Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas.
Each ingredient was given a meaning.[1][2] The oval platter represents the Huasteca; the strip of roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole, the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area.
See also edit
References edit
- ^ "TAMPICO TAMAULIPAS GOBIERNO MUNICIPAL 2005 - 2007". Archived from the original on 30 December 2015. Retrieved 2 August 2016.
- ^ Noticieros Televisa. "La historia de la carne tampiqueña (Parte 5)". Archived from the original on 4 August 2015. Retrieved 7 August 2015.
Further reading edit
- Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). ISBN 9786072107373
