One of the country's gastronomic jewels are drowned cakeswhose origin dates back 100 years ago in Guadalajara, Jalisco. Therefore, it is one of the most consumed typical dishes not only in September, but throughout the year, thanks to its practicality and unique flavor.
This Culinary wonder which consists of a birote bread smeared with refused beans stuffed with carnitas and bathed in tomato sauce and tree chili is a Fusion of culturesif we think of the European bakery with the pig and the sauce of Mexico, so it has managed to transcend several generations.
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What is the history and origin of drowned cakes?
There are different stories about the origin of the drowned cake, although they all agree in its origin: Guadalajara, Jalisco. Around 1920 and 1930, Luis de la Torre better known as 'El Güero'began to sell cakes drowned in the garden of San Francisco, next to the old Train Terminal of Guadalajara, being his son who continued with the business.
Thanks to the incredible popularity of drowned cakes, some employees of Luis and his son such as Ignacio Saldaña, also as 'El Güerito', They opened new businesses To continue with the recipe, giving it its personal touch and experiencing with the primary ingredient of this dish: the sauce.
This is how today they exist more than 1,300 businesses that sell drowned cakesmostly in Guadalajara and its surrounding cities, although it is also possible to find this recipe in Other States of the Republiceach with its regional variation.
A curious fact is that the September 10 is known as the 'Day of the Drowned Cake' In Guadalajara, date within the national month in which different businesses meet in the city center to give this delicious dish to the attendees.
How many types of drowned cakes are there?
Although the base ingredients of this Mexican cravings are Birote, refried beans, carnitas, tomato sauce and tree chili, there are some versions with Variations in your fillingwhich is replaced by chicken, beef, shrimp and even vegetarian versions can be found.