PULQUE, TACOS, ESQUITES, CHALUPAS AND MORE

arquetopiaresident
22 jun 2015
7 Min. de lectura

Pulque

“It just need a degree to be a meat“

Pulque is a representative drink of Mexico, it was in Mesoamerica what wine was to the Mediterranean people, is a fermented drink of pre-Hispanic origin that is known as the drink of the Gods, it was used in ritual for the Aztecs, ceremonies such as weddings, chiefs and captive warriors also near their sacrifice. During the Colony the consumption of pulque was released from its sacramental responsibility and rigid laws on drunken Indians, becoming a main drink in Mexican culture, traditional drink which is part of the daily lives of people in some regions of Mexico. The people who grow agave, preserve the job of producing and consuming pulque.

In traditional Mexican medicine its consumption is recommended in cases of gastrointestinal disorders, loss of appetite, weakness and certain kidney disorders. It is recommended for breastfeeding women, drink pulque to increase milk secretion and improve its quality.

Pulque is extracted from different Magueyes, where the heart is scraped, a hole is made in the center of the maguey with the machete, mead is extracted with an instrumed called acocote it is a natural suction, then is carry to the tinacales where it is fermented to become pulque, pulque graduation level can range from 3 degrees to 6 degrees of alcohol. The person in charge of doing this is known as “Tlachiquero” the word “tlahchiqui” comes from the Nahuatl and means “scrape one thing”; in this case the maguey is scraped approximately 2 times a day for 3 days a week.

Photography by Juan Trujillo

There is a popular saying “It just need a degree to be meat” because during its history it was used to relieve hunger among indigenous peoples and cities like Mexico City, Mexico State, Guanajuato, Guerrero, Hidalgo, Michoacán, Morelos, Nanacamilpa, Oaxaca, Puebla, Querétaro, San Luis Potosí, Tlaxcala y Veracruz.

Definitely is a drink that has much to offer and should be rescued. The Pulque marketing has been affected by major brewery, its goal is to end the production of pulque as it is a drink that has many followers, marking a competition for a large companies.

In Puebla in the late nineties most pulque stores (pulquería in Spanish) were closed because they were also not liked by most of people. The pulque stores were known because of their low reputation and its location in the slums, reaching to the extent that in the late nineties in Puebla were closed down.

They are currently being reborn with new premises at the hands of young and old salts trying to position this drink, blending modernity with the ambiguity that brings the pulque.

Sapito pulquero

Sapito Pulquero is one of those old salts, the owner is Don Beto native from Tlaxcala, and account in the market with 14 years cultivating Maguey for the production of pulque, Don Beto four years ago reappears with a pulqueria in Puebla center being now busy with tourists and faithful followers.

Pulque company serving Don Beto, called PULMEX and every day you can enjoy fresh pulque and quality as Don Beto cares about providing good service to those who visit him.Pulque company serving Don Beto, called PULMEX and every day you can enjoy fresh pulque and quality as Don Beto cares about providing good service to those who visit him. In addition to providing a natural pulque Mead, we can also find the famous cured flavors like nutty, Pina Colada, guava, soursop and seasonal fruits.

Photography by Juan Trujillo

Location: 4 Sur No. 506, Centro

Schedule: 11:00 am – 7:00 pm every day of the wee

TACOS ARABES Y AL PASTOR

One of the dishes that distinguishes Mexico are the famous tacos. A taco is a rolled tortilla, filled with different foods like meat or vegetables and their sizes are varied and the tortillas are flour or corn. In most of Mexico in taco shops you can see the trompos, the trompos are where the meat is placed in a stacked for charcoal grilled vertically the tacos can be the pastor meat or Arabic meat.

There is talk of different origins of these tacos, the best known, is one in which it is said that the tacos al pastor or Arabs are an adaptation of Shawarma, this is a traditional dish Turkish, which involves applying pieces of lamb for then roast on the grill vertically, then the meat will be cut and placed in pitas, this tradition was brought to Mexico by Lebanese around the 60's but since being in Mexico this dish was modified making it very similar to traditional Mexican food; the lamb was replaced by pork, how to marinate also change, rather than putting it added spice called adobo sauce and instead of corn tortillas, pitas to be changed for the carne al pastor and flour for tacos arabes.

Thus they were created the delicious tacos in different presentations.

Photography by Juan Trujillo and Adoraim Sandoval Rosas

La Oriental

Antigua Taqueria La Oriental, is one of the most traditional taco shops in Puebla, is a company with 81 years of experience and 100% poblana whose main dish famous tacos arabes.

Over time this taqueria has incorporated food own Mexican food such as torta de agua, various sauces and dressings that have formed a unique touch that distinguishes this taqueria; its menu is varied, but without leaving the Arab meat as a base, we find: taco arabe, taco oriental , torta, cemita, oriental pizza, quesadilla oriental.

Simple quesadilla, steamed onions; among others. Taco shop La Oriental has several branches throughout the city of Puebla so enjoy the delicious food will not be difficult.

Photography by Adoraim Sandoval Rosas

Branch Center

2 Oriente No. 8, Centro

PUEBLA, Puebla, 72000

(222) 242.6504

Branch 25 Poniente

25 Poniente No. 1107-5, Los Volcanes

PUEBLA, Puebla, 72410

(222) 211.2102

Taqueria Los Angeles

Taqueria Los Angeles offers a wide range of tacos arabes and orientales typical delights, smoothies, lemonades and juices in different forms and desserts among other foods, making it the best choice to approach the flavors, aromas and textures of traditional cuisine Mexican. They have 7 very popular branches in the inner city to meet the needs of its customers. Taqueria Angels invite us to be part of its warm family atmosphere that offers affordable and fair prices.

It is one of the taco shops that has an extensive schedule because if you get hungry at dawn, rest assured that this taco shop be open to satisfy your appetite.

Photography by Adoraim Sandoval Rosas

Branches

25 Oriente 411, Col. Chulavista Puebla.

Tel. 01 (222) 704 5643

3 Norte 603 Local 2, Col. Centro, next Mercado Victoria (Victoria market)

Tel. 01 (222) 704 5643

Avenida Juan de Palafox y Mendoza 608 A Centro Historico, Puebla.

Tel. 01 (222) 704 5643

8 Local 6 Poniente 718

Col. Centro

Tel. 01 (222) 704 5643

Tamales

"El Parian"

The term Tamal comes from the Nahuatl tamalli which means wrapped of indigenous origin, dates back about 100 years B.C, in Mexican popular culture holds a valuable place as it is within celebrities and customs of all Mexicans, occupying a space on the table as part of the diet to celebrate the day of the Candelaria, its use in the Day of the Dead offerings or like breakfast every Sunday after hearing mass.

The tamal is elaborate with corn dough prepared in a special way, filled with various sweet or salty foods, beans, chickpeas, vegetables, fruits, etc. wrapped in corncob or banana leaves steamed depending on the region and each country has its unique dishes and ways of development.

When we are passing through the Parian we can use to eat a traditional tamal that are located in a small business that offers a variety of tamales as mole poblano, rajas jalapeno, green sauce, cream with sweet, sweet with raisins, raisin cream and special tamale pork leg served with red sauce to accompany a delicious tamale, we can enjoy an atole of rice pudding, chocolate atole (corn previously roasted and ground, boiled with sugar and cinnamon) atole blue corn ( blue corn previously roasted and ground, boiled with water, sugar and cinnamon).

Photography by Juan Trujillo and Adoraim Sandoval Rosas

Location: 6 Norte corner with 2 Oriente # 205

Hours: 7:30 pm – 11:00 pm Tuesday to Sunday

Chalupas y Esquites

Undoubtedly the state of Puebla has an extensive variety of Mexican dishes that seduce the palate foreign national that happens with the famous chalupas. It is called Chalupa to a small tortilla fried in lard and bathed in green or red sauce then is added shredded beef or pork with a final touch of diced onion.Unlike dishes like chiles en nogada or mole poblano which were prepared in convents by nuns, the chalupas were developed by monks; it is said that once the monks mixed the leftover chicken with corn, the mixture still not convinced as it was very dry, so they added a little sauce and sliced onions resulting in that peculiar flavor of chalupas.

The esquites like delicious chalupas is also one of the most popular Mexican dishes. The esquites are corn kernels which are cooked with salt, water, and aromatic herbs that are prepared with mayonnaise, chili powder and salsa, shredded cheese and lemon. Another appetizer is the chileatole which is a sort of green salted atole which is made with corn dough, jalapenos and some other condiments that accompany the corn kernels and medium pieces of corn and finally if you prefer you can enjoy a delicious and classic boiled corn, prepared with mayonnaise, shredded cheese, lemon and chili powder.

Photography by Adoraim Sandoval Rosas

Chalupas y esquites

"El Parian"

The proper place to eat esquites is in the craft market "El Parian" is the perfect time just as the sun begins to give way to night, we will find the classic chalupas and esquites business Don Toribio and his family, that will make us an invitation to be part of this tradition that has become very popular in the city. With 14 years of family tradition and four years in the craft market "El Parian" have gotten to like Puebla is the perfect place to taste the best esquites and chalupas of the city, as the good treatment meeting and delicious flavor are unique features to the chalupas and esquites"El Parian".