinations, in addition to the fact that it is very common to put almost any preparation inside a bolillo to give it “more flavor”.
of Mexican gastronomy It is extremely wide in flavors, colors and ingredients and one of its flavors is sweets for example: macaw, guajolota, cemita, chilaquiles torta, smothered and cochinita torta, Therefore, today we present the origin of each of the preparations.
In his book La cultura del antojito. Of the tacos, tamales and tortas, Mexican historian José N. Iturriaga explained that the guajolota originated in the city of Puebla at least two centuries ago and that the original recipe differs slightly from the current one as it used pambazo and was filled with an enchilada red and minced pork.
Over time, the recipe moved to the Mexican capital and the ingredients were replaced, while in Puebla the original was preserved and eventually lost. Currently the ingredients used in CDMX are: a bolillo or telera and a piece of tamale of any flavor.
Its origin is attributed to the inhabitants of León, who assure that the dish was born in León Guanajuato. However, it is prepared throughout the state with minor variations. The traditional ingredients of this preparation are: a piece of bolillo, golden pork rind, tomatoes, onion and cilantro to prepare pico de gallo, lemon, sauce to taste and cueritos, which can be bought in creameries or a grocery store. , lemon and sauce to taste.
Its name is related to the unleavened bread of Jewish -Semitic origin- cultivated in Spain by the Sephardic population since the time of the Roman Empire. Puebla paid tribute to Madrid with tons of bread six times a year, where they supplied crews on the high seas in the Atlantic and Pacific oceans.
In the century others, should also have chili pepper, cheese and papalo leaves.
It is believed that its origin was born in La Condesa, specifically in the “corner of the chilaquil”, between the streets of Alfonso Reyes and Tamaulipas, in a small promenade where doña Cata and her sister attend, it is thought that they were the ones who ordered the they marketed the preparation, as the dish already existed.
What cannot be missing for a delicious chilaquiles cake is: red or green chilaquiles, a bolillo, cream, grated cheese, onion and minced chicken.
The drowned cake originated in Perla Tapatia, Guadalajara, in the early 20th century. The most accepted version of this preparation relates that when a hungry peasant came to his house one day, he looked for something to satisfy his appetite, however, he found only a piece of bread, some mashed beans, pieces of pork and a sauce of water. tomato in which he dipped his cake and thus the dish was created.
The main ingredients are: a piece of salty birot, watery tomato sauce, carnitas, beans, hot sauce, and sauteed onion with a touch of lemon.
little pig cake
Its origin dates back to pre-Hispanic times, in the state of Yucatán, when it was customary to prepare it as an offering in important celebrations, for example the Day of the Dead known as Hanal Pixán. Cochinita pibil is pork marinated in achiote, orange juice, garlic, salt and pepper. The original recipe is to wrap it in banana leaves and bake it underground.
The main ingredients of this preparation are: a piece of bolillo, pork, achiote, sour orange, banana leaves, purple onions, a few drops of lemon and sauce to taste.
With information from Infobae.