El caldo de temachaca: Tradición culinaria de los cañones del Sur de Zacatecas. El caso del municipio de Jalpa

Abstract

The objective of the following investigation was to obtain a detailed record of the different activities related to: obtaining, preparation and consumption of the temachaca broth, linked to traditional knowledge that makes it cultural and identity heritage not only of Jalpa but also of the region. For this, the consultation of historical sources was carried out along with interviews, and surveys. Finally to understand the processes of obtaining, elaboration and consumption of the Temachaca broth, the proposed behavioral chain model by Michael B Schiffer was used as a base. The model helped  reconstruct the different spaces, materials and tools used in the different processes involved in the preparation and consumption of this dish. Obtaining as a result the detailed recovery of the temachaca, as well of the process of elaboration of this traditional broth and of some other dishes made with this delicacy. In conclusion, although until now there is no archaeological investigation that shows evidence of the temachaca in pre-Hispanic times; it can be deducted that this delicacy could have been consumed since ancient times because it has been part of the family diet for generations, and because it is an endemic tree not only to the region but also to the country. And although there is no certainty where this dish originated from (municipality or state), we know that it is a traditional dish of an entire region and that it’s consumption can be traced back to long before this current division of the states in our country; reasons why it is considered an ancestral dish.

Keywords: food, temachaca, Jalpa Zacatecas, rescue, ancestral dish.