It is no secret that Mexican cuisine is one of the most varied and renowned in the world, so much so that since 2010 it has been recognised by UNESCO as Intangible Cultural Heritage of Humanity.
However, do you know the details behind some of the recipes and ingredients that give them their unique flavour?
Mole.
We have talked about the delicious Mole recipe before on this blog, but let's refresh our memory a bit.
The word "Mole" comes from the Nahuatl "mulli", which means "sauce" or "stew"; it is estimated that in total there are more than 50 different versions of this recipe in Mexico.
It has long been believed that the famous mole poblano was invented in 1685 by Sister Andrea de la Asunción in the city of Puebla de los Ángeles. But research has shown that the recipe dates back much further.
It is not surprising that such a unique dish takes a great deal of effort to prepare, as there are versions in which the recipe requires more than 100 ingredients to prepare.
The Origin of Pozole.
This delicious dish iconic of Mexican cuisine and prepared in quasi-industrial quantities by Mexican grandmothers on Independence Day has a "murkier" and longer history than most Mexican dishes.
The origin of pozole dates back to the era of the Aztec empire, being prepared at that time with human flesh.
The reason is simple, it was more of a ritual dish for the Aztecs (Mexica) than an everyday dish. The preparation of pozole started from outside the kitchen, when a warrior had to capture an enemy of the same rank on the battlefield.
The captured enemy was then offered on the Stone of Tízoc (Aztec sacrificial stone), by disheartening him alive, offering his heart and blood to the gods in exchange for various divine favours.
Once this ceremony was completed, the body of the sacrificed prisoner was thrown down the steps of the temple, where at the foot of the temple, the warrior who captured him claimed his right to take him home, where he was cooked as a broth with corn.
It was not until after the Spanish conquest that human meat was replaced by pork, given its similar taste (testimony of a friar recorded in the Florentine codex of Bernardo de Sahagún).
Sources.
Páez, L. P. (2021, 05 18). 10 Curiosidades sobre la cocina mexicana. Récupéré sur Menu Acapulco: https://menuacapulco.com/2021/05/18/10-curiosidades-sobre-la-comida-mexicana/