The main esplanade of El Llanito, Dolores Hidalgo was filled with flavor and tradition with the participation of the 15 traditional local cooks.
Traditional cooks from the community of El Llanito, in the municipality of Dolores Hidalgo, once again demonstrated the gastronomic wealth of the region at the 10th Hña Hñu Culinary Exhibition.
The main esplanade of the Dolorense community was filled with flavor and tradition with the participation of the 15 cooks who hold this exhibition every year intending to exalt the dishes of the Otomi people.
With dishes such as Ratita Magueyera broth, capo, mesquite atole, Xoconostles, Quelites, and traditional ceremonial tortillas, locals and visitors were delighted with the seasoning of El Llanito cooks, a community that is already a reference in terms of traditional food.
The exhibition, which took place on July 13 and 14, had 9 food stands attended by the 15 traditional cooks of the community. The event was enlivened by musical groups, bands, and mariachis from the region, along with other musical groups such as ‘Banda Cañaveral’, ‘Flores del Marfil’ and the ‘Matías Juárez’ wind band from the Dolores Hidalgo House of Culture.
During the event, the cooks performed the Otomí ceremony of ‘The 4 Rumbos’, with which they asked permission and expressed their gratitude for being able to carry out the meeting through a ritual with flowers, incense, and songs.
Every year, the ceremonial tortilla was an important part of the event, including a workshop to learn how to make them, taught by Antonio García Moncada. “The ceremonial tortilla is something that unites us as a community, in addition to being a delicacy and it is a pleasure to be able to enjoy it,” said Gloria Vázquez, representative of the traditional cooks of El Llanito.
Among the traditional dishes that could be enjoyed were: crazy broth, offering broth, Xoconostles, and stuffed chiles, victualla, chickpea atoles, mesquite, piloncillo, and honey water; borachita and bean tamales, rat and rabbit broth, turkey barbecue, grasshoppers, quelites, nopales, prickly pear water, borachita and nopal. In addition to sweet dishes such as oven gorditas, buñuelos, palanquetas, ponteduro and pinole.
San Miguel Times
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