Recipe Manuscript

Bobo Azado

Name: Bobo Azado
Prep time: PTPT20M
Cook time: PTPT30M
Yield: 4
Cuisine: American
Ingredients: 4 pork or beef caul fat pieces (about 100 g each) or cleaned fish bladders, if available; 8 dried ancho chiles (approx. 64 g), veins and seeds removed; 3 teaspoons (10 g) black peppercorns, freshly ground; 4 tablespoons (60 ml) vegetable oil, plus more for rubbing; 4 tablespoons (60 g) lard (or substitute vegetable oil)

"Grilled Bobo"

1860

From the treasured pages of Coleccion de Recetas para Guisos y Dulces

Written by Rita G. de Garcia

Age of Gastronomy (1800 - 1900)American Intermediate Dinner Lunch

Original Recipe • 1860

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Bobo Azado

"84. Bobo azado. Se echan los bobos á remojar y ponen á escurrir en un chiquihuite; para cada bobo se tuestan dos chiles anchos, se les quitan las venas para que no piquen, se muelen con un puño de pimienta, se untan los bobos con aceite de comer por dentro, y se les va despolvoreando el chile en polvo y la pimienta por todas partes; y en una cazuela se echa un tanto de manteca y otro de aceite, y alli se echan los bobos y se pone á dos fuegos para que se vayan azando."

English Translation

"84. Grilled Bobo. The bobos are soaked and then drained in a basket; for each bobo, two ancho chiles are toasted, the veins are removed so they are not spicy, and they are ground with a handful of pepper. The bobos are coated inside with cooking oil, and the chile powder and pepper are sprinkled all over them. In a pot, add some lard and some oil, then place the bobos inside and cook over two fires so they grill."

Note on the Original Text

This recipe reflects the informal, conversational style of mid-19th-century Mexican household manuscripts—meant for an audience familiar with cooking techniques and ingredients. Directions are brief and assume both practical knowledge and flexibility. Spelling follows older conventions (e.g., 'azado' for 'asado' and 'bobos' for fish bladders), and measurements are given by number or hand measure. The process focuses on method rather than precise quantity, an enduring hallmark of historical home cookery.

Modern Kitchen Interpretation

Recipe's Origin

Coleccion de Recetas para Guisos y Dulces - Click to view recipe in book

Title

Coleccion de Recetas para Guisos y Dulces (1860)

You can also click the book image above to peruse the original tome

Writer

Rita G. de Garcia

Era

1860

Publisher

Unknown

Background

A handwritten treasury of 380 enticing recipes, this 19th-century collection whisks readers through savory stews, elegant ragouts, flavorful fish creations, and an enchanting medley of sweets and desserts—each page a sumptuous celebration of historical home cooking.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe comes from 'Coleccion de Recetas para Guisos y Dulces,' a remarkable handwritten Mexican manuscript from 1860, dedicated to Rita G. de Garcia. The collection represents the vibrant culinary landscape of mid-19th-century Mexico, blending indigenous and European influences. Recipes such as 'Bobo azado' offer a window into everyday and festive foods, reflecting how cooks relied on locally available ingredients—sometimes uncommon or now rare, such as fish bladders. This resourcefulness illustrates both the creativity and adaptability of Mexican cooks, engaging with both tradition and innovation.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Traditionally, the cook would have used a chiquihuite (woven basket) for draining, a metate (stone grinding slab) to pulverize the chiles and spices, and clay or heavy earthenware cazuelas for roasting. Open fires or charcoal braziers provided the variable heat sources, often with vessels straddling two areas of heat ('dos fuegos') to ensure even cooking. Serving and preparation involved wooden spoons, stone mortars, and possibly metal or wooden skewers for handling.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4 pork or beef caul fat pieces (about 3.5 oz each) or cleaned fish bladders, if available
8 dried ancho chiles (approx. 2.25 oz), veins and seeds removed
3 teaspoons (0.35 oz) black peppercorns, freshly ground
4 tablespoons (1/4 cup) vegetable oil, plus more for rubbing
4 tablespoons (2 oz) lard (or substitute vegetable oil)

Instructions

Begin by soaking the fish bladders (for our modern twist, pork or beef caul fat can serve as an accessible substitute) in water until softened.
Allow to drain thoroughly, ideally on a raised basket or colander.
For each portion, toast 2 dried ancho chiles over moderate heat until fragrant but not burnt; remove their seeds and veins to minimize spiciness.
Grind the toasted chiles with a generous pinch of black pepper into a fine powder.
Rub the bladders (or caul fat) inside and out with vegetable oil, then evenly sprinkle the ground chile and pepper mixture over all surfaces.
In a heavy-bottomed skillet or casserole, heat a blend of 2 tablespoons lard (or neutral oil) and 2 tablespoons vegetable oil.
Place the prepared bladders in the pan and gently roast over medium heat, turning as needed, until browned and aromatic on all sides.
This can be achieved on the stovetop over two burners (to imitate the 'dos fuegos' or 'two heats'), or in a modern oven at 350°F (180°C) for about 20–30 minutes.
Serve hot.

Estimated Calories

420 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients, including soaking and drying the caul fat and grinding the chiles. Cooking takes about 30 minutes, whether you use a pan or oven. Each portion has an estimated 420 calories. This recipe makes 4 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.