Book Now

Food & Drinks

Mexican Food Cooking Class

Birria

The goats, or as they are called in Mexico: "Chivos", became a real nuisance for the inhabitants of this land, as they reproduced rapidly, causing the devastation of the crops and the land. The herds ate everything in their path, including the field crops and seedbeds of the indigenous peoples. Before the conquest, there were not many large farm animals roaming these places, and to a large extent, the increase in the goat population was the indirect cause of the starvation suffered by so many native Mexicans. During this time of famine, the locals began to use the goat's meat of these goats as food and thus the first stew was created with pieces of shredded meat. The colloquial meaning of the word birria refers to an ugly, messy thing or an eyesore, something of little value. And many experts in this matter point out that this negative meaning is consistent with the bad intention of the colonizers towards the indigenous people by allowing them to eat meat with apparently harmful characteristics. This has given rise to expressions such as: "ese hombre esta hecho una birria" to refer to someone who is broken or "tienes toda la cara birriada" with respect to a person with a bad face, or to oneself, "la fiesta resulto una birria" when the celebration was a failure. In our case, it is the opposite of that meaning and in gastronomic terms, the word birria means: "Exquisite tasty dish, full of culture and tradition" and it is widely used to indicate a dish of intense and succulent flavor.

Torta Ahogada

Carlos Eduardo Flores, teacher in Specialized Education in Social Sciences, indicates that "there is a more romantic story, which tells that a farmer arrived home drunk one day and only had a hard birote, some carnitas and salsa, so he put everything together and that is when the torta ahogada was created.He explains that curiously in Jalisco this bread is the only one we call "torta", and we call it that way because of the shape it acquires when it is served with sauce. "Popular belief indicates that when the birote was bathed in sauce it began to take on a different shape, similar to the telera that is eaten in Mexico City. Then, the tapatíos, who call everything 'lonche', began to call it 'torta', 'torta ahogada', because of the peculiarity of the shape of the bread".There are many stories about the origin of the torta ahogada, but the most credible is one told by Ignacio Saldaña "El Güerito", who indicates that Luis de la Torre, the original "Güero", was the first to sell this dish 100 years ago."The torta ahogada is a fusion of identities and cultures. It is a dish elaborated as a result of the mestizaje of our country's history. In the birote we find the heritage of European bakery, and in the chile de árbol we have the typical ingredient of the region, which today has its denomination of origin in Yahualica."He started selling the tortas ahogadas in what is known today as the San Francisco Garden, where the old Guadalajara Train Terminal used to be.When the Train Terminal was removed, De la Torre moved to the corner of Miguel Blanco and Colón streets, and there, his son, also nicknamed "El Güero", set up a restaurant that was very successful, so much so that he needed to hire more employees to supply the growing clientele.

Carne en su Jugo

Don Gonzalo de la Torre began to prepare and sell "the famous meat in its juice" in a small stall located on José María Vigil Street corner with Gabriel Ramos Millán Street in Guadalajara, which was the only place that was kept open for much of the night and especially on weekends, gradually becoming the favorite meeting point for people regardless of their social class. Everyone was attracted by its incomparable spicy aroma and its rich flavor, in this way it became "the typical dish of the neighborhood" and a gastronomic reference adopted by all Guadalajara residents. From 1968 to date, Don Gonzalo de la Torre maintains in the restaurant the tradition, the flavor, a pleasant atmosphere, and warm attention provided by all our staff, making "The original meats in their juice since 1968" a place identified by the people of the Santa Tere neighborhood and an ideal place for the whole family. Thus ensuring a growing success in the state by providing a tasty dish recognized worldwide, which proudly bears the seal of the family and our typical food from Guadalajara in every spoonful.

Cafe de Olla

It is thought that pot coffee arose during the Mexican Revolution.- when the "Adelitas" prepared it for the combatants during the nightly bonfires. It is often thought that its origin is pre-Hispanic, but it is a mistaken idea.- since coffee did not exist in Mexico until the 18th century. However, it is known that the tlatoani Moctezuma drank a drink made with honey, corn, and cocoa, which is why he has usually attributed a certain influence to the pot coffee.

Jarrito o Cantarito

The crazy Jarrito or Cantarito, as it is commonly known, is a drink that arose in Jalisco among the revolutionary ranks that sought to quench the thirst of the troops, since tequila, its main ingredient, was a very cheap drink and considered for the classes low.

Tejuino

The Wixárikas or Wixáricas, known in Spanish as Huichols, inhabit the central west of the country, mainly in the states of Nayarit and Jalisco. In ancient times they prepared a drink called nawa (tejuino), and it represented the communion between the people of the present and those who were there before and who are now part of the landscape and the forces that give life and shape. This drink appears in all their ceremonies and acts of thanks and requests to deified ancestors. The traditional way of preparing this drink consists of putting the corn grains to germinate under a layer of moistened sand or damp rags, since it has its first sprouts, it is washed and ground on a metate. In boiling water, add the ground corn and let it boil for several hours; It is emptied into containers where it will be left to rest for at least two days to ferment. This is why it is said that the Huichols are the culture of corn: they eat corn, they drink corn, and their history comes from corn.

Mexican Food Cooking Class

What to expect...

First, we will go to the Mercado Alcalde to buy all the ingredients of the selected menu and later we will go to the place where the food is going to be prepared; The menu is previously given to them with the written recipes. There are several complete menu options, for example, Meat in its juice, Jamaican water, freshly made tortillas, martajada tomato sauce in a molcajete, rice pudding, and Tequila Jarritos (there are other options such as torta ahogada, vegetarian menu, and vegan menu) At the end of the preparation of the food we will taste it and we will be able to enjoy the comfortable facilities in a relaxed way.

Page updated

Google Sites

Report abuse