The Empire of Maximilian of Habsburg / Epoca del Imperio de Maximiliano de Habsburgo

Every historical event enhances the destiny of the people. The French intervention in Mexico, which led to the imposition of the empire of Maximilian of Habsburg, was no exception. It was a period of refinement for Mexican cooking, a time of tragic romanticism when the monarchical atmosphere demanded a more sophisticated cuisine influenced by Europe.

Maximilian improved the appearance of the Paseo de la Reforma(an important street) in Mexico City for his journeys between the Presidential Palace and Chapultepec Castle, which was his leisure retreat. He finally converted the castle into his permanent residence and the banquets there became so frequent that the kitchen had to be staffed by an overseer, a chef of Hungarian origin called Tudor, six cooks, four confectioners, a baker and more than a dozen assistants. It was Tudor who introduced a number of French, Italian and Austro-Hungarian dishes into the country.

An example of this influence is this menu for dinner held in Chapultepec Castle on March 29, 1865, in honor of Bazaine, Marshal of France:

Menu du Diner du grand Marechal de France

Potage tapioca

Releves

Bouches aux huitres

Poisson aux fines herbs

Filet braise, sauce Richelieu

Entrees

Cotelettes jardiniere

Saumon a la tartare

Cailles Perigueux

Maximilian and Charlotte both came to love Mexico deeply. The Empress was a great admirer of Mexican tradition and felt considerable affection for the native women. She enjoyed traditional Mexican cooking, particularly chocolate, which she eventually substituted for her usual drink, tea. She used to hold soirees to sample the frothy chocolate drinks made either with milk or water and served with candies, buns and other delicacies.

Maximilian’s empire, though short-lived and ending tragically, left its stamps on Mexican cooking which, enriched by so many influences, is today ranked third best in the world.1

1. Fernandez, Adela” Traditional Mexican cooking and its best recipes” Ed. Panorama, Printed in Mexico 1985, pp. 33 – 35

———————————————————————————————————————————

 

Cada acontecimiento histórico realza el destino de los pueblos. La intervención francesa en México, lo que llevó a la imposición del imperio de Maximiliano de Habsburgo, no fue la excepción. Fue un período de refinamiento de la cocina mexicana, una época de romanticismo trágico cuando la atmósfera monárquica exigió una cocina más sofisticada influencia de Europa.

Maximiliano mando embellecer el aspecto del Paseo de la Reforma (una calle importante) en la Ciudad de México para sus viajes entre el Palacio Presidencial y el Castillo de Chapultepec, que fue su refugio de ocio. Finalmente, convirtió el castillo en su residencia permanente y los banquetes  se hicieron tan frecuentes que la cocina tuvo que ser atendido por un inspector, un chef de origen húngaro llamado Tudor, seis cocineros, cuatro confiteros, un panadero y más de una docena de asistentes. Fue Tudor quien introdujo una serie de platos franceses, italianos y austro-húngaros en el país.

Un ejemplo de esta influencia es el menú para la cena celebrada en el Castillo de Chapultepec el 29 de marzo de 1865, en honor de Bazaine, Mariscal de Francia:

Menu du du Diner gran mariscal de Francia

Potaje tapioca

Relevés

Bouches aux huitres

Poisson aux fines herbes

Filete braise, sauce Richelieu

Entradas

Cotelettes jardiniere

Saumon a la tartare

Cailles Perigueux

Maximiliano y Carlota tanto llegaron a amar México. La emperatriz era un gran admiradora de la tradición mexicana y sintió un afecto considerable para las mujeres nativas. Le gustaba la cocina tradicional mexicana, especialmente el chocolate, que ella eventualmente sustituyo por su bebida habitual, el té. Por las tardes solia hacer reuniones para degustar ricos chocolates batidos en agua o leche y se acompanaba con dulces, panecillos y otras delicias.

El imperio de Maximiliano, aunque de corta duración y que termina trágicamente, dejó sus sellos en la cocina mexicana, que fue enriquecida por tantas influencias, que hoy es la tercer mejor cocina clasificada en el mundo.1

1. Fernandez, Adela” Traditional Mexican cooking and its best recipes” Ed. Panorama, Printed in Mexico 1985, pp. 33 – 35

7 thoughts on “The Empire of Maximilian of Habsburg / Epoca del Imperio de Maximiliano de Habsburgo

  1. thanks for the nice post. i am expecting some different idea from your side. you always represent some new thought in your post.

  2. Helpful info. Lucky me I found your web site unintentionally, and I am surprised why this twist of fate did not took place in advance!

    I bookmarked it.

  3. What a great website. I am happy I found it.It’s nice to read something interesting I cannot find subscription list

  4. My brother recommended I might like this blog. He was totally right. This post actually made my day. You can not imagine just how much time I had spent for this info! Thanks!

  5. Hello everyone. I was just surfing the Internet for fun and came upon your website. Terrific post. Thanks a lot for sharing your experience! It is good to know that some people still put in an effort into managing their websites. I’ll be sure to check back

  6. Ya había leído este artículo pero por algún motivo olvidé comentarlo en su momento. Otro post soberbio.

Thanks for your comment, this help me to improve the website

%d bloggers like this: