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Los 365 Menus del Año: Septiembre

September 7, 2015
Septiembre (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Septiembre (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]


On the first Monday of each month in 2015,  La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año. 


Next week on September 16th, Mexico will celebrate its Independence Day, commemorating Father Miguel Hidalgo y Costilla’s Grito de Dolores, which marked the beginning of the Mexican War of Independence.

The September volume of Los 365 Menus del Año offers special recipes “propios para servirse en las fiestas patrias.” These include Enchiladas con Chorizo (chorizo enchiladas), Ensalada de Nopales (cactus pad salad), Tostaditas de Manitas de Cerdo (small tostadas with pigs’ feet), Chiles Rellenos (stuffed chiles), Bandera Mexicana – Platillo de Frijoles (Mexican flag – a bean dish), Copas Bandera Mexicana de Jaletinas de Uva, de Coco y de Granada (Mexican flag gelatin cups with grapes, coconut, and pomegranate), Pastel de la Trajinera ([carriage?] cake), and Pastel de Manzana “Con Los Colores de la Bandera Nacional”(apple cake with the colors of the Mexican flag).

Almanaque Dulce: Sweet or Savory?

August 17, 2015
tags:
Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Unión Nacional de Productores de Azúcar (Mexico). Almanaque Dulce. México, D.F. : Azúcar, S.A. [TX819.S94 .A4435]


On the third Monday of each month in 2015,  La Cocina Histórica will feature a different volume of the  issue of the serial publication Almanaque Dulce, sharing sweet treats from the 1930s to the 1970s.


In the mid-1950s, Almanaque Dulce again separated recipes into chapters, but with some new additions. While the bulk of the publication still consists of sweets, there are also savory chapters featuring recipes such as chicken salad and shrimp soup. While no explanation of the change is given in the publi17cation, one wonders if rising public awareness of sugar’s limited nutritional value might have played a role in the decision.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1956. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

 

 

 

 

 

Los 365 Menus del Año: Augusto

August 3, 2015
tags:
Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]


On the first Monday of each month in 2015,  La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año. 


UTSA’s copy of the August cookbook is missing its page on seasonal fruits and vegetables – either it was torn out or the brittle paper simply cracked and broke loose at some point before it came to our repository. However, the still life drawing on the front cover prominently features both pomegranates and peaches, which can be found in many of this month’s menus, including numbers 9 and 16 below.

Menu No. 9 calls for Sopa Seca de Coditos Rellenos (stuffed elbow pasta), Pollo Exquisito (exquisite chicken), Chiles Economicos (economical chiles – chiles poblanos roasted and cooked in a tomatillo salsa), and Duraznos Envinados al Horno (baked peaches).

Menu No. 11 consists of Sopa de Cebada Perla y Verduras (barley vegetable soup), Lomo con Pulque (pork loin with pulque), Bocadillos de Papa (potato patties topped with carnitas), and Macedonia de Frutas (fruit salad).

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Menu No. 16 suggests Sopa Verde (green soup – with spinach, lettuce, parsley, etc.), Bistecks Empapelados (beefsteaks cooked in paper packets), Elotes a la Mexicana (Mexican-style corn on the cob), and Jaletina de Malvaviscos y Granada (marshmallow and pomegranate gelatin) .

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Augusto (30 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Almanaque Dulce 1953: Summer Fruit Desserts

July 20, 2015
tags:
Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Unión Nacional de Productores de Azúcar (Mexico). Almanaque Dulce. México, D.F. : Azúcar, S.A. [TX819.S94 .A4435]


On the third Monday of each month in 2015,  La Cocina Histórica will feature a different volume of the  issue of the serial publication Almanaque Dulce, sharing sweet treats from the 1930s to the 1970s.  


The 1950 issue of Almanaque Dulce continues to follow the undifferentiated format of 1950, but certain clumps of similar recipes do cluster together, such as the collection of fruit recipes below, including sweets calling for pineapple, pears, guavas, tejocotes, oranges, blackberries, and lemons.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1953. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

 

Los 365 menus del año : Julio (196?) – Pollo En Jugo de Pina / Chicken in Pineapple Juice

July 13, 2015
Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]

Kitchen tested by Alexandra Zuzula, Manager of Volunteer Services, UTSA Institute of Texan Cultures           


Pollo En Jugo de Pina

Ingredients

Ingredients

1 pollo tierno
1 cebolla
3 cucharadas de aceite
¼ de litro de jugo de pina
1/8 de litro de vino blanco
½ kilo de papas
pimienta y sal

El pollo se parte en raciones, se frie en el aceite, ya que esta dorado se agrega la cebolla y cuando esta acitronada se anade el vino, el jugo de pina, las papas, pimiento y sal; se tapa la cacerola y se déjà hervir a fuego suave hasta que esta bien cocido el pollo y el jugo espeso, agregandole si es necesario un poquito de caldo o agua caliente.

Frying onions in oil

Frying onions in oil


Chicken in Pineapple Juice

1 tender chicken (I purchased 1 lb of chicken breast – 4 pieces)
1 onion diced
3 Tbsp oil (I used olive oil)
¼ liter (1 cup) pineapple juice
1/8 (1/2 cup) liter white wine (I used an inexpensive Sauvignon Blanc)
½ kilo (1 lb) potatoes (I used red potatoes, chopped)
salt & pepper

Add wine, pineapple juice, potatoes, salt and pepper.

Add wine, pineapple juice, potatoes, salt and pepper.

  1. Cut chicken into pieces. The chicken came in four pieces, and I cut them into smaller, 1 inch pieces.
  2. Fry onions in oil. I cooked these until soft – about 8 minutes.
  3. Add wine, pineapple juice, potatoes, salt and pepper. After adding these ingredients, I covered the pan and cooked for another 8 minutes.
  4. Add chicken.
  5. Cover pan and simmer on low until chicken is cooked through. Another 10 minutes.
  6. Add water or broth if needed. I did not need any.

 


Commentary

Add chicken and simmer

Add chicken and simmer

I chose this recipe because it looked simple and translated well.

This recipe ended up overall tasty, especially the onions and potatoes, but was overall a bit bland. The chicken was especially bland – I would add some other kind of spice. It’s best served with the white wine you used for cooking!

Chicken in Pineapple Juice

Chicken in Pineapple Juice finished dish

Los 365 Menus del Año: Julio

July 6, 2015
tags:
Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Velázquez de León, Josefina. Los 365 Menus del Año: Recetas Prácticas, Económicas, para Resolver el Diario Problema de la Alimentación. México, D.F. : Ediciones J. Velázquez de León, [196-?]. [TX716 .M4 V393 1960]


On the first Monday of each month in 2015,  La Cocina Histórica will feature recipes from Josefina Velázquez de León’s month-by-month cookbook series: Los 365 Menus del Año. 


The July volume of Los 365 Menus del Año places a heavy emphasis on fresh vegetables, with a plethora of vegetable-heavy soups and side dishes.

Menu No. 3 suggests Sopa de Menudo Papa y Pan (soup with tripe, potatoes, and bread), Huevos a la Jardinera (garden-style eggs – eggs with carrots, turnips, kohlrabi, cabbage, green beans and tomatoes), Pozole Rapido (quick pozole), Jaletina de Zarzamoras (blackberry gelatin).

Menu No. 12 consists of Sopa de Higados de Pollo y Pasta (liver soup with chicken and pasta), Ostiones Sorpresa (oyster surprise), Lentejas Estofadas (stewed lentils), and Postre de Melon y Platano (melon and banana dessert).

Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Julio (31 Menus Economicos) by Josefina Velázquez de León. UTSA Libraries Special Collections.

Menu 24 includes Sopa de Tallarin y Verdura (vegetable noodle soup), Rajas Poblanas (Poblano chile strips with chorizo), Ejotes con Jamon (string beans with ham), Nieve de Granada (pomegranate ice).

Almanaque Dulce 1950: Diaria Alimentación

June 15, 2015
tags:
Almanaque Dulce 1950. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Almanaque Dulce 1950. Unión Nacional de Productores de Azúcar (Mexico). UTSA Libraries Special Collections.

Unión Nacional de Productores de Azúcar (Mexico). Almanaque Dulce. México, D.F. : Azúcar, S.A. [TX819.S94 .A4435]


On the third Monday of each month in 2015,  La Cocina Histórica will feature a different volume of the  issue of the serial publication Almanaque Dulce, sharing sweet treats from the 1930s to the 1970s.  


By the time the 1950 Almanaque Dulce was published, the recipes were no longer divided into chapters. Similar recipes still tend to be somewhat grouped together, but one also finds cakes next to creams and conserves, flans next to rice puddings, and turrons (nougats) spread throughout. The first few pages of this almanac provide an example of the apparently rather haphazard arrangement, so different from earlier volumes.

In addition to the recipes, the inclusion of three nutrition tables near the back of the volume make an interesting excerpt. These outline the varying dietary needs of a profesonista(professional), obrero (worker), or an oficinista o obrero cuyos trabajos no son muy intensos (a clerk or light worker), along with examples of how much of various foods such as milk, meat, tortillas, beans, and fruits and vegetables would be needed to meet these requirements.

 

 

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