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Some theorize that the springtime Mexican dish Capirotada – a rich bread pudding infused with sweet cheese and drenched in syrup – also originated with Mexican Jews, as a way of disguising their consumption of unleavened bread during Passover.
Fear of crime and terrorism haunt Mexico’s Jews, making them highly security-conscious and wary of maintain the safety and security of their synagogues and other communal buildings.
Today’s Mexican Jewish community is tightly-knit and contains several distinct strands: two separate Syrian communities thrive, each with their own traditions, from Aleppo and Damascus.
Another iconic Mexican regional dish – roast suckling goat, enjoyed in and around the Mexican city of Monterrey (which also contains an established Jewish presence) – was likely Jewish in origin, as a way for secret Jews to avoid eating the roast suckling pig so popular in much of Mexico. Mexican Jewish cooks have adapted the bright flavors and fresh fruits of Mexico to traditional Jewish dishes, adding chilies to gefilte fish and tropical spices to chicken soup.
In Mexico City today, kosher consumers can enjoy Mexican staples embraced by the Jewish community such as quesadillas (corn tortillas that are filled, folded and fried), flautas (tortillas that are rolled and fried), sopes (fried circles of cornmeal dough), chalupas (cups of fried cornmeal) – all filled with Mexican delicacies such as queso (cheese), nopales (cactuse), frijoles (refried beans), salsa, and guacamole.
Ashkenazi Jews maintain the traditions they brought with them from Eastern Europe.