To make bread, if it's hard Yucatan, put to soak overnight and ground in certain stones, slightly curved, giving up with another stone, which is in the hands, as do the painters grinding colors, put one in india cunclilla or kneeling on one side of the stone, putting up on its concave side a handful of grain and a little water stone with both hands going miliendo, until dough does, then make a panelitas as soap pads and wrapped in leaves of the corn or sugarcane and putting them to boil in a large earthen pot, with room for many, giving each Indian one or two, and sometimes keep them as corropidas become acidic and then say they are good and often stop or endureser sour dough a day or two, and this kind of bread called hayacas . They
other kind of bread like a tortilla, a thick finger, round and big as a plate of French, or more or less, and spone to cook on a griddle over the fire, brushing with fat to prevent sticking, turning until cooked on both sides and this class called arepas and some fecteñas. other breads are small and round, The cook in the coals and these call abotzos and has learned to make us in some mud stoves.
said grain bread, or corn, that we Christians over there was very good, especially when we stopped in villages, the Indian first put to soak a little of the grain, then put it, mixing it with sand, one of those stones to grind, and I squeezed hands on them until they could remove the shell and say, when they do this, they do annihilated, so that after the grinding does not produce bran. Then, with his teeth, took off the tip of the rising stem, which is the grain glued to the ear, then put it to dry and when it's time to get to grind food as another. The dough, give water to a boil, then turn to grind a bit and make bread of various kinds, on the griddle set on fire, supported by three stones instead of tripods. There are those who call arepas tortillas, or make bread cooked under the coals, or baked, as desired by the employer. Either way, you must eat it hot, because cooling becomes so hard that you can not eat and here is that few have good teeth, eating hot bread and drink cold water.
fresh bread is not soft or hard, or grow, why not use enzymes, is heavy on the stomach and digestion and makes india bread better than another, depending on your hand, and there are many that have a pan India for only two or three Christians. When traveling is not so delicately and is made overnight, but the inn is prepared to do every time you want to eat, which is very cumbersome. Acostúbrase addition, when suddenly goes anywhere, for four or five days, without wearing Indian grind, roast the corn in the griddle and bring dry, such as maintenance, each carrying a bag in the cinrura, then with water, salt and pepper there, is a stew that is a detestable Guizado support this call and bewilderment, it is harder to digest than bread. And to make bread and wine to an Indian who has to satisfy every English, and that is why usual, when a friend invites the other or becomes a party, or weddings, which each carry bread and wine for himself.
Author: Galeotto Cey (XVI century Florentine who was a founder
Tocuyo)
Bibliography: gastronauts, Rafael Lovera
