The Torreja is a dish of Holy Week and with some variants it is prepared in Catholic countries, explains the chef and archaeologist Regina Moraga.
Gastronomy is part of traditions, throughout history it is related to culture.
Food has evolved with humanity. At first it was subsistence, but as humanity develops, gastronomy also evolves and becomes an art, which incorporates creativity, says the chef and archaeologist.
This is how the variants of the recipes emerge, explains Moraga. In each place, the recipes with local ingredients are tropically.
In the case of torrejas, it is a special dessert of Holy Week that is part of the Catholic tradition. However, he also prepares for the celebration of the Virgen del Rosario, says Moraga.
The tower is a dish that came with the Spaniards. In Spain they are called “Torrijas”.
In Switzerland they also eat. And in Easter they usually eat beef, indicates the chef and archaeologist.
Torrejas
With some variants, everywhere, the torches are a panito soaked in milk that is passed through beaten egg and fry with butter, explains the chef and archaeologist Regina Moraga.
They are customary to eat with a syrup made with sugar and cinnamon. In Guatemala the torrejas drown in this syrup, he adds.
According to Moraga, the torrejas are not filled anywhere in the world.
Mollets, the Guatemalan variant
In Guatemala the variant of the gizzards arose, which are the ones that are stuffed. From here, this dish of traditional cuisine has reached other parts of Central America, explains the chef.
This dish is part of the syncretic cuisine (union of several cultures) of the central area of Guatemala, made up of Sacatepéquez, Chimaltenango and the department of Guatemala.
In the convents and kitchens of wealthy people these variants were emerging that today are part of traditional cuisine, explains Moraga.
The Mollet is a tropicalization of the tower, adds Moraga.
This type of bread is filled and passes through the same process as a tower: it is soaked in milk, it is passed through beaten egg and fries. Sometimes a plum is added and rosicler is thrown over pink. And drown in water syrup, sugar and cinnamon.