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Chongos zamoranos is a Mexican dessert made of
Chongos zamoranos is a Mexican dessert made of curdled milk
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; un ...
. It is typically prepared with rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a ...
tablets, milk, sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
and cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
. The result is a dish of soft cheese-like consistency on a sweet brown milky syrup. Its origin is attributed to colonial-era convents in the city of Zamora, Michoacán
Zamora de Hidalgo (Spanish pronunciation: aˈmoɾa de i'dalɢo is a city in the Mexico, Mexican States of Mexico, state of Michoacán. The 2010 census population was 141,627. making it the third largest city in the state. The city is the muni ...
.
See also
*List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were ...
*
References
Mexican desserts {{Mexico-cuisine-stub