A combination of corn, chili, cinnamon, and piloncillo creates one of the most anticipated traditional dishes in San Miguel de Allende, as it can only be enjoyed during Lent in the San Juan de Dios neighborhood.
Piloncillo tacos are offered exclusively during this time of year, and they can be found near the church in this central area.
The recipe for this local delicacy has been passed down from generation to generation among the families who have sold them for years, turning it into a San Miguel tradition.
Such is the case of Salvador, who learned the recipe from his mother-in-law. Despite being unfamiliar with this dish as he is originally from Apaseo, he has been selling it for three years now and has achieved the traditional flavor of the product he offers.
A small charcoal grill, a pot of oil on the coals, a tortilla press, and a small table make up the stalls set up on the sidewalk surrounding the San Juan de Dios church, where tacos are sold fresh from the boiling oil and served in paper bags.
Some of the vendors say they’ve been making these delicacies for more than 30 years, although they date back decades. They claim their mothers and even grandmothers already made them and that they learned from them.
“I’ve been selling for 35 years; my mother taught me. I was very young, but since it’s not that complicated, I would send them to the mill and she would prepare the dough. She would help us gather everything we needed, and then we would come and light the fire and make the tacos,” said Verónica Aboytes, who now comes to sell with her daughter.
Although sales begin on Ash Wednesday, it’s not until after the Lord of the Column arrives at the temple that vendors abound and consumption increases, as the influx of visitors increases during these days.
Source: periodicocorreo
