Caldo de Gallina: History of this traditional dish
Caldo de Gallina: History of this traditional dish
Why is this dish so loved, what is behind it, why do Peruvians abroad, especially in New Jersey, ask for it?
Know its origin!
But how did chicken broth originate? Guided by the writer Manuel Asencio Segura, chicken broth dates from the beginning of the 19th century. This dish is mentioned in “Articles, Poems and Comedies” in the verse Customs of it. By the 1950s, it gained popularity and was sold as one more dish on Creole menus in markets in La Victoria.
Chicken broth has always had a fairly characteristic recipe: Chicken dams, yellow potato, noodles, kion or ginger, boiled eggs, minced Chinese onion. Everything served piping hot, so that the steam in the bowl stays alive until you finish eating. Over time, its faithful companions have been the serrana field and the delicious chili cream.
In Passaic New Jersey, caldo de gallina with all the Peruvian characteristics is offered at El Peruanito café Restaurant, 741 Main Ave. Passaic NJ.
But we must also talk about the benefits of this traditional Peruvian broth.
Builds muscles and repairs them, chicken broth is rich in minerals such as iron. Thanks to the selenium it contains, it helps prevent and control cardiovascular and cerebrovascular diseases and high cholesterol.
What happens if I drink chicken broth followed?
It contributes to healing and sealing our intestine. It’s all thanks to the gelatin found in bone broth, which is a hydrophilic colloid. This attracts and retains liquids, including digestive juices, so it could reinforce good digestion.