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Written by Parriva — April 26, 2024

 

What makes Chago Tortas special and how Chago got started is an inspiration

123 Washington Blvd

Montebello, CA 90640

 

Chago Begginings-an Inspiration

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READ HOW IT ALL STARTED


 

 

The Birote

One of the ingredients that distinguishes the torta ahogada “Chago” is “the salty birote” that is hand made and baked every day in our artisanal brick ovens. Chago Ahogadas has become a “little piece of Guadalajara in Los Angeles” making this attractive to all kinds of people who like authentic Mexican cuisine, even celebrities from music, film, sports and local and national media.


The History Behind The Bolillo

 

Without a doubt, bolillo is one of the essential elements in popular Mexican cuisine. The gastronomic life of Chilango would not make sense without this peculiar bread. It is used in the preparation of countless dishes such as tortas, molletes (muffins), la dulce capirotada and even in the traditional mole poblano.

Colonial Heritage

Wheat bread, in this case bolillo, is an inheritance of colonial origin. It is known that in pre-Columbian times some varieties of bread were produced made from amaranth, corn or mesquite flour stirred with honey. However, the technique in addition to wheat and other cereals were introduced by the Spanish.

In terms of technology, the indigenous people used stone metates to grind grains and seeds and turn them into flour. The Spanish, for their part, introduced stone wheel mills, powered by hydraulic power or animals. These mills facilitated the production of large quantities of flour.

Bolillo, a Living Tradition

As a result of the growth of bakeries in Mexico during the 20th century, bakers began selling the hot bolillo in order to stand out and outsell the competition. From there arose the custom, which continues to this day, of putting out warm bolillos for sale every 20 minutes.

Bolillo or pan de sal has different varieties, which although similar are not the same, among them are the birote and the telera. From the famous cake drowned in Jalisco, to the chilanga guajolota, bolillo is present in the gastronomy of the entire country.

 

 

 

 

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