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Pozole
is one of the most delicious and popular dishes in Mexico but to you know the story behind it?
Pozole is a pre-colonial dish and it's one of the oldest dishes in Mexico since experts have found that it became part of the Mexicas' diet between 1325 and 1524. It also had a religious origin .
In pre-colonial times, pozole was known as tlacatlaolli , which means “ men shelled corn ” and it was a privilege to eat it, only for those who belonged to the Tenochtitlán elite , such as royals, governors, and warriors.
Its name derives from the Náhuatl word “ pozolli ,” which means foam and refers to the foam produced when the corn is boiled. Pozole dates back to pre-colonial times. It was served during a celebration for the god Xipe Tótec , a god who was flayed and protected agriculture, fertility, and love. Nevertheless, the pozole served during the festivities had one especial ingredient: human flesh .
In the General History of the New Spain Issues, Brother Bernardino de Sahagún explains that the Mexicas used to cook pozole using the leg of a captured warrior or slaves from other tribes , which was savored by the Tlatoani , the ruler. Nevertheless, the Mexicas also ate versions that contained Xoloitzcuintle meat or turkey .
Years later, after colonization, when the Spanish prohibited rituals, human flesh was substituted with pork .
In recent years, pozole has become a staple dish in Mexican gastronomy and is often cooked on special occasions such as parties, birthdays, Christmas, and during Independence Day .
Nowadays, there are different variations such as red, green, white, and black pozole. In the coast, meat is often substituted with sardines or shrimp; in Oaxaca , people add black mole to it, and there are also vegetarian options.
What is your favorite pozole?
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