Birote Bread News Today

born and bred in texas with mexican-american roots, which makes me a texican. im exploring mexico to see how the people, their lands, and their past have shaped a culinary tradition as diverse as its 32 states. thats commitment. [laughs] jalisco has always been at the forefront of mexicos national culture. the rich tapestry of civilizations that make up mexico informs jaliscos identity and its gastronomic treasures, going all the way back to the aztecs... spiced up by invasion... but s...

, and their past have shaped a culinary tradition as diverse as its 32 states. thats commitment. [laughs] jalisco has always been at the forefront of mexicos national culture. the rich tapestry of civilizations that make up mexico informs jaliscos identity and its gastronomic treasures, going all the way back to the aztecs... spiced up by invasion... but sliced and diced by a new generation of food pioneers. wow... whoo. but no culinary tour is ever complete... all: tequila, tequila! -...

Guadalajara is known as the pearl of the west. but there are no pearls without grit. the first stop is an unassuming area not far from the center-- mexicaltzingo. this is the citys most popular street food. it may look like a simple sandwich, but this drowned sub is so much more. ive been waiting-- - buenas tardes. - im so excited. and yet its the main protein of the region. delicious pork pre-cooked for hours in bay leaves and garlic-- thats the main filling. but what steals the show here is a ...

Delicious pork pre-cooked for hours in bay leaves and garlic-- thats the main filling. but what steals the show here is a bread with an intriguing past. the bread here is very influenced by the french occupation when the french was here. when the french invaded in 1864, they tried to win over guadalajarans by teaching them new skills, like bread making. the story goes that a french sergeant, camille pirrotte, wanted to make french bread but didnt have any yeast. the warm, wet climate enabled him...

By accident, and thats how this legendary local dish is said to have been born. i think ill have mine a little less spicy than the normal mexican. gracias. i dont know if ive ever been this excited to eat anything. [laughs] mmm. i mean-- - [speaking spanish] - oh, my god. mmm. - sí. - the french brought the bread here. you guys have improved upon their recipe. [light music] ♪ ♪

By the french occupation when the french was here. when the french invaded in 1864, they tried to win over guadalajarans by teaching them new skills, like bread making. the story goes that a french sergeant, camille pirrotte, wanted to make french bread but didnt have any yeast. the warm, wet climate enabled him to make sourdough, giving rise to jaliscos unique birote bread, still loved today. and heres my favorite part of the story. drown the torta. the drowning? originally, the bread fell into...

Gracias. i dont know if ive ever been this excited to eat anything. [laughs] mmm. i mean-- - [speaking spanish] - oh, my god. mmm. - sí. - the french brought the bread here. you guys have improved upon their recipe. [light music] ♪ ♪ - ha ha!