Festival Tapatio

FESTIVAL TAPATIO

a tribute to GUADALAJARA, Jalisco

Sunday August 7

Mariachi * Ballet Folklorico * Tequila * Food * Art

Food from the State of Jalisco

Birria * Tortas Ahogadas * Carne en su Jugo

JALISCO - A western Mexican state fringing the Pacific Ocean. The state is known for mariachi music and tequila, both of which reportedly originated here. The capital, GUADALAJARA, is peppered with colonial plazas and landmarks like the neoclassical Teatro Degollado and regal Guadalajara Cathedral, with its twin gold spires. The neighboring Palacio de Gobierno houses murals by Mexican artist José Clemente Orozco.

MARIACHI - A genre of Regional Mexican music that dates back to at least the 18th century, evolving over time in the countryside of various regions of Jalisco, Mexico.

BAILE FOLKLORICO - A collective term for traditional Latin American dances that emphasize local folk culture with ballet characteristics - pointed toes, exaggerated movements, highly choreographed arrangements. Baile folklórico owes its inception to Amalia Hernandez who started her dance company in the 1960s with a small group of dedicated dancers.

BIRRIA - A Mexican dish from the state of Jalisco. The dish is a spicy stew, traditionally made from goat meat or mutton, but occasionally from beef or chicken. The dish is often served at celebratory occasions

TORTA AHOGADA - A typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara. Although it is popular in some other parts of Mexico, it is most popular in Guadalajara

CARNE EN SU JUGO A relatively young recipe that originated in state of Jalisco. Its history dates back to between the late 1950s and mid-'60s in the city of Guadalajara.

TEQUILA - A distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila (65 km (40 mi)) northwest of Guadalajara, and in the Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco

JERICALLA - The dish was supposedly created by a Spanish nun who worked in an orphanage in Guadalajara, where the children suffered from malnutrition. The nun decided to increase the amount of protein and calcium the children received by making a flan that required milk, eggs and sugar. One day, she accidentally burnt it, but the children still loved it, so it became the new way of making flan in Jalisco. It was named after Jérica, the region in Spain where the nun came from. This flan is similar to creme brulee, but is paler in colour, with a slightly curdled texture.

anotherONEWORLDevent