By Museo Casa del Mendrugo
Museo Casa del Mendrugo
Puebla city
It is located in the Central Highlands of Mexico. Since the Viceregal era it was a commercial center where a great variety of products converged due to its strategic location between the mercantile ports of Villa Rica de la Veracruz on the Gulf of Mexico and Acapulco on the Pacific Ocean.
Foundation
The city of "Puebla de los Angeles" was founded on April 16th, 1531 emerged as a social, economic and religious utopia , in order to accommodate a group of Spaniards who had participated in the conquest process. This city was rapidly positioned as one of the most important in the New Spain.
Contribution to world gastronomy:
Before the arrival of the Spaniards, the territory called Anáhuac, now Mexico, possessed a wide variety of food, methods and techniques.
Native foods
Chili, corn, beans, squash, red tomatoes, green tomatoes, cocoa bean, vanilla, avocado, amaranth, nopal, chayote, sapote, mamey, huitlacoche, some herbs and condiments such as epazote, holy grass, quelites, among others.
Guajolote or Mexican turkey, and others endemic birds and fishes, as well as a wide variety of insects: escamoles, Chicatan ants, maguey worms, grasshoppers and jumiles, contribute proteins to the Mexican diet.
Cerdo pelón mexicano by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
European Food
The Iberian conquerors provided the local diet with foods of animal origin that were not found in the territory: cows, bulls, oxen, sheep, lambs, pigs, goats and poultry.
Bodegón by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
As well as wheat, barley, oats, rye, olive oil, olives, capers, walnuts, pears, apples, pomegranate, among others.
Asian Food
During the colonial era, maritime trade was booming thanks to trade routes with Asia. A clear example was the Nao de China (The China Ship) also called Galeon de Manila (The Manila Galleon), a fleet of Spanish ships carrying a large number of products: Rice and seeds for cultivation, herbal teas and infusions and primarily spices: saffron, clove, cinnamon, pepper and aniseed.
Female convents
During the viceroyal period, in the city of Puebla there were eleven nunneries. Part of the convent's operations included the preparation of food, which were sold for financial resources, and also given away to their benefactors and they also made special dishes for patron Saint festivities.
Cocina Tradicional Poblana by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
Convent kitchens were the place of convergence of food from three continents: European, Asian and American.
In these places succulent dishes were created that bought renown to Puebla's cuisine, mixing different ingredients which gave rise to new flavors and aromas.
Venta de manzana by Fundación Casa del Mendrugo A.C. and Carlos Pacheco ParraMuseo Casa del Mendrugo
At that time the orchards of the convents and nearby locations provided fresh food to the city. Today, public markets maintain this tradition.
Traditional dishes
Puebla's cuisine currently preserves traditional ingredients and recipes that are still served on the tables of houses, local diners and restaurants preserving the gastronomic heritage of Puebla.
Mole poblano con arroz rojo by Fundación Casa del Mendrugo A.C. and .Museo Casa del Mendrugo
Mole poblano differs from other moles due to its sweet taste and spiciness. Its ingredients are: three kind of chili (mulato, pasilla and ancho), pork lard, garlic, onion, grilled corn tortilla, fried bread (bolillo), raisin, almonds, chili seeds, sesame, aniseed, clove, cinnamon, black pepper, chocolate, red tomato, salt and sugar.
This salsa is made with all these ingredients, which is poured into a piece of guajolote (turkey) meat, chicken or pork.
Pipian Verde by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
Pipián verde (pumpkin seed salsa) This mole originates in pre-Hispanic gastronomy, which was enhanced with new ingredients: Pumpkin seed, pork lard, cumin, cilantro, epazote (Mexican tea), onion, garlic, green chili, green tomato, salt, chayote leaf.
Arroz a la poblana by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
Arroz a la poblana (Puebla rice) is a classic dish of Puebla cuisine that is served just as first course. Its ingredients include: Rice, pork lard, elote (sweet corn), poblano chili, garlic, onion, epazote (Mexican tea) and salt.
Chile en Nogada by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
The origin of Chile en Nogada it’s related to the celebration of the entry of Don Agustín de Iturbide, head of trigarante army, to Puebla. Alluding to the colors of the trigarante (Three Guarantees) flag: green, white and red. Poblano chili is filled with mince, red tomato, onion, garlic, almond, panochera apple, lechera pear, creole peach, raisins, cinnamon, sugar and salt. It is battered with egg and served bathed in a fresh walnut salsa, decorated with parsley and pomegrana
Tortitas de Santa Clara (dulce típico poblano) by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
Tortita de Santa Clara (Santa Clara cookie) Traditional dessert of Puebla cuisine with colonial origin. It is said that it was created at the convent of Santa Clara, hence the name, in the present-day calle 6 Oriente (Candy street) in the Historical Center of the city of Puebla. Ingredients: Sugar, egg, pork lard, wheat flour, pumpkin seed, tequesquite and milk.
Rompope by Fundación Casa del Mendrugo A.C.Museo Casa del Mendrugo
Rompope
During the viceroyal period, this sweet drink was only prepared in the convents to receive the authorities and benefactors.
It is made with egg yolks, vanilla, cinnamon, ground almond, milk, sugar, corn starch and liquor.
Casa del Mendrugo A.C. Foundation
Carlos Rafael Pacheco Parra
Alejandra Cosme Mota
Photography
Ronald de Jesús Cerón Tapia
Edson Armando Méndez Albavera
Edition
Special thanks to Ángel Perea Balbuena, Representative for the Conservatory of the Mexican Gastronomic Culture in Puebla.
