Guajolota: Difference between revisions
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In the ''guajolotas'' range is also the ''tamal guajolota'' in [[Oaxaca]] state. Part of the tradition is to drink hot ''[[atole]]'' when eating a ''guajolota''. There are several flavors of ''atole'', for example vanilla, chocolate, rice and [[guava]]. {{citation needed|date = October 2012}} |
In the ''guajolotas'' range is also the ''tamal guajolota'' in [[Oaxaca]] state. Part of the tradition is to drink hot ''[[atole]]'' when eating a ''guajolota''. There are several flavors of ''atole'', for example vanilla, chocolate, rice and [[guava]]. {{citation needed|date = October 2012}} |
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This popular meal is usually eaten by workers as an early breakfast due to its ability to make people feel with a full stomach. |
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The name Guajolotera derives from the word Guajolote, which is Spaniah for Turkey. |
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==See also== |
==See also== |
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Revision as of 01:26, 10 August 2016
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| Type | Sandwich |
|---|---|
| Place of origin | Mexico |
| Region or state | Mexico City |
| Main ingredients | Bolillo or telera, tamal |
Guajolota (pronounced Guaholota) is a traditional tamal torta (Mexican tamal sandwich) from Mexico City, consisting of one tamal inside a bolillo or telera (Mexican bread).[1] It is common to find this tamale torta near to offices, markets and neighborhoods and especially on Sunday mornings outside churches.
In the guajolotas range is also the tamal guajolota in Oaxaca state. Part of the tradition is to drink hot atole when eating a guajolota. There are several flavors of atole, for example vanilla, chocolate, rice and guava. [citation needed]
This popular meal is usually eaten by workers as an early breakfast due to its ability to make people feel with a full stomach.
The name Guajolotera derives from the word Guajolote, which is Spaniah for Turkey.
See also
References
- ^ Food Culture in Mexico. Westport, Connecticut (USA): Greenwood Press. 2005. p. 135. ISBN 9780313324314.
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