MENUDERÍA Y ANTOJITOS "Doña Mary"

I will recommend the pickadillo

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The origin of the often is a subject discussed, however the first mentions come from before the conquest, in Spain, a Castilian recipe book of corns, as pieces of stomach already mentioned at the end of the 16th century, in the Book of Art of Cozina, Diego Granado. Before, in 1423, in El Arte Cisoria, Enrique de Villena, refers to them contemptuously when he says: Some eat the tongue and figure and guts and liuianos, and they are not, in taste or health, such that they should be given between people of good and delicate Therefore it is presumed that the consumption of offal has always existed among the popular social classes. Often in Cádiz, Spain. The version that defends the northern origin argues that the selected cuts of cattle meat in the villages were sent to the battlefields to feed the hungry soldiers, while the leftovers were left for the peasants. These leftovers consisted of internal organs, tails, tongue, etc. This would most likely place its origin in the 19th and early 20th centuries. On the other hand, the central version does not say that the origin of the dish would be located mainly in the Michoacán, Jalisco and Guanajuato region (formerly dominated by the Purépechas) where there is even a nice viceregal legend about the origin of this dish. He tells that the butcher of the city, a type of Spanish origin refused to sell meat to the Indians, only made available to him the leftovers between which the giblets and the legs were, whenever an indigenous wanted to buy meat he put it to Exaggeratedly high price or simply denied them the merchandise arguing that meat was not food for Indians but for whites. As time went by, the Indians stopped asking for meat and bought more and more the belly and legs, until one day the maid of a white house asked her what the Indians, tummy and paws bought only before, the seller, missed her he asked why he wanted them and they answered him: to prepare often, of course, The dish became increasingly popular until the butcher was forced to raise the price of the belly and legs, and since then it became a dish for special occasions. Even so, the popularity of the recipe soon spread throughout the kingdom. The recipe for this is often very simple: it is only prepared with garlic, onion, chili and avocado leaves (very abundant in this region). Over time the original recipe was acquiring modifications according to the regions that enhanced its flavor, particularly adding spices, and in other cases, pozole corn, the often red is one of the typical dishes of the city of Guadalajara in the state of Jalisco as well as in the northern states of Chihuahua and Durango, while the often white is typical of the states of Sonora and Sinaloa, which is accompanied with chiltepin. It is served as a soup and is accompanied with corn tortillas or with pieces of bread (birote or bolillo). When serving, lemon, raw onion, coriander, peppermint or oregano are usually added to taste.

Good food