These other tradition in Parral, started in the early 20th century and they gained notoriety in the mid-late 20th century. Enchiladas originated in Mexico. Anthropological evidence suggests that the indigenous people of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán. In the 19th century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, "El cocinero mexicano" ("The Mexican Chef"), published in 1831, and in Mariano Galván Rivera's "Diccionario de Cocina", published in 1845. Probably, as with the dulces de leche, this recipes arrived to Parral from immigrants from the south of Mexico.