Cocina prehispánica II

Summary

This video explores the deep cultural and culinary traditions of Jalisco, Mexico, through the lens of renowned chef and researcher Maru Toledo. Growing up under the influence of her grandmother, who instilled a love for cooking, Maru dedicated her life to preserving and sharing Jalisco's gastronomic heritage. The video highlights the ancient cooking techniques, such as using firewood stoves, metates, and local ingredients like guajes, maize, and native chiles. Maru's work, which includes more than 20 books, continues to keep alive the flavors and rituals of Jalisco’s rich culinary landscape, ensuring they are passed on to future generations.

Takeaways

• 😀 Maru Toledo learned her love for cooking from her grandmother, who was passionate about preparing special meals and sharing traditional recipes.
• 😀 Maru Toledo founded the Gastronomic Research Center of Jalisco to preserve and promote traditional Jalisco cuisine, publishing over 20 books on the subject.
• 😀 Maru's dream was to build a kitchen that reflected the essence of Jalisco's culinary traditions, leading her to create the Santina de Covadonga kitchen in 2011.
• 😀 The Santina de Covadonga features traditional Jalisco kitchen elements such as wood-fired stoves, metates, and local grains, preserving the region's cooking heritage.
• 😀 The Pozole de Huachi, a unique dish created by Maru Toledo, combines two important regional ingredients: guaje and corn.
• 😀 'Las Mujeres del Maíz' (Women of the Corn) is a group founded by Maru Toledo, consisting of women who grow and harvest corn, and pass down culinary traditions orally.
• 😀 Doña Pachita, known for her mastery of fire control, is an expert in preparing traditional dishes like nixtamal and tamales with special regional ingredients.
• 😀 Socorro Martínez, an expert with the metate, prepares large quantities of mole and is known for her unique chile de gusano and other regional salsas.
• 😀 The recipe for the traditional birria of Ameca, a specialty of the region, uses pineapple vinegar in its marinade, and is often cooked in an underground oven.
• 😀 Traditional dishes like the pacholas de carne from Ahualulco blend indigenous techniques with Spanish influences, showcasing the mestizo roots of Jalisco cuisine.

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