08 de septiembre del 2024

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En México, el 15 de septiembre se celebra con una vibrante explosión de sabores y tradiciones culinarias que evocan el orgullo nacional y la riqueza de nuestra cultura. Desde el tradicional pozole hasta los chiles en nogada, entre otros platillos que se han convertido en símbolos esenciales de la fiesta patria.

Para entender mejor estos sabores icónicos, contamos con la colaboración de Natalia Rodríguez, chef originaria de Cuernavaca, Morelos.

Para más detalles sobre su trabajo y exploraciones culinarias, sigue a Natalia en Instagram en @‌nvrmrd y @‌nvrd.rm.

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Se cree que fue la deidad nahua Mayahuel, diosa del maguey, quien obsequió el pulque a nuestros antepasados, los antiguos mexicanos, pero en realidad era considerada una bebida para los tlatoanis, los gobernantes supremos en Mesoamérica con importantes funciones militares y religiosas.

En la actualidad, este fermentado es conocido en todo el país pero consumido principalmente en la capital, Estado de México, Guanajuato, Guerrero, Hidalgo, Michoacán y Morelos, entre otros.

También se han popularizado muchos mitos sobre él, entre los que destaca el de su extracción antihigiénica. Para conocer más sobre él y derribar estas falsas creencias, Silvia Vargas platicó con el tlachiquero Alejo Dávila, de Huitzilac; el nutriólogo Francisco Castro, el antropólogo Miguel Morayta y el comerciante de pulque David Balderas, en el siguiente reportaje.

Como acabamos de escuchar, el pulque brinda beneficios nutricionales y se ha mantenido como un producto cultural que ha trascendido el tiempo, ¡hasta retarda el envejecimiento! Tanto Los Pulques de Don Alejo como El Barrio Pulquería están en Facebook y puedes visitarlos para degustar esta deliciosa bebida durante la celebración de las fiestas patrias. ¡Salud!

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En México, el 15 de septiembre se celebra con una vibrante explosión de sabores y tradiciones culinarias que evocan el orgullo nacional y la riqueza de nuestra cultura. Desde el tradicional pozole hasta los chiles en nogada, entre otros platillos que se han convertido en símbolos esenciales de la fiesta patria.

Para entender mejor estos sabores icónicos, contamos con la colaboración de Natalia Rodríguez, chef originaria de Cuernavaca, Morelos.

Para más detalles sobre su trabajo y exploraciones culinarias, sigue a Natalia en Instagram en @‌nvrmrd y @‌nvrd.rm.

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