Gastronomy the Tlaxcalteca, and the flavors of pre-hispanic that still retains
The fusion of past and present in the gastronomy of the state of Tlaxcala make it unique in the country. His influence pre-enriched with important ingredients in Spanish, gives form to a multitude of flavors, aromas and colors that are a real delight. This is one of the riches of the cultural heritage of Mexico.
For many, the food tlaxcala is like most of the cuisine in Mexico: mestizo, however the tlaxcala has a high influence of pre-hispanic, which characterises it and makes it unique. Since ancient times in the lands of tlaxcalteca the food axis in the culinary art have been maize and maguey, the latter produces the mead, whose fermentation it produces the pulque and its variations of fruit called cured.
It is important to note that the kitchen tlaxcala is sharply divided into two regions: the North, whose axis is the maguey, with which he prepares the barbecue, mixiotes, the chinicuiles that come from the root or maguey worms taken from the penca of this plant.
While in the South are the tamales dough with anise flavor and bean; the mole de guajolote, mole of feast, mass of pot, the mole prieto, among others. In the centre of Tlaxcala, you can taste various dishes, such as input tlacoyos bean, ayocote , or bean, the escamoles (larvae of the ants) and the quesadillas of huitlacoche. They are also the delicious soup of corn, bean, cactus, tlatlapas or the sopa tlaxcalteca.
Tlaxcallan, name given by the ancient mexicans to their land, do honor to the tlaxcalli, name nahuatl that we know today as the “tortilla”. And is the food par excellence in this region, from time immemorial, has been the corn, which accorded him a divine origin.
With the mass of the corn produced tlatloyos (tlacoyos) beans or runner, to which were added chilli (chile) and epazotl (epazote), were also tamalli , or tamale, atolli , or atole, chilatolli or chilatole, pozolatl or pozole and the indispensable tlaxcalli or tortilla. Also the tlaolli or corn with the savory cuitlacochin or thrasher.
Due to the trade embargo that the country imposed during more than 60 years to the tlaxcalteca, they lacked salt for seasoning their dishes, so that the replacement used the tequexquite, who were mainly in the area of Tequexquitla. Today, in Tlaxcala and other states where there was colonization of groups tlaxcalteca, continue to be seasoning some food with tequesquite, which gives them a special touch.
In addition to corn, the tlaxcalteca pre-hispanic sowed in their fields pumpkins, tomatillo, chile , and beans, in addition to cultivating the nopal and its fruits; also hunted deer, duck, tlacuatzin or possum, rabbit, hare and huilotto (species of pigeon). We also raised turkeys and dogs tlalchichi or techichi, consistency and flavor, very much appreciated.
The maguey, which Motolinia called “the tree of wonders”, was fully exploited by the ancient tlaxcaltecans. From the point of view of nutrition, the maguey provided in mead, whose fermentation turns it into octli or pulque, in addition to worms and the skin of the leaves to wrap the mixiotes, which adds an exquisite flavour, and the leaves for the development of their barbecue pit.
The leaves were roasted on hot coals in order to wrap game birds, armadillos, turkeys, rabbits and, probably, dogs tlalchichi, in addition to other species of the region. The complement of the barbecue was a sauce prepared with dried chili peppers, some herbs, and pulque, which gives it a very special touch, and, of course, the tlaxcalli , or tortilla just come out of the comalli or comal.
The culinary art of the region was enriched with the abundance of herbs and plants such as cilantro, parsley, epazote, papaloquilitl or pápaloquelite, quintoniles, portulacas, huauzontle, pepicha, miltomate, green onions, chile, ayotli or pumpkin, ayotontli or zucchini and nopal, which was a condiment very important one of their fruit: a prickly pear sour call xoconochtli or xoconochtle; in addition to the delicious cactus candy, green and red.
The insects were also part of the culinary delights in pre-hispanic Tlaxcala, such as the chapulines, chinicuiles (red worms of the maguey), escamoles (ant larvae) and the ahuauhtli or ahuaxtle (eggs of mosco). Abounded also the charales, axolotls or axolotls, acociles (small river shrimp) and the fish river.
The flowers, like those of cassava, the tzompantle or bunting, the pumpkin and jamaica, were also part of the exquisite cuisine of pre-hispanic tlaxcala. All of these gastronomic delights, except the dogs tlalchichi or techichi, have survived to our days.
The current Cuisine Tlaxcala is an ancient heritage of our ancestors in pre-hispanic, enriched with important ingredients in Spanish, that give way to a multitude of flavors, aromas and colors that are a real delight.
With the establishment of the spaniards were put together the two culinary cultures, increasing the vast culinary richness of Tlaxcala. They met then bean, wheat, barley, rice, pigs, sheep, chickens, and cattle; the latter were incorporated into the milk and its derivatives, like cheese, cottage cheese and cream.
Of the cultural mix arose, then the so-called “saucers ” mestizos”. The leaves of the maguey is also used to wrap meat of mutton, chicken and pork, giving greater variety to the delicious barbecue pre-hispanic. Also, the ancestral cocoa was popularized mixed with milk.
While the tlaxcalteca already consumed sweets made with seeds of uauhtli mixed with honey ants, wild, preparation, which was known as tzoalli, it was not until the colonial period that met the honey and the cane sugar, whose molasses or molasses-gave rise to the mexican piloncillo.
In this way, persist until our days, sweets are a gift to the palate, as the tlaxcales, made with corn grains martajados, the very famous and joys, with the introduction of wheat, other delights such as the bread festival, fritters with cottage cheese and honey brown sugar, and the muéganos huamantlecos, among others.