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Barbagova is like a compass which points to the fertile regional variation of Mexican Castronami. When its needle points to the north, this weekend has a special beef that is cooked slowly; To the east, it is made with pork; Goat or beef to the west; And in myriad ways to the south.
However, the most popular version came from the state of Hitcoo in Hartland, Mexico, where it is made from lamb Octopan. Here, the lamb is covered in the leaves of the Magui, cooked overnight, the meat is usually used to the Tacos, shredded with the Tacos, trapped in a pot, and used to make console.
The birth of Barbagova in Mexico
The birth of Barbagova is often attached to the history of Barbecue, which started with the tribal Daino people CaribbeanWhen the story goes, he invented the technique of meat cooking slowly in a pit. The meat was placed in a wooden frame on the fire, once called Parabhiku – Barbacova in Mexico and Barbicuan in the United States.
Of course, the appearance of cavity cooking in Mexico with Maya Pip. It may have come through the Caribbean impacts, but may have grown independently. People use Earth stoves Tens of thousands of years in culinary traditions around the world.
Thus, the barbagova sprouted from Taino Parabiqu, but from Maya BiplackThe tradition of the Columbian of Pip-composed meat, which began on the Ugadan Peninsula with gamm proteins such as Turkey, deer and rabbit.
Dish evolution in the 19th century
Barbagova’s written history is in the 18th century 1831 culinary book “El Kosinero Mexicano” has already mentioned a few variations, including African, Mexican, Mountain Barbagova and a style allocated to small animals. Significantly, all the existing styles at this stage used the Harno de Deera or Earth Orthum.
Beef was the star of the unforgettable Barbacova, which was served after a bull fight, described in the 19th -century forerunner of the Francis Calderon de La Barka, published in 1843.
Scottish -born wife of Scottish, Spain’s Independent Mexico, said, “When The Animal, died,” Toreedorz was awarded a gift; The bull is cut into pieces, they are buried in the skin, in a hole in the ground made of fire, then covered with earth and branches. At a certain time, it makes this natural oven baking, and common people consider it a great flavor. ”
How Barbagova is made in Hitelolo
The evolution of the regional unique style, the evolution of the Barbagova Hitcenns can be seen from this era. In the early 1844, Barbagova worked in Hitcolo, such as Octopan and Aban. It was especially popular in cases like marriages. Interaction with special events continued in the 20th century – for contemporary Hitelko Barbaco, this dish is usually across the state on Saturdays and Sundays on homes, restaurants and roadside houses, restaurants and roadside.
“It takes a long time to make a home -made type, the animal is slaughtered, drained and cut into pieces … The hole is usually dug up the house, where the dense records are placed, where the dense records are placed. The branches are placed on the inside of it, on top of it, the stones, the heat will absorb all the heat.
“After several hours when the stones are red hot, a recipient has vegetables, rice and quilo chili peppers, where meat drops fall, creating a popular gonomea. And the last layer of the leaves, the meat is finally covered, and the meat is cooked for six to twelve hours.
Tacos and iconic salsa borecha
Hitalco-Pani Barbacova is not only mentioned for its cavity cooked lamb, but also for the blue corn tortillas covered with tacos, and the “drunken” sauses that often come with them: Drinking sauce. Basilla silis, garlic, olive oil and on the ground Powerful PulkIt is a spicy supplement for a soft lamb and completes traditional taco tops such as onion and coriander.
Barbagova festivals and the rise of the Zimbo in Hitelolo
The annual Feria de la barbagova in the historical octopon is considered the primary visual box for this regional specialty, which is drawing 100,000 visitors During its 10 -day flow every July. In addition to competing Barbagova from regional bitmasters, Feria also offers the opportunity to sample another octopon favorite: overtrim.
There are many similarities in how the barbagova and jimbo are made, including slow cooking in the same stoves. However, when Zimbo appeared in the 1980s, it was made of chicken, not bacon or lamb – they are today’s dish valid meat options. So, its original name: Polo my Benga refers to Magui leaves with Benga, which is covered with a barbagova dish.
The dish is usually provided with such pages Nobals and horn . The traditional residents of the Otomi Meskvidal Valley, which are located in many Barbacova havens of Octopan and Hitelolo.
Pilkin
The wine drink made from the Bluck, the sapphire sapphire has been manufactured in the Central Mexico from the early history of Meso America. Hitco is the best national producer, accounting More than 78% of all the tigers made in Mexico By 2020. Although there are no multi -bourgeois as much as existed, there are still these traditional restaurants for those who want to try the lawn other than Salsa Boracha.
Chris Sands The USA Today Travel Website 10 Best, Flous Los Kapos Travel Handbook Writer and Contributory for many websites and publications, in which the Taste Table, Marriad Bonvoi Travel, Forbes Travel Manual, Bartol Cruise, Cofo Living and Mexico news daily. Lifestyle features that focus on his special journey -related content and food, wine and golf.
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