"Cooking techniques"

#10258150

12 July 2023

View of chilacayote cristalizad (typical Mexican sweet) during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258152

12 July 2023

Jose Carlos Acosta Ruiz, mayor of Xochimilco, holds a basket with crystallised sweets during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258154

12 July 2023

Jose Carlos Acosta Ruiz, mayor of Xochimilco, holds a basket with crystallised sweets during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258156

12 July 2023

At the centre, view of crystallised pumpkin (typical Mexican sweet) during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258158

12 July 2023

Tasting of crystallised sweets (a typical Mexican sweet) during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweet Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258126

12 July 2023

From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; and Juanita Alarcon, producer of crystallised sweets, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258112

12 July 2023

From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; Juanita Alarcon, producer of crystallised sweets; and Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#10258140

12 July 2023

From left to right, Abuelita Amalia Salas Casales, artisan, traditional doctor and activist for the defence of the land, corn, water and chinampas of Lake Xochimilco; Juanita Alarcon, producer of crystallised sweets; and Jose Carlos Acosta Ruiz, mayor of Xochimilco, during a press conference at the Archaeological Museum in the municipality of Xochimilco, Mexico City, on the occasion of the Crystallised Sweets Fair in Santa Cruz Acalpixca. This fair has been held since 1982 in the town of Santa Cruz Acalpixca, Xochimilco, with the purpose of making known products such as chilacayote, pumpkin, carrots, nopal, among others typical of the region; ingeniously transformed in an artisanal way into delicious and exotic sweets. The crystallization of sweets is a technique of conventual origin that was born in the novo-Hispanic era, it consists of a slow cooking in water and sugar of fruits or vegetables, with which it acquires a translucent appearance.

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#2450631

29 January 2018

A couple of Venezuelans participating in the competition in Osorno, Chile on 28 January 2018. The traditional Asado al palo contest was held. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450632

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450634

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450635

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450636

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450638

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450639

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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#2450640

29 January 2018

The traditional Asado al palo contest was held in Osorno, Chile on 28 January 2018. It is a cooking technique by which the pieces of meat are exposed to the heat of fire or embers so that they are cooked slowly. The fire is obtained from coal or wood using the spit, a pole or metal pike in which go through the flesh. The evaluation will be carried out by a jury composed of the Argentine Bernardo Borgeat and the French chef, Yann Yvin in Osorno, Chile

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