Gastronomía Del Porfiriato

Gastronomy of the porfiriato.
Times were those in which French culture was felt very significantly, and elegant, from the point of view of gastronomy.
TheFrench possessed the secret of baptizing with cryptic and confusing names varied dishes that listed on their restaurants. The opposite of those manducatoriasrefinements was the food of the Mexican middle class.
In the precious work art culinary Mexican 19th century (written in tandem by Guillermina Díaz and Ovando and LuisMario Schneider) is seated to Guillermo Prieto, author of valuable historical document entitled memories of my times, describes what you ate and drank the classaverage that had a good pass, as well as el yantar de the ordinary mortals. The first Guillermo Prieto concerns that they used to do three to four meals,beginning with a chocolate with water or with milk, to awaken.
At ten o'clock in the morning it almorzar roast mutton or chicken, oxtail mestiza, manchamanteles, or anyof the many moles. Food, between the one and the two consisted of rice and noodles, soups overflowing pot of turnips, cabbages, beans and green beans. Dinner wasreduced to a mass of chest and a fried tenderloin bran stew. The poor class satisfied with beans, tortillas and chilli, and in the days of good luck with thenenepile, fat gut, the menudo and some other things.

In that same volume, in 1864, I read that Guillermo Prieto predicted how many Mexicans regeneration traditionsin order to obtain, from the invaders, the title of civilized. Fashions, dances, meals, everything would continue the pattern dictated by invading France.