Today, most of Mexico’s culinary creations have traces of the Pre-Hispanic groups that have shaped our story. Flavors that turn your visit to this country into an exceptional sybarite adventure!
Born in Guadalajara, Xrysw Ruelas is a co-owner of the Xokol restaurant and tortillería (tortilla bakery), both located in Jalisco. Her career in the culinary world reflects her passion for the unique Mexican ingredients and techniques. Having a very close connection with corn, she claims that focusing on other flavors also allows her to discover different gastronomy traditions.
As one of the talented female chefs who participated in Women & Traditional Cuisine —an event that took place at Grand Velas Riviera Nayarit— Xrysw delighted guests with authentic specialties. She presented an ancestral dessert Mexico is proud of, a delicious Helado de Tierra.
Given that tierra means “dust” in Spanish, most people may think that the name refers to a dusty texture, but it’s totally the opposite. The chogosta or edible dust is the main element of the Xrysw’s dish.
We’ve compiled interesting information about this amazing ingredient:
- It’s taken from a specific place in Jáltipan, in the state of Veracruz.
- Its name comes from the Nahuatl “chogotali”, which means bitter dust as it features a sour flavor.
- The chogosta was first used for medical purposes to treat stomach diseases.
- Edible dust is white and pink, featuring a chewy texture.
- When the clay is extracted, it gets crumbled to be blended with water. Once a dough is formed, it must be baked for five days.
- Nitrate, phosphate, potassium, phosphorus, magnesium, and aluminum are the minerals this edible dust contains.
Would you taste such an exotic and delightful flavor?
Original Post By Velas Magazine