A small meals truck in Garland hides a treasure that many lagoons, the identify given to the folks of Torreon, Coahuila, spent years searching for and eventually present in northern Texas.
In slices the ginos, the natives of the lagoon can acquire conventional tamalitos (small slices fries of mass of dough thrown with sauce), Mexican hamburgers, slices and chubby. The final two are the most well-liked.
Torreon is a metropolis within the state of Coahuila, positioned 800 miles south of Dallas. Town is a part of the area generally known as La Laguna, or “La Laguna”. It additionally passes via the Lagunera area, or “the La Laguna area”, as a result of in historical occasions, there was a gaggle of 13 lagoons. That’s the place the nickname of “laguneros” comes for folks in Torreon.
Two of essentially the most conventional dishes within the space are the slices, a sandwich made with “French bread” or “French bread”. The bread much like the Mexican roll used for truffles, though it’s softer.
Torreon chubby are made with a really particular flour tortilla that’s thick, comfortable and barely swollen. They’re stuffed with substances reminiscent of beans, cheese, meat or stews.
“When folks come and check out our slices, they all the time inform me to recollect Torreon,” stated Elizabeth Colmenero, proprietor of Los Ginos in Garland. “Generally they haven’t been there for 20, 25, 30 and even 40 years, and so they inform me that they introduced them a small piece of Torreon to Dallas, Texas.”
Colmenero started promoting slices a yr after arriving in Dallas in 2015. The dearth of dishes within the eating places in Northern Texas motivated her to experiment with them till she discovered what labored. Then, he started providing them to different folks from Coahuila.
“I’m very proud to hearken to these folks. I really feel proud of myself as a result of I do know I am positive, so I get their achievement and suggestions,” stated Colmenero.
From lagoon to the world
There may be nothing that the folks of Torreón keep in mind extra about their metropolis than the slices and chubby flour.
“The distinction is that the French bread is comfortable and has a special texture and style.”
The bolillo, utilized in truffles, is a bit dry and falls aside, however the French bread is just not.
“The key of a great lunch is within the bread,” he stated.
Colmenero and her husband Juan put together the French bread day-after-day in Lanches Los Ginos to supply their clients the flavour closest to what they used to eat of their hometown.
“My dad was the one who taught me to make bread,” Colmenero stated with tears in his eyes. “He got here from Torreon to show them learn how to do it as a result of he informed me that, if he wished to do that significantly, the very first thing he needed to do was bread.”
It’s the greatest reminiscence of his father.
The precursor of French bread, because the identify implies, is within the French baguette. Though the precept is identical, the distinction is in its preparation, because the mass for the French bread should relaxation to ensure it’s extra spongy as soon as it bakes.
This lunch bread is crammed with mayonnaise and mustard, some proteins, reminiscent of marinated meat, carnitas, barbecue, cheese ham, pork loin or pork leg; And add covers and extra condiments reminiscent of avocado, cabbage, onion, tomato and chili or sauce.
“Each time you have got a chunk, you get all of the flavors and it is a delight,” Colmenero stated.
The chubby are a bit extra elaborate, because the filling ought to be ready prematurely and are usually stews that may embrace meat with potatoes in sauce, rajas with cream, egg in sauce, roasted crimson meat, beans with cheese, minced or cheese.
Probably the most conventional chubby of Torreón are chubby flour. Even so, you may as well discover corn chubby that aren’t fried and chubby fries, that are known as inflated chubby as a result of they’re inflated when they’re put in oil. A stuffed of greens, cheese and cream is positioned within the hole cavity.
Each the slices and the flour chubby discovered their area of interest in Torreon as a result of the area is likely one of the nice wheat producing areas in Mexico. As wheat is extra plentiful than corn, flour tortillas and bread are extra generally consumed than corn tortillas within the northern a part of the nation.
After three years promoting meals out of your meals truck, Colmenero’s dream is to show the ginos right into a restaurant the place the household custom of cooking genuine Torreon meals continues.
“My enterprise is named that as a result of in Mexico, my brothers and I have been known as the ginos, for being my mom’s kids, Georgina [Gina]”She defined.
The 5 stars within the enterprise emblem additionally imply one thing: they signify the mom, dad, Colmenero’s brothers.
“Each day, I really feel that that is to honor household inheritance and keep in mind all those that are usually not right here in america, which occurs to many immigrant folks,” he stated.
LANCHES Los Ginos is present in 3501 Forest Lane, Garland. Orderloncheslosgines.com.
This story is a part of D-FW flavorsA collection devoted to discovering genuine Mexican delicacies all through the north of Texas, dish per plate, area by area.