These are the types of torijas in the world

We told them in the previous statement The appearance of torijasHighlights of the Holy Week. This delicious bread, its beginnings were pre -medieval, became popular in the holy week People don’t eat meatThe snack ate to change the deficiency of those nutrients.

International variations: ‘relatives’ of Torijas in the world

Dorija’s basic concept – soaked, demolished, fried – Under different names and a large number of cultures with their own variations We will also emphasize different expansions in Latin America:

Europa

• ‘French snack’ . It is usually served in breakfast with maple syrup, fruit or icing sugar.

• ‘Poor Knights’ (Germany): ie “poor heroes”, recommends their humble appearance. It may be sweet or salt.

• ‘French Topots’ (Portugal): Like the Spanish snack, they are particularly popular in Christmas.

• ‘Bundus bread’ (Hungary): Salt version that can add garlic and cheese in general.

America

Central American countries

They are called “Toreja” in Central American countries. The basic preparation is wiped in the egg and is roasted bread in butter, and then it is bathed in the panel (undeniable sugar). The interesting thing about these products is how they are integrated into different celebrations according to the region: In some places they are traditional during the Holy Week, and in other people they are common to Christmas.

• L Salvador: A unique feature is Salvador Torejas With them “Silade”A traditional drink made of corn, ginger, fat pepper and cinnamon creates a combination of flavors that balance the sweetness of the tower.
• Kostarica: Costa Rican Torejaz presents an interesting variation because, in addition to the basic product, they have the option to moisturize in milk before. After frying, they can Consumed with different companions Sprayed with honey, cinnamon or sugar.

Argentina and Uruguay

In Rio de la Plata, the recipe maintains the Mediterranean essence, but with its own touch. Bread lemons get wet in delicious milk with experience and/or vanilla juiceProviding citrus and sweet notes that classify the gastronomy of the region. Then it is sent through the beaten egg and fry in the oil until that outer gold.

The final presentation agree with two main types: simple Sprinkle them with sugar and cinnamon mixtureWhen Bathing them in more detailed syrup or honeyContributing to the most thirsty structure and the most serious sweetness.

Brazil

In Brazil, direct contact with the Portuguese lineage is maintained, calling them ‘branched’. This product is very similar to traditional Spanish Torija, which shows how the Iberian culinary traditions remained in some of their American colonies. The Brazilian branches are especially popular during the Christmas seasonBeing an important part of the country’s gastronomic tradition.

Chile, Columbia, Ecuador, Mexico and some parts of Peru

In these countries, the dessert has been purchased ‘French snack’ name, perhaps US influence. However, its product distinguishes its own properties from the American French snack.

What is an interesting uniqueness They prepare with a special sweet bread that is removed from the courtex. In this technique, the preparation of a hole in the bread and the crushing that is extracted with milk cream, creates a more comprehensive preparation. It then smells a honey made of eggs, fries and finely panta or baked pyelonsilo, boiled pylonsilo with spices such as cinnamon and fragrance cloves.

Chile has a particularly stimulating name: ‘Poor gentleman‘, It remembers the German language “‘ ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ” ”

In South Mexico, especially in Tehuwandebec’s isthm, they are called ‘Estorejas’ And are common to the Christmas season. The local recipe uses a traditional bread called ‘Polo’, which is attached to the egg, cinnamon, water and pyelonsilo. What is a unique detail is that they usually make a local plant, Magui honey, which provides a characteristic flavor.

Cuba

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In cuba, torijas are a Traditional sweetness and its product practice is similar to Spanish languageThe island shows the strong colonial influence that lasts in the gastronomy. On special occasions and celebrations rise to a sophisticated state that covers them with pastry cream, which becomes a very extensive and festive sweetness.

America

They are widespread in the United States Is called ‘French snack’ (French toast). In the first half of the 20th century, its popularity in dining cars in the first half of the 20th century, where they became an identity American breakfast. The Santa Fay Railway Company was particularly recognized for its French snack quality, contributing to the popularity of this food across the country.

Dominican Republic

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In the Dominican Republic, the recipe is very similar to the Spaniards, however It is usually called ‘French snack’ By the US influence. A strange detail of the Dominican cuisine is that the term ‘Toreja’ is sometimes used to refer to fried pruning, which shows how cooking words can be formed and applies to different products.

Veneisala

The evolution of concept in Venezuela is particularly interesting. Earlier They were called ‘heels’Although this word falls into use. The most significant thing is that in Venezuela, ‘Torejas’ is a completely different one: Wheat flour dough disks are similar to fried, chili soup, and sprayed with granulated sugar. This evolution shows how the same word can lead to different products and its gastronomic implications according to the region.

Asia

‘Bread lost to Japanese’: A modern adaptation of Japanese milk bread (‘Shoguban’) has become popular in Western -Bani coffee stores in Japan.

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‘Bombay toast’ (India): A spicy version of cardamom, saffron and pistachios.

North Africa

• ‘Mahaka Oud Da’ (Morocco): Although it is usually made of potatoes, there is a variation with bread that reminds you of the snack.

Torijas today: tradition and novelty

In the 21st century, Torijaz lives a gastronomic reincarnation with two main trends:

1. The recovery of the tradition: Many companies and homes seek to restore old recipes, connect the dish reliability using traditional hand -made and technical bread.
2. Creativity.

Los Torijas too Have won their traditional seasonalI have to become a sweet on the restaurant cards throughout the year, and has promoted other products such as ice cream, chocolates or Torija Flaver Spirits.

Torijas indicates a wonderful example of how A simple dishBorn because of the need to take advantage of resources, it becomes a cultural and gastronomic symbol. Old Roman kitchens to modern restaurants with Michelin stars.

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