😍 2022-12-08 00:26:02 – Paris/France.
The documentary series The Taco Chronicles »A production of Studio and Gloria content, In his chapter on New York, he captures the momentum of migrants from Puebla.
And he left a public testimony that the taco al pastor originated in Puebla.
Likewise, it reflected the entrepreneurial spirit that led Mexicans to recreate in the Big Apple the taco poblano tradition.
A cosmopolitan city where you can find everything.
Need and hunger led many migrants to risk their lives in this monster city, as one of the narrators said.
And those who did, by word of mouth and little by little they brought their loved ones.
About 30 years ago there were New York about 20 Mexicans, however, at present there are about half a million compatriots settled in Puebla York.
Upon recording a migration flow specifically from Puebla, the affectionate denomination of Puebla York was born, a sort of new state capital.
And the tacos arrived
With migration, tacos arrived as a way to enter the gourmet market.
Taqueria Al Pastor
Roberto Pérez, from Taquería Al Pastor, is one of the workers in this important restaurant, where the flavor is fresh and the quality of the meat stands out, according to one of his diners.
Eugenio Pavón is another member of Al Pastor Taqueria, who told how they dreamed of bringing a little of what they know how to do to New York.
Most of the staff of Taqueria Al Pastor comes from Puebla and they know that the taco al pastor comes from this state and from there it spread throughout the Republic.
They assured that it is a tradition that each poblano brings a brother or cousin and brings another to New York, but he will always bring people from Puebla.
Wenceslao Olivares proudly explained how the spinning top is assembled, the marinated meat and the role of the pineapple.
View on InstagramA puzzle that must be put together little by little, with art.
Similarly, they claimed that they don't sell presentation, what they offer to the general public is flavor.
Carmen López Torres, mezcalera and food researcher, warned "as a Mexican you walk and suddenly you turn around and there is an authentic shepherd's top".
Under the Vulcan
Irwin Sánchez, originally from La Resurrección, Puebla, is the chef of the bar Under The Vulcano, “under the mountain”, located in Midtown.
The bar sells mezcal, so Irwin makes barbacoa with an indigenous flavor.
Which highlighted the importance of having original products like the stem of maguey and the salt, as well as the way the sauces are prepared.
The same way it highlighted how it has been adapted to use modern pots and pans.
He said that when he arrived in the United States, he lacked food and that's why he started working on his own food preparation, for which he had a very good response due to nostalgia.
El Bronco Tacos
Samuel Tapia, chef of Tacos El Bronco, located in Sunset Park in Brooklyn, considered a New York institution, proudly talks about how they prepare, in addition to tacos al pastor, harvest, tongue, head, enchilada, chorizo, suaderos and campechanos.
And as in Mexico, the classic comal for the suadero was made, shaped like a hat.
The series
« The Taco Chroniclesis a documentary series, made in 2019, that revolves around the most popular tacos in Mexico.
A testament to how Mexicans carry on the culinary tradition.
It consists of three seasons and can be seen in Netflix.
SOURCE: Reviews News
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