The cultural center The pines will host a gastronomic show this weekend, where attendees will have the opportunity to try tlayudas and the golden ones that were sold at the inauguration of the Felipe Ángeles International Airport (AIFA).
The Mercado El Solar de Cencalli will be filled with popular Mexican food on March 26 and 27, with the sale of doraditas, tlayudastlaxcales, grasshoppers and other typical snacks of our country.
Alejandra Frausto, Secretary of Culture, announced that the Guadalupe Piña doraditas, which became popular on the first day of operations of the
“What was unthinkable is now possible: come for tlayudasdoraditas, tlaxcales and the best of popular Mexican cuisine (…) you will try the exquisite dishes prepared by Doña Lupita that come from the AIFA”, Frausto wrote on his social networks.
The appointment to try different dishes of Mexican cuisine will be at the Cultural Center The pines from Mexico City (CDMX), this weekend from 11:00 a.m. to 6:00 p.m., admission is free.
Doraditas or tlayudas, what is the difference?
On March 21, when the AIFAOne of the moments that caught our attention was the sale of
; however, what Doña Lupita actually prepared are golden brown, typical of the State of Mexico.
Although similar, these recipes are not the same, since the tlayuda is a corn tortilla approximately 30 centimeters in diameter, almost toasted, that is covered with black beans and some type of meat, either jerky or cecina.
This dish, typical of Oaxaca, is served with quesillo, chorizo, avocado and if the diner prefers, grasshoppers and escamoles are added.
The doraditas, on the other hand, are made with crushed blue corn, they are thick and have a sandy consistency; As for the ingredients, they include grated cheese, beans, nopales, salsa, lettuce or cabbage, tomato, and cilantro.
Also known as huaraches toluqueños or tostadas, these snacks appeared in Toluca, the capital of the State of Mexico, although it is also possible to find them in CDMX.
On The pines Tlaxcales will also be sold, which are triangular-shaped gorditas, made with dough, piloncillo and cinnamon, cooked in a comal and approximately eight centimeters in diameter.
The tlaxcales are part of the traditional flavors of Tlaxcala and Puebla, although in Morelos they prepare a variety, consisting of rolls made with guava, to give the recipe a little twist.