At first glance, Mexico’s asado de boda seems simple: a pork dish in red sauce with a consistency similar to mole.
But it’s not. The dish — its name translating to “wedding roast” — is as complex as it is popular in the country’s north-central states. As its name implies, it’s also typically served at important social events.
“We serve this dish at weddings, baptisms, parties for neighbors and reliquias, a religious feast where people thank God for goods received,” says Sol Hernandez, a Durango native who now lives in Denton.
Almost always red
A key ingredient for the asado de boda is a signature crop of the desert region that is in northern Mexico.
The states of Zacatecas, Durango and San Luis Potosi are known for producing a dry chili pepper. The result is a regional cuisine that tends to be tinged in red.
“This chile was grown by my dad,” Hernandez says, showing off a chili pepper bunch in her home.
What her father produces is 100% organic, she says, as he dries it in the sun, unlike more processed methods that change the chiles’ flavor and consistency.
But the asado de boda involves more than just dried chiles.
“The ingredients are guajillo chiles, abuelita chocolate, peanuts, pistachio nut almonds, orange, plantain, garlic, crackers and sesame,” Hernandez lists off. “All of that is roasted, and the chile is cooked with cinnamon and ground to add to the already cooked meat.”
The origins of asado de boda can be traced to the Mexican Revolution in the early 20th century. To celebrate the taking of the city of Zacatecas, rebel Gen. Francisco Villa asked for a dish to celebrate with his troops.
“He asked for a pork dish in red sauce — maybe it was because pork is cheaper than beef — and he had to feed all his troops,” she recalls.
No recipe required
Hernandez’s own recipe for asado de boda is a combination of those from her grandmothers, Conchita and Antonia. She described them as strong women who found in the kitchen a way to not only give love to their families but to create a legacy by teaching the next generation their culinary traditions.
“They always taught me that I could do anything. I never felt small. If I don’t know how to do something in the kitchen, I know I can do it because I have the foundation,” Hernandez says, noting her mom, Lolita, is another strong woman who taught her not to be afraid.
That fearlessness can be found in the way Hernandez doesn’t cook with recipes or exact measurements. She was taught that whoever cooks a dish should come up with their own formula for the right balance of spices and ingredients. That’s how people can give a personal touch to their dishes.
“Cooking for me is to show my love for my culture, my Mexico and my family,” Hernandez said. “I love Mexico, I love my roots. But I also thank this beautiful country for helping me to be greater.”
This story is part of D-FW Sabores, a series dedicated to finding authentic Mexican cuisine across North Texas, dish by dish, region by region.
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