By Alicia Flores

The humble pasty, a traditional food from Cornwall, crossed the Atlantic in the 19th century, bringing with it a history of migration, industry, and cultural fusion. Today, in the state of Hidalgo, Mexico, this once-foreign dish has become a beloved local specialty known as paste, a symbol of the legacy left by the Cornish miners who came in search of new opportunities in Mexico’s silver mines.

The Cornish Migration to Mexico
In the early 19th century, Cornwall was facing economic hardship. The collapse of the tin and copper mining industries left many miners without work, forcing them to seek opportunities elsewhere. Skilled in deep mining techniques, Cornish workers were highly sought after across the world, from Australia to South America. When British investors began developing silver mines in Mexico, they recruited these experienced miners, offering them the promise of steady wages and a better life. For many, migrating to Mexico was not just a necessity but also a chance to build a new future for their families.

At the beginning of the 19th century, Mexico’s mining industry was struggling due to outdated methods. After gaining independence in 1821, the new government looked for international experts to help modernize the mines, especially in the state of Hidalgo. British investors saw an opportunity and brought highly skilled miners from Cornwall, who settled in Real del Monte (Mineral del Monte) and Pachuca.

Between the 1820s and 1840s, hundreds of Cornish miners arrived in Mexico, bringing with them advanced mining techniques and a strong work ethic. Their impact on Mexico’s silver industry was immense, as they modernized extraction methods and significantly increased production. While some miners eventually returned home, many stayed, started families, and left a cultural mark that is still visible today.

The Birth of the Paste
With migration comes the exchange of traditions, and the Cornish pasty was no exception. Originally designed as a practical, filling meal for miners, the pasty had a thick, crimped crust that served as a handle, allowing miners to eat without contaminating their food with the toxic minerals on their hands.In Mexico, the pasty evolved to suit local ingredients and flavors, becoming what is now known as the paste. While the original fillings included beef, potatoes, and onions, over time, Mexican flavors such as black beans, tinga (spiced shredded chicken), and even mole were incorporated. The idea remained the same—a nourishing, portable meal—but with a local twist.

Pastes Today: A Mexican Culinary Tradition
Over the years, pastes have become a true symbol of Hidalgo’s gastronomy. Every year, the town of Real del Monte celebrates the Festival del Paste, where visitors can try both traditional recipes and creative new flavors. Today, bakeries throughout the region have perfected the art of making pastes, offering a wide variety of options, from the classic meat and potato to sweet and savory combinations with Mexican ingredients like pineapple, rajas con queso (chili strips with cheese), and chorizo.

A Legacy of Cultural Exchange
The migration of Cornish miners to Mexico brought more than just technological advances to the mining industry—it also sparked an exchange of traditions and flavors. While the mining sector evolved over time, pastes remained as a culinary bridge between two cultures.Today, the story of pastes reminds us how migration shapes our food and how a simple meal created for hardworking miners became an essential part of Mexican cuisine. Whether enjoyed in Cornwall or Hidalgo, pastes continue to tell the story of those who brought them across the ocean.