‘‘Donkey bread’’

Speaking of Tehuacán can not fail to mention the famous Donkey and tasty bread. Apparently this bread is from the San Jose Miahuiatlán.
The donkey bread is also made in San Sebastián Zinacatepec and even in the city of Tehuacán. San Jose bread Miahuatlán can be differentiated from San Sebastián bread for the following reasons:
In San Jose Miahuatlán bread is made in the traditional more. The preparation of the dough is entirely by hand, not using yeast in your recipe, which makes the bread obtained more compact, heavier and harder consistency than San Sebastian Zinacatepec, which are preferably used as mixers and yeast in your formula. As a result, the San Sebastian bread is fluffy and light more than San Jose, but is attributed to the bread taste better than San Jose.
The name "Pan de Burro" was given by way of transporting packaged and tied on donkeys from their place of production to consumer sites. At the top bring a brand which clearly represents a burrito. But today you are all donkey bread round bread that was made ​​with a traditional recipe in the production sites that deserve the title of panburrerías.
The donkey bread is usually white interior but there panela bread, which is brown.
A purpose of this popular mode of transportation, until half a century ago could still be seen on the streets of Tehuacán caravans and traders carrying goods brought in carts and on backs of donkeys. The places where camping out pack trains were called "Mesones", of which there is still memory in elderly people over the city of Tehuacán.The name "Pan de Burro" was given by way of transporting packaged and tied on donkeys from their place of production to consumer sites. At the top bring a brand which clearly represents a burrito. But today you are all donkey bread round bread that was made ​​with a traditional recipe in the production sites that deserve the title of panburrerías.

The donkey bread is usually white interior but there panela bread, which is Brown.

‘‘Coapan tortillas’’

Santa Maria Coapan, auxiliary board is culturally deeper roots That Distinguish it from the 12 towns of this county subaltern, mostly indigenous Inhabitants Easily Not Easily influenced by trends emerge daily to replace traditions give identity to the people.
The town is located 5 minutes south of the city, for years it has Become the main supplier of handmade tortilla in markets, restaurants, hotels and colonies of the urban area, texture and size set it apart from the rest, That are still in great demand.
"The coapeñitas" as popularly told, are women who are responsible for feeding supplement tehuacaneros hundred, That from 10 in the morning can enjoy taking omelets That distribute heat for even cooking using clay griddle, this is Achieved by the traditional way as the van saved since doing, the multiple wrapped in cloth napkins Placed inside containers and palm fabrics are Known as "tenates" have a height of about 45 to 50 centimeters, thermo These make it Retains heat for more than one hour.Like everything in life changes, to That transport the tables above population to Tehuacan, made long and arduous treks, with the advent of urban transport That changed, what has Remained is how to Take These containers from home to POS, load holding them with her shawl on her back, there are Women Who Make Their journey by an hour or more lugging 20 or 30 kilos of tortilla That distribute in different homes, in several of These have direct access, ie even if the homeowner eating is not Because there is trust and honesty by So behave.
They are called as Industrial and Tortilla dough, the "coapeñitas" still retain Their salts, so women are mostly With This activity pillars in the home economy.
For the quality and taste of the omelet is prepared with 100% white corn, led them to start working on a project That some Described as "dreamy", but They Were About to realize, exporting to the U.S. omelette and for this we met to Developed group of women and this plan, Approached the Ministry of Economic Development and presented Their proposal, precooked omelette tested, the package was designed in order to be moved and They Were A Few months to Achieve it, the group led by Victoria Gudelia Albino Méndez , Began to disintegrate and all the work was done nearly two That years, collapsed When Disagreements Arise Between Began to them.

‘‘Memelas’’

"Memela" is a variant of tortillas and poblano is a traditional dish that has existed since pre-Hispanic times. According to historical texts, the memela as Franciscan missionary Fray Bernardino de Sahagun in their accounts of the sixteenth century, is an omelet cooked with chili-meaning native language, chile-and most of the towns and villages that preserve this food are descendants of the Chichimeca people, these natives were engaged since the development of these memelas. We later found that memelas described by the Spanish as a non-round rolls, but long, they call tlaxcalmimilli.

Through the years this variant of the tortilla has prevailed in the diet of people and now this dish has retained its popularity and can find this in various places in the city.

Through the years this variant of the tortilla has prevailed in the diet of people and now this dish has retained its popularity and can find this in various places in the city.
In various communities Puebla, this dish is a good source of income for families. Mentioning again into auxiliary board Resurrection is known that more than 70 percent of families, all members who speak Nahuatl, remain from the sale of memelas and gorditas in different markets in the capital as the Morelos located north.

 

‘‘Granillo Gruel’’

Atole is a traditional drink of pre-Hispanic origins, is consumed throughout the country, although the taste is different in different states or cities. The fact granillo gruel in San Cristobal de las Casas need white corn, cinnamon, lime, sugar and water. The corn is boiled in water with lime, after which it is ground (the left half and the other half thick film). And re-boil are added the remaining ingredients. Due to the cold weather of San Cristóbal, many eateries and stoves often prepare this drink is ideal companion for tamales. This drink is consumed daily in this city.