Origin of this sweet tradition

Mexico City.- Speaking of Mexico, many people think of tacos, but the country is also recognized for its great passion for bread. Every January 6, Mexicans honor that prank with Rosca de Reyes, an oval brioche decorated with strips of candied fruit from many centuries ago.

This January 6th, and amid the heady smell of freshly baked bread, hundreds of shoppers crowded into one of the Mexican capital’s oldest bakeries—which was founded in 1927 within the ruins of the San Francisco El Grande convent. – De Reyes to acquire Rosca which is eaten in celebration of the Catholic tradition of Three King’s Day, commemorating the adoration of the Child Jesus by the Three Wise Men and gifts are distributed to the children.

One of the hundreds of customers was housewife Dalia Hernandez, 34, who said she was very excited to not be able to return to the ideal pastry shop after more than a year. Officials for Coronavirus.

Although cases of Covid-19 have begun to rise in recent weeks, which have already reached four million infections, Mexican authorities maintain a policy of flexibility in terms of concentrations in shops and public places. As part of preventive measures, the Mayor of Mexico City, Claudia Sheinbaum, suspended the tradition of the giant Rosca de Reyes in the capital’s Zocalo for the second year in a row.

“I really missed coming to the bakery. Last year only my husband came, but this time we all came because it’s part of a family tradition,” said Hernandez, admitting that Rosca de Reyes had been in Mexico for years. have managed to remain preserved because “it is part of our culture, our identity as Mexican”.

Rosca de Reyes originated in France and Spain in the fourteenth century and until it arrived in Mexico during the Conquest, it became one of the most traditional dishes and according to experts managed to survive thanks to the great love that existed in Latin Is. American nation for bread, where about 33 kg per person is consumed per year.

Although it is a seasonal food that is eaten only in the first days of January among Mexicans, from all social strata, there is a great love for Rosca de Reyes which is evidenced in strong demand in the bakery, said Chef Osvaldo Tapia, Material from local company NTD.

“Rosca de Reyes is a traditional food that I think can hardly be missing because the Mexican is very much a baker,” Tapia said. Almost three decades dedicated to pastry. The chef indicated that Mexicans gave the thread its own distinctive touch by giving it an oval shape and filling it with cream or cream.

Traditionally, the crystalline sweet of acetron was used to decorate rocks, but after Mexican authorities banned it in 2005, the exploitation of biznag plants, belonging to the cactus family, was used to preserve their conservation. was changed to. Or cooked jicama.

As part of the tradition a small plastic baby is placed within the Rosca de Reyes which represents the newborn Jesus. Whoever finds the child becomes its godfather or godmother and all diners should invite for some tamarind – meat, chicken, cornmeal dough filled with chili, wrapped in corncob leaves or bananas and boiled or cooked Is. Oven – February 2, when Candlemas Day or the Feast of the Presentation of the Lord is celebrated.

Wrapped in the murmur of hundreds of buyers, Ana Morales, a 54-year-old businessman, recalls fond memories of her childhood she spent running around the courtyard of the old stone vaulted house her family had sold to the businessman. Spanish Adolfo Fernandez for setting up the ideal pastry.

“This place is charming, beautiful. Coming in today for the bagel is living a really beautiful Three Kings Day,” said Morales with tears in her eyes as she described how every morning she felt the aroma of freshly baked bread and Bakers awoke to the sound of kneading.

“The truth is that one who does not eat Rosca de Reyes … does not know Mexico. This is the taste of Mexico. It is a tradition and it is still a privilege to be able to taste the bread”, he concluded.