State under Plate: Mexico States toollo chorizo

Many Mexican states can be cleared with a single resource. However, the Association is with a single ingredients in the Mexico State, however, is with a single ingredients in its capital city and its capital city.

Yes, the history of the choroso production of the Tall is old. At the beginning of the 16th century, the first years of Spanish colonization introduced to the country, the cattle, pigs, sheep and chickens. Herne CortieceThe valve of the valve of the Wald of the Talleta, celebrating its qunpentonary this year, was responsible for the birth championists. He was set up there his pigs, but he was assigned to run regularly to make it very fat to ensure that they wouldn’t be very fat.

Differences between Spanish and Mexican Chores

At that time Spain pork, pork fat (in a pig’s small intestine) was established a heritage to make chopped sausage. However, there was no sausages looked like those who made in Spain today. Mexico’s PREKSI CPY Pepper The Spanish Discovery Pimeron used to build pimeron, and the choress gave its distinctive red coloring.

Meanwhile, feeding with pigs, especially with pigs, especially pigs, especially pigs, which have been converted to the improvement of sausage. Additional Chile Peppers – Ancho, Chipot, Pia, Guaj, Chilso Rey árbol combination with the Corizo ​​Roejol; Then Serano, later, the Jalapano Chiles – Garlic, Ginger, Salt and Vinegar.

History of the Chorizo ​​Product in the Mexico State

The Cortese was downturned his personal pigs and cows and sheep by 1525. By the end of the 16th century, the Toyco Chorka Center is not only for the country, but a major source, and more about it.

However, the most famous of these pork created food is most famous, confirmed a fact that a fact Epic incident in 1713 When the newly born prince organized the Vice-Side Gastronomica in the Nua Epana to honor the newly born prince from the Burban home. “In the monument to the glatony of all the representative dishes from various parts of the country (I was more expected in my lifetime),

Today, the chorizos usually sorted with color: Rogo or Verde. But the second is the relatively recently recent invention. When Alphonso Sangies Garcia wrought Tolete chorizo: Gastronomic notesThere is no mention of a major exploitation and influence in the history of sausage and influence on the history of the state and influence.

The decade is believed to have been published in 1976, which was created in the decade, and the decade is created in the decade.

Suses of Toluka

For years, the toilet’s iconic sausages determined to make with specific ingredients and processes.

Red sausage

The first and most cultural choice is common among the individual manufacturers. However, most tolls chorizos Rogos and Ango, Garillo, Pepplica Peppers, Child, cinnamon, cloves, nuts, cloves, nuts, cloves, nuts, cloves, nuts and pork fat Chorizo ​​air-dry and older One or two days a week. Most Mexican Chorizes and Smoks are more fresh before they should cook before serving.

Green sausage

The red chorizo ​​is not built on the Mexico State. However, the Green Chorizo ​​is unique to the state. As mentioned, only the 1960s or 1970s began to build it, but now is the cooking culinary component after an inquiry. Ingredients provided by this distinctive sausage may vary, but usually tomatoes or bs or spices CilantroOrigano, bay leaves, pumpkin seeds, Poblante and pepper. Salt does not use salt for curling.

Longa Isa

Like the chorizo, Longs of Longanza is in Spain. But because of its color, it can be instantly recognized in Mexico (it red thanks for using the Achiot) with Paprala and Garillo peppers. Roughly tied in roughly servings 20 cm (7.8 inches) Meanwhile, as the name suggested, long and a variety of variety. The quality is the quality of the rupee from high quality pork.

Laonganza is produced by the Verde versions, but not generally.

Resources featuring the choroso state on the Mexico State

The Chorozo Mexico Mexico can overcome the leaders of the State and used to make it elsewhere, as a factor in stunning local records. Like bacon, it’s an ordinary complement of the eggs for breakfast. But since several stews and saucees from the tacos, tortes, chiliquiles and Qzadillas. This is a delicious pizza topping.

Order a signature Regional Sandwich for the best introduction of LSTo de toilka Chorizo ​​ExpoA memorial of Glottoni’s monument in 1713, but in the order of the Gastronomic Pyramid of the Gastromic Pyramid of the Gastromic Pyramid. 2025 version is expanded in July 19-20.

Chorizo’s living tradition in Toluka

The quality of the chorsosus carried out in toolka has not been earned Mexico and another country so far, it is 500 years ago. As a heritage of this heritage, the word Chorescane will be used as a synonymous with Tolukwin, but also to have the Tolkwee’s football (soccer) club.