In Mexico It is well known that people love to eat all kinds of dishes with chili, bread and chocolate, but perhaps not many people know that behind various foods of our day to day was the hand of Emperor Maximilian of Habsburg, who ruled Mexico from 1864 to 1867.
And although it does not mean that the monarch has been behind a stove to prepare some food, his influence, his refined personal tastes and his creativity gave rise to these dishes and flavors that have taken root in Mexican cuisine.
The first food to highlight are the Swiss enchiladas which are folded tortillas stuffed with chicken, bathed in a chili sauce with a thick layer of gratin cheese on top and a small touch of cream, for the visual pleasure caused to the creators of said dish they compared it with a landscape of the Swiss Alps , hence the origin of the given name.
The relationship given to Maximilian of Habsburg is thanks to his butler who opened a restaurant in the center of the city that later changed its name and is currently known as Sanborns de los Azulejosthere he recreated dishes with which both the emperor and his wife, Empress Carlota, ate, combining elements of European and Mexican cuisine, the origin of the dish is attributed to that place.
The second creation is about the delicious rollaccording to stories in Mexico, its origin dates back to the arrival of the emperor who brought with him his baker Camile Pirotte who arrived in Guadalajara in 1864, after having joined as a member of the French army.
Given the instructions of the Second Emperor of Mexico, the French had the obligation to teach the people of Guadalajara about the trades they performed in their homelandlike carpentry. music or cooking. Pirotte was in charge of showing them how the bread is made and in an attempt to replicate the French baguette and not having enough yeast, he let the dough spoil, with which they discovered the technique for the manufacture of what is known as birote, which is the antecedent of the bolillo.
And the last of the foods is the traditional pot chocolatetells the Mexican legend that the god Quetzalcóatl gave humans the cocoa tree, which over time would be known as food of the godsbeing the mexicas who would perfect the technique to work it and that it would delight the palate of the inhabitants.
Through the Viceroyalty, the fusion of Spanish and Mexican cuisines took place, giving rise to chocolate will go from being consumed only in water to also being prepared with milk. Centuries passed and in Aztec lands the Second Mexican Empire headed by Maximilian of Habsburg and his wife, Empress Carlota Amalia, was going through.
Although the court cooks liked to prepare the traditional chocolate with water, two tablespoons of cocoa, three of sugar and one of cinnamonthe empress was much more pleased with the french chocolatewhich consisted of mixing it with tablets of bitter chocolate, milk and brown sugar to later heat it in a pot and beat it with a grinder.
could reach add a light touch of cognac, since it was quite a foamy drink, in the palace it was customary to bake empire pancake to accompany the drink. Carlota commonly offered this preparation during her meetings, That is how the Mexican fruit became one of the favorite appetizers of the emperor’s wife.
The custom of having a cup of chocolate is still very present today, as it cannot be missed at a party, meeting, celebration, or for a cold rainy day, chocolate is always an excellent option.