General information relating to Mexican food.
This classic Mexican bread pairs with coffee or chocolate.
Garbanzos / chickpeas in the Jalisco area.
Photos of Sándwichones
Looks like a sweet cake on the surface, but it definitely is not a dessert!
A sandwichon is a multi-layered sandwich with different types of meats and spreads. The entire stack is then covered with cream cheese as icing and topped off with nuts and/or fruits like pineapple rings or cherries.
The sandwichon is popular in Latino culture and is often served at baby showers and children’s birthday parties.
Prior to Easter Sunday, Lenten dietary rules are still in effect for the observant, so popular street foods include pambazos with cheese, fried fish, fried plantains, hot cakes/pancakes with various toppings, candies made from coconut and tamarind, ice-creams and popular refreshment drinks called agues frescas made from tamarind or hibiscus flowers.
As most Holy Week related events occur outside and in large gatherings, “antojitos” (roughly translated as Mexican street food or snacks) is the most associated with the holiday. Prior to Easter Sunday, Lenten dietary rules are still in effect for the observant, so popular street foods include pambazos with cheese, fried fish, fried plantains, hot cakes/pancakes with various toppings. Candies are a popular street food at this time, especially traditional and regional ones made from coconut, tamarind and various fruits. Holy Week was also the traditional start of the ice cream and flavored ice season, which was originally made in Mexico City with ice and snow brought down from the Popocatepetl volcano. Ice cream fairs are still held at this time. Today’s frozen treats include ice cream in tubs, as well as popsicles made from both fruit and cream, as well as snow cones called “raspados.” Another popular refreshment is called “aguas frescas” or sugared drinks made from fruit or other natural flavorings such as tamarind or hibiscus flowers. The reason for the popularity of both frozen desserts and flavored drinks is that spring to early summer is generally the warmest part of the year in many parts of Mexico.
Semana Santa — Holy Week — is the observance of a solemn religious occasion. But the mood in most of Mexico during Easter time is far from solemn. With the exception of the Good Friday reenactments — passion plays and processions that take place on some level in even the smallest village — the atmosphere is festive, with people taking to the streets and beaches, released from the winter confines of the house, ready to celebrate spring and rebirth.
Spanish rule was overthrown nearly two centuries ago, but the Spanish liturgical calendar was kept and its important holidays were given a decidedly Mexican interpretation. As they have since the days of the Aztec empire, fiestas provide a venue for decorations, processions and, not least, popular food and drink. In the weeks before Christmas, neighbors exchange tamales and punch at the parties known as posadas. At Día de los Muertos — All Souls — traditional food is prepared and shared with the living and the dead, and children of all ages enjoy the sugar skulls and sweet breads associated with this holiday.
Semana Santa also has a strong culinary tradition, one that partakes of the popular food of the streets in a season when everyone seems to be outdoors.
Historian Jeffrey Pilcher cites a description of Semana Santa from the 1800’s era memoirs of Guillermo Prieto. “From Holy Thursday to Easter Sunday throngs of people danced through the streets, in a movable feast of popular cuisine. Thirsty revelers guzzled aguas frescas, refreshing waters flavored with pineapple, melon, tamarindo, and chia seeds, dispensed by women from palm-frond and flower-decorated stands. Holy Week also marked the traditional start of Mexico City’s ice cream season, these frozen treats made with ice carried down from the slopes of Popocatépetl.”
Ice cream-making now relies on refrigeration technology rather than the volcano, but remains an important element of the seasonal street food. Pushcarts, loaded with tubs of ice cream and the fresh fruit ice bars called paletas, wheel their way through the streets. Raspadores — the vendors of the snow cone-like shaved ices known as raspados — are parked in front of schools on weekdays during the hot spring season. During Semana Santa, vendors of ice cream and raspados push their way through the crowds gathered in the plazas in front of churches, calling out their distinctive nasal cry of “nieveeees nieveeees,” “snows” or frozen treats.
My first impression, many years ago, of the scene in front of a Mexican church during Holy Week was a bit of culture shock. Recalling the somber, silent and often gloomy mood of churches in the north at this time of year, I walked from our house in Cholula to the colonial convent of San Gabriel, site of the town’s major religious events. The sound of a thousand matracas, the wooden noisemakers carried by people of all ages during Semana Santa, heralded the carnival-like scene before me. Startled though I was, practicality took over as I made my way to one of the beautifully decorated aguas frescas booths for some relief from the heat. Refreshing drinks made from jamaica, horchata, melon and other seasonal fruits were ladled out from large, clear glass containers. The booths themselves were adorned with flowers, palm fronds, paper cutouts and fresh fruit. Other booths, also decorated, sold the small, donut-like cookies called roscas and the nut bars known as muéganos.
Also at this time, our neighborhood had a local fiesta in honor of Nuestra Señora de Dolores, Our Lady of Sorrows, whose feast day is the Friday before Good Friday. Some people say that on the meatless Fridays of the Lenten season chicken is proscribed along with “red meat”; others say chicken is acceptable. Either way, our street fiesta had something for everyone. Delicious pambazos, Central Mexican filled rolls bathed in a spicy salsa, came with a choice of chicken or cheese filling. Plátanos, fried plantains topped with sweetened cream, and the ever-present mini “hot cakes” topped with marmalade satisfied the sweet tooth of anyone who hadn’t had enough roscas and muéganos.
When we moved to Oaxaca, the local street food changed somewhat, but the seasonal sweets and aguas still dominate the Semana Santa street food scene. Huge booths are set up around the zócalo, stacked with dulces regionales, candies made from coconut, tamarind and other regional ingredients. One particularly charming seasonal custom here is the Día de la Samaritana, the fourth Friday in Lent, when schools, churches, stores and businesses all dispense aguas frescas to passersby, in commemoration of the biblical “woman at the well,” from booths decorated as wells, complete with flower-bedecked arches. The celebration of popular cuisine, that street food so dear to our hearts, is one of the most appealing aspects of Semana Santa in Mexico. You can capture the holiday spirit, or just celebrate springtime, with some of the following recipes. Additional recipes for fruit aguas may be found in Aguas Frescas: Fresh Fruit Drinks.
A burrito is called a taco de harina in Mexico.
It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.
In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size.
In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with many burritos considerably larger than their Mexican counterparts.
El burrito o taco de harina es un platillo de la cocina mexicana que consiste en una tortilla de harina de trigo enrollada en forma cilíndrica en la que se rellena de carne asada y frijoles refritos.
En contraste, un taco es generalmente formado al doblar una tortilla a la mitad alrededor de la carne, dejando el perímetro semicircular abierto. Esto último describe la versión estadounidense (Tex-Mex) de taco; en México, el taco se hace siempre enrollando la tortilla alrededor del relleno, mismo que puede ser prácticamente de cualquier alimento o guiso.
The American burrito as we know it today likely got its start in Los Angeles in California, where it was on the menu as early as the 1920s at the legendary El Cholo, then known as the Sonora Cafe.