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- Title:
- MEXICAN MIX
- Date Created:
- 2021-11-26
- Description:
- Tamal, champurrado, and chocolaté beverage had been interpreted Philippine style as the second colonial century closed. There is still no written evidence up to 1764 for molé and pipian. Molé eventually became Pollo con Chocolate in some Philippine areas. It did not root strongly so as to inspire myriad versions of molé unlike adobado. The name of the dish comes from “mulli” meaning sauce or stew. Molé is pre-Hispanic for Mexico where it originated and has infinite varieties. Pipián is listed in the “Larousse Diccionario Enciclopédia de la Gastronomica Mexicana” of Ricardo Muñoz Zurita (2012) as a type of molé. Pipián is eaten in Mexico’s western zone like Jalisco, Michoacan, Morelos, and notably Colima where Filipino seamen hid and set up bootleg Tuba businesses. Ingredients include chicken, pork, rabbit, turkey, chile, squash seeds, tomato. Colima uses toasted corn in one of its versions. Epazote, also called apazote is native to Mesoamerica. Due to its strong aroma and pungent taste, it is used selectively in mostly central, south and southeastern Mexican cuisine. It grew in Filipinas. Pipian that became iconic for Ilocano cuisine uses alpasotes and atsuete coloring that had established themselves from Mexico; by the 1930s it was recorded that it also needed kamias and rice. Quilites was used more in Philippine cuisine than alpasotes by 1764. New World ingredients more than native Mexican cooking and cooking technology or tools are what were contributed to Philippine cuisine.
- Subjects:
- Mexican Cooking Preparation Chocolate
- Exhibition:
- Philippine Food 200
- Source:
- Recipe in photo was distributed all over the Philippines from 1938 till the start of World War 2
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "MEXICAN MIX", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll275.html