State by the Plate: Micovagan Cornidas

According to legend, after the fall of Tenoctitlin in 1521, Hernan Cortez and his winners held a party to celebrate their victory in Koogan. Wine flowed freely but the highlight of the party is to cook imported pigs From Cuba.

Pork cooked in its fat? Perhaps, but this source story is intact… a story. It is impossible for Cortez and his men to eat on the night of the 16th century, and now we think we are carnidas, that is, “small meats.” However, undoubtedly the truth is that the Spaniards introduced pigs to Mexico, Cordes was a coordinator, and by 1525, by 1525 Soroso Occupation.

Today, most of the debt in Michogan is the real birthplace of Guiroka Cornidas. Micovacon is not the only state made of cornitas – for example, regional -made cornitas in Jalisco a signature ingredient Sinking cake . Micovagan is similar to copper pots or cashews, in which cornitas are made from copper craftsmen in Santa Clara Dell Cobra.

How the cornitas are made of

When was the Carnidas first made in Guiroka? There is no year that one can point out. This is a local specialty until anyone can remember the methods from generation to generation. In Guiroka, selected pigs are unchanged young and soft, less than Five months Old, and only feeds on corn.

Each part of the pig is included, and the cooking process takes three to four hours. Natural fat or piglets ensure that the meat retains its moisture. Some chefs or restaurants add flavoring materials beyond traditional salt during the preparation of orange juice or cocoa cola, which has small variations in taste and color.

There are two steps when cooking the cornidas Guiroka style. First, it is searched to seal in pork juices. Then, it is slowly simplifying, with a temperature sweet spot from 194 to 212 degrees Fahrenheit. The finished cornitas must express a tongue melting difference between soft meat and smashing skin, and the taco form is optimal in the form of a taco, a corn tartilla and onion, coriander, sarcasm, and the inevitable squeeze of lime.

The importance of copper pots

Of course, every true enthusiast of the cornidas knows, this flavor is only if the micovano-is cooked in a copper pot. The government has a long history of copper work, which is the ancient Birbecha, the rivals of Mexica (Aesthex) Never won. From the 14th to the end of the 14th to the 16th, the Birbecha was the best metallurgy in Birbecha Mexico The world maybeExperts in creating jewelry, tools and weapons from copper and other metals.

These traditions continue today, especially Santa Clara Dell Cobrey, its name speaks of its expertise. Santa Clara is one of the dell Cobrey 10 magical villages In Micovan, the “magical cities” gave this post due to their rich history and traditional culture. Those who come to the city can examine the history of its copper -making in the Museum Del Cobra, or go to individual workshops and see the insurance mittas out of their hand by hand, which is a technique.

Why copper is considered to be the most essential Carnitas preparation?? It is simple: copper is an excellent thermal conductor, and using it is helping the pork to give its trademark a smooth-outsite, tender-on-insight system. It is also considered to promote pork with a very serious flavor.

Parts of the pig

Those who grew up eating carnitas are not ashamed to hear their favorite parts when they take services on Sunday, which is a traditional day to enjoy special Those parts For those who are not born in Mexico, it may seem a little extraordinary.

For example, the stomach and skin, known as Pache and Kurito, are favorite for many lecturers. But even areas such as Oreja, Trampa and Viram (ear, snout and penis) have supporters such as Czeos, Lengua and Manidas (brain, tongue and legs).

Costilas and Pancida (ribs and belly) are popular, especially with chefs, yes, uterus and sperm (nana and chryatillas), and there are almost any other organs that you think. What is the appeal? Sperm, in particular, are considered a sexuality. As for the rest, it comes below the taste and personal will.

When and where to eat carnidas in Micovan

It is the biggest annual event that celebrates cornidas in Micovan Los Cornidas Micovagan ExhibitionIt is held annually in the state of Publos Magicos and one of the forts of a carnidas in Dagamparo. Regional residents circulate in the calendar in November, which is a traditional month. The 2024 version attracted 60,000 participants, and there was no extraordinary event.

In Quroka, Carnidasin, the capital capital of the world, is an opportunity to eat them every day, so special events are not required. The National copper exhibitionSanta was held at Clara Dell Cobra every August, mainly focusing on copper despite some gastronomic components.

The spirits of Saranda and Micovan

If you are looking for a good combination option for cornidas, beer is always a good choice; Especially one of the brands made in the state Broo From Moraelia. However, the ancestral spirit of the state is an aquarium de Ghana with the roots of Puripechacha, which is only now Rum in Mexico With the appearance of the appearance.

Saranda can be legally prepared in 16 municipalities in the state and doubles from Moles or new compressed sugar cane extracts. Sugarcane is often grown at high altitude and benefits from a unique red soil called Saranda locally, so the name. It is the most popular distiller, which receives its name from the municipality that is prepared, thanks to the quality shown in the market in 118 years.

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.