In addition to its diverse and rich History, Parral is famous for its traditional foods. Parral was recently named as one of the "Ten Gastronomic Marvels of Mexico," primarily for its artisan confectioneries
dulces de leche. These include a wide variety of candies and pastries from old recipes based on milk, sugar, and natural fruits. Some other notable recipes with a touch of Parral are enchiladas, barbacoa, steaks and cabrito (goat).
Dulces de leche Dulces de leche are cooked-milk confections found nationwide in Mexico; Parral has been historically acclaimed since the 1930s because of the distinctive flavor of its dulces de leche—candies made with nuts like pecans, peanuts, hazelnuts, and fruits such as apricot, pineapple, coconut and others. Parral's candies have been shipped around the world; interesting destinations include Vatican City, Washington DC, and London. These traditional confections arrived in Parral in the early 20th century. The origin of recipes is unknown, although it is believed that they arrived in southern Mexico from Europe during the colonial times. Then, these recipes were transferred to later generations. One of the most famous confectionery artisans in Parral was Don Pablo Rodríguez, founder of La Gota de Miel. Don Pablito (as the Parralenses knew him) was born in Teocaltiche, Jalisco in the late 19th century. He and his wife arrived in Parral in the early 20th century, after working for several years in the State of Coahuila as a baker and a cook in the Hacienda del Rosario (now Parras de la Fuente) for Francisco Madero and Mercedes González (parents of
President Francisco I. Madero). It is believed that their recipes might have acquired some influence from professional chefs also working in the hacienda at the time. Several local artisans in Parral had recently—in the late 1990s—attempted to imitate ''Don Pablito's'' original recipe without success.
Enchiladas Enchiladas are a specialty Mexican plate also found nationwide, and Parral is traditionally famous for its delicious enchiladas. They are a rolled maize tortilla stuffed with meat and covered with a tomato and chile sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, or seafood. These other traditions in Parral started in the early 20th century and they gained notoriety in the mid-late 20th century. Enchiladas originated in Mexico. Anthropological evidence suggests that the indigenous people of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook,
El cocinero mexicano (
The Mexican Chef), published in 1831, and in Mariano Galván Rivera's
Diccionario de Cocina, published in 1845.[4][8] Probably, as with the dulces de leche, these recipes arrived to Parral from immigrants from the south of Mexico. Among the most famous cookers of enchiladas in Parral was Doña Cuca, near the historical Calicanto bridge.
Barbacoa Barbacoa is meat from cattle or sheep slowly cooked over an open fire or, more traditionally, in a hole dug in the ground covered with maguey leaves; although the interpretation is loose, in the present day it may refers to meat (traditionally whole heads are used)steamed until tender. During colonial and post-colonial times, Parral was famous because of its delectable barbacoa or birria de hoyo. Such barbacoa contained ingredients as laurel (bay leaf), garlic, maguey, onions, and other condiments. It was one of the luscious foods of the executives, foreigners, and miners working in the silver mines at Parral. ==Sports==