Before coming to this world, we often forget that there were life, stories, cultures, traditions and gastronomy. We forget that longing for a new one in the heat of the summer is the same as human history. We forget that the joy of eating ice cream is the time and the people on the continents.
TitNow bopocatpetl and Istakshwat
Today, if we long for ice cream, you can go to an Oxco or our favorite ice cream shop at any time and choose our favorite flavor. Eating before columbian Sarp Was a luxury.
First, it is important to know that the snow was God: Istlakolihgi. He is associated with natural disasters, especially freezing and freezing temperatures. Mexicas (Ostex) extracts the ice from the bopocadeept and the Istaksahuad volcanoes. Tammes-boarders and race players trained from childhood to expedite delivery across the land, and you may think that the Fedex of the era-two day trips From Tenochitlan To the bottom of the bopocottpetl and IZTACCíuatl In modern -day Puebla. They Gather the volume of the ice and cover them ixtle The animal hides them to protect them. Then, they will run behind the heavy blocks Back To tenochtitlan.
Upon arriving there, the snow was carefully unraveled, crushed into small pieces, and sweetly sweetOvarian Honey or sapphire syrup and sometimes mixed with fruits such as Jobot, Serimoya, Tejokot, Mamay and Kabulan. It can be placed in clay ships and may buy a luck up to 20 cocoa beans, Mexica priests and nobility. The snow was consumed in the festivals, which means to prolong the rainy season and delay the frost, although sometimes I would like to imagine that they enjoyed it for happiness.
Milk plus ice is equal to ice cream
1529 is the year to mark in the history of Mexico. A Spanish Pryer had the intention of telling the tribal people – who already have the recipes and techniques that make up the snow – if they add a little milk and some fruit, they get ice cream.
By 1620, when Spanish officers developed a “snow monopoly” to curb snow extraction and trade, Mexico’s first commercial ice cream manufacturer emerged: Leonardo Linos. However, the ice creams of Leonardo were excluded for the elite and nobility of colonial society.
Everyone is ice cream
Thanks to the introduction of the Italian karafa system in the 17th century, the cost of production has decreased, and the ice cream began to flood the squares.
The technique used two containers: a metal within a tree. The metal container that holds the ice cream mixture is surrounded by a layer of salt ice and continued to maintain the system. This method is still used in many places in Mexico today.
I do not remember anywhere else in the world in the world of ice cream, Ice cream, Ice cream, Ice cream or escarcot ice cream, however, if they were, I would not be surprised if they were. However, in Mexico, ice cream flavors are always very attractive.
I once saw the 1800s convent cookbook from Pubela with flower ice creams like lavender, orange blossom and rose petals. There were also ice creams made of aromatic herbs such as rosemary, speaker and dill. The most interesting invention? Honey Ice Cream -Nunnas may know that the nuns were once reserved for Mexica priests and nobles.
Since 1872, there is Chile in Publa, my Nokada ice cream. Okshaka offers the mol-sue ice cream, and in Jalisco, you can find tekila with the Sangrita sorbet.
Before the hot days, we all recommend that we all embrace our inner nobility and make honey ice cream. When we enjoy it, we will ask for Istlakolihvy for a lot of rain But zero flood This year.
Honey ice cream
Materials
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Instructions
LLook at me; Tell it to your family You Should Consider “investing” to an ice cream maker to keep this ancestor tradition alive. Eye blink, blink.
Or support the craftsman’s ice cream makers this season. Hold a cone, find a good park, and enjoy the tolls for Ninde Mexican style.
Maria melandez A Mexico City Food blogger and influencer.
Post Taste of Mexico: Neews Originally appeared Mexico news daily
(Tagstotranslate) Ice cream
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