Doblada (Mexican cuisine)

For doblada in other cuisines, see doblada.

Doblada in Mexican food, is a corn tortilla or wheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese. As a garnish, it can accompany some dishes as in carne a la tampiqueña or be an appetizer, as in enchiladas or enfrijoladas with no chicken filling.[1] It originated in Chihuahua.[2]

References

  1. ^ Long-Solís, Janet; Vargas, Luis A. (30 January 2005). Food Culture in Mexico. Bloomsbury Publishing USA. p. 182. ISBN 978-0-313-06230-8.
  2. ^ "Dobladas de Parral: el reinvento de los burritos de Chihuahua" (in Spanish).

Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo.

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