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The appearance of the famous chiles in walnut sauce, coincides with the stage of national independence and reaffirmation of sovereignty.
That's why they dress in three colors, displaying the flag. In 1821, the year of the consummation of independence, the patriotic spirit of all Mexicans and historical facts were definitive for our country.
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The central character, but not the most important of these events was Don Agustin de Iturbide's Iguala Plan author and creator of the Treaty of Córdoba, together with the last Viceroy, Don Juan de O'Donoju and principal signatory of our letter of Independence, and for these and other reasons was acclaimed.
On his return from the town of Cordoba, where he signed the Treaty of Cordoba, decided to visit Puebla, where people were faithful to him for having achieved the surrender of Puebla de los Angeles. Perhaps for this reason, decided to celebrate their saint in this beautiful city, where he is greeted by supporters with a splendid banquet, 28 August 1821, Feast of St. Augustine.
The place looked great splendor with the three colors of the emerging national flag, the green, independence, the white, red Religion and the Union, as well as a select variety of dishes from Puebla, prepared by the mother looks Augustinian convent Santa Monica. The nuns of Puebla, infected with the spirit and patriotic fervor that reigned in those days, decided to prepare a dish that had the three colors of the flag, and this is how they created the poblano chiles in walnut sauce, which arise in the purest spirit of patriotism and national levels.
They used the ingredients in season, took the tender walnut and pomegranate crown and vermilion to the sauce and pomegranate seeds cover the red white and green flag and a sprig of parsley, adorning the chili . It is worth noting that selected the best of each area of Puebla, to delight the liberator of Mexico, which later became emperor.
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The mole poblano combines several ingredients such as chicken with mole sauce is made with cocoa or chocolate tablet without or with little sweet, mulato chili, pasilla chili, chipotle, tomatoes, almonds, walnuts, raisins, sesame, cloves, cinnamon, parsley, pepper, onion, garlic and of course, tortillas. |
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Despite being a dish with an impressive number of strong or spicy ingredients, well prepared a mole is not heavy on the stomach, and enjoy a pleasant stay.
The proportions correct itself do not exist, and some ingredients may be waived or varied in proportion, but the Mexican cuisine refers to the oldest recipe as the official reference.
The mole poblano is one of the most outstanding dishes of Mexican cuisine and Mexican cultural heritage. |
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The Cemita is close cousin of Pambazo (French), a distant relative of the paste and sandwich (sandwich), both of English origin, and historical precursor of giant sandwich today are sold in much of the Republic .
The Cemita emerged from a long process of melting cake and biscuit hollow after the colonial period and appears as single variety with that name in the mid-nineteenth century. |
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In those days Cemita prepared at home and were filled with potatoes, beans and prickly pear, for beef, chicken or pork were inaccessible to workers and craftsmen. The first public retail establishment appeared in the Victoria Market with a new recipe: bull leg in vinaigrette with papalo beds, pickled onions and serrano chiles or chipotle.
The new landfill was a commercial success and was soon added avocado and dressing and lubricant to soften the hardness of the bread does not get stuck to the bit, plus a little oil and salt ... Then would come stuffed with beef, chicken, cheese, cheese and carnitas, whose consumption is greater in Izucar de Matamoros, where they are called "semivolcanes".
In the same period (1913) dates the decoration of sesame bread with drawings on the cover of which artisans achieved great skill in the outline: flowers, stars, animals, phrases, names and landscapes. Puebla is celebrated in a meal that General Maximino Avila Camacho provided in Teziutlan in which they consumed Cemita drawn the arms of the municipality.
There is currently a wide range of places specialized in producing and selling Cemita, highlighting the "Mercado del Carmen" is the most frequented by tourists and locals.
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| Source: www.puebla.gob.mx |
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