Morolos and Cicina D Yebickstla

The story of Sicina de Jebicistla begins with the initial tribal cultures in Meso America. The idea of ​​adding salt to meat to protect it was thousands of years ago. It is believed to be in practice, for example, in Mexico, before Columbian Appeared in Chiabas With the salt of the deer meat.

After the Spanish victory in the early 16th century, cattle -like cattle were introduced to Mexico. Over time, this has led to the development of cured beef specialties such as Machaka and Carne Sega, especially the popular cooking staples in the northern states such as Shivaa and Sonora.

However, Mexico’s crown jewelry is not found in the north of the air dry beef, but in the southern-central state of Morolos. It is called Cicina, which is the delicacy that has created municipalities Yecapixtla And Pueent de Ixstla is famous.

The growth of cicina production in Morelos

Sicina first belongs to the Spanish provinces like Leon, but it came to Mexico like Spaniards: on the ship. History and handmade tradition related to its production in Morolos began in the 16th century Yekabixstla Hernon cortez By the Spanish Crown – Augustinian Friyers by the opening of Convento de Chan Juan Batista – these ancestors have been given from generation to generation.

However, it refers to Jehobicstla Before 1325 When it was installed by Sachimilkas. The proliferation of Cicina is the most recent event. In 1869, Morlos became a state, and only three families were dedicated to producing cured meat in Yekabixstla.

Another Spanish specialist, like Zaman Serono, is very thin but widely cut. The foot is cut, kasada or called Black pulp In the Spanish language, it is flattened to the table of 40 feet long wooden boards before the salt is added to both sides – it is necessary to dry in the sun. It is essential to take its characteristic color. Not only cut the meat properly, but it also needs a master hand to salt it tidy.

The time reserved for air drying varies because beef should be simply 40% of dehydration. Typically, this step is not allowed for 45 minutes before the meat is folded or hung on the wires to cool for about 10 minutes in a closed room. Finally, cesina is applied to the fat before being stored in wood or plastic containers until sold.

When the cuts are finally frying, they have a taste of smoking properly, with slightly salt underrtone.

The best ways to enjoy the Cicina in Morolos

Cicina is the most beloved in Morolos, of which 200 tonnes are sold weekly. The best way to enjoy Cisina at home Sides of the nobalsOnion or league and fresh cheese, or in tacos with similar ingredients, and a spicy salsa. Langanisa sausages Another popular accessory.

Like Gasso, Nobalas is also a specialty of Morolos. The municipality of tlalnepantla only produces more than usually 33% of the National Nobal annually. The nobals are harvested and the pear -rich pear aloe is remembered on the Mexican flag, which swallows a snake.

The municipal market in Yekabixstla is the best place to modify the locally manufactured Cicina, the former Four windIs now called Fonda 107. Located on the highway between Kurnawaka and Agabulko, these passengers have been serving delicious regional specialties such as Sicina and demands for more than 50 years.

Appearance

The gastrointestinal tract of the gastrointestinal tract, which is distinguished by the triangular cortida-style feasts, and open the topples such as beans, cheese, suzo, potatoes or melting (locusts).

The name comes from the Nahwad word “Idakat”, which means that the rules are given, like communal meetings. The Idogets are closely related to the city of Debootslan, where they traditionally ate during the break by Cornfield harvestors. This tradition may be affected by the fact QuetzalcoatlGod is said to have been born in Debodslan, responsible for giving corn to Mexico.

The birth of iron -dressed, armor taco

A large number of Mexican Taco styles are found everywhere across the country. Not so, Akorazado means its name “warship”. The Taco obtains its “armor” from its materials, but from the use of two tortillas to increase the protection of the filling. Was born at the age of Kutla Mexican revolutionThis feature was also inspired by the hard work of Morolos.

First, the ingredients are rice and hard boiled eggs, high and low mattress with tortillas. Like the Nobal, rice is a large crop in Morolos, and the state leads nationally in its production. The simplicity of the original recipe has evolved into several compromises because Taco is spreading from Quadla and rooted in Kurnawaka.

The spirits of the morelos

Morolos is known for many spirits, in which a powerful aquarium de Kaza is called Jaguolbone – The municipality, named Jaguvalpan de Aimbas, from which it was fountain – was strong enough to allow the law. It has been filtered in the state since 1896 and sold in natural or aging varieties, which are often tasted by fruits.

To For more than 100 yearsTehikstla, in the south of the state, is creating a unique Mexican Rum-Success, found by poor Clare nuns at the Santa Clara Convent in Puebla. In 1890, the nunnys from the city went to Tehikistla and showed how to make more money from their dairy products, and the local variation of the vanilla was born in favor of cinnamon.

Although not one of the nine Mexican states, the city is not allowed to create Meskal under the appeal of the Arigin Label Paranta Milk Its “Magui Distillaate” in Morolos is popularly known as Palpino. Meanwhile, Pulk Hutezilak is made in the municipality and it is celebrated during the local every May Pulk and Barbigue Exhibition.

Chris Sands The USA Today Travel Website 10 Best, Floor Kapos Travel Book’s Writer and Contributory for many websites and releases, which is a tasting table, Maryan Bonvoi Travel, Forbes Travel Guide, Barthol Cruise, Cofao Living and Mexico News Daily? Lifestyle features that focus on his special journey -related content and food, wine and golf.