On August 15, 21 traditional cooks from Tlaxcala were certified by the state’s Metropolitan University after taking a training course aimed at strengthening their knowledge and techniques of local cuisine, as well as advancing the certification process for this important work.
Chef Sheila Moreno Hernández, coordinator of Cocinas de México, and Chef Abel Hernández López, member of the Conservatory of Mexican Culture, are participating in the evaluation committee. They will contribute their experience and knowledge to validate the participants’ culinary skills.
Rector Marcelina Cruz Ordaz congratulated the cooks for their effort, dedication, and commitment, recognizing their work as an example of identity, collective effort, and humanism for the progress of society.
Traditional cooks from Tlaxcala certified
The 21 certified cooks received official recognition from authorities and special guests. The event highlighted the importance of traditional cuisine as an intangible cultural heritage of humanity, recognized by UNESCO, and the fundamental role traditional cooks play in its preservation.
This is the list of traditional cooks who received certification:
Honorina Arroyo Gómez – Atlangatepec
Norma Muñoz Brindis – Nanacamilpa
Elvia Contreras Becerra – Nanacamilpa
Tere Solís López – Ixtenco
María Terreros Pérez – Nanacamilpa
Guillermina Muñoz Maldonado – Contla de Juan Cuamatzi
Mariana Torres Marín – Papalotla de Xicohténcatl
Dalia Rodríguez Hernández – Contla de Juan Cuamatzi
Nicolasa Hernández Muñoz – Contla de Juan Cuamatzi
Francisca Hernández Muñoz – Contla de Juan Cuamatzi
Carlos Alfredo Hernández Muñoz – Contla de Juan Cuamatzi
Rocío Morales Arroyo – Tlaxco
Flavia de Albino Ortega – Huamantla
Silvia Baltazar Márquez – Ixtenco
Isela Áurea Montiel Islands – Calpulalpan
Rocío Ramírez Martínez – Totolac
Yara Muñoz Castillo – Calpulalpan
Angela Baltazar Márquez – Ixtenco
Irene Zempoalteca Hernández – Huamantla
Martha Zempoaltecalt Goiz – Tepetitla de Lardizábal
Adriana Ortiz Nolasco – Españita
Typical gastronomy of Tlaxcala
Irad Santacruz, a gastronomic researcher and ambassador of Tlaxcalan cuisine, began documenting Tlaxcalan cuisine in 2006 and highlights some of the many dishes he knows that are emblematic of his state.
He mentions that for Tlaxcalans, cooking and gastronomy are differentiated by form; the former is original to grandmothers and mothers who transmit knowledge between generations empirically, while the latter is governed by technique and is learned in school.
They classify five types of Tlaxcalan food. They begin with rituals, which are syncretisms of a patron saint’s festival, songs, prayers, dances, and even mysticisms.
Homemade food refers to dishes cooked in the warmth of the hearth. Foraged food is based on nature, what is available on a tour, for example, edible mushrooms.
There is also popular or street food, which is eaten on the street, like tacos de canasta. And finally, regional food, which is not only limited by state borders but also transcends them and unites broader geographic areas.
Tlaxcala shares dishes with Puebla, Hidalgo, and the State of Mexico. Despite its small territory, Irad and his fellow researchers have 369 traditional cuisine recipes from just one-third of the state. Among them, they have found 11 different moles that are under protection.
March 27th was designated Tlaxcalan Cuisine Day, making it the first state to designate a special day to celebrate its gastronomy.
Source: es-us.vida-estilo.yahoo
