El Huarache - La Garnacha

Tecactli

El Huarache
how we make it?
more about
el huarache

Cut to the Great Tenochtitlan, where a primitive form of what we know today as the tlacoyo was already eaten, a kind of thick and elongated tortilla, stuffed with beans.

This, which is considered the father of Mexican street foods, was a success among the Spanish who came to Mexico. The new residents incorporated European ingredients, such as dairy and butter, to create the modern version of the dish.

Little by little, with the passage of time, the tlacoyo underwent some mutations and multiplied in various dishes that today are part of the colorful carousel of street gastronomy in Mexico.

In the 1930s, a woman from Mexico City named Carmen Gómez Medina opened a food stand along the Canal de la Viga. He served snacks such as tlacoyo but one day, perhaps in an effort to make the dough yield, he began to prepare them thinner and longer, with some holes in the top.

The new dish, which resembled the classic huaraches used as footwear, was very successful. Doña Carmen served it with a rib or scrambled egg on top, accompanied by red or green sauces.

Over time, many other huarache stalls flourished in CDMX, each one giving it a special touch. Today, you can find huaraches covered with chicken breast, flank steak, chorizo, nopales, gratin cheese and endless ingredients.

We want to bring this common and traditional food from CDMX to Herriman, because we believe sharing our culture is one of many ways to bring unity as a people, family and individuals. Our target is to help increase awareness of Mexican culture and break the many stigmas and misconceptions of such culture.

No, not ALL Mexican people wear sombreros, but yes, it's part of the culture, like not ALL American people are cowboys, but yes, it's part of the culture and with that as a thought, CDMX happens to be one of many melting pots of cultures in this world; creating a common ground: Food or Garnachas.

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