History
Xochimilcas, chalcas, tlahuicas and tecpanecas.
Cities like Tenayo, Tepoztlán and Xochicalco
tell us about the cultures developed there,
surrounded by the Ajusco and Popocatépetl
mountain ranges, They knew how to take
advantage of plains and fertile valleys crossed
by numerous rivers,
They combined the cultivation of corn and
beans, pumpkin, chili and tomato, products
with which, while supplying the population,
they paid tribute to the Aztecs who finally
subjugated them.
Cortés sent Gonzalo de Sandoval to conquer this province and he
took Cuernavaca. He established his favorite residence there.
Once the indigenous people were subdued, the Franciscan,
Dominican and Augustinian missionaries built magnificent convents
such as Yecapixtla, Totolapan, Atlatlahuacan and Tepoztlán, and
introduced the cultivation of sugar cane, the rose of Castile,
some tubers and livestock.
1521
There was an abundance of birds and small species for
hunting. Natural crops such as capulín and mushrooms
soon joined the succulent tables.
In the scene of Cuautla, some
protagonists of our first national
feat were besieged. Led by José
María Morelos, they resisted for 72
days, in 1812, in search of freedom.
The brave ones endured and the
women who followed them tried to
make them regain physical strength…
May 2nd 1812
…cooking what was available in the place: cottage cheese penaques,
peasant cured meat, nacatamales, enchilated atole and agua
ardiente, pot coffee, boiled sugar canes with capulín
American intervention
They joined the chocolate “mousse”, the toasted pears were
1862
filled, the peaches and oranges crystallized; chicha and
horchata waters were replaced by liqueurs and the sweets of
the viceroyalty were consumed with cognac and champagne.
Gastronomy
In Morelos, avocados, tomatoes, green tomatoes,
zucchini, broad beans, chickpeas, eggplants,
chayotes, corn, nopales, lettuce, the famous
Jojutla rice, etc. are grown in Morelos, all of
excellent quality, ingredients with which the
people of Morelos cook an infinite number of
tasty dishes, stews, moles, soups, tamales and
salads.
As for beans, there are all colors, kinds and sizes, but we cannot
fail to mention those enormous purple beans known as “ayocotes”.
Traditional markets, towns and traditional cuisine
In Morelos, old pre-Hispanic Nahua traditions are combined with a varied mestizo
food…
Markets, extraordinary for the variety of ingredients, casseroles,
tenates, wooden spoons, beautiful flowers and original popular
dishes.
The town of Tres Marías, on the Mexico-Cuernavaca highway,
where we find countless snacks.
Tlayacapan, municipality of Morelos that also received the
designation of a magical town and is currently carrying out the
work of making traditional preparations where the freshest and
local products are used.
For its part, Yecapixtla, which has already become famous
for the production of jerky (cecina): very thin cuts of the
leg of the beef, salted and dried in the sun, a process that
has been maintained
Traditional food
Snaks
Tacos acorazonados (armored tacos)
Quesadillas from Tres Marías (brains, tinga, chicharron, etc)
Peanut enchiladas, peanut grinded with tomatoes, poblano chiles and milk.
Tamales: with and without dough, as is the case of mojarra, trout or catfish tamales,
pork ears, black tamales painted with ash, cazahuate mushrooms, other ones made
with iguana, atolocates, and the traditional ones…
Dishes:
Beef yerky (cecina de res) from Yecapixtla and fresh sausages (longaniza)
Cornfield pudding (budin de milpa)
Pasilla chili mole with pork, lamb, beef and beef jerky.
Huazontles:
Marinated huilotas
Rabbit in chileajo, meatballs with pork rinds and nopales in
guajillo chile, chiles stuffed with vegetables and pito cakes (tortas)
(zompantle or colorín flower)
Traditional food
Desserts
White beans, prepared with milk, eggs, sugar, cinnamon and raisins.
Tlatoquiles, made from whole green apple bananas and piloncillo in
honey with tequesquite; They are cooked bked.
Alegrias
Drinks:
The ice cream and snow of Tepoztlán and Cuernavaca
Mezcales
Pulque de Huitzilac
Aguardiente de Zacualpan
Rompope de Tehuixtla
Beet water (the virgin tears)
Balche (the sacred tree of the mayans)
Atoles (pumkin, anise, tamarind, peanut)
Recipies
Caldo de hongos
cazahuates
These mushrooms sprout abundantly on the humid trunks of the hills. Its texture is meaty and
consistent; With a little seasoning, they don't envy the meat anything. Its nutritious composition is
also surprising. They are full of vitamins B, C, E and K, as well as minerals and high protein content.
In Morelos people use them for red mole, pipián, quesadillas, tamales, accompanying a pork stew
and, in the rainy season – when mushrooms are found almost anywhere – they love them in soups.
Recipies
Itacates
The word Itacate refers to the food that is given or is for the
trip, since linguistically it comes from the Nahuatl Ihtacatl.
Itacate is the food that was given, to take away, to the peasants
and they tasted it cold in the cornfields during the workdays.
Recipies
Conejo en chileajo
The Mexica and the Mayans associated the
rabbit with the moon. The Mexica used the
rabbit glyph for the eighth day of the week
and it was related to the south. The rabbit god
ometochtli was the divinity of drunkenness
and those who produced and sold pulque. It
has been highly prized for its meat and hair.
Recipies
Atole de calabaza
Its name comes from the Nahuatl "atolli",
which means 'watered down', derived from the
words "atl" (water) and "tol" (derogatory
diminutive). This ancient drink is made not only
in Mexico, but is also known in other Central
American countries, such as Guatemala.
