Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

7
DELIGHTS OF CHIAPAS Zoque culinary heritage, Mayan and mestizo GASTRONOMY IN THE CONQUEST, CHIAPAS The conquest of northern Chiapas began in 1522 and 1523, came from the Holy Spirit port of Coatzacoalcos, Veracruz was the main entrance of the Spanish conquistadors. Four years later, Diego de Mazariegos arrived with his troops to Chiapas, Nandalumi - Socton, named by the Chamula native, the margin marked to the Grijalva River. On 3 March the following year (1528) settled there and was the first town in Chiapas called Chiapas de los Indios, for 31 of the same month he changed the name of Chiapas de los Españoles, for the third time will again change the name the Villa Real, all happening this year. In 1529 was renamed Villa Viciosa, that's how San Cristobal de los Llanos now San Cristobal de las Casas, became the Chiapas capital of the province. The name of San Cristobal de las Casas is due to Bishop Fray Bartolome de las Casas, guardian of the Indians and the great historian and advocate of indigenous culture in Chiapas. Fray Bartolome created the diocese in 1539, was remembered for the delivery and have grouped the indigenous people who were settled in places like Ixtapa, Tecpatán and Chamula. Seeing the Spanish wild in this part of the state and had a wide range of soils wanted to evangelize and colonize, but did not get the desired result, because the master did not let Lacandon. Southeast of the state, contains vegetation Soconusco wonders, ( what is now the coffee route) she grows coffee, corn, soybeans, cocoa, cotton, banana, sugarcane, texcamote, rice, sesame, snuff, copra, beans, fruits in terms of sapodilla, watermelon, avocado crill, guava, black sapote, mamey, soursop, guava, orange, lemon, tamarind, star apple, corozo, nance, poma rosa, carambola, lychee, mangosteen, sweet potatoes, almonds, cashews, cassava,

description

History of Gastronomy in Chiapas

Transcript of Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

Page 1: Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

DELIGHTS OF CHIAPASZoque culinary heritage, Mayan and mestizo

GASTRONOMY IN THE CONQUEST, CHIAPASThe conquest of northern Chiapas began in 1522 and 1523, came from the Holy Spirit port of Coatzacoalcos, Veracruz was the main entrance of the Spanish conquistadors. Four years later, Diego de Mazariegos arrived with his troops to Chiapas, Nandalumi - Socton, named by the Chamula native, the margin marked to the Grijalva River.On 3 March the following year (1528) settled there and was the first town in Chiapas called Chiapas de los Indios, for 31 of the same month he changed the name of Chiapas de los Españoles, for the third time will again change the name the Villa Real, all happening this year.

In 1529 was renamed Villa Viciosa, that's how San Cristobal de los Llanos now San Cristobal de las Casas, became the Chiapas capital of the province. The name of San Cristobal de las Casas is due to Bishop Fray Bartolome de las Casas, guardian of the Indians and the great historian and advocate of indigenous culture in Chiapas.Fray Bartolome created the diocese in 1539, was remembered for the delivery and have grouped the indigenous people who were settled in places like Ixtapa, Tecpatán and Chamula. Seeing the Spanish wild in this part of the state and had a wide range of soils wanted to evangelize and colonize, but did not get the desired result, because the master did not let Lacandon.

Southeast of the state, contains vegetation Soconusco wonders, (what is

now the coffee route) she grows coffee, corn, soybeans, cocoa, cotton, banana, sugarcane, texcamote, rice, sesame, snuff, copra, beans, fruits in terms of sapodilla, watermelon, avocado crill, guava, black sapote, mamey, soursop, guava, orange, lemon, tamarind, star apple, corozo, nance, poma rosa, carambola, lychee, mangosteen, sweet potatoes, almonds, cashews, cassava, guava, coconut and papaya, bread stick, handle many types such as pineapple, apple, Petacones, Creole, gold, manila, Ataulfo, this being a culinary example of his greatness, which has log home in Chiapas.With the conquest and the introduction of livestock, Soconusco opened a great opportunity for grazing through the coastal plains and good pasture that is generated there, offering their dairy products that are nationally recognized and not lacking in the table of a Chiapas as double cream cheese, butter cheese, gratin cheese (quesillo), cheese trim (de recorte), cottage cheese, dry cheese and other cheese salt, curd, etc..

The taste of Chiapas began to feed on the corn and cocoa, echoes left by the pre-Hispanic times, with contributions that the former colonial Spain, filled with

gold wheat, nectar of the vine and olive fruit essences. Mixing that occurs today still moving the magnificent kitchen pot Chiapas, Mexico and recognized around the world. The cultural wealth of our land also manifests the hospitable gesture

that the people of Chiapas in all regions of the state to bring tourists.

Page 2: Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

The diversity of dishes that make up the cuisine of Chiapas, has its roots in an ancient Indian tradition that dates back to prehispanic times, after the conquest,

was influenced by products, ingredients, meat and preparation methods. The Mesoamerican indigenous groups elaborated their food in earthen pots and

pans, using as a basis for preparing corn, beans, chili and squash, which combined with minced turkey, pheasant, king rook, quail, duck, iguana, deer , paca, tapir, armadillo, monkey, rabbit, river turtles, snails and river fish were

those derived from the activities performed for survival and even collected some insects such as the worm and the ant Nucú zat in their respective seasons.

Since pre-Columbian times corn has been the staple food and Mayan remains to this day. Between an intimate relationship between the farmer and his fields, given at birth and is still the tradition of ceremonies and offerings to the Gods of the field to have a good harvest. However the arrival of new food resources, consumed by indigenous groups but are not considered main food source, giving a rate of 80% corn.The corn was first cultivated 700 BC C, was revered by Mesoamerican peoples, made in his honor and rituals and myths are speculating on it, is a staple in Mexican food, like other states of Mexico, Chiapas could not be the exception, using corn as Chiapas meal basis, which is responsible for from appetizers, meals, desserts and drinks. A clear example is the porridge, salty tamales, sweet tamales, tortillas, now known around 500 products derived from it.Corn also serves as a source of social prestige that come charging systems in the highlands of Chiapas. The life cycle is closely related to maize, since the man involved as a sower, caretaker of corn and collector (activity involving the whole family). On the other hand, the woman responsible for shelling, grinding corn and preparing food.The chile is equally important in our cuisine, in fact, the Mexican food is known for being spicy. There are an estimated seventy different varieties in Mexico alone. In the preparation of dishes are the red, used but various dry and cool name.

GASTRONOMY IN THE TIME OF THE COLONY, CHIAPASWith the arrival of the Spanish eating habits were changed because they brought cereals, legumes, fruits, meats, spices and oils. As tools of different materials and various methods of preparation. Animals such as cows, pigs and chickens of Castile, to differentiate turkeys, chickens, which he calls the earth, were acclimatized successfully diversified crops and began to consume new products like bread, hence large emerging Chiapas recipes as bread soup and soup dripped . Other recipes mestizo emerged as the party soup, saffron tamale, custard tamale or patzito ¸ The traditional confectionery characterizes San Cristobal de las Casas and that even today we can enjoy.

Gradually, after the conquest and colonization of the period gives a stage of integration, exchange, mixing and production of new food resources, both those brought by the Spanish as they recreated the African Americans. It was not until the eighteenth century appeared many now considered typical Mexican dishes, one pipian with Pumpkin Seed, varieties of Mexican cuisine are diversified in the republic, and each state is distinguished by its uniqueness in

Page 3: Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

terms of food. Chiapas is distinguished by the Cochito baked, bread soup, chipilín soup with little balls chipilín, delicious tamales, atoles, breads, sausages, chanfaina, the traditional stew that mixes Chiapas fruits and vegetables, lots of exotic preparation; zihuamonte deer, the tasajo meat with pumpkin seed sauce also called Big Meal in Chiapa de Corzo. As regards the tamales there are a variety of them and to talk explicitly would be very comprehensive, and to name some of the most representative can quote chipilín tamale, tamale mole, tamale pitahul, tanate tamal, tamale toro pinto Chiapas tamal or mole, corn tamales or picte, tamale cambray, tamal ball, and so on. . Tamale is worth mentioning that the Nahuatl "tamalli" and are made of corn dough that are filled with different ingredients, wrapped in leafy vegetables and then cook the leaves usually are of three types: corn cob, banana leaves and leaf corn. Also occurred in the economy changes. They introduced new crops such as sugarcane, wheat, barley, indigo, which along with corn, cotton, cocoa, beans and others were becoming the pillars of the colonial economy. Also introduced new production techniques such as hoes, plows with metal tip and crop rotation. What was truly remarkable was the introduction of cattle, horses and sheep. This improved agriculture could be used as animal manure, in addition to use for work and transportation. In subsequent periods, the colonial economy focused on cocoa, livestock and indigo at the end of the colony. traditional dishes, following the meeting of two cultures: Indian and Spanish. An example of this we can mention the hams and sausages, a substantial part of the coleta kitchen (San Cristobal), toast coletas, tamales saffron, bread soup, roasted doublet, atole Granillo and posh is a typical drink of the region, which is considered as sacred to the Indians.

As the amount of tamales in the republic there are some variety of porridges made so simple with corn, water, brown sugar and cinnamon, or more elaborate as the champurrado and atolls of flavors, sour or chuco atol.Another area of great cuisine of the state is the border area, where the city of Comitán has a special place for its fine food as Comiteco Chamorro, bread compound, Comitecos pinched, etc. And beverages such as temperate, and that is a spirit Comiteco maguey appreciated by the locals.

Within the border area and the highlands of Chiapas are Teopisca where you can feast your products seasoned with vinegar as the palm, its toast and corned beef, chorizo sausage and so traditional there.Ocosingo we are attracted by the traditional Ocosingo cheese ball, represents a worthy culinary marvel the quality of milk production in that region.

Page 4: Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

Pacay stuffed with mushrooms and Ocosingo cheese ball

hump of beef with mustard

Page 5: Delights of Chiapas: Zoque culinary heritage, Mayan and mestizo

Chiapas is one of the states of Mexico that has a natural diversity consisting of important biological areas of coastal plains, jungles, warm nubliselvas, oak and pine forests. It contains an area of 75 500 square kilometers, its geographic location also offers a variety of climates, politically consists of 118 municipalities, divided into 15 socioeconomic regions. The Maya, heirs to a culture of zero knowledgeable and astronomical sciences, had reached a fairly major architecture, sculpture, painting, agriculture and many more aspects of this ethnic group has staged a story of great relevance worldwide . The Maya area with the State of Chiapas account is listed by the diversity of its cultures and peoples who proudly carry. Admired for its transformations and processes that led to egalitarian societies to form beautiful ceremonial centers such as Palenque and Bonampak. When the Spanish settled in the Maya area experienced radical changes that led to new processes of acculturation and resettlement were a constant in the colonial era. These processes marked the customs, religion, lifestyles and social and political systems of nations, which in some places still remain. The most representative and relevant parties of the state are the San Sebastian in Chiapa de Corzo with traditional dance of Parachicos world heritage, San Marcos in the state capital, Semana Santa, Santa Cruz, Corpus Christi in San Cristobal de las Casas, San Francisco October 4 in Tonalá with its unique parade of floats and natives Chiapas women, San Juan, Holy Trinity, All Saints, Conception, Our Lady of Guadalupe, Nativity of the Child Jesus and the New Year.

Ataulfo Mango Creme Brulee Chiapas Toasts