Why does reheated food taste better?

Without a doubt, one of the best things about the December season is the exquisite food prepared especially for the Christmas and New Year's Eve dinners. December 24 and 31 are moments to celebrate with family and share delicious dishes that we eagerly look forward to trying. In addition to these two special dates, Mexicans are fortunate to have the tradition of recalentado, a practice in which families gather again to enjoy whatever is left over from the dishes tasted on Christmas and New Year's. Many claim that, during the recalentado, the dishes taste even better than they did originally, so at kiwilimón, we took the task of researching this phenomenon. You can also read: Remedies to survive the hangovers from Guadalupe-ReyesWhat is recalentado?In Mexico, recalentado is the name given to the food that remains from a special celebration, such as the Christmas or New Year's Eve dinner, and that is eaten again the next day. This way, the dishes continue to be enjoyed to avoid waste and maximize their flavor. Sometimes, there is so much food that the recalentado can last for days, which is a frequent source of jokes during this time of year. It's common for dishes like romeritos, bacalao a la vizcaína, turkey, or pork loin to be enjoyed during the recalentado, now transformed into fillings for tortas or sandwiches. These delicious recipes can also be used to make empanadas, pies, and other preparations to make the most of every last spoonful. You can also read: 7 drinks to say goodbye to the yearWhy does recalentado taste better?It is a well-known fact that the dishes from the recalentado taste better than on the original date they were prepared, but why? Below, we explain it to you. On one hand, the extra delicious flavor of recalentado is due to the Maillard reaction. This is a process of chemical reactions between the proteins and sugars in food when heated, as noted by the site Sous Vide Cooking. This type of caramelization of foods also gives them a toasted color, flavor, and aroma that is simply delicious.On the other hand, there is collagen, a protein that is not only good for our health but also helps enhance the flavors of foods, as noted by Larousse Cocina. The collagen found in the bones of chicken, turkey, pork, beef, and fish used to make the recalentado dishes helps improve the overall flavor of the food, as it retains certain amino acids that are rich in umami. One more factor that contributes to recalentado tasting better is the time the food has had to rest. When food, especially that prepared with meat, has rested, the flavors have the opportunity to condense and become more intense when reheated. Additionally, in the case of dishes that contain broths, the preparations tend to thicken when reheated, which not only improves the consistency but also allows the flavors to concentrate.Of course, to fully enjoy recalentado, it is first necessary to ensure that the food is stored correctly, whether in the refrigerator or freezer, to ensure its safe consumption. Now that you know more about recalentado, you are ready to enjoy it and make the most of the seasonal dishes. At kiwilimón, you can find the best recipes for recalentado. Don't miss them!