Four popular dishes that aren’t really Mexican

Mexican gastronomy is very wide in colors, flavors and textures, however, there are extremely popular dishes on the tables of families in Mexico that are not really native to the country.

Churros

Although churros can easily be found on the streets of Mexico, or in some CDMX metro stations, the truth is that their history begins in China.

There, Portuguese traders discovered Youtiao, a strip of fried dough served for breakfast in couples, as a symbol of the Song dynasty Qin Hui and his beloved wife.

The Portuguese took this food to the Iberian Peninsula, where they added sugar and gave it the characteristic star shape, creating what we know today as the churro in Mexico.

Over time the preparation was extended until during the Conquest, the Spanish brought it to Mexican territory and the rest of the American continent.

Currently, in Mexico, it can be enjoyed in various ways, as Mexican ingenuity has created churros filled with cajeta, dulce de leche, chocolate and jam, usually accompanied by hot chocolate or some coffee-based preparation.

thread of queens

Rosca de Reyes is a dish that should not be missed on January 6, its origins were in the Middle Ages in European countries such as France and Spain and shortly after it arrived in Mexico during the Conquest.

The egg-shaped bread is a symbol of God’s eternal love, since according to tradition it has no beginning and no end.

In Mexico there is a tradition that whoever finds the figure of the Baby Jesus must take care of it until February 2nd, the day when the candles are celebrated.

In the early morning of January 6, children receive gifts that scholars leave for them at their homes.

Ceviche

In the season of Lent or in hot weather it is very common to prepare a ceviche to refresh the body, however, the dish is of Peruvian origin.

One of the most accepted theories around the world is that it is related to the Mochica culture, which inhabited the coastal area of ​​Peru during the 2nd and 7th centuries, it was prepared with tumbo juice, a typical fruit of the region.

In Mexico, its flavor is mainly spicy and it is traditionally prepared with chili, avocado, shrimp, surimi, tomato and lemon.

The similarities between the preparations are the importance given to citrus fruits in its preparation and the unanimity when it comes to placing it as one of the star dishes of Latin American cuisine.

Ceviche was declared the Cultural Heritage of the Nation in 2004 by the National Institute of Culture and every June 28 is celebrated as its National Day, a date established in 2008 with the aim of promoting and distributing Peruvian ceviche nationally and internationally.

horchata water

Mexicans always argue when it comes to water flavors, which team they belong to: horchata or jamaica, and despite the fact that the flavor is extremely popular, it is not native to the country.

Its true place of origin comes from the Mediterranean, attributed to the city of Valencia, where it is prepared from tubers known as tiger nuts, which are shaped like knots and come from a plant called hazelnut shurka.

Horchata water came to Mexico through the Spanish after the Conquest. The ingredients for its preparation are very similar to those of Valencia, but instead of using tiger nuts, soaked rice grains are added and no lemon is added as it is usually prepared with cinnamon and vanilla to flavor the drink.

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