History of the comida corrida

Between 2 and 4 p.m., the streets of Mexico City fill with workers eager to take advantage of every last minute of their lunch hour to satisfy their hunger. Fortunately, if there is one thing CDMX has, aside from its usual chaos, it is multiple options for delicious food for every budget, a worry less for its millions of inhabitants. Among the vast street menu available in the capital, which of course includes tacos and snacks, comida corrida stands out. An experience in itself that every fan of Mexican food should live for themselves, comida corrida is the star of fondas, markets, and even restaurants – where it is known by the more decorous name of executive menu – and acts as a salvation for always hurried workers who long for homemade meals. You can also read: Quick comida corrida menu to make at homeComida corrida, an icon of CDMXAffordable, plentiful, varied, and ready to be served on the spot, comida corrida offers a complete menu divided into several courses and composed of tasty dishes that are served one after another with little waiting time. In that sense, one could say that comida corrida is like fast food, but with the advantage of enjoying homemade-style dishes that help to comfort the stomach and heart in the middle of the workday. The origin of comida corrida can be traced back to the Porfirio Díaz era when it emerged as a solution to what remains a problem today: feeding the capital's workers who, due to time and distance, cannot return home during their lunch hour. Thus, establishments arose near various work areas where economical food options were offered that all types of workers could eat quickly before returning to their tasks.Very different from the restaurants of the time in what was then the Federal District, comida corrida venues stood out for their fast service and affordable prices, adding various dishes from which diners could create a menu that suited their cravings for the day. The combination of speedy service, low-cost ingredients, and a variety of options is what established comida corrida as an icon for CDMX workers that continues successfully to this day. As for the name given to this particular gastronomic offering, now extended to other parts of the Mexican Republic, there are several versions. On one hand, it is said that the phrase comida corrida refers to the fact that the dishes of the different courses are served one after another, in other words, in a continuous flow. It is also said that the name comes from the fact that diners are in a hurry and must run to eat and return to work. Another version states that the name originates from the similarity to bullfighting since it was originally a three-course menu. Speaking of the courses, comida corrida can consist of up to four and, in certain cases, may include an appetizer, depending on where one eats. Additionally, it has the advantage of including tortillas or bread and a drink, which is usually fresh water prepared with some economical fruit. Although flavor is never compromised, the ingredients that make up the dishes on the menu are all low-cost, as this characteristic allows comida corrida to have an accessible price for the average worker.The menu of the day is placed outside the fondas or comida corrida venues so that diners know from the start the available options and can choose more quickly. As soon as one sits at tables that are sometimes shared with strangers, the server asks what will be eaten and begins to bring the different dishes. Various options of salsas and a pitcher of water are usually placed on the table so that everyone can serve themselves to their liking. The first course is for sopa aguada. In this case, the usual options are two: vegetable soup or pasta soup, whether it be noodles, letters, star shapes, or whatever shape is available that day. Chicken broth, lentil or fava bean soup, tortilla soup, and if one is very lucky, some cream may also be offered. As soon as the first dish is served, the question arises as to what will be next.In the second course, what is known as sopa seca is served, which is not any type of soup, but pasta or rice. As for pasta, it almost always offers red or white spaghetti. If one chooses rice, which is most often red, a world of tasty possibilities opens up for a modest extra charge: it can be ordered with a fried egg, with Tabasco banana, or with fried plantain.You can also read: 10 ideal recipes for comida corrida for your weekAfter these filling delights, the main dish follows, for which classic homemade stews are offered: potato cakes, pork cracklings in green or red sauce, tuna croquettes, longaniza with potatoes, stuffed peppers, meatballs, golden tacos, and picadillo are just some of the recipes that make up this part of the menu. If one is not in the mood for the available options or wants to indulge, it’s always possible to order chicken breast or milanesa for an extra charge. However, beans, whether refried or from the pot, are on the house.To finish, a dessert must not be missed, even if it is simple. Gelatin, bananas with cream, custard, rice pudding, fruit in syrup, cookies, a chocolate or a caramel are usually the options.Although it may be tempting, a comida corrida establishment is not the right place for lingering over dessert. So as soon as the customer finishes, they pay and, now with a full stomach and a clear conscience, leave to resume their tasks in this ever-changing city that never stops for gastronomic options. Have you tried comida corrida? What is your favorite dish? If you want to try comida corrida at home, at kiwilimón you can find easy and quick recipes with which you can create a menu to your liking.